Chocolate Marshmallow Ice Cream

This is a nice old-fashioned American ice cream recipe that I got from my great-aunt Jessica. It is rich and gooey, and rather sickly - just everything that an ice cream should be. You serve it scooped into a crown and fill the center of the ring with raspberry whipped cream.


  • 2 oz bittersweet chocolate, grated
  • 1 cup milk, freshly scalded
  • 16 marshmallows, cut into small pieces
  • All-purpose flour
  • tsp salt
  • ¼ cup sugar
  • 1 cup undiluted evaporated milk
  • 1 tbsp lemon juice
  • ½ tsp ground cinnamon
  • Raspberry whipped cream, to serve


Put the chocolate in a bowl set over hot water and melt. Remove from the heat. To the melted chocolate add the scalded milk slowly and gradually, stirring constantly until the mixture is thoroughly blended. Dip the marshmallows in flour and add to the chocolate mixture with the salt and sugar.

Set the bowl over the hot water again and heat slowly, stirring constantly, until the marshmallows have melted and the sugar dissolved. Leave to cool, then chill.

Whip the evaporated milk with the lemon juice and cinnamon until thick. When the chocolate and marshmallow mixture is cold, fold in the whipped evaporated milk. Freeze in a tray, without stirring, for 3¼ hours.

To serve, use a tablespoon dipped in hot water to rapidly scoop egg shapes from the frozen ice cream, and arrange like a crown on a well-chilled platter. Fill the center with raspberry whipped cream.