Chocolate Marshmallow Rocky Road Ice Cream Recipe
Indulge in this rich and creamy Chocolate Marshmallow Ice Cream, a decadent homemade treat combining smooth cocoa-infused ice cream, melted chocolate swirls, and fluffy mini marshmallows. Perfectly churned to creamy perfection and frozen to firm up, this dessert offers a luscious rocky road experience that’s delightful and satisfying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 24 hours 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Ice Cream Machine
- Cuisine: American
Ingredients
Ice Cream Base
- 2 cups cold heavy cream
- 1/2 cup unsweetened cocoa powder
- 1 (14 ounce) can sweetened condensed milk
- 1 tbsp vanilla extract
Add-ins
- 2 cups miniature marshmallows
- 2 cups semisweet chocolate chips
- 2 tbsp coconut oil
Instructions
- Prepare Freezer Equipment: Place the ice cream freezer bowl and a metal loaf pan in the freezer for at least 12 hours, ideally 24 hours, to ensure they are thoroughly chilled before making the ice cream. This step firms up the ice cream during freezing. If making no-churn ice cream, this step is optional.
- Mix Ice Cream Base: In a large mixing bowl, whisk together the cold heavy cream and unsweetened cocoa powder until well combined.
- Add Sweetened Condensed Milk: Pour in the sweetened condensed milk and mix thoroughly with the cocoa and cream blend to create a smooth base.
- Incorporate Vanilla Extract: Add vanilla extract and stir until the ice cream base is uniform in consistency and flavor.
- Chill Mixture: Place the prepared ice cream mixture in the refrigerator temporarily to keep it cold while preparing the melted chocolate.
- Melt Chocolate and Coconut Oil: Using a double boiler method, melt the semisweet chocolate chips together with coconut oil over simmering water on medium heat. Allow the mixture to cool slightly, then transfer it to a small food storage bag. Keep the bag warm in water if the chocolate hardens before use.
- Churn Ice Cream Base: Pour the chilled ice cream base into the ice cream maker and churn for at least 20 minutes to develop the soft frozen texture; longer churning will result in better peaks and creaminess.
- Add Marshmallows: Mid-churn, add the miniature marshmallows into the ice cream machine so they are evenly dispersed throughout the ice cream.
- Incorporate Melted Chocolate: Once the ice cream is soft frozen, cut a small corner of the bag containing melted chocolate and drizzle it slowly into the churning ice cream. The chocolate will harden upon contact, forming chocolate chips within the ice cream.
- Freeze to Firm Up: Transfer the churned ice cream into the chilled metal loaf pan. Drizzle additional melted chocolate over the top and sprinkle with extra marshmallows for decoration. Cover and freeze for 24 hours until fully firm. The ice cream is ready when the ice cream machine slows down during churning, indicating proper consistency.
Notes
- For a no-churn variation, simply mix the ingredients then freeze without the ice cream maker, stirring occasionally to prevent ice crystals.
- Ensure the heavy cream is very cold for better whipping and texture.
- Using a double boiler to melt the chocolate prevents burning and keeps the chocolate smooth.
- Adding melted chocolate during churning creates delightful chocolate chips that harden inside the ice cream.
- Freeze the ice cream for a full 24 hours after churning to achieve the perfect scoopable consistency.
