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No-Churn Chocolate Marshmallow Ice Cream

Move over hot cocoa! This rich chocolate ice cream studded with mini marshmallows and extra chocolate chunks is the perfect summer dessert for hot chocolate lovers! You only need 6 ingredients and 10 minutes to whip up this easy no-churn chocolate marshmallow ice cream. No ice cream maker is needed!

Three scoops of chocolate marshmallow ice cream in a dessert glass.
Table of contents

Why you’ll love this no-churn ice cream recipe

My kids love making condensed milk ice cream and we constantly come up with new flavor ideas, including these black forest or boysenberry versions. The latest addition is this easy chocolate and marshmallow combination, perfect for hot cocoa lovers! Here’s why you’ll love it as well:

No ice cream machine needed: This no-churn recipe makes it easy to create extra creamy ice cream without the need for specialized equipment. Perfect for easy scooping!

Quick & easy: 6 basic ingredients and 10 minutes of hands-on prep is all you need to make this creamy chocolate ice cream at home in 3 simple steps. Plus, it’s egg-free!

Versatile: You can easily tailor this recipe to include your favorite flavors or candy. Think Rocky Road!


Ingredients needed to make chocolate marshmallow ice cream.
  • 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.
  • Marshmallows: Mini marshmallows throughout add extra sweetness and a chewy texture.
  • Chocolate: Choose semi-sweet or dark chocolate chips or chunks for a rich flavor.
  • Cocoa: Using Dutch-processed cocoa powder ensures a deep natural flavor and rich color.
  • Vanilla: Vanilla extract round gives the ice cream base a richer flavor. You can use vanilla essence if needed.


Two chocolate marshmallow ice cream in a cup.
  1. 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.
  2. Rocky Road: Add chopped almonds or your choice of nuts to introduce a crunchy texture and nutty flavor. Crunched-up Oreos or chocolate chip cookies would make a great addition too.
  3. Marshmallow swirl: Instead of mixing in the marshmallows, you can swirl in store-bought or homemade marshmallow fluff.  
  4. 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.

How to make chocolate marshmallow ice cream

Steps 1-4 to make chocolate marshmallow ice cream.
  1. Whip the cream until stiff peaks form.
  2. Add all other ingredients.
  3. Gently fold them in.
  4. Add the mixture to a freezer-proof container and cover the top with plastic wrap.

For more homemade ice cream recipes, check out the following posts:

If you loved this Chocolate Marshmallow Ice Cream Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

Three scoops of chocolate marshmallow ice cream in a dessert glass.

No-Churn Chocolate Marshmallow Ice Cream

Caro Jensen
Move over hot cocoa! This rich chocolate ice cream studded with mini marshmallows and extra chocolate chunks is the perfect dessert for hot chocolate lovers this summer.
5 from 1 vote
Prep Time 10 minutes
Freezing time 6 hours
Total Time 6 hours 10 minutes
Course Desserts
Cuisine American
Servings 8 servings
Calories 321 kcal


  • 2 cups heavy cream
  • 14 oz condensed cream
  • 1/2 tsp vanilla extract
  • 1/4 cup Dutch-processed cocoa powder
  • 1 cup mini marshmallows
  • 1/2 cup chocolate chips


  • 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 cream, 1/2 tsp vanilla extract, 1/4 cup Dutch-processed 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. 


  • 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.


Calories: 321kcalCarbohydrates: 19gProtein: 3gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 73mgSodium: 278mgPotassium: 179mgFiber: 1gSugar: 13gVitamin A: 1015IUVitamin C: 0.5mgCalcium: 67mgIron: 1mg
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