- No ice cream maker required.
- Rich, creamy chocolate flavor.
- Soft marshmallows in every scoop.
- Made with simple ingredients.
- Perfect for preparing ahead of time.
- Easy to customize with different mix-ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Ice Cream
- 2 cups heavy whipping cream, cold
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Marshmallow Swirl
- 1 cup mini marshmallows
- 1/2 cup marshmallow creme
- 2 tablespoons chocolate syrup, optional
Directions
- In a large bowl, whisk together the sweetened condensed milk, cocoa powder, vanilla, and salt until smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the chocolate mixture until evenly combined.
- Stir in the mini marshmallows.
- Pour half the mixture into a freezer-safe container.
- Spoon half the marshmallow creme over the mixture and gently swirl with a knife.
- Add the remaining ice cream mixture and swirl in the rest of the marshmallow creme.
- Drizzle with chocolate syrup if desired.
- Cover tightly and freeze for at least 6 hours or overnight.
- Let soften for a few minutes before scooping and serving.
Servings and timing
- Servings: 8
- Prep time: 15 minutes
- Freezing time: 6–8 hours
- Total time: Approximately 6 hours 15 minutes
Variations
- Rocky Road: Add chopped almonds and extra mini marshmallows.
- Chocolate Chip: Mix in mini chocolate chips.
- S’mores: Add crushed graham crackers and chocolate chunks.
- Mint Chocolate: Add a small amount of peppermint extract.
- Peanut Butter: Swirl creamy peanut butter into the mixture.
- Double Chocolate: Add melted, cooled chocolate for a richer flavor.
Storage/Reheating
Store Chocolate Marshmallow Ice Cream in an airtight freezer-safe container for up to 2 weeks for the best texture. Press plastic wrap against the surface to help prevent ice crystals.
Allow the ice cream to soften at room temperature for 5–10 minutes before serving. Reheating is not necessary.
FAQs
1. Can I make Chocolate Marshmallow Ice Cream without an ice cream maker?
Yes. This no-churn recipe uses whipped cream and sweetened condensed milk.
2. Can I use regular marshmallows?
Yes. Cut large marshmallows into smaller pieces before adding them.
3. How long does the ice cream need to freeze?
At least 6 hours, although overnight freezing gives the best results.
4. Can I use Dutch-process cocoa powder?
Yes. Dutch-process cocoa creates a smooth, rich chocolate flavor.
5. Why is my ice cream icy?
Ice crystals can form if the container isn’t sealed properly or the mixture contains excess moisture.
6. Can I add chocolate chips?
Absolutely. Mini chocolate chips or chopped chocolate work well.
7. Can I make this ice cream ahead of time?
Yes. Prepare it a day before serving and keep it frozen.
8. What can I use instead of marshmallow creme?
You can use additional mini marshmallows, although the ice cream won’t have the same marshmallow swirl.
9. Can I make this recipe dairy-free?
Yes, using suitable dairy-free whipping cream and sweetened condensed milk alternatives, although the texture may differ.
10. What toppings go well with this ice cream?
Chocolate syrup, whipped cream, crushed cookies, chopped nuts, and extra marshmallows are delicious options.
Conclusion
Chocolate Marshmallow Ice Cream is a creamy, chocolate-filled dessert with sweet marshmallow swirls and a smooth frozen texture. With easy preparation and no special equipment required, this homemade ice cream is perfect for sharing or enjoying as a refreshing treat.
