Rich and decadent homemade Chocolate Ice Cream with Oreos and Marshmallow! This INCREDIBLE frozen treat features a salted chocolate frozen custard base that's studded with Oreo cookie pieces and swirled with a marshmallow creme!
This Chocolate Oreo and Marshmallow Ice Cream is one of my favorite homemade frozen custards and I know you will love it too! The texture is so creamy and smooth and the flavors are out-of-this-world!
For more delicious ice cream recipes, be sure to check out our Rocky Road Ice Cream, Strawberry Cheesecake Ice Cream or Raspberry Cheesecake Ice Cream!
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Chocolate Ice Cream with Oreos and Marshmallow Ingredients
You will only need 10 simple ingredients to make this amazing ice cream!
- Heavy Cream - We'll be using a higher ratio of heavy cream to whole milk to add richness. The fat coats the ice crystals and prevents them from enlarging, thus creating a smoother and creamier texture.
- Milk - Stick to full-fat whole milk for best results.
- Chocolate - I used 60% bittersweet chocolate chips. You can go darker if you'd like.
- Cocoa Powder - To achieve big chocolate flavor, use Dutch-process cocoa powder.
- Sugar - We are using white granulated sugar to sweeten the ice cream.
- Salt - Use sea salt not iodized salt (table salt).
- Egg Yolks - This recipe calls for 5 large egg yolks, which I find is the perfect amount of richness. I've experimented with 3 and 4 yolks and it totally works too.
- Vanilla - Use good quality vanilla paste or vanilla extract for the best results.
- Oreo Cookies - Crushed Oreo cookies will be added to the ice cream.
- Marshmallow Creme - You can use marshmallow creme or marshmallow fluff.
*See recipe card for quantities.
Chocolate Ice Cream with Oreos and Marshmallow Instructions
Here are step-by-step photos and instructions on how to make this Chocolate Ice Cream with Oreos and Marshmallow! Find the detailed instructions in the recipe card at the end of this post.
💡Tip
Before you start…if your ice cream machine comes with a freezer bowl, make sure to freeze the bowl overnight! The bowl is properly frozen and ready to use when you don't hear any liquid sloshing around when you shake it.
Step 1 - In a large saucepan over medium/low heat, bring heavy cream, milk, ½ cup of sugar, cocoa powder and salt to a simmer. The mixture is ready when it reaches about 170°F (77°C). Be careful not to boil.
Step 2 - Meanwhile, in a small bowl, melt your chocolate in the microwave in 20 second intervals, stirring as you go. Stir to combine and set aside to cool. Then in a medium bowl, add egg yolks and 2 tablespoons of sugar and whisk until the yolks thicken and become a pale yellow. You can whisk by hand or with an electric mixer.
Step 1
Step 2
Step 3. Add the melted chocolate to the yolks and mix to combine. Make sure the chocolate isn't too hot, as we don't want to cook the yolk mixture.
Step 4. By now, the cream/milk mixture should be ready. Slowly drizzle ¼ cup of the warm cream/milk mixture to the yolk/chocolate mixture, while whisking continuously. Repeat 3 more times.
Step 3
Step 4
Step 5. Pour the tempered yolk/chocolate mixture back into the pot, making sure to whisk continuously. Turn the heat back on to medium/low and bring the mixture back to 170ºF (77ºC).
💡Tip
No thermometer? No Problem! When heating the milk/cream/sugar/cocoa mixture, simmer until you see tiny bubbles on the side of the saucepan. After cooking the custard with the egg yolks, the mixture is ready when it thickens and coats the back of a spoon.
Step 6. Turn the heat off and then stir in the vanilla extract or vanilla paste. Strain the custard into a clean bowl to ensure a smooth mixture.
Step 5
Step 6
Step 7. Place plastic wrap directly onto the custard to prevent a skin from forming. Chill overnight or for at least 8 hours.
Step 8. When you are ready to churn, pour the custard into your ice cream machine and follow the manufacturer's directions.
Step 7
Step 8
Step 9. Once the ice cream starts to thicken and resembles soft serve, add the Oreo cookie pieces. Churn for a few more minutes or until the cookie pieces are incorporated.
💡Tip
Depending on your ice cream machine, your churning time will vary! I have this Cuisinart Ice Cream Maker (this is not an affiliate link) and it took about 15 minutes to finish churning.
Step 10. Add half the of the churned ice cream into a container (I used an 8×4 inch loaf pan). Then add ½ cup of your warm marshmallow creme or fluff and swirl into the ice cream. Repeat layer again with the remaining ice cream, marshmallow and top with additional cookie pieces. Tightly cover and freeze your ice cream for at least 4 hours. Dig in and enjoy!!
Step 9
Step 10
Substitutions
- Oreo Cookies - Try adding golden oreos, pretzel pieces, chocolate chip cookies or brownies!
- Marshmallow Creme - Try toasting marshmallows under a broiler and then swirl it into the ice cream, just like my No-Churn S'mores Ice Cream!
- Heavy Cream - If you're unable to find heavy cream, you can substitute with half and half, which is half cream and half milk. You will need a total of 3 ¼ Cups of half and half. *If you're using half and half, you will not need milk.
