Malted Chocolate Marshmallow Ice Cream
This malted chocolate marshmallow ice cream is the ultimate indulgent homemade scoop — rich, fudgy, and loaded with nostalgic flavor. A creamy chocolate malt base made with Ovaltine and espresso powder gets churned to soft-serve perfection, then layered with ribbons of gooey marshmallow swirl before freezing overnight. It's a no-fuss make-ahead dessert that will make your kitchen feel like a fancy ice cream shop. Perfect for summer gatherings, birthday celebrations, or any time you want to seriously impress with a homemade treat.
Tasty Team
Total Time
18 hr 55 min
18 hr 55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Total Time
18 hr 55 min
18 hr 55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Ingredients
for 1 pint
Ice Cream Base
- ¾ cup dry malted milk powder
- ¼ cup Ovaltine
- ⅓ cup granulated sugar
- 2 tablespoons cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder
- 1 ½ cups whole milk, divided
- 1 ½ cups heavy cream
- ¼ cup light corn syrup
- 3 tablespoons 72% dark chocolate, chopped
- 1 teaspoon vanilla extract
- 5 teaspoons cornstarch
Simple Syrup
- ¼ cup granulated sugar
- ¼ cup water
Marshmallow Swirl
- 1 (7-ounce) jar marshmallow creme
Preparation
- In a small bowl, whisk together the dry malted milk powder, Ovaltine, sugar, cocoa powder, salt, and espresso powder. Set aside.
- In a medium saucepan over medium-high heat, whisk together 1¼ cups of the whole milk, the heavy cream, and the light corn syrup. Whisk for about 2 minutes, until the corn syrup is fully incorporated. Slowly whisk in the dry ingredient mixture, stirring until smooth. Reduce to medium heat and stir frequently for 5 to 7 minutes, until small bubbles form around the edges and the base reaches 190˚F (87˚C).
- In a small bowl, whisk together the cornstarch and remaining ¼ cup whole milk until smooth to make a slurry. Slowly whisk the slurry into the hot base and cook for 30 to 45 seconds, stirring constantly, until lightly thickened. Remove from the heat.
- Add the vanilla and chopped chocolate to the base and stir until smooth, glossy, and fully melted. Strain through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface of the base to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight, until thoroughly cold.
- Transfer the chilled base to your ice cream machine and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, 20 to 30 minutes.
- Meanwhile, make the simple syrup: In a small saucepan over medium-high heat, whisk together the sugar and water. Cook until the sugar has fully dissolved, about 3 minutes. Remove from the heat and set aside.
- Place the marshmallow creme in a microwave-safe bowl and microwave on high for 10 seconds. Stir in 2 tablespoons of the warm simple syrup and whisk until smooth and pourable. If needed, add more simple syrup, 1 teaspoon at a time, until you reach a drizzleable consistency. Set aside.
- Fill a pint-sized, freezer-safe airtight container one-quarter full with the churned ice cream, then drizzle 3 tablespoons of the marshmallow swirl across the top. Repeat the layering once more, finishing with a final layer of ice cream and the remaining marshmallow swirl on top. Freeze for at least 6 hours, or until the ice cream reaches a scoopable firmness. For best results, freeze overnight.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
