Chocolate Marshmallow Ice Cream Recipe

0 To make this ice cream, start by whipping the heavy cream in a large mixing bowl until stiff peaks form. This step is key to creating the creamy texture of no-churn ice cream.
3 Once the cream is whipped, gently fold in the sweetened condensed milk, vanilla extract, salt, and sifted cocoa powder. Mix everything until fully combined, ensuring no lumps remain.
4 If the marshmallow fluff feels too sticky or stiff, warm it in the microwave on low heat for a few seconds to soften it. This makes it easier to swirl later.
5 Pour half of the chocolate mixture into a freezer-safe container, loaf pan, or airtight container. Add half of the softened marshmallow fluff in dollops throughout the layer, then use a knife to swirl it gently.Cover the first layer with the remaining chocolate mixture, ensuring it fully covers the bottom layer. Repeat the process with the remaining marshmallow fluff, swirling it into the top layer.
1 Once everything is layered and swirled, cover the container tightly and freeze for at least 8 hours or overnight. When ready to serve, scoop and enjoy as is, or add a drizzle of chocolate syrup or melted chocolate on top of the ice cream for an extra indulgent touch!