Chocolate Marshmallow Ice Cream
Our Chocolate Marshmallow Ice Cream is about to become your new favorite. Intense chocolate flavor meets pillowy marshmallow swirls, creating a chocolate decadence.
Servings: 8
Calories: 308kcal
Equipment
- Cuisinart Ice Cream Maker ICE70
- Cuisinart Ice Cream Maker
- Ice Cream Storage Tubs, 1 quart
- Long Scoop Ice Cream Storage Tubs
Ingredients
- ½ cup cocoa powder regular or Dark
- 2 cup heavy cream
- 2 cup milk
- 14 oz sweetened condensed milk 1 can
- ¼ teaspoon salt
- 2 teaspoon vanilla extract
- 1 cup marshmallow cream or Marshmallow Fluff
Instructions
- To remove lumps, sift the cocoa powder through a sieve into a bowl.½ cup cocoa powder
- Pour the heavy cream into a large mixing bowl. Transfer the sifted cocoa power into the bowl of heavy cream.2 cup heavy cream
- Using an electric mixer, mix until the cocoa powder is evenly mixed into the cream.
- Add the sweetened condensed milk, milk, vanilla extract, and the pinch of salt. Use the electric hand mixer to blend everything smooth. Chill for at least an hour before pouring into the freezer bowl and churning.2 cup milk, 14 oz sweetened condensed milk, ¼ tsp salt, 2 tsp vanilla extract
- Pour the ice cream base into the previously frozen freezer bowl. Insert the dasher and set in the ice cream maker, setting program for "Ice Cream".
- Once churning cycle is complete, remove the dasher, scraping off the ice cream from the dasher.
- Warm the marshmallow cream in the microwave for about 10 to 15 seconds, just so it's looser and easier to work with. DO NOT LET IT GET HOT. Alternatively, you can simply layer mini marshmallows instead of the marshmallow cream.1 cup marshmallow cream
- Transfer half the chocolate ice cream into an insulated ice cream storage tub, or any loaf pan, and top with some marshmallow cream (or mini marshmallows).
- Add the remaining ice cream to the storage tub, and using a spatula, fold the ice cream mixture lightly. You can serve immediately as soft serve style ice cream or store in the freezer to harden for 2 hours for scoop ice cream.
Notes
- Chill Your Bowl: For the best results, ensure your ice cream maker's freezer bowl is completely frozen, ideally for 24 hours. A well-chilled bowl is crucial for achieving a creamy texture.
- Thoroughly Mix Cocoa: Whisk the cocoa powder thoroughly into your heavy cream and sweetened condensed milk mixture to avoid any lumps and ensure an even chocolate flavor.
- Chill Your Base: Before churning, chill your ice cream base in the refrigerator for at least 2-4 hours, or even overnight. A colder base churns faster and results in a smoother, richer ice cream.
- Add Marshmallow at the End: Incorporate the marshmallow fluff or mini marshmallows during the last few minutes of churning, or gently fold them in by hand after the ice cream reaches a soft-serve consistency. This prevents them from being completely broken down and ensures distinct swirls.
- Freeze for Firmness: After churning, transfer the ice cream to an airtight, freezer-safe container and freeze for at least 4-6 hours. This allows it to harden to a scoopable consistency.
Nutrition
Calories: 308kcal | Carbohydrates: 32g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 117mg | Potassium: 277mg | Fiber: 1g | Sugar: 28g | Vitamin A: 737IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 1mg
