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    Home » Frozen Treats & Toppings

    Published Jul 10, 2020 · Updated Jun 27, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Chocolate Mint Marshmallow Ice Cream

    Jump to Recipe Jump to Video
    Chocolate Mint Marshmallow Ice Cream in a white bowl with spoon on a green towel Pinterest banner..
    Chocolate Mint Marshmallow Ice Cream in a white bowl with spoon on a green towel Pinterest banner.

    Dark chocolate frozen custard flavored with mint with a marshmallow creme swirl and chocolate cookie crumbs. Inspired by a Ben & Jerry's ice cream flavor, this Chocolate Mint Marshmallow Ice Cream hits all the right notes!

    Chocolate Mint Marshmallow Ice Cream in bowl with spoon on a green towel. this …

    [June, 2022: I've reworked the recipe and updated this post with new pictures. Enjoy!]

    Why this recipe works

    • Thick, rich chocolate frozen custard flavored with soft mint
    • The marshmallow creme is chewy, and the cookie crumbs add a chocolatey crunch
    • Has a smooth and creamy texture with no stabilizers or preservatives

    My younger daughter tasted Ben & Jerry's Minter Wonderland Ice Cream. That B&J flavor consists of mint chocolate ice cream with marshmallow and chocolate cookie crumbs. Except the ice cream wasn't minty enough for her. And the cookie crumbs weren't chocolatey enough.

    She knew we could do better. That's how this copycat Ben & Jerry's Chocolate Mint Marshmallow Ice Cream was born!

    Jump to:
    • Why this recipe works
    • Ice cream vs frozen custard
    • What you need
    • How to make ice cream from custard
    • Questions asked and answered
    • Pro Tip: Infuse flavor with mint
    • Homemade ice cream is definitely better
    • Related Recipes
    • Recipe
    • Comments

    Ice cream vs frozen custard

    There are two ways to make a homemade ice cream recipe. The first one involves taking a chilled sweetened cream base and...uhm...freezing it.

    That's right, if your ice cream maker is ready (mine needs to be chilled for 15 hours before use), then you can combine milk and cream, flavor and sweeten it as you prefer, and churn away (even adding in mix-ins if you'd like). You'll have ice cream in about 30 minutes. Add in the chilling time required to firm it up, about 2 to 4 hours, for a total time of about 4½ hours.

    What this technique produces is a good ice cream. By the way, this is also how sherbet and sorbet are made, albeit with different bases.

    If you want great ice cream, then you'll want to go with the second way, making a frozen custard. Is frozen custard the same as ice cream? Almost.

    The difference between ice cream and custard is that you make a crème anglaise custard (aka vanilla sauce) in the flavor you want, thoroughly chill it (usually overnight), then churn it. What this technique gives you is a rich custard base, and a richer final product. This method is how I make my Caramel Swirl Almond Gelato and Double Chocolate Mint Chip Gelato.

    After creating a base, you can add all sorts of mix-ins while churning, and that's where you can really start getting creative!

    What you need

    Like with any ice cream recipe, you need heavy cream, milk, and sugar. Mint and salt are used for flavor. In a frozen custard recipe, egg yolks thicken the base into a custard and add richness.

    Chocolate is used in two different forms in the chocolate custard: Dark Cocoa Powder and Dark Chocolate. You can use regular cocoa powder and semisweet chocolate if you prefer.

    For the mix-ins, there's homemade Marshmallow Creme (aka Marshmallow Fluff) and homemade Chocolate Cookie Crumbs. Store-bought is fine to use also, if you prefer.

    Chocolate Mint Marshmallow Ice Cream ingredients portioned into glass bowls from overhead.
    Ingredients for this delicious ice cream

    How to make ice cream from custard

    The process for making a rich homemade chocolate ice cream is just like that of making a chocolate custard recipe. The difference between ice cream and custard is that you must chill the base thoroughly before churning it.

    Step 1: Make the chocolate custard base

    Combine the heavy cream and mint in a 3-quart saucepan. Heat over medium heat until small bubbles form and it starts to steam, about 6 to 7 minutes. Remove from heat and let the mixture steep for 20 minutes.

    Strain out the mint leaves using a fine mesh strainer, pressing the liquid through the leaves to extract all the mint flavor (photo 1). Return the mint-flavored heavy cream to the saucepan and heat until it's steaming again, but not boiling.

