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–+ servings
Three scoops of chocolate marshmallow ice cream.
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5 from 1 vote

Chocolate Marshmallow Ice Cream

This chocolate marshmallow ice cream has a rich cocoa base balanced by sweet swirls of marshmallow fluff. The custard-style mix uses egg yolks for a luscious, ultra-creamy texture. Craving that Phish Food vibe? Swirl in some caramel or dulce de leche and go all in.
Prep Time20 minutes
Cook Time10 minutes
Additional Time4 hours
Total Time4 hours 30 minutes
Course: Desserts
Cuisine: American
Keyword: chocolate and marshmallow ice cream, chocolate marshmallow ice cream, ice cream with marshmallow and caramel swirl
Servings: 1 quart
Author: Dahn Boquist

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. 
    Heating milk and cocoa powder then stirring in chopped chocolate.
  • 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. 
    Tempering egg yolks with hot cocoa.
  • 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. 
    Adding tempered egg yolks back to the pot.
  • Pour the mixture through a metal strainer and discard any lumps. 
    Straining the ice cream custard through a metal sieve.
  • Stir in the heavy cream and vanilla extract. Cover the mixture with plastic wrap and refrigerate for 4 hours or until chilled. 
    Adding milk to the ice cream custard base.

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. 
    Adding chopped chocolate to the ice cream base in a ice cream maker.
  • 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. 
    Adding marshmallow cream and caramel to chocolate ice cream mixture.
  • Top with the rest of the ice cream, then swirl in the rest of the marshmallow fluff and caramel syrup. 
    Swirling marshmallow and caramel into chocolate ice cream.
  • Press plastic wrap over the top of the ice cream and place it in the freezer for 6 to 8 hours. 

Notes

The corn syrup helps reduce ice crystals and makes a smoother, creamier ice cream. If you are not a fan of using corn syrup, honey will give you similar results. 

Nutrition

Serving: 1 serving | Calories: 623kcal | Carbohydrates: 81g | Protein: 7g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 323mg | Fiber: 2g | Sugar: 74g
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