Chocolate Ice Cream with Caramel Sauce, Mint Chocolate Chips, and Marshmallow Fluff (Phish Food-style)

I think it is worth noting that the ice cream I share with you today is eggless. There are different ways of doing this, and different reasons for doing it. Since I was making it for the purpose of using egg whites in the marshmallow fluff, it seemed silly to produce more egg whites. So, I decided to make the ice cream base without eggs.

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For me, Phish Food Ice Cream from Ben and Jerry’s brings back memories of high school and the beach. One of my closest friends introduced me to it on a summer beach visit. I’d never had it before, and I loved it! Ever since, it makes me think of her. So, it was perfect to see her on my last visit home and have some with her. We are both expecting baby boys within 1-2 weeks of each other (NOT planned), and will be unable to see each other post-delivery, or even close to the time of delivery. This was our last time to hang out for a while, so we watched an old favorite (the movie Ever After) and she served Phish Food ice cream. It was awesome.

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When I returned, I had to buy some more ice cream, but also wanted to try to make it myself. I made the fluff from scratch, but used a good caramel sauce from a friend (thanks, Lisa!). For the mint chocolate chips, I actually melted them first, then dropped the melted chocolate into the churning ice cream to have it freeze in pieces (like the fish pieces in the brand ice cream). You can do what you like. I know the normal kind doesn’t have mint chocolate, but I was in the mood for it. It actually works quite well, and is refreshing with the caramel and marshmallow.

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Directions for Eggless Chocolate Ice Cream

  • 7 ounces dark chocolate, coarsely chopped
  • 1 teaspoon gelatin (unflavored)
  • 1 cup heavy cream
  • 2 cups milk
  • 3/4 cup sugar
  • Pinch of salt
  • 1 Tablespoon vanilla extract
  • 1 teaspoon vodka (optional)

Place the chocolate and gelatin in a medium heatproof bowl.

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In a medium saucepan, whisk together the cream, milk, sugar and salt.

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When the mixture reaches 175 degrees, remove it from the heat and pour it over the chocolate. Let it sit for 4 minutes, then begin whisking until the chocolate mixture is smooth.

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Stir in the vanilla and vodka (if using–it helps keep the ice cream softer), then cover and refrigerate for 4 hours, or overnight.

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Churn the ice cream. As it churns, you can stir in toppings, such as mint chocolate chips.

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Keep soft items (like caramel sauce and marshmallow fluff) for layering or stirring together after the ice cream is churned.

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Store the ice cream in the freezer and allow it to become firm (a few hours).

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Directions for Eggless Chocolate Ice Cream (without pictures)

  • 7 ounces dark chocolate, coarsely chopped
  • 1 teaspoon gelatin (unflavored)
  • 1 cup heavy cream
  • 2 cups milk
  • 3/4 cup sugar
  • Pinch of salt
  • 1 Tablespoon vanilla extract
  • 1 teaspoon vodka (optional)

Place the chocolate and gelatin in a medium heatproof bowl. In a medium saucepan, whisk together the cream, milk, sugar and salt. When the mixture reaches 175 degrees, remove it from the heat and pour it over the chocolate. Let it sit for 4 minutes, then begin whisking until the chocolate mixture is smooth. Stir in the vanilla and vodka (if using–it helps keep the ice cream softer), then cover and refrigerate for 4 hours, or overnight.

Churn the ice cream. As it churns, you can stir in toppings, such as mint chocolate chips. Keep soft items (like caramel sauce and marshmallow fluff) for layering or stirring together after the ice cream is churned. Store the ice cream in the freezer and allow it to become firm (a few hours).

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4 thoughts on “Chocolate Ice Cream with Caramel Sauce, Mint Chocolate Chips, and Marshmallow Fluff (Phish Food-style)

  1. I have a weakness for ice cream with lots of mix-ins…chunks and chunks are my thing. The boys in my house don’t share that necessarily. It would not be safe to leave me along with this. ๐Ÿ™‚

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