    Collage of steeping and straining mint in heavy cream.
    Steeping and straining the mint in heavy cream

    Add the milk, sugar, cocoa powder, and salt (photo 2). Cook over medium heat until the sugar dissolves and the mixture is steaming with small bubbles forming, about 6 to 8 minutes.

    Collage of adding milk, sugar, cocoa powder, & salt to heavy cream.
    Sweetening and flavoring the minted cream

    Whisk the egg yolks in a medium bowl. Gently heat the egg yolks by slowly adding ½ cup of the warmed chocolate cream to the egg yolks while continuously whisking. Add another ½ cup of the chocolate cream and temper the egg yolks again (photo 3).

    This process is called tempering the eggs, and its purpose is to prevent the eggs from curdling while the custard cooks.

    Collage of tempering warm cocoa cream into egg yolks.
    Warming the egg yolks with the warmed chocolate cream

    Pour the warmed egg mixture back into the saucepan with the remaining chocolate cream. Bring the mixture to a simmer over medium heat (don't let it boil). Cook until the custard has thickened, stirring constantly, about 4 to 6 minutes. It should coat the back of the spoon and leave a trail when you draw your finger through it (photo 4).

    Collage of adding tempered yolked & cooked custard leaving a trail on a spoon.
    Cooking the custard until thickened

    Strain the custard through a fine mesh strainer into a clean bowl. If the custard boiled during thickening, straining it out will help remove any curdled bits of egg (photo 5).

    Collage of straining cooked chocolate custard.
    Straining the cooked custard

    Add the chopped chocolate and stir until melted, although the custard doesn't have to be completely smooth. Stir in the vanilla extract (photo 6).

    Cool the base using an ice bath (½ ice cubes, ½ water, reaching halfway up the sides of the bowl). Stir the custard occasionally until it's cooled to room temperature (a digital thermometer should read about 80˚F).

    Place a piece of plastic wrap on the surface of the custard and refrigerate until chilled, at least 4 hours or overnight. Chilled custard can be kept in the refrigerator for several days.

    Collage of adding dark chocolate & vanilla to cooked chocolate custard.
    Adding in the final flavoring ingredients

    Step 2: Churn the ice cream

    The ice cream maker I'm using is a KitchenAid Ice Cream Maker Attachment for my KitchenAid Stand Mixer. Another good option is a Cuisinart Ice Cream Maker.

    Stir the chilled custard well. Transfer to an ice cream maker and begin to freeze according to the manufacturer's instructions. The volume of the base will increase as it freezes (photo 7).

    Collage of before and during churning custard.
    Notice how the custard base's volume increases as it's churned

    Once the custard base begins to thicken but is still soft (after about 15 to 20 minutes), add the chocolate cookie crumbs. Once that has mixed in, spoon in 1½ cups of the marshmallow creme, leaving discernible streaks throughout (photo 8).

    Collage of adding chocolate cookie crumbs & marshmallow creme to churning ice cream.
    Adding the mix-ins

    Continue churning until the ice cream has thickened more, about another 5 minutes (photo 9).

    Finished Chocolate Mint Marshmallow Ice Cream in an ice cream maker.
    The finished ice cream will be soft

    Step 3: Ripen the ice cream

    Transfer the ice cream to a freezer-safe container. If you want, you can add in more of the marshmallow fluff, streaking it through with a small offset spatula. When you're satisfied with the amount and distribution of the fluff, smooth the top (photo 10).

    Collage of transferring ice cream to tub & adding more marshmallow creme.
    Adding more marshmallow creme

    Freeze the ice cream for 2 to 4 hours to allow it to firm up, a process called ripening (photo 11).

    Finished Chocolate Mint Marshmallow Ice Cream in a tub from overhead.
    Ready for ripening!

    Questions asked and answered

    Here are some questions you might have...

    Does Marshmallow Creme freeze?

    Since marshmallow creme doesn't freeze rock hard (the sugar content is too high), it's great as a mix-in for ice cream, staying soft and chewy.

    What type of mint is used in mint chocolate chip ice cream?

    Fresh mint is usually spearmint, and there are different varieties available as well. Check with your local supermarket or farmer's market to see what they offer.

