Marble Slab Ice Cream
This homemade marble slab ice cream recipe lets you recreate the fun and delicious experience of a creamery in your own kitchen. With a simple ice cream base and a variety of mix-ins, you can craft a personalized frozen treat in minutes. Whether you’re using an ice cream maker or a no-churn method, this recipe delivers creamy, customizable goodness every time.
Equipment
- 1 ice cream maker (optional)
- 1 large mixing bowl
- (1) Whisk
- 1 Marble Slab or Baking Sheet (frozen for at least 2 hours)
- 2 Metal Spatulas or Bench Scrapers
- 1 Freezer-Safe Container
Ingredients
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 pinch salt
Mix-Ins (Choose 2-3):
- ¼ cup crushed cookies Oreos, graham crackers, etc.
- ¼ cup chocolate chips or chunks
- ¼ cup chopped nuts almonds, pecans, peanuts
- 2 tablespoons caramel or fudge sauce
- ¼ cup fresh fruit pieces strawberries, bananas, mangoes
Instructions
Step 1: Prepare the Ice Cream Base
- In a large mixing bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar dissolves.
- If using an ice cream maker, pour the mixture in and churn according to the manufacturer’s instructions (typically 20-30 minutes).
- For a no-churn method, pour the mixture into a freezer-safe container and freeze for 2-4 hours, stirring every 30 minutes for a creamier texture.
Step 2: Prepare the Marble Slab
- Place a marble slab or baking sheet in the freezer at least 2 hours before use to keep it cold during mixing.
Step 3: Mix in the Toppings
- Once the ice cream is firm but still slightly soft, scoop it onto the frozen marble slab.
- Sprinkle your chosen mix-ins over the ice cream.
- Using two metal spatulas, chop, fold, and mix the ingredients together until well combined.
Step 4: Serve or Store
- Scoop into a bowl or cone and enjoy immediately, or transfer to a freezer-safe container and freeze for 30-60 minutes for a firmer texture.
Notes
- No marble slab? Use a metal baking sheet or even a cold cutting board as an alternative.
- Want a dairy-free version? Substitute coconut cream and almond milk for a non-dairy option.
- Too hard after freezing? Let the ice cream sit at room temperature for 5 minutes before scooping.
- Looking for more flavor? Try adding espresso powder, matcha, or peanut butter swirls for a unique twist.