Chocolate Marshmallow Ice Cream Recipe
Chocolate Marshmallow Ice Cream is a decadent dessert that combines a rich, creamy chocolate base with fluffy marshmallow pieces for a delightful texture and flavor. This recipe uses simple ingredients like heavy cream, milk, chocolate, sugar, and vanilla, with optional mix-ins like caramel swirls or crushed cookies for added variety. Perfect for any occasion, this homemade treat is easy to prepare and offers endless customization options, ensuring it’s a crowd-pleaser every time!
Equipment
- Mixing Bowls:
- Saucepan
- Whisk or Hand Mixer
- Ice Cream Maker
- Spatula:
- Measuring Cups and Spoons:
- Freezer-Safe Container with Lid
- Double Boiler (Optional)
- Plastic Wrap or Parchment Paper
Ingredients
- 1 cup Dark or Milk Chocolate (chopped or in chips)
- 1½ cups Mini Marshmallows (or regular marshmallows, cut into smaller pieces)
- 2 cups Heavy Whipping Cream
- 1 cup Whole Milk
- 1 teaspoon Vanilla Extract
Optional Add-ins:
- ½ cup Chocolate Chips or Chunks (for extra chocolatey texture)
- ½ cup Marshmallow Fluff (for a smoother marshmallow swirl)
- ½ cup Crushed Graham Crackers (for a s’mores-inspired twist)
- ¼ cup Caramel or Chocolate Syrup
- ¼ cup Chopped Nuts
Instructions
- Prepare the Chocolate BaseIn a saucepan, melt the chocolate over low heat, stirring constantly to prevent burning. Once melted, remove from heat and let it cool slightly.
- Mix the Ice Cream BaseIn a large mixing bowl, whisk together the heavy cream, whole milk, sugar, and vanilla extract until the sugar is fully dissolved. Add the melted chocolate to the mixture and stir until smooth and well combined.
- Chill the MixtureCover the bowl and refrigerate the ice cream base for 2-4 hours, or until it’s completely chilled. This step ensures that the ice cream churns to a creamy consistency.
- Churn the Ice CreamPour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically for 20-25 minutes. If desired, add chocolate chips, marshmallow fluff, or other optional add-ins during the last few minutes of churning.
- Freeze and ServeTransfer the churned ice cream to a freezer-safe container, folding in mini marshmallows or extra marshmallow fluff for added texture. Cover with plastic wrap and freeze for at least 4 hours or until firm. Scoop and enjoy!
Notes
-
Chill the Base Thoroughly
- It's crucial to chill the ice cream base for at least 2-4 hours (or overnight) before churning. This ensures a smoother and creamier texture once churned.
-
Melting Chocolate
- When melting the chocolate, use a low heat and stir constantly to prevent it from burning. A double boiler method works best to maintain control over the temperature.
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Use Cold Ingredients
- For the best texture, make sure that the heavy cream and whole milk are cold before mixing them into the base. This helps the ice cream churn properly.
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Don’t Over-Churn
- Over-churning can cause the ice cream to become too firm or grainy. Follow the manufacturer's instructions for your ice cream maker, typically churning for 20-25 minutes.
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Marshmallow Texture
- Mini marshmallows are best folded in after churning to maintain their fluffy texture. If you prefer a smoother consistency, marshmallow fluff can be swirled in during the churning process.
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Freezing for Firmness
- After churning, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to allow it to firm up properly before serving.
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Storage
- Store leftover ice cream in an airtight container to prevent freezer burn. To prevent ice crystals from forming, place a layer of plastic wrap directly on the surface before sealing the container.
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Customization
- Feel free to add or remove mix-ins based on your preferences. Crushed cookies, chocolate chunks, or even caramel swirls can make this ice cream even more delightful!