    As a guide, one 1-ounce package of mint will yield about ½ cup (15 grams) of mint leaves. For a more pronounced mint flavor, use up to 1 cup (30 grams) of fresh mint leaves or ¼ teaspoon of mint extract.

    Why is my chocolate ice cream not freezing?

    It could be that the base isn't cold enough, especially cooked custard base. If the base is too warm, it slows down the freezing process during churning. For the best results, make sure the base is about 40˚F prior to churning.

    Also, if the ice cream maker's bowl isn't cold enough, it won't be able to freeze the base well. Make sure you follow the manufacturer's instructions for preparing your ice cream maker.

    Chocolate Mint Marshmallow Ice Cream in a white bowl with spoon on a green towel from overhead.

    Pro Tip: Infuse flavor with mint

    I like recipes with fresh mint because I can infuse the flavor into certain ingredients. When mint and chocolate are paired, the flavors complement each other so well.

    For Double Chocolate Mint cookies, mint is steeped in melted butter, bringing that bright mint flavor to the cookie without it tasting plastic-y (as I sometimes find recipes using peppermint extract do). A humble chocolate chocolate chip cookie gets elevated into something sublime.

    In a recipe for homemade ice cream, infusing fresh mint into the milk or cream is a great way to add a hint of mint to the finished product. You can even add mint flavor by infusing it into simple syrup (sugar fully dissolved in water). Strawberry-Mint Sorbet is flavored this way.

    I’ve also infused mint into heavy cream to make lovely Mint Chocolate Chunk scones. You can get that recipe if you sign up for my weekly featured recipe email. Just click on the button below. So much minty goodness!

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    Homemade ice cream is definitely better

    This is more than just chocolate marshmallow ice cream. It has a deep chocolate flavor with lovely minty undertones. It's rich and smooth, with a creamy texture and mouthfeel. The marshmallow creme is chewy, and the cookie crumbs add a chocolatey crunch.

    Overall, a flavor and texture tour-de-force.

    Chocolate Mint Marshmallow Ice Cream in bowl with spoon on a green towel.

    Another benefit to making a homemade ice cream recipe rather than buying some is that it doesn't contain all the emulsifiers and stabilizers and the like. That in itself makes it better.

    I'm glad my daughter inspired us to make this chocolate frozen custard recipe. Are you ever inspired to make a copycat ice cream recipe? You can make it better!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    I scream, you scream, we all scream to make ice cream, gelato, sherbet, and sorbet! Whether you're craving something basic like Vanilla Ice Cream (where the best comes from your kitchen), or something fancier like Caramel Swirl Almond Gelato (with less fat than ice cream), you've got lots of choices for homemade frozen treats

    How will you top your ice cream? I've got recipes for all sorts of toppings, from Hot Fudge Sauce to Butterscotch and Caramel. So many yummy choices, the examples below will just get you started.

    And if you want to share your frozen desserts with family and friends, why not hold an ice cream social? You'll find some clever suggestions here to get you started planning the perfect party! 

    • Creative Ice Cream Party Ideas
    • Refreshing Mango Sorbet (Dairy-Free)
    • Silky Smooth Strawberry Mint Sorbet (Dairy-Free)
    • Quick and Easy English Toffee Sauce (Gluten-Free)

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Chocolate Mint Marshmallow Ice Cream in bowl with spoon on a green towel.

    Chocolate Mint Marshmallow Ice Cream

    Tammy Spencer
    Dark chocolate frozen custard flavored with mint with a marshmallow creme swirl and chocolate cookie crumbs. Inspired by a Ben & Jerry's ice cream flavor, this Chocolate Mint Marshmallow Ice Cream hits all the right notes!
    Inspired by Ben & Jerry's Minter Wonderland Ice Cream
    5 from 3 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 35 mins
    Cook Time 20 mins
    Chilling Time 16 hrs
    Total Time 16 hrs 55 mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 595 kcal

    Equipment

    • fine mesh strainer
    • digital thermometer
    • ice cream maker
    • small offset spatula
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the custard base

    • 2 cups heavy cream
    • ½ cup fresh mint, see Recipe Notes
    • 1 cup milk
    • ⅔ cup granulated sugar
    • ¼ cup dark chocolate cocoa powder plus 1½ Tablespoons, see Recipe Notes
    • ¼ teaspoon kosher salt
    • 3 large egg yolks, beaten, at room temperature
    • 4 ounces dark chocolate, chopped (⅔ cup), see Recipe Notes
    • 1 teaspoon pure vanilla extract

