Chocolate Marshmallow Ice Cream Recipe
Chocolate Marshmallow Ice Cream!! Super decadent and rich no churn chocolate ice cream with swirls of marshmallow fluff!
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 cold
- 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.
Notes
Store the chocolate marshmallow ice cream in an airtight container or cover the pan with foil, and refrigerate for up to 3 months.
The espresso powder makes the chocolate flavor pop, I wouldn't skip it!
A shallow pan will speed up the freezing process!
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 texture.
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