No-Churn Chocolate Marshmallow Ice Cream! This rich, velvety chocolate ice cream features luscious swirls of marshmallow fluff, creating an indulgently creamy treat that will satisfy your sweet cravings. 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 a quiet evening at home. Serve it in bowls, cones, or even as a topping for your favorite desserts!
Love recipes like this? Check out my espresso gelato, edible Biscoff cookie dough, smore blondies, and chocolate banana milkshake.
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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 a divine experience
- 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.
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.
- 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.
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 marshmallow ice cream.
- 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 ice cream with marshmallow!
Step 1. Melt the dark chocolate in the microwave, stirring between every 30 seconds until melted. Set aside.
Step 2. Beat the heavy cream until stiff peaks form, set aside.
Step 3. Beat the cocoa powder, instant espresso powder, melted chocolate, salt, and sweetened condensed milk until combined and smooth.
Step 4. Fold the whipped cream into the chocolate mixture, being careful not to deflate the whipped cream. Fold until completely incorporated.
Step 5. Melt the marshmallow fluff in the microwave for about 10 seconds, until a bit melted- do not over microwave. Pour half of the chocolate ice cream into an 8X8 or 9X5 baking pan. Swirl half of the fluff in, repeat with the other half.
Step 6. Freeze until solid or overnight.
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, as this can lead to a grainy ice cream chocolate marshmallow texture.
- 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, resulting in a consistent, rich chocolate flavor in every bite of your ice cream.
FAQ
What kind of cocoa powder should I use?
Dutch processed or natural will work! Whatever you prefer or have on hand.
Can I add other mix-ins?
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.
Storage
Store the chocolate ice cream with marshmallow in an airtight container or cover the pan with foil, and refrigerate for up to 3 months.
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📖 Recipe
Chocolate Marshmallow Ice Cream
Equipment
- 8X8 pan or loaf pan
- Handheld or stand mixer
- Rubber Spatula
- Measuring Cups
- Measuring Spoons
Ingredients
- ½ cup dark chocolate chips must be dark or else the ice cream will be too sweet
- heaping ½ cup cocoa powder dutch or normal
- 1 teaspoon instant espresso powder
- 14 oz sweetened condensed milk 1 regular can
- ½ teaspoon kosher salt
- 2 cups heavy cream
- 1 cup marshmallow fluff can also be called marshmallow creme
Instructions
- Melt the dark chocolate in the microwave, stirring every 30 seconds until melted. Set aside.
- Beat the heavy cream until stiff peaks form, set aside.
- Beat the cocoa powder, instant espresso powder, melted chocolate, salt, and sweetened condensed milk until combined and smooth.
- Fold the whipped cream into the chocolate mixture, being careful not to deflate the whipped cream. Fold until completely incorporated.
- Melt the marshmallow fluff in the microwave for about 10 seconds, until a bit melted- do not over microwave.
- Pour half of the chocolate ice cream into an 8X8 or 9X5 baking pan. Swirl half of the fluff in, repeat with the other half.
- Freeze until solid or overnight.
Molly says
This was so easy and such a hit!
Amanda says
I am so happy to hear it!