Homemade Phish Food Ice Cream

Phish food ice cream is a chocolate ice cream with gummy marshmallow swirls, caramel swirls, and fudge fish. Now you can enjoy your favorite Ben & Jerry’s phish food ice cream at home!

This homemade phish food ice cream tastes just like the store-bought version swirled with caramel sauce, marshmallow cream, and a bunch of chocolate fish!

I made homemade marshmallow cream for this recipe because I wanted to see if it would be remarkably more pleasing. Homemade marshmallow cream is similar to completing traditional marshmallows.

But it can be easier because you don’t have to add any gelatin. It’s basically lashed hot sugar syrup and egg white, smashed together until light and smooth, like a big vanilla-fragrant cloud.

Even technically the ice cream would taste the same though if you just utilized chocolate chips. Could you actually complete Phish Food and in good value not have chocolate fish? I mean really nowadays– don’t be an anomaly.

It takes a few minutes to direct out the fish. Try out your hand at this super homemade phish food ice cream when your sweet tooth strikes. I swear phish food ice cream is worth it. 

Ingredients For Phish Food Ice Cream:

Phish food ice cream is a chocolate ice cream with fudge fish, sticky marshmallow swirls, and caramel swirls. Read carefully the following steps so you can enjoy your favorite Ben & Jerry’s phish food ice cream at home. 

Ingredients For The Chocolate Ice Cream:

• 12 oz milk, (1½ cups)
• 12 oz heavy cream, (1½ cups)
• 1 cup granulated sugar
• 1 ½ oz unsweetened cocoa powder, (1/2 cup)
• ⅛ tsp salt
• 6 egg yolks

Ingredients For The Marshmallow Swirl:

• 3.66 oz light corn syrup, (1/3 cup)
• 1.75 oz granulated sugar, (1/4 cup)
• 2 tbsp water
• 1 large egg white(at room temperature)
• 1/8 tsp cream of tartar
• pinch salt
• ½ tsp vanilla extract

To Make The Topping:

• 4 oz semi-sweet chocolate, chopped
• 2/3 cup prepared caramel sauce

Techniques For Phish Food Ice Cream :

Make The Chocolate Ice Cream:

1st Step: Place a double boiler over medium heat. Blend the cream, milk, sugar, salt, and cocoa powder in the pan. Sweep sometimes as the milk heats up. Place the yolks in a medium bowl and sweep them to smash them up while you are waiting for the milk to come to a stew. 

2nd Step: Once the milk comes to a stew, pull the pan from the heat. Sweep the egg yolks while you gradually stream in about a third of the hot milk mixture. Continuously sweeping during the method so the eggs heat up but don’t boil.

3rd Step: Now return the saucepan to the heat. Start sweeping the milk while you stream in the hot egg mixture. Continue to sweep as the custard cooks. And cook it until it reduces barely and coats the back of a spoon. If you want to use a candy or deep fry thermometer, you’re piercing for 80C (175 F). 

4th Step: Take the pan from the heat and use a fine mesh strainer to strain the ice cream custard into a large bowl or container. Persist to whisk sometimes as it cools. Press a layer of cling wrap on top of the custard once at room temperature. Then refrigerate it until it’s entirely terrified. The dessert can be completed several days in advance and kept in the refrigerator until you’re ready to stir it.

Make The Marshmallow Swirl:

1st Step: Combine the corn syrup, sugar, and water in a small saucepan. Place the pan over medium heat and churn until the sugar come into liquefies. Use a wet pastry brush to graze down the sides of the pan to clear any lost sugar crystalline.

2nd Step: When the sugar syrup comes to a boil, insert a candy/deep fry thermometer. Continue to cook the syrup. And closely observe the temperature until the syrup gets 240 F on your candy thermometer.

3rd Step: Prepare the egg white when you see that the sugar syrup is boiling. Set it in the clean, dry bowl of a stand mixer equipped with a sweep extension. Start beating the egg white while the syrup arrives at 230 F. when it becomes sudsy, add the cream of tartar and persist beating until rigid the extremes form.

4th Step: Turn the mixer to medium-low when the egg white is at inflexible peaks and your syrup is at 240 F. Gently stream the hot syrup into the egg. While all of the syrup is in, spin the mixer to medium-high and lash until the mixture holds stiff peaks and becomes white, glossy, and triples in size. Add the salt and vanilla and blend them in.

5th Step: Place the marshmallow cream in an airtight container. And then refrigerate the marshmallow cream until softened. It can be held in the refrigerator for a few weeks.

To Assemble Phish Food Ice Cream:

1st Step: At first, make the chocolate chunks and then transfer them to a plastic piping bag if you really enjoy being accurate and having chocolate fish. Cut a hole in the corner of the plastic piping bag, and pipe small chocolate fish onto a baking sheet coated with waxed paper. Refrigerate the sheet until the fish shape is frozen. You can just use chocolate chunks alternately as a time-saving replacement.

2nd Step: Line a 9×5-inch loaf pan with a clutch cover. Stir the chocolate ice cream as per your ice cream maker’s tips. When you notice that the chocolate is completed stirring, stop the ice cream maker and add the chocolate fish, and then gently mix them. 

3rd Step: Place one-third of the chocolate ice cream in the cake pan and distributed it in an exact coating. Disperse the equipped caramel sauce on top. Add half of the persistent ice cream, then sprinkled a dense layer of marshmallow cream on top. However, you might not require to use all of the marshmallow creams. 

4th Step: Add the final layer of chocolate ice cream on top and smooth it into an even layer. Press a portion of the clutch cover on top. And freeze the cake pan for at least 2 hours until the ice cream is strong.

Measuring Tips

Our phish food ice cream recipe is designed using weight measurements. We admiringly suggest using a kitchen scale for baking whenever probable. However, if you prefer to use cups, volume proportions are supplied as well. Note down the proverb“8 oz = 1 cup” is not correct when talking about weight, so don’t be concerned if the measurements don’t fit this formula.

Require a swift measure for how many ounces are in a cup. Read about how many ounces in a cup there are different formulations for each one while dry and liquid ingredients use similar terminology and equipment. 

Conclusion:

Homemade marshmallow cream is delicious in its own taste. It has the perfect soft and plush texture and a prominent vanilla flavor. It’s a precise defeater when doing a spoon-to-spoon preference test vs the store-bought things. 

However, in the condition of this ice cream, there is so much else going on, flavor- and texture-wise, that I think you could smoothly change in store-bought marshmallow cream and no one would be the smarter. I’ve shared the recipe for the homemade phish food ice cream through this post, hope you’ll admire this guide and wanna try this once.