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Chocolate marshmallow ice cream made rich and ultra-creamy. This custard-based ice cream recipe churns up silky-smooth, with deep cocoa flavor and ribbons of gooey marshmallow fluff swirled throughout. It’s bold, chocolatey, and completely scoop-worthy.
Add a drizzle of caramel sauce and you’ve got a homemade riff on Ben & Jerry’s Phish Food that’s wildly good.
Want a simpler version without the mix-ins? Start with our classic chocolate ice cream.
Why This Chocolate Marshmallow Ice Cream Recipe Works
This chocolate marshmallow ice cream churns up extra creamy thanks to a custard base made with egg yolks.It’s the same method we use for our Chocolate Stout Ice Cream.
Custard base = luscious texture: Egg yolks give the ice cream a velvety finish and richer flavor than no-churn or quick-freeze recipes.
Double chocolate layers: Cocoa powder in the base plus chopped chocolate folded in at the end gives it depth and a satisfying bite.
Marshmallow fluff swirl: Microwaving it first makes it pourable and easy to marble through the churned ice cream.
Optional caramel kick: Stir in a swirl of dulce de leche or caramel sauce to mimic Ben & Jerry’s Phish Food vibes.
If you’re feeling extra ambitious and creative, you can make your own homemade marshmallow fluff.
Recipe Tips
Temper the yolks slowly: Whisk constantly while adding warm milk to avoid scrambled eggs in your custard.
Use a strainer: A fine-mesh strainer catches any lumps or cooked bits for a smooth, silky base.
Chill completely before churning: Cold custard thickens better and churns more efficiently in your ice cream maker.
Warm the fluff: Zap the marshmallow fluff until it’s honey-thin for easy swirling.
Layer, don’t stir: When adding fluff and caramel, layer and swirl gently to avoid muddying the base.
About corn syrup: Corn syrup reduces ice crystals for a smoother, creamier texture. Not into it? Honey works just as well, but it alters the flavor a bit.
Chocolate and Marshmallow Ice Cream
Queue up those ice cream cones, toppings and whipped cream, if you like. This is one sweet indulgence that is worth pulling out all the stops! It also tastes great if you use it to make an ice cream cake roll.
For a nuttier twist, try our brown butter ice cream. It’s rich, toasty, and completely over the top in the best way.
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Chocolate Marshmallow Ice Cream
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Ingredients
- 1 cup whole milk
- ¾ cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons light corn syrup, or honey; optional but makes a smoother texture
- ½ teaspoon salt
- 4 ounces semi-sweet chocolate, chopped
- 5 egg yolks
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Add Ins
- 4 ounces semi-sweet chocolate, chopped
- 1 cup marshmallow fluff
- 1 cup caramel sauce, optional, if you want to copy the flavors of Ben and Jerry’s Phish Food
Instructions
Make the Custard
- Set a metal strainer over a large bowl and set it aside for later.
- Place the milk, sugar, cocoa powder, corn syrup (if using), and salt in a medium saucepan. Heat over medium heat until the mixture is hot and comes to a gentle simmer. Remove from the heat and add 4 ounces of chopped chocolate, stirring until the chocolate melts.
- Whisk the egg yolks in a medium size bowl. Pour about ½ cup of the warm milk mixture into the egg yolks while constantly whisking. This step will temper or gently warm the eggs so they don’t turn into scrambled eggs.
- Pour the tempered egg mixture into the saucepan with the hot milk, whisking constantly. Cook over medium-low heat, stirring the whole time, for 5 to 8 minutes until it thickens slightly. If you have an instant-read thermometer, it should reach 180°F. No thermometer? Look for a steamy (but not boiling) mixture that’s thick enough to leave a clean trail when you run your finger across a spatula.
- Pour the mixture through a metal strainer and discard any lumps.
- Stir in the heavy cream and vanilla extract. Cover the mixture with plastic wrap and refrigerate for 4 hours or until chilled.
Churn the Ice Cream
- Pour the mixture into an ice cream maker and follow the manufacturer's directions for churning ice cream.
- When the ice cream is the consistency of soft serve, stir in the chopped chocolate.
- Zap the marshmallow fluff in the microwave in 10-second increments until it is thin enough to pour. It should be about the consistency of honey.
- Pour half of the chocolate ice cream into a loaf pan. Spoon half of the marshmallow fluff and half of the caramel syrup over the ice cream, then swirl it around with a knife.
- Top with the rest of the ice cream, then swirl in the rest of the marshmallow fluff and caramel syrup.
- Press plastic wrap over the top of the ice cream and place it in the freezer for 6 to 8 hours.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
That looks super rich, decadent and absolutely irresistible, Dahn.
Thanks Angie. It is pretty irresistible.