    For the marshmallow creme

    • 1½ cups marshmallow creme, homemade or store bought

    For the chocolate cookie crumbs

    • ½ cup chocolate cookie crumbs, or store bought chocolate cookies, crushed

    Instructions
     

    • Make the custard base: Combine the heavy cream and mint in a 3-quart saucepan. Heat over medium heat until small bubbles form and it starts to steam, about 6 to 7 minutes. Remove from heat and let the mixture steep for 20 minutes.
    • Strain out the mint leaves using a fine mesh strainer, pressing the liquid through the leaves to extract all the mint flavor. Return the mint-flavored heavy cream to the saucepan and heat until it's steaming again, but not boiling.
    • Add the milk, sugar, cocoa powder, and salt. Cook over medium heat until the sugar dissolves and the mixture is steaming with small bubbles forming, about 6 to 8 minutes.
    • Whisk the egg yolks in a medium bowl. Gently heat the egg yolks by slowly adding ½ cup of the warmed chocolate cream to the egg yolks while continuously whisking. Add another ½ cup of the chocolate cream and temper the egg yolks again. This process is called tempering the eggs, and its purpose is to prevent the eggs from curdling while the custard cooks.
    • Pour the warmed egg mixture back into the saucepan with the remaining chocolate cream. Bring the mixture to a simmer over medium heat (don't let it boil). Cook until the custard has thickened, stirring constantly, about 4 to 6 minutes. It should coat the back of the spoon and leave a trail when you draw your finger through it.
    • Strain the custard through a fine mesh strainer into a clean bowl. If the custard boiled during thickening, straining it out will help remove any curdled bits of egg. Add the chopped chocolate and stir until melted, although the custard doesn't have to be completely smooth. Stir in the vanilla extract.
    • Cool the base using an ice bath (½ ice cubes, ½ water, reaching halfway up the sides of the bowl). Stir the custard occasionally until it's cooled to room temperature (a digital thermometer should read about 80 °F).
    • Place a piece of plastic wrap on the surface of the custard and refrigerate until chilled, at least 4 hours or overnight. Chilled custard can be kept in the refrigerator for several days. For the best results, make sure the base is about 40 °F prior to churning.
    • Churn the ice cream: Stir the chilled custard well. Transfer to an ice cream maker and begin to freeze according to the manufacturer's instructions. The volume of the base will increase as it freezes.
    • Add the mix-ins: Once the ice cream begins to thicken but is still soft (after about 15 to 20 minutes), add the chocolate cookie crumbs into the ice cream. Once that has mixed in, spoon in 1½ cups of the marshmallow creme, leaving discernible streaks throughout.
    • Continue churning until the ice cream has thickened more, about another 5 minutes. The finished ice cream will be soft.
    • Ripen the ice cream: Transfer the ice cream to a freezer-safe container. If you want, you can add in more of the marshmallow creme, streaking it through with a small offset spatula. When you're satisfied with the amount and distribution of the creme, smooth the top. Freeze the ice cream for 2 to 4 hours to allow it to firm up, a process called ripening.
    • Serve with extra sprinkles of the chocolate cookie crumbs and enjoy!

    Notes

    As a guide, one 1-ounce package of mint will yield about ½ cup (15 grams) of mint leaves. For a more pronounced mint flavor, use up to 1 cup (30 grams) of fresh mint leaves or ¼ teaspoon of mint extract.
    You can use regular cocoa powder and semisweet chocolate if you prefer.
    The ice cream maker I'm using is a KitchenAid Ice Cream Maker Attachment for my KitchenAid Stand Mixer. Another good option is a Cuisinart Ice Cream Maker.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 servingCalories: 595 kcalCarbohydrates: 75 gProtein: 7 gFat: 33 gSaturated Fat: 19 gCholesterol: 160 mgSodium: 167 mgPotassium: 295 mgFiber: 3 gSugar: 67 gVitamin A: 1069 IUVitamin C: 1 mgCalcium: 101 mgIron: 2 mg
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      Recipe Rating




    1. Carolyn says

      July 10, 2020 at 10:29 am

      5 stars
      It's like a better version of Ben and Jerry's! Can't wait to try it!!!

      Reply

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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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