Equipment
- Ice Cream Machine - I use this Cuisinart Ice Cream machine (this is not an affiliate link)
- Thermometer - Not essential, but helpful!
Storage
- Homemade ice cream is best eaten within a week, although I doubt it would last that long! For best results, store in an airtight container to prevent ice crystals from forming.
Tips for making Ice Cream 🍦
Freeze your ice cream bowl ahead of time - If your ice cream machine has a freezer bowl, store it in the freezer the night before to ensure that it freezes properly.
Cold is key - Your ice cream base should always be fully chilled before adding to your machine. At least 8 hours or up to 48 hours. I love to make it the day before.
Store your ice cream properly - Store ice cream in an airtight container to prevent ice crystals from forming.
Go easy on the add-ins - I know it will be tempting to load it with Oreo cookies pieces, but the ice cream machine may not be able to handle it. You can always add more when you layer the ice cream.
Warm your marshmallow - Don't forget to warm your marshmallow creme or fluff as it will make it easier to swirl in your ice cream. Do keep in mind that when it hits the cold ice cream, it may harden a bit, but don't fret. Just keep swirling!
FAQs
Yes, you do. If you do not have an ice cream machine, try these no-churn ice cream instead!
S'mores Ice Cream
Biscoff Pumpkin Spice Ice Cream
While having a thermometer is helpful, however, you can still make the custard base without one! When heating the milk/cream/sugar mixture, simmer until you see tiny bubbles on the side of the saucepan. After cooking the custard with the egg yolks, it's ready when it thickens and coats the back of a spoon.
Custard style ice cream contains egg yolks in the base. Regular ice cream or "Philadelphia" style ice cream only contains, milk, cream and sugar.
You can make a meringue based dessert, like my Mini S'mores Tarts, Black Forest Eton Mess or Lavender Blackberry Pavlova with your leftover egg whites!
More Ice Cream Recipes
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📖 Recipe
Chocolate Ice Cream with Oreos and Marshmallow
INGREDIENTS
- 1 Pint (473g) Heavy Cream
- 1 ¼ Cups (300g) Whole Milk
- ½ Cup + 2 Tablespoons (100g + 24g) Granulated White Sugar divided
- ¼ Cup (25g) Dutch Process Cocoa Powder
- 1 Teaspoon Sea Salt
- 5 Large Egg Yolks
- 6 Ounces (170g) Bittersweet Chocolate melted
- 1 Teaspoon Vanilla Paste or Extract
- 15 Whole Oreo Cookies + more for garnish
- 1 Cup (155g) Marshmallow Creme or Fluff warmed
Instructions
- On medium/low heat, simmer cream, milk, sugar, cocoa powder and salt in a medium sized pot to 170ºF (76ºC). Remember to whisk periodically, while moving on to the next steps.1 Pint (473g) Heavy Cream1 ¼ Cups (300g) Whole Milk½ Cup (100g) Granulated White Sugar¼ Cup (25g) Dutch Process Cocoa Powder1 Teaspoon Sea Salt
- Meanwhile, melt your chocolate and set aside and let cool.6 Ounces (170g) Bittersweet Chocolate
- In a medium sized bowl, whisk yolks and 2 tablespoons of sugar until it thickens and becomes pale in color.5 Large Egg Yolks2 Tablespoons (24g) Granulated White Sugar
- Add the melted chocolate to the yolks and mix to combine. Set aside.
- By now, the cream/milk mixture should be ready. Slowly drizzle ¼ cup of the warm cream/milk mixture to the yolk/chocolate mixture, while whisking continuously. Repeat 3 more times.
- Pour the tempered yolk/chocolate mixture back into the pot, making sure to whisk continuously. Turn the heat back on to medium/low and bring the mixture back to 170ºF (77ºC).
- Turn the heat off and whisk in vanilla paste or extract.1 Teaspoon Vanilla Paste or Extract
- Strain the custard into a clean bowl and place a piece of plastic wrap directly onto the custard to prevent a skin from forming. The cover the entire bowl with another piece of plastic wrap and chill overnight or for at least 8 hours. The longer the better!
- When you are ready to churn, pour the custard into your ice cream machine and follow the manufacturer's directions. Once the ice cream starts to thicken and resembles soft serve, add the Oreo cookie pieces. Churn for a few more minutes or until the cookie pieces are incorporated. Mine took about 20 minutes to finish churning.15 Whole Oreo Cookies + more for garnish
- Meanwhile, as the ice cream is just about ready, warm the marshmallow creme or fluff in the microwave in 20 second intervals, mixing in between. We just want it warm enough so it's easier to work with.1 Cup (155g) Marshmallow Creme or Fluff
- Add half the of the churned ice cream into a container (I used an 8×4 inch loaf pan). Then add ½ cup of your warm marshmallow creme or fluff and swirl into the ice cream. Repeat layer again with the remaining ice cream, marshmallow and top with additional cookie pieces. Tightly cover and freeze your ice cream for at least 4 hours. Dig in and enjoy!!
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