Chocolate Marshmallow Ice Cream
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!
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Servings: 6 people
Calories: 853kcal
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
Notes
Ice Cream Mixture: The cocoa powder won't mix into the ice cream base right away. Trust the process and keep stirring it while you are heating the mixture. It will eventually dissolve into the mixture and any little bits that don't dissolve, will be filtered out in the strainer.
Chocolate Ganache: Make sure that you make the ganache as soon as you start churning the ice cream. You want to give it some time to cool down before you add it into the mixture so it doesn't melt the ice cream!
Marshmallow Fluff: If you find the marshmallow fluff hard to mix in, you can microwave it in 20 second increments to soften it up a bit and then mix it into the ice cream.
Storage: Store covered in the freezer for up to to 3 months. However, I recommend consuming within 2 weeks for optimal taste and texture.
Nutrition
Serving: 1person | Calories: 853kcal | Carbohydrates: 83g | Protein: 11g | Fat: 58g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 283mg | Sodium: 83mg | Potassium: 488mg | Fiber: 5g | Sugar: 66g | Vitamin A: 2168IU | Vitamin C: 1mg | Calcium: 235mg | Iron: 2mg
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