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Chocolate Marshmallow Ice Cream requires no fancy equipment. This no-churn recipe is easy to make. Just a few simple steps, and you've crafted a homemade Chocolate Marshmallow Ice Cream that rivals any store-bought. The rich chocolate, fluffy marshmallows, and decadent bits of chopped chocolate create the most delicious homemade ice cream.

Chocolate marshmallow ice cream in a sundae glass with mini marshmallows and chocolate pieces on the top.

Ice cream lovers, rejoice! 🤗 😍 🍦

chocolate ice cream with marshmallow

This recipe is surprisingly easy to make because you do not need an ice cream maker.

Impress your friends and family with a homemade dessert that looks and tastes like it took hours to make. Little do they know, it's a breeze to whip up.

Whether it's a cozy night in, a celebration, or just a random craving, this Chocolate Marshmallow Ice Cream is perfect for any occasion.

Scoop it into bowls or cones, or enjoy it straight from the container – there's no judgment here!

If I'm having an easy dinner party I love to make my Penne Pasta and then serve this ice cream, it makes the perfect dessert!

Other desserts that you might like are my Marshmallow Chocolates, Chocolate Crepe Roll or Easy Crema Mascarpone. 🍨

🤎 Here's why you will love this recipe

No-Churn Magic: Forget the need for an ice cream maker or specialized equipment. This recipe is a no-churn method, making it accessible to everyone with just a few bowls and a mixer.

Rich and Chocolatey: Combining unsweetened cocoa powder and finely chopped chocolate creates a rich chocolate flavor. The ultimate satisfaction for your sweet tooth.

Creamy Dreaminess: The high-fat content in the whipping cream gives it the creamiest texture.

Ingredients needed and substitutions

HEAVY WHIPPING CREAM: or thickening cream with a high-fat content of at least 35 % fat)

CONDENSED MILK: from a can

VANILLA EXTRACT: for extra flavor

UNSWEETENED COCOA POWDER: Use good quality cocoa powder.

SALT: This brings out so much flavor.

MINI MARSHMALLOWS: You can also chop large marshmallows into smaller pieces.

CHOCOLATE: Use your favorite chocolate, chopped into pieces.

Ingredient list for chocolate marshmallow ice cream.

Ice cream add-in ideas

Toasted Nuts

Cookie Crumbles

Crushed Pretzels

Fresh Berries

Chocolate Sprinkles

A picture of white and pink marshmallows.

How to make no-churn chocolate marshmallow ice cream.

Step one: Mix the cocoa powder with water. — **Make the cocoa + water mixture.**

Prepare the Cocoa Mixture: In a small bowl, mix 3 tablespoons of unsweetened cocoa powder with 3 tablespoons of water to create a smooth paste. This step ensures that the cocoa blends seamlessly into the ice cream base.

Step two: whip the cream to stiff peaks. — **The cream should have stiff peaks.**

Whip the Cream: Using an electric mixer, whip the 250ml of cream until stiff peaks form. This will give your ice cream a light and airy texture.

Step three: Fold in the condense milk. — **Add the condensed milk.**

Step four: Add the vanilla extract — **Add the vanilla extract.**

Step five: Add the salt. — **Add the salt.**

Combine Condensed Milk and Vanilla: Gently fold together the condensed milk, vanilla extract, salt, and cocoa mixture. Be careful not to deflate the whipped cream – the goal is to maintain that airy consistency.

Step Six: Add the marshmallows and chopped chocolate. — **Add the cocoa powder, marshmallows, and chocolate.**

Add Marshmallows and Chocolate Chunks: Gently fold in the mini marshmallows and finely chopped chocolate.

Step Seven: Add the ice cream mixture to a loaf pan or freezer-proof container. — **Pour the mixture into a container and cover with plastic wrap.**

Transfer to a Container: Pour the mixture into a lidded container, ensuring it is spread evenly. This container will be your ice cream's home as it sets in the freezer. Cover with plastic wrap to prevent freezer burn.

Freeze and Enjoy: Allow the Chocolate Marshmallow Ice Cream to freeze for at least 6 hours or overnight. Once fully set, scoop into bowls or cones.

⭐️Note:⭐️ The buoyancy of marshmallows and the weight of chocolate pieces can cause them to settle at the bottom during the freezing process.

While some may enjoy the anticipation of reaching the treasure trove at the bottom of the container, others might prefer a more uniform distribution.

Timing is Key: About 3 hours into the freezing process (halfway through the recommended freezing time), carefully remove the ice cream container from the freezer.
Gentle Stirring: Using a spatula or a spoon, gently stir the partially frozen ice cream.
Even Spread: As you stir, pay attention to distributing the marshmallows and chocolate pieces evenly throughout the mixture. This ensures that every bite will be a blend of creamy ice cream, gooey marshmallows, and rich chocolate.
Return to Freezer: place the container back in the freezer to allow the ice cream to finish setting.

Tips and Tricks

Condensed Milk: When folding the condensed milk and vanilla mixture into the whipped cream, do it gently. This maintains the fluffiness of the whipped cream and prevents the mixture from becoming too dense.

Smooth Cocoa Paste: Creating a smooth cocoa paste by mixing cocoa powder with water ensures that the chocolate is evenly distributed in the ice cream. No one wants clumps of cocoa ruining the silky texture.

Fold, Don't Stir: When combining the whipped cream with the condensed milk mixture, use a gentle folding motion. This preserves the airiness and fluffiness created during whipping.

Prevent Ice Crystals: Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before placing the lid on the container. This minimizes the formation of ice crystals. When it is time to serve, allow the ice cream to soften slightly before removing the plastic wrap so it does not stick to the ice cream.

Let It Soften: If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes before scooping. This allows it to soften slightly for a creamier texture.

❓FAQS

Can I add mix-ins like nuts or cookies?

Absolutely! This recipe is versatile, and you can customize it with your favorite mix-ins. Add chopped nuts, crushed cookies, or even a swirl of caramel for a unique touch.

Can you make this recipe using half and half?

No, sorry, you need to use full-fat whipping cream.

How long does the ice cream need to freeze?

Allow the ice cream to freeze for at least 4-6 hours or overnight for the best results. This ensures a solid, scoopable consistency.

Can I use flavored marshmallows?

Absolutely! Using flavored marshmallows can add an extra layer of complexity to the ice cream. Experiment with different marshmallow flavors for a unique twist.

My ice cream turned too hard in the freezer. What should I do?

If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping. This allows it to soften slightly for a creamier texture.

Make-ahead and Storage

MAKE-AHEAD: You can make the ice cream in advance and store it in the freezer. Just be sure to cover the surface with parchment paper or plastic wrap before sealing it with the lid to minimize ice-crystal formation.

STORAGE: While the ice cream can be stored in the freezer for about 2 weeks, it's best enjoyed within the first week to preserve its freshness and texture. It will start to crystalize as time goes on. Make sure to store it in an airtight container to prevent freezer burn.

Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