This Chocolate Marshmallow Ice Cream is a no-churn treat packed with deep cocoa flavor and fluffy marshmallows in every bite.
It’s rich, velvety, and incredibly easy to make—no ice cream machine required!
Whether you’re making it for summer fun, a midnight craving, or a cozy movie night, this frozen dessert is always a hit.
Why You’ll Love This Recipe
Super simple – No machine, no fuss—just mix and freeze.
Intense chocolate flavor – Cocoa powder and vanilla extract create depth.
Fluffy and rich – Whipped cream makes it light, while condensed milk adds richness.
Fun texture – Mini marshmallows give every scoop a playful chew.
Freezer-friendly – Make it ahead and enjoy all week long.
Customizable – Add chocolate chips, nuts, or a swirl of caramel.
What You’ll Need (Ingredient Highlights)
Heavy cream – Whips into stiff peaks, giving structure and volume.
Sweetened condensed milk – Adds sweetness and keeps the texture soft and scoopable.
Cocoa powder – Brings rich chocolate depth without melting.
Vanilla extract – Enhances the cocoa and balances sweetness.
Mini marshmallows – For bursts of gooey, chewy fun.
Pro Tips Before You Start
Use cold cream – It whips faster and holds shape better.
Sift the cocoa – This prevents clumps in the creamy base.
Don’t overfold – Combine gently to keep the texture light.
Freeze overnight – For the best scoopability and texture.
Use a metal loaf pan – It chills faster and more evenly.
How to Make Chocolate Marshmallow Ice Cream
Step 1: Whip the Cream
In a large chilled bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form.
This should take about 3–4 minutes.
Step 2: Fold in Cocoa Mixture
In a separate bowl, sift in the cocoa powder.
Add the sweetened condensed milk and vanilla extract. Stir until smooth.
Step 3: Combine Base and Cream
Gently fold the cocoa mixture into the whipped cream.
Do this slowly to keep the airiness intact.
The result should be a fluffy, chocolatey base.
Step 4: Add Marshmallows
Stir in the mini marshmallows, making sure they’re evenly distributed.
Step 5: Freeze
Transfer the mixture into a loaf pan. Smooth the top with a spatula.
Cover with foil or plastic wrap and freeze for at least 6 hours, preferably overnight.
What to Serve It With
Warm brownies – For the ultimate hot-and-cold combo.
Chocolate syrup – A double chocolate treat.
Graham crackers – Like frozen s’mores!
Fresh berries – For tart contrast to the sweetness.
Whipped cream – Because why not?
Variations / Substitutions
Use chocolate chips – For added crunch and melty pockets.
Add nuts – Walnuts or pecans give extra texture.
Try peppermint extract – For a minty twist.
Swirl in peanut butter – Chocolate + PB = magic.
Use marshmallow fluff – Instead of mini marshmallows for ribbons of sweetness.
Storage & Leftovers
Freezer – Store in an airtight container or covered loaf pan for up to 2 weeks.
Scoopability – Let it sit on the counter for 5 minutes before serving for the perfect scoop.
Avoid freezer burn – Press parchment or plastic wrap directly on the surface before sealing.
FAQs
Can I use regular milk instead of heavy cream?
No, heavy cream is necessary for the whipped structure.
Do I need an ice cream maker?
Not at all! This is a no-churn recipe.
Can I make this dairy-free?
Yes, use coconut cream and dairy-free condensed milk. Texture may vary.
What if I don’t have cocoa powder?
You can try melted dark chocolate, but reduce the condensed milk slightly.
Can I add other mix-ins?
Absolutely—nuts, cookies, or caramel all work.
How long should I freeze it before serving?
At least 6 hours, but overnight gives the best results.
Final Thoughts
This Chocolate Marshmallow Ice Cream is everything you want in a summer treat—chocolatey, fluffy, creamy, and fun.
It’s so easy, you’ll find yourself making it on repeat. Trust me, one scoop won’t be enough!
