No-Churn chocolate ice cream with marshmallow fluff! This rich, velvety chocolate ice cream features luscious swirls of marshmallow fluff, creating the creamiest ice cream! The best part? It only takes minutes to make, so you can enjoy it anytime.
Whether you're celebrating a special occasion or just looking to elevate a regular night, this chocolate ice cream with marshmallow is the perfect choice. Its luxurious texture and fabulous flavor combo make it a crowd-pleaser for parties, family gatherings, or movie night! Check out my espresso gelato, turtle ice cream, and chocolate banana milkshake too!
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Why you'll love this recipe
- Luxurious Texture. One of the standout features of this ice cream is its incredibly smooth and creamy texture. Without the need for churning, it achieves a velvety consistency that rivals store-bought options, making every spoonful amazing!
- Effortless Preparation. You don't need an ice cream maker or any special equipment to whip up this chocolate ice cream with marshmallow. With just a few simple ingredients and minimal effort, you can create a gourmet-quality treat in the comfort of your own kitchen.
- Irresistible Marshmallow Swirl. The addition of swirls of marshmallow fluff takes this ice cream to the next level. The marshmallow adds a touch of sweetness and a unique texture that complements the rich chocolate base perfectly, creating a flavor combination that’s hard to resist. Smore blondies and mini s'mores pies also have amazing marshmallow flavor.
Equipment
A hand held or stand mixer is a must to beat the heavy cream to stiff peaks. Doing it by hand would take forever and make a mess. Using a machine is much less stressful!
Ingredients
What you'll need for chocolate ice cream with marshmallow!
- Cocoa Powder. Use high-quality cocoa powder to ensure a deep, rich chocolate flavor in your ice cream. I used natural but you can use dutch processed as well.
- Dark Chocolate. It's essential to use dark chocolate for this recipe, as it adds a robust, slightly bitter taste that balances the sweetness of the marshmallow fluff and sweetened condensed milk.
- Sweetened Condensed Milk. This ingredient provides the necessary sweetness and helps achieve the creamy, smooth texture without the need for an ice cream maker.
- Marshmallow Fluff. For the perfect swirl, melt the marshmallow fluff slightly. This will make it easier to incorporate into the ice cream, creating those delightful pockets of marshmallow goodness throughout.
- Heavy Cream. Heavy cream is crucial for creating the luxurious, velvety texture of the ice cream. Whip it until it forms stiff peaks before folding it into the chocolate mixture.
- Instant Espresso. Adding a touch of instant espresso enhances the chocolate flavor, giving the ice cream a deeper, more intense taste. This little addition makes the chocolate even more pronounced and delicious. Espresso chocolate chip cookies are amazing too!
See recipe card below for quantities.
Substitutions
- Peanut Butter Cups. Add chopped peanut butter cups for a delicious peanut butter-chocolate combination.
- More Espresso. Increase the amount of instant espresso for a stronger, more intense coffee-chocolate flavor.
- Oreos. Mix in crushed Oreos for a cookies-and-cream twist on your chocolate ice cream with marshmallow. Oreo blondies are amazing too!
- Almonds. Add chopped almonds to create a Rocky Road variation, enhancing the texture and flavor.
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make chocolate marshmallow ice cream!
Step 1. Melt the dark chocolate in the microwave, stirring every 30 seconds until melted. Set aside.
In a large bowl beat the heavy cream until stiff peaks form, set aside.
Step 2. In a separate bowl, whisk together the sweetened condensed milk, melted dark chocolate, cocoa powder, instant espresso powder, and kosher salt until smooth.
Step 3. Add about ¼ of the whipped cream to the chocolate mixture and fold it in until fully combined. This step will take some effort but is necessary to make it easier to fold in the rest of the whipped cream.
Step 4. Gently fold in the rest of the whipped cream until no streaks remain. Pour ¾ of the chocolate ice cream mixture into a metal 8x8-inch baking pan and smooth it out. Set aside.
