Marshmallow Ice Cream
This marshmallow ice cream is creamy, smooth, and packed with the sweet, fluffy flavor of marshmallows. Whether you use mini marshmallows or marshmallow fluff, this recipe creates a soft, velvety texture with a hint of vanilla. You can make it with or without an ice cream maker, and it pairs wonderfully with chocolate, graham crackers, or even fresh fruit.
Equipment
- 1 Medium Saucepan – To melt the marshmallows
- 1 Whisk – For mixing the ice cream base
- 1 Mixing Bowl – To combine the ingredients
- 1 Ice Cream Maker (optional) – For a churned version
- 1 Hand Mixer or Stand Mixer (for no-churn method) – To whip the cream
- 1 Airtight Container – For freezing and storage
- 1 Rubber Spatula – To fold ingredients smoothly
Ingredients
Main Ingredients:
- 2 cups heavy whipping cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 cups mini marshmallows or 1 cup marshmallow fluff
- 1 teaspoon vanilla extract
Optional Add-Ins:
- ½ cup chocolate chips or fudge swirls
- ½ cup crushed graham crackers
- ½ cup toasted marshmallows
- ¼ cup fruit puree strawberry, raspberry, or mango
Instructions
Step 1: Prepare the Marshmallow Base
- In a medium saucepan, add mini marshmallows and milk.
- Heat over low heat, stirring constantly until the marshmallows fully melt into the milk.
- Remove from heat and let the mixture cool to room temperature.
Step 2: Make the Ice Cream Mixture
- In a mixing bowl, whisk together heavy cream, sugar, and vanilla extract until sugar dissolves.
- Slowly pour in the cooled marshmallow mixture, whisking until fully combined.
Step 3: Churn or No-Churn Method
- Churn Method (Using an Ice Cream Maker):
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
- Transfer to an airtight container and freeze for at least 4 hours until firm.
- No-Churn Method (Without an Ice Cream Maker):
- In a separate bowl, use a hand mixer or stand mixer to whip 1 cup of heavy cream until stiff peaks form.
- Gently fold the whipped cream into the marshmallow mixture to keep it light and airy.
- Pour into a loaf pan or airtight container, cover, and freeze for 4-6 hours, stirring every 30 minutes for the first 2 hours.
Step 4: Freeze and Serve
- Once frozen, let the ice cream sit at room temperature for 5 minutes before scooping.
- Serve as is or with chocolate drizzle, graham crackers, or toasted marshmallows for extra flavor!
Notes
- For a toasted marshmallow flavor, broil marshmallows on a baking sheet for 1-2 minutes before adding them to the mixture.
- To prevent ice crystals, press plastic wrap directly onto the ice cream’s surface before freezing.
- If ice cream becomes too hard, let it sit out for 5-10 minutes before scooping.
- Store in an airtight container for up to 2 weeks.