Chocolate Marshmallow Ice Cream Cone

Instructions
1. Make the Chocolate Base

In a saucepan, whisk together milk, cream, sugar, cocoa powder, and salt. Heat gently until warm (do not boil).

In a bowl, whisk egg yolks until slightly thick. Slowly add some of the warm mixture to the yolks while whisking (to temper).

Return everything to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.

Remove from heat and stir in chopped dark chocolate until melted and smooth. Add vanilla extract.

2. Chill the Mixture

Pour into a bowl, cover, and refrigerate for at least 4 hours (overnight for best flavor).

3. Churn the Ice Cream

Pour into your ice cream maker and churn until creamy.

Transfer to a container and freeze for 2–3 hours until scoopable.

4. Assemble the Cones

Place mini marshmallows inside the cone to create a cushion.

Add 3 scoops of chocolate ice cream on top.

Garnish with more marshmallows and toppings of choice.

 Tips

Toast the marshmallows lightly with a kitchen torch for a s’mores-style cone.

For extra indulgence, drizzle with hot fudge before serving.

You can swap dark chocolate for milk chocolate if you prefer a sweeter version.