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!
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[June, 2022: I've reworked the recipe and updated this post with all 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!
This is more than just chocolate marshmallow ice cream with mint. 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.
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.
I'm glad my daughter inspired us to make this chocolate frozen custard recipe. We make it better!
⭐⭐⭐⭐⭐
It's like a better version of Ben and Jerry's! Can't wait to try it!!!
- Carolyn
Recipe Ingredients
You'll need the following ingredients to make this chocolate marshmallow ice cream recipe:
Ingredient Notes
Like with many rich ice cream recipes, you need heavy cream, milk, sugar, and egg yolks.
Milk & Heavy Cream: Provides the basis for the dairy custard.
Mint: Fresh mint is infused into the heavy cream, lending a soft mint flavor to the chocolate frozen custard. 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.
Chocolate: Used two ways in the chocolate custard, as dark chocolate cocoa powder and dark chocolate wafers (or a chopped dark chocolate bar). You can use regular cocoa powder and semisweet chocolate if you prefer - the chocolate flavor will just be less intense.
Mix-ins: Here we're using homemade Marshmallow Creme (aka Marshmallow Fluff) and homemade Chocolate Cookie Crumbs. Store-bought is fine to use also, if you prefer.
See the recipe card for a full list of ingredients and measurements.
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!
How to make chocolate marshmallow ice cream
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.
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.
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.
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).
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).
Add the chocolate wafers (or 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.
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).
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).
Continue churning until the ice cream has thickened more, about another 5 minutes (photo 9).
Step 3: Ripen the ice cream
Transfer the frozen custard 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).
Freeze the ice cream for 2 to 4 hours to allow it to firm up, a process called ripening (photo 11).
Storage instructions
Homemade ice cream will last for up to a month in a plastic freezer container placed in the rear of the freezer. After that, the ice cream may develop ice crystals and lose its creamy texture.
Questions asked and answered
Here are some questions you might have...
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.
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.
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.
The difference between ice cream and frozen custard is how the base is made, which effects how rich the final product is. Essentially, 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 (this is also how sherbet and sorbet are made, albeit with different bases).
If you want a richer product, then you'll want to go with the second way, making a frozen custard. Start with making 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!
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More frozen treat and topping recipes to try
Recipe
Chocolate Mint Marshmallow Ice Cream
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 wafers, or a solid dark chocolate bar, chopped (⅔ cup), see Recipe Notes
- 1 teaspoon pure vanilla extract
For the mix ins
- ½ cup chocolate cookie crumbs, or store bought chocolate cookies, crushed
- 1½ cups marshmallow creme, homemade or store bought
Instructions
- Make the custard base: Combine 2 cups heavy cream and ½ cup fresh 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 1 cup milk, ⅔ cup granulated sugar, ¼ cup dark chocolate cocoa powder, and ¼ teaspoon kosher salt. Cook over medium heat until the sugar dissolves and the mixture is steaming with small bubbles forming, about 6 to 8 minutes.
- Whisk 3 large 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 4 ounces dark chocolate wafers (or chopped chocolate) and stir until melted, although the custard doesn't have to be completely smooth. Stir in 1 teaspoon pure vanilla extract.
- Cool the base using an ice bath (equal parts ice cubes and 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 ½ cup chocolate cookie crumbs into the ice cream. Once that has mixed in, spoon in 1½ cups 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!
- Storage instructions: Homemade ice cream will last for up to a month in a plastic freezer container placed in the rear of the freezer. After that, the ice cream may develop ice crystals and lose its creamy texture.
Carolyn says
It's like a better version of Ben and Jerry's! Can't wait to try it!!!