Chocolate M&M Ice Cream
Rich and creamy slow-churned chocolate ice cream layered with mini M&M’s for a pop of flavor, color, and crunch! Simple to make and always a hit, this is a great treat year-round and especially in summer!
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I know I just shared an ice cream recipe, but right now I’m dying in the unbearable heat of Salt Lake City, wishing I had some ice cream. But I’m trapped in my hotel room because my daughter was beyond tired and I was done with her being awake for the day. And yeah, sure, my hotel is nice and cold (almost too cold), but that doesn’t hit the spot like a lovely cone of ice cream would right now.
So the only thing I can bear to write about is ice cream.
Partly because I’m dying of heat and craving it, partly because I’m pregnant and craving it, and partly because being pregnant makes the heat feel worse and makes me want ice cream a thousand times more.
But nooooo, I’m stuck here and even my husband offered to go bring some back, but it’s so hot anything we buy would melt before I could enjoy it.
So I’ll dream about ice cream instead.
Speaking of which, I made this ice cream back when my littlest girl was just the size of a mini M&M! Can’t believe that was only three months ago!
Why this recipe works
My favorite part about this ice cream is that nothing in it is labor intensive or difficult to make. You can actually make it a no-churn ice cream (see notes below) to shave off a little time, but both methods are quick and yield a perfect ice cream texture.
The ice cream base uses eggs—but don’t let that scare you! It’s very, very simple to make as long as you can whisk quickly. And even if the eggs scramble, you can strain them with a mesh sieve (I know I’ve had to do this plenty of times!).
And eggs create the creamiest possible ice cream. In fact, when the custard is chilled, it’s almost mousse-like and is so silky and rich. Additionally, the use of cocoa powder and melted chocolate chips in the ice cream gives an incredible depth of chocolate flavor and creamy texture.
That creamy, silky chocolate ice cream pairs perfectly with the mini M&M’s. You have creamy, you have crunchy, you have sweet, you have rich—you have all the things.
Key ingredients
Egg yolks. Don’t be intimidated! Using egg yolks is fairly quick and makes the ice cream just so, so creamy and delicious.
Sugar. Granulated is used. When you whisk it with the yolks, it will be lumpy at first, but keep whisking, as the sugar will melt and become fluffy.
Whole milk. Try to use regular whole milk instead of nonfat. You won’t actually save very many calories per serving using nonfat here, and it’s much creamier with whole.
Cocoa powder. Use unsweetened, since you already have plenty of sugar here.
Vanilla extract. Use pure vanilla, not imitation.
Chocolate chips. You can also use chopped baking chocolate.
Heavy cream. This goes into the ice cream (obvs) as well as the ganache swirl.
Mini M&M’s. Mini work better, in my opinion, because they’re easier to chew when cold, in my experience.
How to make chocolate m&m ice cream
1. Whisk egg yolks and sugar until pale and fluffy. At first it’ll be goopy and lumpy and seem like it can’t be whisked. Just keep going and the sugar will melt then it’ll all turn fluffy and pale. You should be able to pull the whisk up and create ribbons that stay visible for a few seconds.
2. Heat milk, vanilla, cocoa powder, and a pinch of salt. Heat over medium, until steam comes off and bubbles begin to form along the edges.
3. Temper the milk into the eggs. I always temper all of my milk to be safe. Pour slowly and whisk the eggs quickly. Then pour it all back into the saucepan.
4. Heat until thickened. It should be able to coat the back of a spoon (meaning if you run your finger on the custard on the back of your spatula, it leaves a distinct line that doesn’t fill in). I usually cook it until it resembles instant pudding before it’s been chilled.
5. Melt in chocolate chips. Stir well so they’re fully melted.
6. Chill. Place a piece of plastic wrap directly on the custard to prevent a film forming while it cools. It needs at least an hour to chill.
7. Churn custard and heavy cream. Stir the two well then churn according to your manufacturer’s directions. Be sure you have enough ice or have frozen it long enough, per direction. (*See note below for making this without an ice cream maker, i.e. no-churn.)
8. Stir in mini M&M’s. Some ice cream makers allow for adding mix-ins at the very end, but I suggest gently stirring by hand just until combined, so the color doesn’t run.
9. Freeze. It needs at least 3-4 hours to freeze, ideally overnight.
Enjoy!
Tips and FAQ’s for this recipe
*How do I make this a no-churn ice cream?
