Chocolate Marshmallow Ice Cream Cone

A nostalgic treat featuring creamy chocolate ice cream with a surprise marshmallow center, served in a crunchy waffle cone.

Course Dessert, Ice Cream

Cuisine American

Keyword Chocolate, Cone, Homemade, Ice Cream, Marshmallow

Prep Time 30

Cook Time 10

Total Time 4

Servings 4 servings

Calories 350kcal

Ingredients

For the Chocolate Custard

2 cups heavy cream For that dreamy, scoopable texture.
1 cup whole milk Adds richness without being overly heavy.
3/4 cup sugar Regular granulated sugar works perfectly.
1/2 cup unsweetened cocoa powder Look for Dutch-processed or natural.
150 g dark chocolate, chopped At least 60% cacao for intensity.
4 large egg yolks Gives the ice cream its signature custard base.
1 tsp vanilla extract Brings out the chocolate notes.
1 pinch salt Balances the flavors.

For Serving

Waffle cones Grab your favorite brand, or make your own!
Mini marshmallows Essential for the signature surprise.
Optional toppings Chocolate chips, caramel drizzle, cocoa nibs, or crushed cookies.

Instructions

Preparation

In a saucepan, whisk together milk, heavy cream, sugar, cocoa powder, and salt. Gently heat until warm but not boiling.
In a separate bowl, whisk the egg yolks until just thick. Slowly pour some warm cream mixture into the yolks, whisking constantly.
Pour everything back into the saucepan and cook over low heat, stirring non-stop until thickened.
Remove from heat, add chopped dark chocolate, and stir until melted and smooth. Stir in the vanilla extract.
Pour into a bowl, cover with plastic wrap, and chill for at least 4 hours or overnight.

Churning

Pour the cold custard into your ice cream maker and churn until creamy and thick. Then transfer to a container and freeze for 2–3 hours.

Assembly

Drop a handful of mini marshmallows into the bottom of each waffle cone.
Scoop three generous balls of chocolate ice cream on top, finishing with more marshmallows and your favorite toppings.

Notes

For best results, chill your base until thoroughly cold before churning. Don’t skip the marshmallow 'plug' to stop leaks. Let the ice cream sit at room temperature for 3-5 minutes before serving for perfect scoops.