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!
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.
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].
1 2 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].
4 5 6 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.
8 9 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
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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
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
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
Nutrition
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.
Mandy
This sounds so delicious. A proper decadent treat! Thanks for linking to my banana nice cream.
Lou Carruthers
Thanks Mandy! It certainly is a decadent treat for a special occasion. And my pleasure your nice ice cream looks fabulous!
Nayna Kanabar
I love these no churn ice creams , I am definitely going to try this recipe as it looks delectable.
Lou Carruthers
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.