It’s so simple! You’ll still use all the indicated ingredients and still make the custard as directed, letting it chill fully. Once the custard part is cooled, instead of combining it with the cream then churning, you’ll beat the cream to soft peaks (separately) then fold it into the custard in three additions then gently fold in the mini M&M’s. It will basically be a mousse at this point, so you’ll have to freeze it, unlike slow-churned ice cream that is a soft serve consistency when freshly churned. However, it’s a small price to pay for this faster, simpler option!
Can I make this without eggs?
Yes! I personally prefer the taste of egg-based ice creams, but you can make this recipe by using one 14 ounce can of sweetened condensed milk instead of the egg yolks, whole milk, and sugar. Simply combine one 14oz can of sweetened condensed milk with the cocoa powder, chocolate chips, and vanilla in a medium saucepan. Heat over low heat (or microwave in 30 second intervals), stirring constantly, until the chocolate is melted and it’s all smooth then let cool. This replaces the custard, so you can then either add the heavy cream and churn with an ice cream maker or follow the no-churn option above.
What if my eggs scrambled?
Sometimes, the eggs scramble just a bit. If they’ve scrambled a lot, with large chunks of egg, you should start over. However, if you’re unsure or think you see some tiny egg bits, just use a large fine mesh sieve to strain the custard before chilling. It’ll remove any egg that didn’t temper properly.
What if the chocolate didn’t fully melt?
Personally, I don’t see this as a problem, since you now have teeny tiny flecks of chocolate in your ice cream. However, you can easily just strain it through a large fine mesh sieve to remove these bits. If you still see nearly whole chocolate chips or chunks, you probably need to heat it for longer to help those melt.
My tools
Here are my must-have tools I use for making ice cream. Affiliate links provided.
Ice cream maker (or stand mixer or handheld mixer)
Ice cream container (or use a 8x4 loaf pan or 9x5 loaf pan)
Mesh sieve (in case some egg scrambles as you temper it)
Chocolate M&M Ice Cream
- prep time: 10-15 minutes
- chill time: 1 hour
- churn time: 30 minutes
- time: 4-8 hours
- total time: 10 hours
servings: about 12 (½ cup servings)
Ingredients:
- 3 large egg yolks, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240g) whole milk
- ¼ cup (30g) unsweetened cocoa powder
- 1 tablespoon (13g) pure vanilla extract
- pinch sea salt
- ⅔ cup (4 ounces or 113g) chocolate chips or chopped baking chocolate
- 1 ½ cups (360g) heavy whipping cream, cold
- ice cream maker, prepped per directions (optional–see no-churn option above)*
- about 1 cup (200g) mini M&Ms
Instructions:
- Follow your ice cream maker’s directions to prepare it for use, which could include placing the bowl in the freezer for up to 24 hours (see above if making a no-churn ice cream).
- Whisk the egg yolks and sugar in a medium mixing bowl. Whisk until pale frothy, 2-3 minutes. At first it may seem thick and clumpy, but keep going until the sugar melts and it becomes pale and frothy. Set aside.
- Combine the whole milk, cocoa powder, vanilla, and pinch sea salt in a medium saucepan over medium heat, stirring frequently, until it begins to steam and small bubbles begin to form along the edge of the pan.
- Temper the milk into the eggs by very, very slowly streaming the milk into the eggs while whisking the eggs very quickly. Be sure to whisk constantly and quickly as you do this to avoid scrambling the eggs.
- Once all of the milk has been added to the eggs, scrape the mixture back into the saucepan and cook, stirring constantly with a rubber spatula (be sure to get to the edges and corners), until the mixture has thickened enough to coat the back of a spoon. It should feel thicker as you stir, as well.
- Add the chocolate chips or chopped baking chocolate and stir until the chocolate is mostly melted. Remove the pan from the burner and continue stirring until the chocolate is fully melted.
- Pour into a medium bowl (the bowl the eggs were in works just fine). Cover well and refrigerate until cool, about 1 hour.
- Once the custard is cooled, combine with the heavy cream and mix well. Follow your manufacturer’s directions to churn the ice cream. Don’t overmix.
- Once the ice cream is finished, gently fold the mini M&M’s into it, being careful not to stir too much or the color will run. Pour into a 9x5 loaf pan or an ice cream container.
- Freeze for at least 4 hours, ideally overnight. You may need to let it sit on the counter for 5 minutes before scooping.
Enjoy!
Store leftovers in an airtight container. Ice cream should last at least 1-2 months, but this can vary depending on your freezer and how well-sealed it is.
