Super creamy chocolate marshmallow swirl ice cream is a decadent, cooling treat. Break out the toasted marshmallows, hot fudge, and graham crackers for an over-the-top s'mores sundae bar!
- 3/4 cup cocoa powder
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1/4 tsp kosher salt
- 4 cups heavy cream
- 1 cup whole milk
- 1 Tbsp vanilla extract
- 7 1/2 oz marshmallow fluff (1 jar)
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Combine the cocoa powder, sugars and salt together in a large saucepan.
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Whisk in the cream, milk, and vanilla and set over med/low heat. Continue whisking until the dry ingredients are dissolved.
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Pour the mixture into an airtight container and chill in the refrigerator for at least 4 hours or overnight.
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Spin the chilled mixture in an ice cream maker according to manufacturer instructions.
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Spread half the once cream in a pan (a loaf pan is ideal). Spread half of the marshmallow cream over the ice cream and swirl through with a knife.
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Repeat with remaining ice cream and marshmallow topping and swirl with a sknife. Cover tightly and freeze, ideally overnight. Scoop, serve, and enjoy!
- Cook the ice cream mixture over med/low heat so the sugars and cocoa are completely dissolved. Whisk it well as it cooks, but don't bring it to a boil. A low simmer is where you want it to be.
- Be sure your ice cream mixture is VERY well chilled before you spin it. Don't go fewer than four hours, and overnight is ideal.
- Once you've processed your ice cream and it's thick and creamy, spread one half of it in a deep pan, ideally a loaf pan. Then one half of the marshmallow fluff, then repeat with the ice cream and the fluff. This gives you the perfect bite every time!
- Be sure to WORK QUICKLY! It's ice cream right?! Don't worry about perfection, you don't want it to melt.
- The marshmallow fluff spreads easier when it is warmed gently in the microwave, think a couple of 10-15 second bursts, then swirl the fluff with a knife through the ice cream.
- Once the ice cream is spread into the pan, it has to go immediately in the freezer to freeze and set. The marshmallow never really freezes completely, so you want to be sure the chocolate ice cream is very well set before serving. My recommendation is overnight in the freezer. I know, I know! So hard to wait! But we want scoopable ice cream, not ice cream soup.