frozen hot cocoa & marshmallow ice cream




This is an adaptation from my favorite ice cream maker-- Jeni Britton Bauer. If you own an ice cream maker, you need to order her book Jeni's Splendid Ice Creams at Home. The cookbook has the most amazing flavor combinations and her ice cream base does not use eggs which I appreciate because the whole tempering-egg-bit can be tricky.

When I was in high school I worked at our local Baskin Robbins and through that job, I developed a true hatred for chocolate ice cream. Something about chocolate ice cream's consistency makes it nearly impossible to scoop. I used to dread those kids who would come in and ask for a triple scoop of chocolate ice cream. Don't even get me started on their Chocolate Mousse Royale. Royale-Pain-In-The-You-Know-What!

Soooo.... Jeni's "Milkiest Chocolate Ice Cream in the World" recipe was not my first choice of recipes to try out. But, my son LOVES chocolate. And, well you know, the things you do for love. So, I made this for my son's 9th birthday last month... and it has changed my worldview on chocolate ice cream. Yes, it can still be tricky to scoop, but the flavor is incredible and makes the sore wrist worthwhile. It's flavored mostly with cocoa powder, so it truly tastes like hot chocolate, but with the creaminess of a cold, cold fine chocolate buttercream. This ice cream has a consistency unlike any other kind of ice cream I've ever had. I don't know if it's the chocolate or evaporated milk, but whatever it is.... It. Is. Divine. Fold in some mini marshmallows before freezing, and you've got what I call Frozen Hot Cocoa & Marshmallow Ice Cream.

(Also- I apologize for not including many pictures in this recipe. I had no idea it would be so delicious-- I should never doubt Jeni-- and so I wasn't planning on including it on the blog. Feel free to email me if you have any technical questions.... but it's pretty straight-forward. 

GF Frozen Hot Cocoa & Marshmallow Ice Cream, makes about 3/4 quart

  • 1 cup whole milk, divided
  • 1 TBSP + 1 tsp cornstarch
  • 2 oz. bittersweet (55-70% cocoa) chocolate chips (I like Ghiradelli's or Guittard)
  • 1/4 cup heavy cream
  • 1 cup evaporated milk (Carnation brand is definitely GF)
  • 2/3 cup granulated sugar
  • 2 TBSPs light corn syrup
  • 1/3 cup unsweetened cocoa powder (my new favorite is Droste)
  • 1/4 tsp fine sea salt

Jeni's ice creams always begin by creating a cornstarch "slurry." In a small bowl, mix 2 TBSPs whole milk with cornstarch. Set this aside. Slurry done.

Measure chocolate chips into a large bowl. Your ice cream base will be created in this bowl, so make sure it isn't too small.

On the stovetop, combine remaining whole milk, heavy cream, evaporated milk, granulated sugar and corn syrup in a pot over medium-high heat. Bring mixture to a controlled-boil and then whisk in cocoa powder. Continue whisking and boiling for 4 minutes. Remove pot from heat and whisk in cornstarch slurry. Bring pot back to a boil over medium-high heat and cook about 1 minute, until slightly thickened. Stir with a rubber spatula at this point... it will help you feel when the mixture is thickening up. Remove from heat.

Pour hot milk/cocoa mixture from the pot into your bowl of chocolate chips. Add sea salt and whisk together until chocolate chips are fully-melted and mixture is smooth and creamy. Pour this mixture into a ziplock bag and let rest in an ice bath at least 30 minutes. 

Pour cooled ice cream base into your ice cream maker and spin down according to your ice cream maker's directions. When the ice cream has thickened up to an ice cream-like consistency, spoon ice cream into a storage container, layering in mini marshmallows as you go. Top it off with a layer of parchment paper and let storage container sit in freezer at least 4 hours before serving.

One note to be aware of if you've made other ice creams from this website. This Frozen Hot Cocoa & Marshmallow Ice Cream does NOT have the same consistency as other ice creams. It does "fluff up" and definitely does not come near to overflowing your ice cream maker's canister as it spins. Rather, this ice cream stays creamy and dense and may only go 2/3s of the way up the ice cream canister. I think that's why it might actually be a chocolate ice cream I like. Try it and let me know what you think!