Chocolate Marshmallow Ice Cream (No-Churn)
This rich chocolate marshmallow ice cream studded with chocolate chunks and mini marshmallows is the perfect summer dessert for hot chocolate lovers. You only need 6 ingredients and 10 minutes of hands-on prep time to make batch of this no-churn condensed milk ice cream. No ice cream maker is needed!
My kids love making condensed milk ice cream and we constantly come up with new flavor combinations, such as my black forest ice cream and boysenberry ice cream. The latest addition is this easy chocolate and marshmallow version, perfect for hot cocoa lovers!
If you loved this Chocolate Marshmallow Ice Cream Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Chocolate Marshmallow Ice Cream
This rich chocolate marshmallow ice cream is the perfect dessert for hot chocolate lovers this summer.
Ingredients
- 2 cups heavy cream full-fat
- 14 oz condensed milk
- 1/2 tsp vanilla extract
- 1/4 cup cocoa powder Dutch-processed
- 1 cup mini marshmallows or marshmallow fluff
- 1/2 cup chocolate chips milk chocolate
Instructions
- In a large mixing bowl of a stand mixer with the whisk attachment or with a hand-held electric mixer, beat the heavy cream to stiff peaks, ensuring not to overbeat.2 cups heavy cream
- Gently fold the sweetened condensed milk, cocoa powder, vanilla extract, mini marshmallows, and chocolate chips into the whipped cream with a rubber spatula until well combined. Keep some marshmallows and chocolate chunks aside to garnish the top of the ice creams once frozen.14 oz condensed milk, 1/2 tsp vanilla extract, 1/4 cup cocoa powder, 1 cup mini marshmallows, 1/2 cup chocolate chips
- Transfer the mixture to a loaf pan, cover with plastic wrap, and freeze until solid, a minimum of 6 hours but ideally overnight.
Notes
Avoid crystals: To prevent ice crystals from forming, make sure the plastic wrap sits directly on the surface of the ice cream before freezing. Alternatively, use a freezer-proof glass container with a lid.
Fold gently: When combining the whipped cream with the other ingredients, fold gently to retain as much air as possible for a light, creamy texture.
Storage: Properly stored in a freezer-safe container, this ice cream can last up to 1 month. Remember to cover the surface with plastic wrap before sealing to prevent ice crystals.
Nutrition
Calories: 321kcalCarbohydrates: 19gProtein: 3gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 73mgSodium: 278mgPotassium: 179mgFiber: 1gSugar: 13gVitamin A: 1015IUVitamin C: 0.5mgCalcium: 67mgIron: 1mg
Loved this recipe?Please leave a review!
Ingredients and substitutions
- Cream: Use full-fat heavy cream for the creamiest texture.
- Condensed milk: The base of the ice cream, adding sweetness and creaminess at the same time. Try my quick blender condensed milk to make your own.
- Marshmallows: Mini marshmallows throughout add extra sweetness and a chewy texture. You can also swirl in store-bought or homemade marshmallow fluff instead of mini marshmallows.
- Chocolate: Choose semi-sweet or dark chocolate chips or chunks for a rich flavor.
- Cocoa: Dutch-processed cocoa powder creates a deep natural flavor and rich color.
- Vanilla: Vanilla extract round gives the ice cream base a richer flavor. You can also use vanilla syrup or essence if needed.
- Other add ins: Add chopped almonds or your choice of nuts to introduce a crunchy Rocky Road like texture and nutty flavor. Crunched-up Oreos or chocolate chip cookies would make a great addition too.
Step-by-step: no-churn ice cream
- Whip the cream until stiff peaks form but make sure not to overwhip the cream or it becomes grainy.
- Simply add ingredients at once.
- Gently fold them in until just combined. Make sure not to overmix it.
- Add the mixture to a freezer-proof container and cover the top with plastic wrap to prevent a “skin” from forming at the top of the ice cream.
3 other serving ideas
- Cocoa cups: Add the ice cream mixture into freezer-proof cups to create single-serve frozen cocoa cups. Add extra whipped cream, cocoa, and mini marshmallows on top of the ice cream cups.
- Popsicles: Pour the mixture into popsicle moulds to make handy chocolate ice cream blocks.
- Ice cream loaf cake: Line the load pan with plastic wrap to create an ice cream cake. Cut into slices and serve with chocolate sauce and extra marshmallows.
