Move over Ben & Jerry’s, because we’re diving deep into the delicious world of homemade Phish Food Ice Cream! If you’re a fan of Ben & Jerry’s Phish Food, prepare to be amazed at how easy it is to recreate this iconic flavor right in your own kitchen. This recipe delivers that same beloved taste: rich chocolate ice cream, gooey caramel swirls, fluffy marshmallow cream, and those essential chocolate fish. Get ready to make your own version of this classic!
While Ben & Jerry’s boasts a fantastic range of flavors, Phish Food consistently ranks as a top contender for many ice cream aficionados. What’s not to love? It’s a symphony of textures and tastes, combining creamy chocolate ice cream with chewy caramel, sweet marshmallow, and crunchy chocolate fish. It’s like a sundae in every spoonful, perfectly balanced and utterly addictive. And for those in the know, the name is a playful nod to the band Phish, adding a touch of whimsy to this delightful treat.
For this homemade version, we’re taking it up a notch by exploring the option of homemade marshmallow cream. While store-bought marshmallow fluff will certainly do in a pinch, crafting your own marshmallow cream elevates this Phish Food ice cream to another level. Homemade marshmallow cream is surprisingly simple to make, essentially a meringue-like mixture of whipped egg whites and hot sugar syrup. The result is a cloud of vanilla-infused sweetness that far surpasses the store-bought alternatives in both flavor and texture.
To ensure your marshmallow cream reaches that perfect fluffy consistency, a candy thermometer is a valuable tool. For those unfamiliar, using a candy thermometer can seem daunting, but it’s key to achieving the right sugar syrup temperature. Mastering this technique opens up a world of confectionery possibilities.
The taste test verdict? Homemade marshmallow cream is undeniably superior when sampled on its own. The vanilla flavor is more pronounced, and the texture is incredibly soft and luxurious. However, when incorporated into the Phish Food ice cream, the symphony of flavors is so complex that high-quality store-bought marshmallow cream becomes a perfectly acceptable substitute, especially if time is of the essence. So, while the homemade version adds an extra layer of gourmet goodness, don’t feel pressured to make it from scratch if you’re short on time.
However, there’s one ingredient in Phish Food ice cream that is absolutely non-negotiable: the chocolate fish. While you could technically use chocolate chunks and achieve a similar taste profile, omitting the fish would be a disservice to the very essence of Phish Food. These whimsical chocolate candies are not just about flavor; they’re about the fun, playful nature of this Ben & Jerry’s creation. Piping out chocolate fish may take a few extra minutes, but the delighted reactions you’ll receive when serving scoops of homemade Phish Food, complete with those charming chocolate fish, are priceless. The joy they bring is undeniable!
So, are you ready to recreate this Ben & Jerry’s classic in your own kitchen? This homemade Phish Food ice cream recipe is your ticket to enjoying that signature flavor whenever you crave it. Let’s get churning!
Homemade Phish Food Ice Cream Recipe
This recipe is inspired by Ben & Jerry’s Phish Food ice cream and designed to bring that iconic flavor to your home freezer. It features a rich chocolate ice cream base, homemade marshmallow cream and caramel swirls, and of course, those signature chocolate fish.
Yields: Approximately 12 servings
Prep time: 1 hour
Cook time: 0 minutes
Total time: 1 hour
Ingredients
For the Chocolate Ice Cream:
- 12 oz milk (1½ cups)
- 12 oz heavy cream (1½ cups)
- 1 cup granulated sugar
- 1.5 oz unsweetened cocoa powder (½ cup)
- ⅛ tsp salt
- 6 large egg yolks
For the Marshmallow Swirl:
- 3.66 oz light corn syrup (⅓ cup)
- 1.75 oz granulated sugar (¼ cup)
- 2 tbsp water
- 1 large egg white, at room temperature
- ⅛ tsp cream of tartar
- Pinch of salt
- ½ tsp vanilla extract
To Assemble:
- 4 oz semi-sweet chocolate, chopped
- ⅔ cup caramel sauce, homemade or store-bought
Instructions
Make the Chocolate Ice Cream Base:
- In a medium saucepan, combine milk, heavy cream, granulated sugar, unsweetened cocoa powder, and salt. Heat over medium heat, whisking occasionally until it comes to a simmer.
- While the milk mixture is heating, whisk egg yolks in a medium bowl until broken up.
- Once the milk mixture simmers, remove from heat. Gradually pour about one-third of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the saucepan to medium heat and slowly pour the tempered egg yolk mixture back into the saucepan while whisking continuously.
- Cook and whisk the custard until it thickens slightly and coats the back of a spoon, or reaches 175°F (80°C) on a candy thermometer.
- Remove from heat and strain the ice cream custard through a fine-mesh strainer into a large bowl or container.
- Whisk occasionally as it cools to room temperature. Cover the custard with cling wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, ideally for at least 4 hours or overnight. For faster cooling, place the bowl in an ice bath and whisk.
Prepare the Homemade Marshmallow Swirl:
- In a small saucepan, combine light corn syrup, granulated sugar, and water. Stir over medium heat until sugar dissolves. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals.
- Bring the sugar syrup to a boil, then insert a candy thermometer. Cook, monitoring the temperature, until it reaches 240°F (115°C).
- While the syrup boils, prepare the egg white. In a clean, dry bowl of a stand mixer fitted with a whisk attachment, place the egg white. When the syrup reaches 230°F (110°C), begin beating the egg white until foamy. Add cream of tartar and continue beating until stiff peaks form.
- Once the syrup reaches 240°F and egg white has stiff peaks, reduce mixer speed to medium-low and slowly pour the hot syrup into the egg white.
- Increase mixer speed to medium-high and whip until the marshmallow cream becomes shiny, white, triples in volume, and holds stiff peaks. Mix in salt and vanilla extract.
- Transfer marshmallow cream to an airtight container and refrigerate until chilled. It can be used immediately or stored in the refrigerator for several weeks.
Assemble the Phish Food Ice Cream:
- Make Chocolate Fish (Optional but Recommended): Melt chopped semi-sweet chocolate and transfer to a piping bag or zip-top bag with a corner cut off. Pipe small fish shapes onto a baking sheet lined with waxed paper. Refrigerate until firm. Alternatively, use chocolate chunks for a quicker option.
- Line a 9×5-inch loaf pan with cling wrap, leaving overhang on the sides for easy removal.
- Churn the chilled chocolate ice cream custard according to your ice cream maker’s instructions.
- When the ice cream is churned, stop the ice cream maker and gently stir in the chocolate fish (or chocolate chunks).
- Layer the ice cream in the loaf pan: Spread one-third of the chocolate ice cream evenly in the pan. Drizzle with caramel sauce. Add half of the remaining ice cream, then spread a layer of marshmallow cream (you may not need all of it). Top with the final layer of chocolate ice cream and smooth the surface.
- Cover with cling wrap and freeze for at least 2 hours, or until firm.
- To serve, remove from the freezer and let soften slightly before scooping and enjoying your homemade Ben & Jerry’s Phish Food ice cream!
Recipe Notes
For a quicker version, substitute approximately ⅔ cup of store-bought marshmallow cream for the homemade marshmallow swirl. Ensure it is a high-quality brand for best flavor.
Measuring Tips
For best results, especially in baking and ice cream making, using a kitchen scale for weight measurements is highly recommended. Volume measurements (cups) are provided as alternatives, but weight measurements are more precise.
Enjoy your homemade Phish Food Ice Cream! Share your creations using #SugarHero on social media!
