Indulge in this luscious chocolate marshmallow ice cream that’s delightfully creamy and perfectly sweet, yet easy to make at home.
Packed with protein from the cream and condensed milk, and offering a touch of fiber from cocoa, it’s a guilt-free treat.
No-churn and quick to prepare, it’s a satisfying dessert perfect for busy weeknights or weekend treats.
Chocolate Marshmallow Ice Cream
Equipment
- 1 large mixing bowl
- Stand mixer or hand whisk
- spatula
- Freezer-safe container
- Spoon
- Skewer
Ingredients
- 20 g cocoa powder
- 50 g dark chocolate melted
- 300 g double cream heavy cream
- 150 g sweetened condensed milk
- 50 g dark chocolate chips
- 50 g dulce de leche or caramel sauce
- 50 g marshmallow fluff
- 1 tbsp chocolate sauce
Instructions
- Prepare Chocolate Base: Start by placing the cocoa powder and melted dark chocolate into a large mixing bowl or the bowl of your stand mixer. Using a spatula, gently mix the cocoa and chocolate together until fully combined and smooth. Make sure there are no lumps, as this will form the rich chocolate foundation of your ice cream.
- Whip the Cream: Pour the double cream (heavy cream) into the chocolate mixture. Using a stand mixer fitted with the whisk attachment, or a hand whisk, beat the cream on medium speed until soft peaks form. Soft peaks should hold shape but still bend at the tip. Avoid over-whipping, as this can cause the cream to turn grainy or separate. If your whipped cream becomes too stiff, add 1 tablespoon of milk and gently fold in to loosen it.
- Fold in Condensed Milk: Measure out the sweetened condensed milk and slowly add it to the whipped chocolate cream. Using a spatula, carefully fold it in with gentle, sweeping motions. Take care to maintain the airiness of the whipped cream; folding instead of stirring preserves the light texture. The mixture should now be thick, creamy, and well combined.
- Incorporate Chocolate Chips: Add the dark chocolate chips to the chocolate cream mixture. Gently fold them in, ensuring they are evenly distributed. These chocolate bits will add delightful texture to your ice cream, giving a slightly crunchy bite in each scoop.
- Layer Base Mixture: Take a freezer-proof container and spoon in half of the chocolate cream mixture. Use a spatula to smooth the surface evenly, creating a stable base for the swirls of caramel and marshmallow to follow.
- Swirl in Dulce de Leche: Spoon half of the dulce de leche or caramel sauce over the chocolate layer. Using the tip of a skewer or a knife, gently swirl the caramel into the chocolate mixture. Create light, even patterns, but avoid fully mixing, so you get distinct caramel ribbons in the ice cream.
- Add Marshmallow Fluff Swirl: Next, dollop half of the marshmallow fluff over the caramel layer. Again, use a skewer or the back of a spoon to gently swirl the fluff into the mixture. The goal is to create soft, airy ribbons of marshmallow that will melt slightly when scooped, giving that classic marshmallow texture.
- Add Remaining Chocolate Mixture: Spoon the remaining chocolate cream mixture on top of the swirled layer, smoothing it with a spatula to create an even surface. Be careful not to press too hard, as you want to maintain the swirled patterns beneath.
- Top with Remaining Dulce de Leche and Marshmallow: Spoon over the remaining dulce de leche and marshmallow fluff, and use a skewer or spoon to lightly swirl them across the top layer. This will create a visually appealing marbled effect and ensure every scoop has some caramel and marshmallow.
- Drizzle Chocolate Sauce: Finish the ice cream by drizzling 1 tablespoon of chocolate sauce evenly over the top layer. This adds an extra hint of chocolate richness and creates a polished, dessert-worthy appearance.
- Cover and Freeze: Cover the container tightly with cling film to prevent ice crystals from forming and to help the ice cream set to a smooth, creamy consistency. Place the container in the freezer for at least 6 hours, or overnight for the best results. Avoid opening the freezer during this time to maintain the texture.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer 5–10 minutes before scooping to soften slightly for easier serving. Use a warm ice cream scoop to create perfect, creamy scoops, and enjoy a rich, chocolatey, marshmallow-filled treat with every bite.
Notes
- Experiment with mix-ins: Swap chocolate chips for cookie pieces, honeycomb chunks, chocolate buttons, or mini marshmallows to create your own flavor combinations.
- Whipping cream consistency matters: Soft peaks are key for a light, airy texture. If over-whipped, add a little milk to loosen the cream.
- Swirl carefully: When adding caramel or marshmallow, swirl lightly to create beautiful ribbons rather than blending everything together.
- Freezer coverage: Covering the ice cream tightly with cling film helps prevent ice crystals and keeps the texture creamy.
- Timing counts: Although this ice cream can be eaten after 6 hours, overnight freezing yields the best scoopable consistency.
Chef’s Secrets For Perfect Texture
The secret to this no-churn ice cream lies in gentle folding and careful layering.
Always fold condensed milk and mix-ins into the whipped cream rather than stirring vigorously, preserving the lightness of the cream.
Swirling caramel and marshmallow with a skewer rather than blending creates the signature marbled effect.
Additionally, using a freezer-safe container that allows even freezing ensures a smooth, creamy texture throughout.
Finally, letting the ice cream sit at room temperature for a few minutes before scooping gives perfect, soft portions.
Serving Suggestions For Maximum Enjoyment
This chocolate marshmallow ice cream shines on its own, but it’s also a versatile dessert.
Serve scoops in waffle cones for a fun, portable treat or alongside warm brownies for a decadent dessert plate.
Top with extra chocolate sauce, chopped nuts, or mini marshmallows for added texture and visual appeal.
It also pairs beautifully with fresh berries, which balance the rich chocolate and caramel flavors with a bright, tart contrast.
Storage Tips For Creamy Results
Store the ice cream in an airtight, freezer-safe container to maintain its soft, creamy texture.
Covering the surface with a layer of cling film directly against the ice cream prevents ice crystals from forming.
Keep frozen for up to 2 weeks; beyond that, the texture may become icy, although the flavor remains delicious.
For easier scooping, transfer the container to the refrigerator for 5–10 minutes before serving.
Avoid repeated thawing and refreezing to preserve both flavor and creaminess.
Frequently Asked Questions
1. Can I use low-fat cream instead of double cream?
Yes, you can, but the ice cream will be slightly less creamy and rich. Full-fat double cream gives the best texture and flavor.
2. Can this ice cream be made vegan?
Absolutely! Substitute coconut cream for the double cream, use sweetened condensed coconut milk, and opt for dairy-free chocolate. The result will still be creamy and delicious.
3. How do I prevent ice crystals from forming?
Cover the ice cream tightly with cling film, ensuring it touches the surface. Freeze in a stable freezer environment and avoid repeated thawing and refreezing.
4. Can I prepare this ice cream in advance for parties?
Yes, it’s perfect for make-ahead desserts. Prepare and freeze up to 2 weeks in advance. For best presentation, add chocolate drizzle or toppings just before serving.
5. Can I add other flavors to this ice cream?
Definitely! Vanilla extract, coffee, or a pinch of sea salt can enhance the flavor. You can also mix in cookie crumbs, nuts, or candy pieces for added texture and variety.
