This Marshmallow Fluff Chocolate Ice Cream is one of the first ice cream recipes I ever made. It's very chocolaty, but has about ⅓ the fat as some premium ice cream, It's also rich and creamy tasting, yet has no cream. The secret ingredient is Marshmallow Fluff, which gives the ice cream a smooth texture, and helps keep it soft and scoopable.
This chocolate ice cream recipe is originally from a 1994 issue of Eating Well. There was also a vanilla version, but I prefer the chocolate version and have made it quite a few times with varying brands of chocolate and cocoa powder. It's fun trying chocolate ice cream with different brands of cocoa powder because the cocoa powder changes it every time. My favorite one to use in this is Guittard Cocoa Rouge.
Whole Milk, No Cream
The old version of the recipe called for lowfat milk, but I almost always make it with whole milk. The whole milk adds some fat, but it's standing in for heavy cream so even with the whole milk this is a little less fatty than some other ice cream recipes. As far as calories go, the calorie count given was 263 per serving and that's also what I got using my calorie count software. That might seem like a lot, but each serving weighs about 170 grams or 6 oz, so the ice cream is about 43 calories per weight oz (28 grams) and a serving is closer to ⅔ cup.
Other Ingredients That Make This Good
So we have the good quality cocoa powder and the whole milk, but there are other things that add even more flavor. Dark corn syrup, brown sugar, plus a mixture of Kahlua and vanilla make the flavor even more interesting. If you don't have the Kahlua, you can just leave it out. I sometimes leave it out and throw in a tablespoon or two of malted milk powder. Update: I recently made Marshmallow Fluff Chocolate Ice Cream with creme de cacao as the liqueur. I liked it a little better than the Kahlua.
Recipe
Lower Fat Chocolate Ice Cream with Marshmallow Fluff
Equipment
- 1 ice cream maker
Ingredients
- 3 cups milk, low fat or whole (24 oz)
- ¼ cup dark or light corn syrup or Lyle's Golden Syrup (72 grams)
- 2 tablespoons brown sugar (24 grams)
- 2 large egg yolks
- ⅔ cup unsweetened cocoa powder (Dutch processed)
- 2 tablespoons cornstarch
- 1 ounce bittersweet chocolate, chopped (28 grams)
- 1 tablespoon Kahlua or Creme de Cacao
- 2 teaspoons vanilla extract
- 1 pinch salt
- 1 ½ cups Marshmallow Fluff or Marshmallow Creme
Instructions
- Set aside ½ cup of the milk to be added later, then put remaining 2 ½ cups of milk in a heavy 3 quart saucepan. Add the corn syrup and brown sugar. Heat until just starting to simmer.
- Meanwhile, in a mixing bowl (preferably one with a spout), whisk together egg yolks, cocoa powder, cornstarch and remaining ½ cup of milk until smooth.
- Gradually whisk the hot milk mixture into the egg mixture then return all to the saucepan.
- Continue whisking and heating over medium until mixture boils and thickens.
- Turn off the heat, then strain into a clean bowl. Whisk in the chopped chocolate, liqueur, vanilla and salt.
- Cover with a sheet of parchment or wax paper pressed up against the mixture to prevent a skin from forming, then cover bowl with plastic wrap. Let cool completely at room temperature.
- When completely cool, whisk in the Marshmallow Fluff. Chill until very cold.
- When ready to use, process in the ice cream maker using manufacturer directions.
Betty @ scrambled hen fruit says
Love the idea of marshmallow cream in this - sounds creamy and the texture looks fantastic!
Kim Fluck says
Wow, after reading both the ice cream recipes you've posted, I really need to get out my ice cream maker and make something aside from VANILLA! Your recipes for chocolate and the mint chocolate chip ice cream look amazing!
Anonymous says
Hi Anna:
I always choose yogurth, no matter what i always end up witht the same, peach, strawberry, fruits or anything yogurth..:)..i think i need one of those icecream machines jiji..Im baking the italian cream cake tonight im so excited..!!
Katrina says
While I LOVED Dorie's Chocolate Ganache Ice Cream, my favorite non-custard (therefore, lower fat) ice cream is David Lebovitz' Philly style chocolate ice cream.
I also love trying different recipes and you know I'll probably try this one! 😉
Louise says
I've made this cone recipe. I have a krumkake iron which works fine. http://www.marthastewart.com/recipe/vanilla-waffle-cones I put a gum drop in the bottom of the cone to help stop leaking. 🙂
Janet says
You are inspiring me to break out the ice cream maker for this recipe! I have made chocolate sorbet which was wonderful. I've got everything I need and will get back to ya;-) Thanks for the recipe!
Louise says
I think this ice cream looks terrific. Where's the cone? 🙂
Tawny @ http://theyearofthecookie.blogspot.com/ says
ahh! i want an ice cream machine soo bad!! i've been seeing delicious ice cream recipes all summer and its torture! thats it, i know im a poor student, but i need to make some ice cream!
Cookie Sleuth says
I cannot wait to pull out my ice cream maker for Labor Day weekend!
Fallon says
That is really cool using marshmallow fluff as a mix-in to the custard. I'm book marking this until I get an ice cream maker. I can't wait to try this!
Jennifer says
We make ice cream pretty often, usually using recipes from Dave Lebovitz' "The Perfect Scoop."
This is a link to my favorite recipe of his:
(Oh, and I wouldn't leave out the zest of one lemon. I think that's part of what makes it so great, especially with a strawberry or blueberry sauce on top)
It's easy and delicious!
I'll have to try your recipe though, marshmallow fluff is a great idea.
Oh, and I recently saw a Cook's Illustrated recipe for ice cream that didn't require an ice cream maker and used whipped cream to get the right texture.