Chocolate Marshmallow Ice Cream
Indulge in homemade ice cream that tastes like hot chocolate. Rich, eggless, with gooey marshmallows — a perfect anytime treat. Adapted from Jeni's.
Equipment
- Ice Cream Maker
Ingredients
- 1 C Whole Milk
- 1 tablespoon + 1 teaspoon Cornstarch or tapioca starch
- 3 oz Bittersweet Chocolate preferably 55-70%
- 1 teaspoon Vanilla Extract
- ¼ C Heavy Cream
- 1 C Evaporated Milk
- ⅔ C Granulated Sugar or brown sugar
- 2 tablespoon Light Corn Syrup or tapioca syrup
- ¾ teaspoon Kosher Salt
- ⅓ C Unsweetened Cocoa Powder preferably Dutch-processed
- ⅔ C Marshmallows cut into ½-inch chunks before dusting in powdered sugar. Can swap in store-bought mini marshmallows instead.
Instructions
- 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.
- 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.
- 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.
- Pour the hot milk mixture over the chopped chocolate. Allow to sit for about 5 minutes, then whisk to combine. Continue to mix until all the chocolate is melted and thoroughly incorporated.
- Chill the ice cream base in the fridge for a minimum of 4 hours or overnight. (To make this faster, you can pour it into a gallon zip-top bag and submerge in an ice bath for about 30 minutes).
- Churn the ice cream according to manufacturer's instructions.
- 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.
Notes
- Soften to scoop. 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 lete 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.
- 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.
Nutrition
Calories: 259kcalCarbohydrates: 39gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 22mgSodium: 275mgPotassium: 265mgFiber: 2gSugar: 33gVitamin A: 239IUVitamin C: 1mgCalcium: 137mgIron: 1mg
Tried this recipe?Let us know how it was!