DIY Vegan Ice Cream: Chocolate Coffee Marshmallow Swirl

September 12th, 2009 6:51 pm by Kelly Garbato

2009-05-24 - Sweet & Sara Order - 0007

At summer’s start, I picked up a copy of Wheeler del Torro’s The Vegan Scoop to go with the shiny new ice cream maker my mother had gifted me for FSMas. Though it’s been nearly four months, I’ve only tried a handful of recipes. Blame a freezer full of the store-bought stuff, along with plenty of free, searchable recipes from A Vegan Ice Cream Paradise! Probably I won’t get around to reviewing the book until next year, but unless every recipe I have yet to try turns out to be dreadful (an unlikely possibility), I foresee a five-star review and enthusiastic (read: borderline orgasmic) recommendation. Seriously, if you have an ice cream machine, you need this book.

Since acquiring an ice cream machine and discovering Sweet & Sara and Dandies vegan marshmallows, I’ve been itching to try a homemade version of Tofutti’s Coffee Marshmallow Swirl. As long as I’ve been eating vegan ice cream – and, given that I have a lifelong milk allergy, my love affair with vegan ice cream stretches back to the early ’80s – Tofutti Coffee Marshmallow Swirl has been my absolute fave. Unfortunately, with the advent of all these newfangled gourmet vegan gourmet brands, Tofutti has all but disappeared from the shelves. Bye, bye Coffee Marshmallow and Chocolate Almond (but hello, Blueberry Cheesecake and Cookie Dough!).

So I was a wee bit disappointed to discover that The Vegan Scoop does not include a Coffee Marshmallow recipe. It does, however, have a recipe for Coffee ice cream (page 58). Using this recipe as a starting point, I created my own special blend, Chocolate Coffee Marshmallow Swirl. Unlike the inspiration Tofutti flavor, my creation includes chocolate; what can I say, I just couldn’t resist! The coffee and chocolate compete with one another a bit, so I added a little extra coffee to balance out the chocolate; as a result, the flavor is very intense and rich. If you’d like something more subtle – or closer to Tofutti’s Coffee Marshmallow Swirl – I’ve included a few variations below.

Most, if not all, of the ice cream recipes in The Vegan Scoop use a 1 part-to-2 parts combination of soy milk and soy creamer (though del Torro encourages readers to experiment with different non-dairy milks and creamers, such as almond and coconut), along with arrowroot as a thickening agent. This is similar to the base found in many of the recipes at A Vegan Ice Cream Paradise. Once you’ve got a nicely working base recipe down, it’s easier to experiment with flavors and such. Use the basics below to develop your own unique vegan ice cream blend!

Chocolate Coffee Marshmallow Swirl

2009-08-30 - DIY Chocolate Coffee Marshmallow Ice Cream - 0005


1 cup chocolate chips
10 Sweet & Sara’s marshmallows (or 13 Dandies)
1 cup soy milk (plain or vanilla), divided (see below)
2 cups soy creamer (plain or vanilla)
2 tablespoons arrowroot powder
3/4 cup fresh, strong coffee (instant is fine)
1/2 cup sugar
1 tablespoon vanilla extract


1. In a small bowl or measuring cup, combine 1/4 cup soy milk with the arrowroot powder. Set aside.

2. In a medium saucepan, melt the chocolate over low heat, stirring constantly.

3. Add the remaining 3/4 cup soy milk, all of the soy creamer and the coffee. Mix well over low heat.

4. Throw in most (or all) of the marshmallows and turn the heat up to high. Once the mix has started to bubble, turn the heat down to medium. Continue stirring.

5. As the liquid heats up, the marshmallows should begin to melt. To speed up the process, try to “chop” the marshmallows apart with your (plastic) mixing spoon. Stir well. Leave the saucepan on the stove until all or most of the marshmallows have melted completely (a few gooey pillows are okay, and will give you a yummy marshmallow swirl in the finished product).

6. Add extra sugar or (instant) coffee to taste.

7. When done, remove the saucepan from the stove. Add in the arrowroot “slurry” and vanilla.

8. Refrigerate until chilled (2 to 3 hours or more) and then process and freeze according to your ice cream machine’s instructions.

Optional: If you’d prefer more chunks of marshmallows in the finished ice cream batter, toss in some marshmallows at the beginning and/or near the end of the ice cream machine’s cycle. The earlier you add them in the cycle, the smaller/more processed they’ll be.

2009-08-30 - DIY Chocolate Coffee Marshmallow Ice Cream - 0004


This recipe makes about 1 quart of frozen ice cream.

In order to faithfully replicate Tofutti’s Coffee Marshmallow Swirl, simply omit the chocolate, and methinks that should do it. Similarly, I’m sure this dessert would be equally not-to-die for sans coffee: Chocolate Marshmallow Swirl. And, while I haven’t yet tried the original Coffee recipe, I’m sure it’s delish.

Arrowroot is commonly used in vegan ice cream recipes as a thickening agent. However, the chocolate and marshmallows seem to work just as well to that end. Possibly you can omit the arrowroot altogether.

This recipe is chocolate coffee marshmallow heaven in all its forms. Drink it hot off the stove (sans arrowroot slurry) as Hot Chocolate Coffee with vegan marshmallows! Chill and enjoy as Chocolate Coffee Marshmallow Swirl Pudding! Or, as the ultimate exercise in delayed gratification, wait 3+ hours and make Chocolate Coffee Marshmallow Swirl Ice Cream.

Next up: Sweet & Sara v. Dandies in the Ultimate Vegan Marshmallow Fudge Match!



Be Sociable, Share!

Filed under , , , ,

4 Responses to “DIY Vegan Ice Cream: Chocolate Coffee Marshmallow Swirl”

  1. sara sohn Says:

    Yummm! Coffee mallow from Tofutti used to be my fave as well though it doesnt seem to exist anymore. thank you for supporting Sweet & Sara!

  2. Kelly G. Says:

    I know – so, so sad. But on the positive side, now I know how to make my own ice cream!

    Thanks for all the marshmallowy goodness!

  3. The mofo scoop on Wheeler del Torro’s The Vegan Scoop. (Cue: gratuitous ice cream not-porn.) » V for Vegan: Says:

    […] own Chocolate Coffee Marshmallow Ice Cream, based on del Torro’s Coffee Ice Cream recipe (page 58) […]

  4. On Vegan Marshmallows: Sweet & Sara v. Dandies » V for Vegan: Says:

    […] to testing them under similar circumstances. Since I’ve already shared my marshmallow-laden Chocolate Coffee Marshmallow Swirl recipe, though, I think the time has come (and nearly gone), preparedness be […]

Leave a Reply