Chocolate Marshmallow Ice Cream (Egg-Free) 

Whether you're a seasoned ice cream maker or trying your hand at it for the first time, this easy recipe for Chocolate Marshmallow Ice Cream is sure to impress. Featuring a luscious milk chocolate base, perfectly balanced with the sweet, gooey surprise of marshmallow bits, each scoop captures the essence of cozy hot chocolate, transformed into a refreshingly creamy frozen treat. Perfect for any season!

Made with just 10 simple ingredients, my frozen hot chocolate ice cream is surprisingly easy to whip up. And, for those who are intimidated by custard-based ice creams, here’s a cherry on top of the proverbial sundae: this old-fashioned homemade chocolate ice cream is egg-free, which means no fussy tempering! 🙌

Each spoonful promises the perfect blend of a luxuriously milky chocolate base and the delightful, gooey surprises of marshmallow bits, reminiscent of your favorite hot cocoa. If you're feeling extra fancy, use my homemade marshmallows for an extra special touch. These fluffy, sweet treasures add an incomparably melty texture that store-bought versions can't touch.

Jump to:

• Why You’ll Love This Hot Chocolate Ice Cream With Marshmallow Bits
• Ingredients & Substitutions
• How to Make Chocolate Marshmallow Ice Cream
• Optional Variations & Dietary Adaptations
• Expert Tips
• Serving Suggestions
• Frequently Asked Questions
• More Homemade Ice Cream Recipes
• Chocolate Marshmallow Ice Cream
• 💬 Reviews

Why You’ll Love This Hot Chocolate Ice Cream With Marshmallow Bits

Whether you're hosting a summer party, looking for a unique Christmas dessert, or simply indulging in a little chocolate-based self-care, this marshmallow-studded chocolate ice cream is bound to be a crowd-pleaser. Here’s why it’s bound to become a favorite recipe:

• Egg-Free & Easy - Making ice cream without eggs is a snap. Just mix, chill, and churn to create a batch of hot cocoa ice cream that’s not only irresistibly tasty but also a breeze to make.
• Better (& Cheaper!) Than Store-Bought - Rather than buying Turkey Hill chocolate marshmallow ice cream that’s filled with less-than-appetizing ingredients like cellulose gel & gum, mono & diglycerides, and carrageenan, whip up this simple homemade recipe! Not only is it more natural, but it’s also richer, chocolatier, and made like the fancy ice creams they charge $10/pint for.
• A Classic Treat, Reimagined - Imagine a scoop of heaven that combines the cozy warmth of sipping chocolate with the frosty bliss of ice cream. This chocolate ice cream with marshmallows does just that, transforming your favorite winter drink into an all-seasons treat! 

Ingredients & Substitutions

As promised, you only need a few easy-to-find ingredients to make this old fashioned homemade chocolate ice cream with marshmallows. Here’s what to grab:

• Whole Milk, Heavy Cream, & Evaporated Milk - This creamy, dreamy trio is responsible for the irresistibly milky flavor of the hot chocolate ice cream base. It’s no surprise that it’s also found in many hot chocolate recipes! FYI, powdered heavy cream works brilliantly here, and it's cheaper!
• Cornstarch - Rather than using eggs, cornstarch helps to thicken the ice cream base. Feel free to use an equal amount of tapioca starch or potato starch instead.
• Bittersweet Chocolate & Unsweetened Cocoa Powder - Using two types of chocolate bolsters the chocolatey flavor we’re after. If possible, use high-quality bar chocolate in the 55-70% range and Dutch-processed cocoa for the best results. 
• Vanilla Extract - For an added boost of aromatic warmth.
• Granulated Sugar - White sugar has a more classic hot chocolate vibe, but feel free to swap in light or dark brown sugar for more of a caramel undertone.
• Light Corn Syrup - Adding an invert sugar helps to prevent the sugars from crystallizing. Feel free to use an equal amount of tapioca syrup if corn is off the table.
• Kosher Salt - Adding salt to the mix helps to intensify the milkiness and bring out all the notes in the chocolate.
• Marshmallows - If you use homemade marshmallows, cut them into ½-inch chunks before dusting in powdered sugar. You can also swap in store-bought mini marshmallows instead to keep prep light and easy.

How to Make Chocolate Marshmallow Ice Cream

This yummy homemade chocolate ice cream recipe is quite simple. Here’s how to make it:

Step 1: Prep. Mix about 2 tablespoons of the milk with the cornstarch to make a slurry. Set aside. Place chopped chocolate into a large mixing bowl with the vanilla extract and set aside.

