Learn how easy it is to make no-churn chocolate and marshmallow ice cream, for a satisfying treat everyone will love.
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This delicious chocolate marshmallow ice cream is a no-churn recipe, so you don’t even need an ice cream machine!
If you’ve ever had the store-bought chocolate marshmallow ice cream made popular by such brands as Turkey Hill, you probably already know what a tasty treat it is.
It’s a rich chocolate ice cream swirled with a marshmallow ribbon, making it feel both decadent and light at the same time.
However, it’s become increasingly difficult to find in stores, and has even been the subject of recalls.
The good news is, you can make your own version of chocolate marshmallow ice cream at home, and you don’t even need an ice cream maker!
Best of all, homemade ice cream is pretty much always better than what you can buy in the store, and this easy recipe requires very little effort.
Easy Chocolate Marshmallow No Churn Ice Cream
Many homemade ice cream recipes require you to use an ice cream machine to churn the ice cream.
Those recipes are often fairly labor-intensive, requiring you to cook milk and heavy cream over heat and then temper in egg yolks, before straining them into an ice cream machine.
I’m all about keeping things simple, so I knew I wanted to create a recipe that would use basic ingredients and come together quickly.
This egg-free ice cream recipe does just that!
Instead of churning, whipped cream provides the light and airy texture for the ice cream, so it isn’t too dense.
And sweetened condensed milk provides the sweetness that we need, plus lowers the freezing point to prevent ice crystals from forming, making a smooth, creamy chocolate ice cream.
Cocoa powder brings the chocolate flavor, which is enhanced by the vanilla extract.
Add in the marshmallow swirl and we’ve got a delicious treat!
More Fantastic No-Churn Ice Cream Recipes to Try:
- Red Velvet Ice Cream
- Black Forest Ice Cream
- Mississippi Mud Ice Cream
- Decadent Turtle Ice Cream
- Cotton Candy Ice Cream
How to Make this Chocolate Marshmallow Ice Cream Recipe
It’s super easy to whip up a batch of this premium ice cream at home!
Ingredients You’ll Need:
- Heavy cream
- Sweetened condensed milk
- Unsweetened cocoa powder
- Vanilla extract
- Marshmallow cream
How to Make it:
(Full printable recipe card is available below)
Whip the cream. Using an electric mixer, whip the cream until stiff peaks form.
Finish the ice cream base. Use a rubber spatula to fold in the sweetened condensed milk, cocoa powder, and vanilla extract until combined.
Layer. Add half of the ice cream base to an ice cream container or loaf pan. Warm up the sweet marshmallow fluff and add half of it on top of the ice cream. Swirl with a knife.
Repeat the layers, adding the remaining half of the ice cream base and half of the marshmallow fluff, swirling again.
Freeze. Cover with plastic wrap or the container’s lid and freeze for at least 8-10 hours before serving.
Notes and Adaptations:
- Feel free to add more mix-ins if you’d like, such as mini marshmallows, chopped graham crackers, chocolate chips, or dark chocolate chunks. You’ll fold them in before layering the ice cream mixture.
- You may need to let the ice cream sit out at room temperature for 5-10 minutes before serving to allow it to soften slightly before scooping.
- If you’re not a chocolate fan you can still enjoy this marshmallow ice cream, simply leave out the cocoa powder!
- Stand Mixer or Electric Hand Mixer
- Ice cream container – I like this insulated container for transporting ice cream, or these containers for easy storage. You can also use a 9×5″ loaf pan.
- Ice cream scoop – My two favorites are this scoop and this more traditional variety.
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- 7 ounces marshmallow creme
- In the bowl of a stand mixer fitted with a whisk attachment (or in a large mixing bowl with a handheld electric mixer), whip heavy cream until stiff peaks form.
- Add in sweetened condensed milk, vanilla extract and cocoa powder, folding gently until well combined.
- Pour half of the mixture into an ice cream container (or loaf pan).
- Microwave the marshmallow cream (take the lid off first!) for 20 seconds, then stir well. Pour half of the marshmallow cream over the ice cream layer and use a knife to swirl it in.
- Repeat layers by adding the remaining chocolate ice cream, followed by the remaining marshmallow cream, swirling with a knife.
- Cover the container with a lid or plastic wrap, then freeze for at least 8-10 hours (or overnight) before serving.
- Store covered in the freezer for up to a month. Be sure to cover well to avoid freezer burn.
- Feel free to add more mix-ins if you'd like, such as mini marshmallows, chopped graham crackers, chocolate chips, or dark chocolate chunks. You'll fold them in before layering the ice cream mixture.
- If you’re not a chocolate fan, you can still enjoy this marshmallow ice cream, simply leave out the cocoa powder!
- Be sure not to confuse sweetened condensed milk with evaporated milk, they are very different and evaporated milk will not work for this recipe.
- You may need to let the ice cream sit out at room temperature for 5-10 minutes to soften slightly before serving.
Serving Size:1/2 cup
Amount Per Serving: Calories: 345Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 60mgSodium: 81mgCarbohydrates: 41gFiber: 1gSugar: 35gProtein: 6g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your ice cream board on Pinterest!