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    Home | Recipes | Desserts

    Chocolate Marshmallow Ice Cream

    Sep 28, 2019 by Lou Carruthers | This post may contain affiliate links.

    337 shares

    Are you a marshmallow fan, caramel lover or is chocolate your thing? This easy no-churn chocolate marshmallow ice cream with ripples of caramel is a huge hit with adults and kids. Perfect for the ultimate sundae!

    Jump to Recipe
    No churn chocolate ice cream in an ice cream scoop on top of a tin of ice cream

    An Ice Cream Awakening

    Long ago in the days of when all that was in the freezer was a tub of Walls Cornish Vanilla, the arrival of Hagen Dazz tubs in the local Blockbuster seemed like a new dawn in ice cream, to me. 

    Ok so whilst I reminisce in choosing a tub to go with my film, when I look back there were still only three flavours out there: vanilla, chocolate and strawberry.

    But one evening on the hunt for a video (I’m sure DVDs when available yet), the freezer had a newcomer… Ben and Jerry’s. And it was about to change my ice cream tastebuds forever!

    Phish Food Ice Cream - the University Years

    I’m happy to admit that Messers Ben and Jerry had me with the branding. I’m a sucker for a good marketing pitch. I just knew I was going to enjoy this ice cream before I had even tried it.

    Ultimately that combination of rich chocolate ice cream, with a swirl of caramel, and pockets of marshmallow sold it to me there and then. And let’s not forget the little chocolate fish, or is it phish, that if you didn’t thaw it enough before eating could give your teeth a shock.

    It was a passing conversation during a university lecture that changed the way I’ve indulges in Phish Food for the last 15 years.

    A microwave!

    Yes, I know, not what you expected. But give a tub of Phish Food a quick 30-second blast and it does things that make it so much better; those fish swim in a gooey marshmallowy-caramel sea of chocolate.

    Go on, I know you want to give it a try… just be careful not to heat it too much, you don’t want chocolate soup.

    No churn chocolate ice cream in an ice cream scoop

    The Magic Bit - No egg, no machine

    I love Phish Food so much, but I’m always disappointed that the tubs never last long enough. So I thought what if I could make my own?

    I will forever have an ice-cream machine on my Amazon Wishlist, and one day, maybe, I’ll add one to the kitchen gadget collection. In the meantime, it’s back to the trusty cheat ice cream, and this time we’re going for chocolate!

    The best thing about this no-churn chocolate ice cream is there’s no faffing with eggs to make a custard, and there’s no need to buy that expensive machine. It gives great results, but if there’s an easier way, I’m all for it!

    What you need to make chocolate marshmallow ice cream

    • Condensed Milk - I swear by Carnation, but there are other brands out there. I’ve never tried making it myself, but if you do and have a recipe then let me know.
    • Double Cream (Heavy or Whipping Cream) - When combined with the condensed milk the double cream gives a beautiful creamy texture. Remember though, don’t use single cream as it won’t whip up. 
    • Dulce de Leche (Caramel Sauce) - This is perfect swirling through the chocolate ice cream mixture. But if you fancy upping the flavour stakes, why not switch it for a Salted Caramel sauce. 
    • Marshmallow Fluff - If you’re like me, there’s always a jar in the cupboard, and usually a spoon close at home to eat it with. You can make your own Fluff, but the store brought version is just as good. If you want to add extra marshmallows in, try the mini ones or cut up large ones.
    • Chocolate Chunks - These take the place of the fish. Try using a dark chocolate chunk to cut through the sweetness of the caramel and marshmallow. You could even try making your own chocolate fish with this candy mould.

    How to make ice cream without a machine

    Seriously, I can’t begin to tell you how easy this is to make, so I’ll just show you…

    In a large mixing bowl, or you can use a stand mixer, add the double cream to melted dark chocolate and cocoa powder [1 and 2]. Then whisk with the hand mixer until the cream starts to form soft peaks [3].

    • Add cocoa powder and melted chocolate into a bowl
      1
    • Double cream added to chocolate and cocoa powder
      2
    • Mixing a chocolate cream with a hand mixer
      3

    Try not to overwhip it, as you’ll lose that soft creamiest that we’re looking for. Don’t panic if you go over, add a splash of milk and gently whisk it in to loosen the cream again.

    When your chocolately cream mixture is ready, add the condensed milk, but don’t whip it. Instead, gently fold it through the mixture using a spatula [4 and 5]. Add the chocolate chunks, and fold those in too [6 and 7].

    • Condensed milk added to a chocolate cream mixture
      4
    • Mixing a chocolate cream with a spatula
      5
    • Chocolate chunks added to a chocolate cream mixture
      6
    • Chocolate mixture in a bowl
      7

    If you just want a simple no-churn chocolate ice cream, then that’s all you need to do, except freezing it of course. But if you’re after a copycat Phish Food, then keep going…

    In a freeze-proof container, pour in half of the mixture and spread it out using a spatula [8]. Then add dollops of the caramel and Marshmallow Fluff, and swirl through with a skewer [9 and 10].

    Add the remainder of the chocolate mixture, and swirl the rest of the caramel and Fluff through again.

    • Chocolate mixture added to a tin and smoothed with a spatula
      8
    • Adding caramel sauce on top of a chocolate cream mixture
      9
    • Swirling marshmallow into a chocolate mixture with a skewer
      10
    • 11

    Smooth off the top of the ice cream before drizzling with chocolate sauce [11]. Then cover tightly with cling film before popping in the freezer. It will need 6 hours or overnight to firm up.

    And there you have it... I told you it was easy!

