Serve this delicious chocolate marshmallow ice cream at your next party and watch it disappear! Everyone will love this easy homemade recipe.
Ever since I made my Cherry Vanilla Ice Cream, I’ve become a little obsessed with no-churn ice creams. It was so good; I just had to try other flavors.
This Ice cream is my son’s very favorite! He’d choose it over any store brand or flavor you can buy. Serve this delicious Chocolate Marshmallow Ice cream at your next party or get together and watch it disappear! Everyone will love this easy homemade recipe.
Why This Recipe Works
- Sweetened condensed milk adds sweetness without added sugar while delivering a super-creamy texture.
- Using melted, dark chocolate instead of cocoa powder creates a rich deep chocolate flavor.
- Mini marshmallows and chocolate chips are a delicious way to add extra flavor and texture.
You won’t believe how easy it is to make this chocolate marshmallow ice cream. The best part is that you don’t need an ice cream maker! Just follow these simple steps, and you will have a delicious bowl of creamy, decadent ice cream in no time.
Ingredient Notes
- Chocolate – The best chocolate for this recipe is dark chocolate with around 55% cocoa solids as it’s not too sweet and melts quickly. Using milk chocolate will make the ice cream that’s very sweet.
- Condensed Milk – Sweetened condensed milk is an essential ingredient for this recipe. It not only offers sweetness, but it doesn’t freeze solid, so you get a creamy consistency without any ice crystals. I don’t recommend it with anything else as the texture may change and create a less appealing look or mouth-feel.
- Whipped Cream – Whipped cream is used to help thicken the mixture, so the marshmallows and chocolate chips don’t sink right to the bottom. To make your own, see my stabilized whipped cream recipe.
- Marshmallows – I use mini marshmallows, but you can also swirl in marshmallow fluff for marshmallow-swirled ice cream.
- Chocolate Chips – You can use whatever chocolate chips you like best. I recommend semi-sweet chocolate chips because they aren’t as sweet as milk chocolate, but this is a personal preference.
Step by Step Instructions
Put the chocolate in a medium-sized heatproof bowl and melt it in the microwave or over a double boiler until smooth and fluid. For further instructions, see my post on How To Melt Chocolate. Set it aside to cool.
Add the condensed milk and melted dark chocolate to a mixing bowl with the whipped cream.
Mix it together until combined.
Add the marshmallow and chocolate chips and mix to combine.
Transfer the mixture to a freezer-safe container.
Freeze for one hour, mix to distribute the chocolate chips and marshmallows evenly. Then return to the freezer for another two to three hours.
For easy scooping, take the ice cream out of the freezer about 15 minutes before serving.
Serve, and enjoy every last bite!
Saving A Thin Mixture
Some brands of condensed milk are thinner than others. If your mixture turns out to be too thin (causing your marshmallows and chocolate chips to sink), don’t worry! You can mix as it freezes until everything is combined properly. Do this every 45 minutes or so.
Tips & Variations
- Start with cold ingredients – Ice cream made in an ice cream maker is made by quickly getting the mixture as cold as possible and churning. So to mimic the same effect, start off with chilled ingredients.
- Don’t substitute the condensed milk – To avoid no-churn ice cream from becoming icy, ingredients that don’t freeze (like condensed milk) must be used. This ensures a creamy consistency.
- Use high-quality ingredients – Using good quality chocolate in the ice cream mixture and the chocolate chips will ensure the best flavors. So don’t skimp on the quality.
- Add peanuts to create rocky road ice cream.
- Use marshmallow fluff instead of mini marshmallows for marshmallow-swirled ice cream.
FAQs
No churn ice cream is ready to eat after 4–5 hours in the freezer or if you like softer ice cream, you should be good to go in just 3 hours.
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Let’s Make Chocolate Marshmallow Ice Cream
Ingredients
- 6 oz good-quality dark chocolate chopped
- 1 14-oz can sweetened condensed milk
- 2 cups whipped cream
- 1 cup semi-sweet or dark chocolate chips
- 1 cup mini marshmallows
Instructions
- Put the chocolate in a medium-sized heatproof bowl melt it over a double boiler until smooth and fluid.
- Add the condensed milk and blend until smooth and fully combined.
- Fold the whipped cream into the chocolate mixture.
- Add in the chocolate chips and marshmallows then pour the mixture into a freezer-safe container. If your mixture is quite thin, see the notes section.
- Freeze for one hour, mix to distribute the ingredients evenly, and return to the freezer for another two to three hours.
Tips + Notes
Saving A Thin Mixture
Some brands of condensed milk are thinner than others. If your mixture turns out to be too thin (causing your marshmallows and chocolate chips to sink), don’t worry! You can mix as it freezes until everything is combined properly. Do this every 45 minutes or so.Tips
- Start with cold ingredients – Ice cream made in an ice cream maker is made by quickly getting the mixture as cold as possible and churning. So to mimic the same effect, start off with chilled ingredients.
- Don’t substitute the condensed milk – To avoid no-churn ice cream from becoming icy, ingredients that don’t freeze (like condensed milk) must be used. This ensures a creamy consistency.
- Use high-quality ingredients – Using good quality chocolate in the ice cream mixture and the chocolate chips will ensure the best flavors.
Nutrition Information:
Update Notes: This post was originally published in July 2015, but was republished with new photos and content in June 2022.
Imegen says
This recipe is now a new favorite in my household. Thanks for sharing!
Erren Hart says
Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!
Jane Doe says
tCan’t wait to try this recipe, May I ask, when the chocolate chips are frozen, are they very hard? My teeth are “older” and I can’t chew on hard things like nuts etc., One other recipe without marshmallows I crumbled up cream filled chocolate cookies which were not hard after freezing. but I would like to try this one with the choc chips….. Your instructions and hints are well written, thank you!
Erren Hart says
Thank you for your comment and interest in trying our ice cream recipe! I’m glad you found the instructions and hints helpful.
Regarding your question, the chocolate chips will be firmer when frozen but should not be extremely hard. If you’re worried about the hardness of the chocolate chips, you could try using mini chocolate chips instead or crumbled cookies as a substitute. This would be a great alternative, providing the ice cream with a nice chocolate crunch.
I hope you enjoy the ice cream. If you have any other questions or concerns, please don’t hesitate to ask.
Belinda says
Thank you so much for this delicious recipe! I really enjoyed it and it was easy to make. The chocolate and marshmallow flavors are perfect together.
Erren Hart says
I’m so glad to hear it! Thank you for trying out this recipe and for leaving such a positive review. We’re glad you enjoyed it and hope you’ll come back again soon!
Erren's Kitchen says
Thank you so much, Sara!! I am so glad you loved it!