Step 5. Slightly melt the marshmallow fluff until it becomes loose in the microwave, not liquid just enough to work with it easily. About 10-15 seconds. Dollop the melted marshmallow fluff over the chocolate ice cream and use a knife to swirl it throughout.
Step 6. Pour the remaining ¼ of the chocolate mixture on top, spreading it evenly. Cover and freeze for at least 6 hours or until firm.
Hint: Using a shallow pan will speed up the freezing process!
Pro tips
- Ensure your heavy cream is cold before whipping it. Cold cream whips up faster and results in a better, more stable whipped cream. Whip the cream until stiff peaks form, but be careful not to over-whip.
- When combining the whipped cream with the chocolate mixture, use a gentle folding motion to keep the air in the mixture. This helps maintain the creamy texture of the ice cream. Over-mixing can deflate the whipped cream and result in a denser ice cream.
- Start by melting the dark chocolate and allowing it to cool slightly. Once cooled, combine the melted chocolate with the cocoa powder, espresso, and sweetened condensed milk. Beat these ingredients together until they are fully incorporated and smooth. This ensures that the cocoa powder and melted chocolate are evenly distributed throughout the mixture.
FAQ
What kind of cocoa powder should I use?
Dutch processed or natural will work! Whatever you prefer or have on hand that is unsweetened.
Can I add in more things?
Of course! Whatever you love with chocolate and marshmallow, just make sure to chop whatever you're using for easy scooping.
Can I use marshmallows instead of fluff?
Whole marshmallows will get very hard in the freezer, I don't like the texture.
Can I skip the coffee?
You can if you have an allergy but the instant espresso powder really makes the chocolate flavor pop!!
Storage
Store the no churn chocolate ice cream with marshmallow in an airtight container or cover the pan with foil, and refrigerate for up to 3 months.
Related
Looking for other recipes like this? Try these:
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📖 Recipe
Chocolate Ice Cream with Marshmallow Recipe
Equipment
- 8X8 pan or loaf pan
- Handheld or stand mixer
- Rubber Spatula
- Measuring Cups
- Measuring Spoons
Ingredients
- ½ cup (95 grams) dark chocolate chips must be dark or else the ice cream will be too sweet ( I like 70%)
- heaping ½ cup (44 grams) cocoa powder dutch or normal
- 1 teaspoon instant espresso powder
- 14 oz (397 grams) sweetened condensed milk 1 regular can
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 cups (451 grams) heavy cream
- ¾ cup (94 grams) marshmallow fluff can also be called marshmallow creme
Instructions
- Melt the dark chocolate in the microwave, stirring every 30 seconds until melted. Set aside.
- Using a stand mixer or handheld mixer, in a large bowl beat the heavy cream until stiff peaks form, set aside.
- In a separate bowl using a mixer, beat together the sweetened condensed milk, vanilla, melted dark chocolate, cocoa powder, instant espresso powder, and kosher salt until smooth.
- Add about ¼ of the whipped cream to the chocolate mixture and fold it in using a rubber spatula until fully combined. This step will take some effort but is necessary to make it easier to fold in the rest of the whipped cream.
- Gently fold in the rest of the whipped cream until no streaks remain.
- Pour ¾ of the chocolate ice cream mixture into a metal 8x8-inch baking pan and smooth it out. Set aside.
- Slightly melt the marshmallow fluff until it becomes loose in the microwave, not liquid just enough to work with it easily. About 10-15 seconds.
- Dollop the melted marshmallow fluff over the chocolate ice cream and use a knife to swirl it throughout.
- Pour the remaining ¼ of the chocolate mixture on top, spreading it evenly. Cover and freeze for at least 6 hours or until firm.
Molly says
This was so easy and such a hit!
Amanda says
I am so happy to hear it!
Mimi W says
This ice cream tastes as if it was churned. It’s the only homemade ice cream I’ve made that tastes legit. And this flavor combo is just perfect. We even made it a second time and switched up the chocolate for peanut butter for a change of flavor and it was amazing. Definitely a recipe that I will keep coming bake to.