This Chocolate Marshmallow Ice Cream combines the intense flavor of dark chocolate with the gooey sweetness of marshmallows, creating a dessert that's perfect for any occasion. Beat the summer heat with a rich and creamy scoop of homemade ice cream. If you're a fan of both chocolate and marshmallow, you're in for a treat!
If you're looking for other delicious ice cream recipes, give my Espresso Ice Cream with Kahlua or my Cookie Monster Ice Cream a try!
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Why You'll Love This Ice Cream
This ice cream is easy to love, but here are a few highlights in case you aren't sold yet!
- The rich flavor combination is divine! The blend of chocolate and marshmallow offers a perfect balance of deep, rich cocoa and light, fluffy sweetness. This classic pairing evokes nostalgia and comfort, reminiscent of childhood treats.
- The decadent, creamy, smooth texture of homemade ice cream combined with the soft, gooey marshmallow creates a delightful contrast that enhances the overall eating experience. Each bite provides a satisfying mix of creaminess and chewiness.
- Making ice cream at home allows for complete control over the ingredients, ensuring a higher quality and fresher taste than store-bought alternatives. Enjoy the satisfaction of creating a gourmet dessert in your own kitchen.
- Chocolate marshmallow ice cream is perfect for any occasion! Whether it's a hot summer day, a special celebration, or just a treat-yourself moment, this dessert is the perfect solution!
Ingredients
Heavy Cream: Heavy cream is key to good ice cream. The high fat content helps it be extra creamy and delicious!
Whole Milk: I always prefer whole milk any time I'm making ice cream. You can substitute for a milk with less fat content but it won't quite be as rich and creamy.
Sugar: This ice cream just has a little bit of granulated sugar to add some sweetness without making it overbearing!
Eggs: This is a custard based ice cream so egg yolks are a key ingredient. Custard based ice creams tend to be extra rich and creamy. In my opinion, they are the best type of ice cream!
Cocoa Powder: This ice cream calls for cocoa powder to get that nice chocolatey flavor. I used unsweetened cocoa powder in my ice cream!
Vanilla: I used pure vanilla extract but you can also use imitation vanilla extract, vanilla bean paste, or vanilla bean seeds!
Dark Chocolate Chips: You'll need the chocolate chips for the ganache. I like the idea of having ribbons of chocolate in the ice cream. However, if you prefer to not take the extra step of making the ganache, you can just add chocolate chips (I recommend mini chocolate chips) or you can add chocolate shavings!
Marshmallow Creme: You'll need this at the end so you can get that nice marshmallow flavor in your ice cream. If you can't find marshmallow creme, you can add mini marshmallows.
How To Make Chocolate Marshmallow Ice Cream
- Step 2: In a separate, heat safe bowl, whisk together the egg yolks.
- Step 3: Once the cream mixture has come to a simmer, slowly whisk half of the cream mixture into the egg yolks then pour that mixture back into the saucepan with the remaining cream. Continue whisking on medium heat until the mixture begins to thicken enough that it coats the side of the saucepan (approximately 170°F/76°C).
- Step 4: Remove from heat and strain through a fine mesh strainer into a bowl. Add vanilla and whisk to combine. Cool the mixture to room temperature before covering and chilling for at least 4 hours or overnight.
- Step 5: Once the ice cream base has chilled, churn it in your ice cream maker based on the directions. My ice cream maker churns it in about 30 minutes.
- Step 6: While the ice cream is churning, make the chocolate ganache. Place the chocolate chips and heavy cream in a microwave safe bowl and microwave it for 20 seconds. Stir together and microwave another 20 seconds if needed. Stir until smooth. Set aside until needed (I place my ganache in a piping bag but you can also just drizzle with a spoon when the time comes)
- Step 7: Once the ice cream has churned, pour about half of it into a bread pan or an ice cream container. Spoon about half of the marshmallow fluff and half of the ganache onto the ice cream and then mix it in. Repeat with the remaining ice cream, marshmallow fluff, and chocolate ganache. Place the ice cream in the freezer so it can fully set up then enjoy!
Tips for Success
I want to set you up for success when making ice cream so here are a few tips to make it perfect!
- It is important to run the mixture through a fine mesh strainer. Please do not skip this step! You will likely have a couple of small chunks of egg in the mixture from cooking it and you do not want these chunks in your ice cream.
- If you want to make this ice cream, you need to plan! This is not something that you whip up quickly. First, make sure that you have your ice cream canister in the freezer. I always keep mine in the freezer but if you don't, make sure you remember to throw it in there. You also need to make this ahead of time because you have to cook the ice cream mixture and give it time to cool before churning. Planning is key!
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📖 Recipe
Chocolate Marshmallow Ice Cream
Ingredients
- 3 c heavy cream
- 1 ½ c whole milk
- ¾ c unsweetened cocoa powder
- 1 c granulated sugar
- 4 egg yolks
- 2 teaspoon vanilla extract
- 7 oz marshmallow fluff
Chocolate Ganache
- ½ c dark chocolate chips
- ¼ c heavy cream
Instructions
- Ensure your ice cream canister is in the freezer before beginning! In a medium saucepan, whisk together the heavy cream, milk, cocoa powder, and sugar. Place over medium high heat and bring to a simmer.3 c heavy cream, 1 ½ c whole milk, 1 c granulated sugar, ¾ c unsweetened cocoa powder
- In a separate, heat safe bowl, whisk together the egg yolks.4 egg yolks
- Once the cream mixture has come to a simmer, slowly whisk half of the cream mixture into the egg yolks then pour that mixture back into the saucepan with the remaining cream. Continue whisking on medium heat until the mixture begins to thicken enough that it coats the side of the saucepan (approximately 170°F/76°C).
- Remove from heat and strain through a fine mesh strainer into a bowl. Add vanilla and whisk to combine. Cool the mixture to room temperature before covering and chilling for at least 4 hours or overnight.2 teaspoon vanilla extract
- Once the ice cream base has chilled, churn it in your ice cream maker based on the directions. My ice cream maker churns it in about 30 minutes.
- While the ice cream is churning, make the chocolate ganache. Place the chocolate chips and heavy cream in a microwave safe bowl and microwave it for 20 seconds. Stir together and microwave another 20 seconds if needed. Stir until smooth. Set aside until needed (I place my ganache in a piping bag but you can also just drizzle with a spoon when the time comes)½ c dark chocolate chips, ¼ c heavy cream
- Once the ice cream has churned, pour about half of it into a bread pan or an ice cream container. Spoon about half of the marshmallow fluff and half of the ganache onto the ice cream and then mix it in. Repeat with the remaining ice cream, marshmallow fluff, and chocolate ganache. Place the ice cream in the freezer so it can fully set up then enjoy!7 oz marshmallow fluff
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