Who can resist the combination of rich chocolate and gooey marshmallows? If you’re a fan of both, then you’re in for a treat with this Chocolate Marshmallow Ice Cream. This homemade ice cream blends the deep, indulgent flavor of chocolate with the soft, chewy texture of marshmallows to create a dessert that’s both creamy and decadent. Whether you’re making it for a summer afternoon or as a special treat for family and friends, this recipe is sure to satisfy your sweet cravings.
Why You’ll Love Chocolate Marshmallow Ice Cream
There’s something magical about the blend of flavors and textures in this ice cream. The rich cocoa base offers a deep chocolate flavor, while the marshmallows add a fun chewiness that contrasts beautifully with the smooth ice cream. Here are some reasons why this recipe will become your go-to:
- Rich and Creamy Texture: The heavy cream and whole milk create an ultra-creamy base that melts in your mouth.
- Double the Marshmallow Fun: Not only do you get swirls of marshmallow fluff, but you also get plenty of mini marshmallows for extra chewiness.
- Easy to Make: This recipe doesn’t require eggs or complicated custard bases, making it simple enough for beginners.
- Customizable: Want to add a twist? You can easily incorporate other ingredients like chocolate chips or even nuts to make it your own.
If you’re ready to dive into this delicious world of chocolate and marshmallows, let’s get started!
Ingredients You’ll Need for Chocolate Marshmallow Ice Cream
One of the best things about making chocolate marshmallow ice cream at home is that you can control the quality of ingredients and customize it to your liking. Here’s a breakdown of the essential ingredients you’ll need for this recipe:
Chocolate Base
- Heavy Cream: This is the key to a rich and creamy texture. Make sure to use cold heavy cream for the best results.
- Unsweetened Cocoa Powder: For that deep chocolate flavor, unsweetened cocoa powder works wonders. You can use Dutch-processed cocoa for a smoother taste or natural cocoa if you prefer a slightly more intense flavor.
- Sweetened Condensed Milk: This adds sweetness and helps create a smooth texture without needing eggs or a custard base.
- Vanilla Extract: A splash of vanilla enhances the overall flavor and balances out the richness of the chocolate.
Marshmallow Additions
- Mini Marshmallows: These little bites of chewy goodness are folded into the ice cream towards the end, giving each scoop a delightful texture.
- Marshmallow Fluff: For that classic marshmallow swirl, marshmallow fluff is added in layers as you freeze the ice cream. It creates pockets of gooey sweetness that contrast perfectly with the creamy chocolate base.
Optional Extras
- Chocolate Chips or Ganache: If you’re a chocolate lover, consider adding extra chocolate chips or swirling in some homemade ganache for an even richer experience.
- Coconut Oil: When melting chocolate chips, adding a bit of coconut oil helps create a smoother texture and makes it easier to drizzle into the ice cream.
You can easily find these ingredients at any grocery store, and they’re simple enough to keep on hand for whenever you’re craving homemade ice cream.
Step-by-Step Guide to Making Chocolate Marshmallow Ice Cream
Making chocolate marshmallow ice cream from scratch may sound intimidating, but with the right approach, it’s easier than you think. Whether you have an ice cream maker or prefer a no-churn method, this recipe will guide you through the process step-by-step. Let’s dive in!
Step 1: Prepare Your Equipment
Before you start, make sure your equipment is ready. If you’re using an ice cream maker, place the freezer bowl in the freezer for at least 12-24 hours ahead of time. This ensures that the bowl is cold enough to churn your ice cream properly. Also, pop your metal loaf pan into the freezer; this will help firm up the ice cream later.
Step 2: Make the Chocolate Base
In a large mixing bowl, combine:
- 2 cups of cold heavy cream
- ½ cup of unsweetened cocoa powder
- 1 can (14 ounces) of sweetened condensed milk
- 1 tablespoon of vanilla extract
Whisk these ingredients together until they are well combined and smooth. The mixture should be thick and creamy with a rich chocolate flavor.
Step 3: Melt the Chocolate Chips
While your chocolate base is chilling in the fridge, it’s time to melt the chocolate chips. In a heatproof bowl, combine:
- 2 cups of semisweet chocolate chips
- 2 tablespoons of coconut oil
Melt this mixture over simmering water (a double boiler) until smooth. Once melted, let it cool slightly before transferring it into a small food storage bag. This will be used later to create chocolate chips in your ice cream.
Step 4: Churn the Ice Cream
If you have an ice cream maker, pour your prepared chocolate mixture into the machine and let it churn for about 20 minutes. The longer it churns, the better peaks your ice cream will have. After about 20 minutes, add in:
- 2 cups of mini marshmallows
This will give your ice cream that signature chewy texture. As the marshmallows mix in, cut a small corner off your chocolate-filled bag and drizzle it slowly into the churning ice cream. The cold temperature will harden the chocolate as it hits the mixture, creating delicious homemade chocolate chips.
Step 5: Freeze and Serve
Once everything is mixed in, transfer your soft-frozen ice cream to a metal loaf pan. Drizzle more melted chocolate on top and add extra marshmallows if desired. Cover the pan with plastic wrap and freeze for at least 4 hours or overnight for best results.
When you’re ready to serve, scoop out this creamy, chocolatey goodness and enjoy! The combination of rich chocolate ice cream with gooey marshmallows and crunchy chocolate chips is irresistible.
Frequently Asked Questions
1. Can I make chocolate marshmallow ice cream without an ice cream maker?
Absolutely! If you don’t have an ice cream maker, you can still enjoy this delicious treat. Simply follow the same steps for preparing the chocolate base and fold in the mini marshmallows and melted chocolate chips. Instead of churning, pour the mixture into a chilled loaf pan, cover it with plastic wrap, and freeze for at least 6 hours or overnight. Stir the mixture every 30 minutes during the first 2-3 hours to help break up ice crystals and achieve a creamy texture.
2. How long does homemade chocolate marshmallow ice cream last?
If stored properly in an airtight container, homemade chocolate marshmallow ice cream can last up to 2 weeks in the freezer. However, for the best flavor and texture, it’s recommended to consume it within the first week.
3. Can I use marshmallow fluff instead of mini marshmallows?
Yes! Marshmallow fluff works just as well in this recipe. You can swirl it into the ice cream mixture before freezing to create gooey pockets of marshmallow goodness. Some people even prefer using both mini marshmallows and marshmallow fluff for added texture and flavor.
4. Can I add other ingredients to this recipe?
Definitely! This recipe is highly customizable. You can add in chocolate chips, nuts like almonds or walnuts, or even swirl in some caramel or peanut butter for an extra indulgent treat.
5. What type of cocoa powder should I use?
Unsweetened cocoa powder is ideal for this recipe as it provides a rich, deep chocolate flavor without adding extra sweetness. You can use either natural cocoa powder or Dutch-processed cocoa depending on your preference.
Conclusion:
There’s no denying that chocolate marshmallow ice cream is a crowd-pleaser. The combination of rich chocolate, chewy marshmallows, and crunchy chocolate chips creates a symphony of flavors and textures that will leave you wanting more. Whether you’re making it for a summer barbecue or just treating yourself on a cozy night in, this homemade ice cream is sure to impress.
The best part? It’s easy to make and completely customizable! Whether you’re adding extra ingredients like caramel or nuts, or keeping it simple with just chocolate and marshmallows, this recipe offers endless possibilities. So go ahead—grab your ingredients and start churning (or freezing) your way to dessert heaven!