Step 2: Boil. Combine the remaining milk, cream, evaporated milk, sugar, corn syrup, and salt in a 4-quart or larger saucepan. Bring to a rolling boil over medium-high heat. Whisk in cocoa powder to the milk mixture, then continue to boil for 4 minutes.

Step 3: Thicken. Remove from heat and whisk in the cornstarch slurry. Return the ice cream base to heat and continue to cook, whisking constantly, until thick enough to coat the back of a wooden spoon, about 2 minutes.

Step 4: Melt. Pour the hot milk mixture over the chopped chocolate. Allow to sit for about 5 minutes to melt the chocolate, then whisk to combine. Continue to mix until all the chocolate is thoroughly incorporated.

Step 5: Chill the ice cream base in the fridge for a minimum of 4 hours or overnight. If you need to speed this process, use an ice bath.

Step 6: Churn the ice cream according to manufacturer's instructions.

Step 7: Pack the ice cream into your chosen container, layering in the marshmallows. Press a piece of parchment paper directly on top of the ice cream before covering and freezing in the coldest part of your freezer for a minimum of 4 hours.

Optional Variations & Dietary Adaptations

While this chocolate marshmallow ice cream recipe is a favorite in my house, there are plenty of ways for you to add your own spin on it. Here are a few ideas to get you started:

• Go Dairy-Free/Vegan - Use Jeni’s basic creme sans lait recipe, except add the chocolate and cocoa powder listed above! The cocoa should be added with the slurry, and the chocolate pieces should be added to the bowl with the cream cheese. Also, make sure your dark chocolate and marshmallows are vegan-friendly.
• Add Extra Flavor - Feel free to add another layer of flavor to your frozen hot chocolate by using flavored extracts or food-grade essential oils. Peppermint, cinnamon, almond, or hazelnut would all be delightful!
• S’mores Ice Cream - Add a salty graham cracker swirl and toast the marshmallows with a blowtorch for another fun twist on a classic dessert. 
• Rocky Road Ice Cream - Add salted roasted nuts for extra crunch.
• Other Add-Ins - Half the fun of making ice cream at home is experimenting. Have a blast adding whatever your heart desires, from crunchy pretzels to coffee ganache, raspberry coulis to a crumbled oat cookie swirl.

Expert Tips

• In a rush? To quickly chill the ice cream base, use an ice water bath. Pour the chocolate milk mixture into a gallon zip-top bag, seal the top, and submerge it in an ice bath for about 30 minutes, agitating it on occasion. Also, make sure to keep the top of the zip-top bag outside the water to prevent any seal mishaps.
• If you have extra time on your hands, homemade marshmallows make a big difference in terms of taste and texture.
• Soften to scoop. Homemade ice cream freezes harder than commercially made ice creams due to a variety of reasons (e.g. equipment, artificial stabilizers, etc). For the best scoopability, remove the container of ice cream from the freezer about 10 minutes ahead of when you want to scoop it. Also, this fancy ice cream scoop makes scooping way easier, even if you don’t let it sit out.
• Eat it within 2 weeks. Given how delicious this chocolate and marshmallow ice cream is, I don’t think you’ll have trouble. Just remember that homemade ice cream is devoid of all the difficult-to-pronounce preservatives and additives of store-bought, so it’s best eaten fresh.

Serving Suggestions

• Classic Cone or Cup: Sometimes, simplicity is key. Serve this hot chocolate ice cream in a crispy waffle bowl or a cake cone for a scoop shop experience at home. 
• Ice Cream Sandwich: Encase a generous scoop between two homemade chocolate chip cookies for a handheld delight. Alternatively, embrace the campfire spirit by sandwiching a scoop between two graham crackers. Drizzle with a bit of melted chocolate and a sprinkle of crushed crackers for an extra punch of s'mores goodness.
• Hot Chocolate Float: For a twist, add a scoop to a mug of warm sipping chocolate or a mocha. As the ice cream melts, it creates a creamy, marshmallow-infused drink that's both warm and cold, perfect for those in-between weather days.
• Affogato Twist: Pour a shot of hot espresso over a scoop for an adult version of the ice cream. The coffee adds a bitter contrast to the sweet, creamy chocolate, making it a sophisticated after-dinner treat.
• Ice Cream Sundae: Layer this ice cream (on top of a fudgy brownie, perhaps?) with chocolate sauce, whipped cream, and a cherry on top. Add a sprinkle of chopped nuts or chocolate shavings for added texture and richness.

Frequently Asked Questions

More Homemade Ice Cream Recipes

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