    Top tips for perfect chocolate marshmallow ice cream

    • Don’t confuse evaporated and condensed milk - the fat content of the condensed milk is what gives you that soft, creamy flavour and texture when combined with the cream. It’s also the key that means you don’t have to keep whipping the ice cream, as it sets, to prevent ice crystals forming.
    • Play about with the flavours - Why not switch the out the chocolate chunks for cookie pieces, honeycomb, chocolate buttons, marshmallows or something else. The beauty of this no-churn chocolate ice cream is it’s a great starting point for awesome flavour combos.
    • Cover tightly with cling film when freezing - it will help the ice cream set to a nice soft consistency, as it’s not exposed to the harsh freezer environment.
    • Keep your ice cream for up to 2 weeks in the freezer - although I’m sure it won’t last that long
    • Let it soften for before eating - the condensed milk will help it soften quickly, so it will only need 15 minutes or so. Too long and you’ll end up with chocolate soup, so keep an eye on it. 
    • Make an ice cream sundae - the chocolate, caramel and marshmallow combination is great for sundaes, so add brownie chunks and a drizzle of chocolate to finish off

    Recommended Equipment

    Carnation Condensed Milk

    Buy Now →

    Marshmallow Fluff

    Buy Now →

    Carnation Caramel Sauce

    Buy Now →

    Looking for more easy no-churn ice cream recipes?

    If chocolate ice cream packed full of caramel and marshmallows isn’t your thing, then here are some alternatives that you might like to try instead.

    • Mint Choc Chip Ice Cream
    • Black Cherry Ice Cream
    • Quick and Easy Yuzu Ice Cream
    • Peach Melba Ice Cream
    • Two Ingredient Strawberry and Banana Nice Cream
    • No-Churn Peanut Butter Oreo Ice Cream
    • Rose Ice Cream
    • Stem Ginger Ice Cream

    Pin Chocolate Marshmallow Ice Cream

    Have you made this recipe?

    I'd love to hear what you think, so please post a comment and star rating below. You can also share a picture on Instagram, don't forget to tag me @crumbscorkscrews!

    Chocolate Marshmallow Ice Cream

    5 from 3 votes
    Servings: 12 scoops
    Easy no-churn chocolate marshmallow ice cream with ripples of caramel - a huge hit with adults and kids!
    Author: Lou Carruthers
    Print Recipe Save Recipe Recipe Saved Pin Recipe
    Prep Time 15 mins
    Freezing Time 6 hrs
    Total Time 6 hrs 15 mins

    Ingredients
     

    • 20 g Cocoa Powder
    • 50 g 70% Dark Chocolate Melted
    • 300 g Double Cream or Heavy Cream
    • 150 g Sweetened Condensed Milk
    • 50 g Dark Chocolate Chips
    • 50 g Dulce de Leche or Caramel Sauce
    • 50 g Marshmallow Fluff
    • 1 tablespoon Chocolate Sauce
    Prevent your screen from going dark

    Video

    Instructions
     

    • Add the cocoa powder and melted chocolate into a large mixing bowl or a stand mixer bowl. Add the double cream and whip until it reaches soft peaks. Make sure not to over whip the cream. If your cream is too stiff, add a tablespoon of milk and whisk in to loosen it up.
    • Add the condensed milk to the chocolate mixture, and with a spatula gently fold it in. Then add the chocolate chunks and fold through again.
    • Put half the mixture into a freezer-proof container, and add half the Dulce de Leche. Swirl through with the tip of a skewer, until evenly distributed. Add half of the Marshmallow Fluff and swirl again.
    • Add the remainder of the chocolate mix on top of the mixture, and smooth over with a spatula. Add the remaining Dulce de Leche and Marshmallow Fluff, and swirl through again.
    • Smooth the top of the ice cream mixture with a spoon, and then drizzle with chocolate sauce to finish.
    • Cover the ice cream with tightly with cling film and then place in the freezer for at least 6 hours or overnight.

    Notes

    • Play about with the flavours - Why not switch the out the chocolate chunks for cookie pieces, honeycomb, chocolate buttons, marshmallows or something else. The beauty of this no-churn chocolate ice cream is it’s a great starting point for awesome flavour combos.
    • Cover tightly with cling film when freezing - it will help the ice cream set to a nice soft consistency, as it’s not exposed to the harsh freezer environment.
    • Keep your ice cream for up to 2 weeks in the freezer - although I’m sure it won’t last that long

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1scoopCalories: 198kcalCarbohydrates: 17gProtein: 2gFat: 14gSaturated Fat: 9gCholesterol: 39mgSodium: 32mgPotassium: 148mgFiber: 1gSugar: 13gVitamin A: 401IUVitamin C: 1mgCalcium: 60mgIron: 1mg

    Disclaimer

    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

    Did you make this recipe? Mention @crumbscorkscrews or tag #crumbscorkscrews!
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    337 shares

    Reader Interactions

    Comments

    1. Mandy

      September 29, 2019 at 2:07 pm

      5 stars
      This sounds so delicious. A proper decadent treat! Thanks for linking to my banana nice cream.

      Reply
      • Lou Carruthers

        September 29, 2019 at 8:55 pm

        Thanks Mandy! It certainly is a decadent treat for a special occasion. And my pleasure your nice ice cream looks fabulous!

    2. Nayna Kanabar

      September 29, 2019 at 11:46 am

      5 stars
      I love these no churn ice creams , I am definitely going to try this recipe as it looks delectable.

      Reply
      • Lou Carruthers

        September 29, 2019 at 9:05 pm

        Thanks Nayna! I love the no churn method for making ice cream; it's so simple and there are so many different flavours and combinations, the only limit is your imagination.

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    Louise Carruthers Crumbs and Corkscrews

    Hi! I'm Lou...

    ... the dessert obsessed baker from the Cotswolds and I'm here to guide you through making deliciously easy desserts you'll want to make again and again.

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