Marshmallow Ice Cream

marshmallow ice cream

This recipe for marshmallow ice cream begins with a custard base and then is loaded with toasted mini marshmallows. Perfect for hot summer days and a little bit of hot fudge on top!

marshmallow ice cream - hero

Take the time to toast your marshmallows when making this recipe – it make all the difference! I love the taste and even like to char burn them.

Of course, you can make your own S’mores sandwiches by putting a scoop of this ice cream between two chocolate covered graham crackers!

Ingredients

When it comes to making marshmallow ice cream, there are a few key ingredients that you’ll need to have on hand. This section will break down the ingredients needed for both the ice cream base and the marshmallow swirl.

Ice cream Base

Heavy Cream (Double Cream): Heavy cream is another must in making vanilla ice cream. It adds richness, body, and flavor to the finished product. When selecting a heavy cream, you may also see terms like “whipping” (double cream) or “cooking” cream. These are both suitable for making ice cream. Heavy whipping cream will produce a lighter finished product, while cooking cream will result in richer ice cream.

Whole Milk

Whole milk is one of the key ingredients in making Cuisinart Vanilla ice cream. Whole milk is high in fat which gives the ice cream its rich and creamy texture. In short, it sets the base for your homemade ice cream. Using skim milk or nonfat milk will not give it the depth of flavor, but you can still use those if you can’t find whole milk.

Granulated Sugar

Obviously, sugar sweetens the final product and plays an important role in the freezing process. Granulated sugar is the most common sugar used to make ice cream. Combined with milk and cream, it also helps prevent ice crystals from forming, ensuring you get a smooth result.

Vanilla Extract

Vanilla extract adds a delicious, sweet flavor to the ice cream

Marshmallows

I use mini-marshmallows but you can use any type in this recipe, since you are going to add them in at the end as well as adding to the custard base.

Overall, these ingredients are easy to find at your local grocery store, and they’re relatively inexpensive. With just a few simple ingredients, you’ll be able to make a delicious batch of marshmallow ice cream that’s sure to impress your friends and family.

marshmallow ice cream - hero

Steps

It only takes a few simple steps for this great recipe:

Preparing the Marshmallows

Preheat the broiler in your oven. Line a baking sheet with foil. Place 2 cups of marshmallows on the foil-lined baking sheet and broil on high until charred. Remove the baking sheet from the oven and let the marshmallows cool for a few minutes. Set aside.

Making the Custard mixture

The ice cream base is made by heating egg yolks, sugar, milk, and cream together until thickened. Follow these steps to make the ice cream base. Warm the milk, sugar, 1 cup of the cream and salt in a medium saucepan. Pour the remaining cream into a medium mixing bowl and set a sieve on top

Then in another bowl, whisk egg yolks. Pour the warm cream/milk mixture slowly add that to the eggs while whisking the whole time! (If you don’t, you will be making scrambled eggs!)

Once mixed, add that back to saucepan. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

When it reaches 170° and it begins to coat the back of the spatula, you can then pour it through the strainer into the other bowl with the cream in it. Stir until cool over an ice bath.

Add the vanilla and marshmallows and stir to combine.

Freeze (skip this step if you’re using an ice cream maker)

Transfer the milk mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.

After it’s completely frozen, keep the ice cream at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Add the rest of the marshmallows. Transfer the ice cream back into its container and refreeze for at least 3 hours.

Chill and transfer to the ice cream machine (skip this step if you’re not using an ice cream maker)

Place the ice cream mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and churn ice cream as per the manufacturer’s instructions. In the last five minutes of churning, add the remaining marshmallows.

You can start eating your homemade ice cream immediately or keep it in the freezer for a couple of hours to firm it up.

Equipment

You will need these to

  • Ice Cream Maker: A good quality ice cream maker is a must-have for making ice cream at home. There are many different types of ice cream makers available, including electric and manual models.
  • Measuring Spoons and Measuring Cups‍: You will need measuring cups and spoons to measure the ingredients accurately.
  • Mixing Bowls: You will need several mixing bowls of various sizes to mix and store the ingredients.
  • Whisk: A whisk is necessary to beat the egg yolks and sugar until pale yellow and smooth.
  • Baking sheet: A baking sheet is required to toast the marshmallows.

The Ice Cream maker to use!

You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.

There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!

Tips

When making marshmallow ice cream, there are a few tips and tricks that can help ensure success:

  • Use high-quality ingredients: The flavor of your ice cream will only be as good as the ingredients you use. Opt for fresh, high-quality cream, milk, and eggs.
  • Chill your mixture thoroughly: Before churning, make sure your ice cream mixture is thoroughly chilled. This will help it freeze more quickly and evenly, resulting in a smoother texture. Aim for a temperature of around 40°F.
  • Don’t overfill your ice cream maker: It can be tempting to fill your ice cream maker to the brim, but this can actually impede the freezing process. Stick to the manufacturer’s recommended capacity, and if you need to make a larger batch, do it in batches.
  • Add marshmallow fluff: Adding marshmallow fluff to the ice cream mixture can help to create a smoother texture and enhance the marshmallow flavor. Be sure to mix the fluff in thoroughly to avoid any clumps.
  • Freeze your ice cream properly: Once your ice cream is churned, transfer it to an airtight container and freeze it for several hours or overnight. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.

By following these tips and tricks, you can create a smooth and creamy marshmallow ice cream that is sure to be a hit with everyone who tries it.

Variations

There are several variations you can try when making marshmallow ice cream. Here are a few ideas:

  1. Rocky Road: Add chunks of marshmallows, chocolate chips, and chopped nuts (such as almonds or walnuts) to your chocolate ice cream base. This combination creates a delightful mix of textures and flavors.
  2. S’mores Ice Cream: Crush graham crackers into small pieces and fold them into a vanilla ice cream base along with mini marshmallows and chocolate chunks. This will give your ice cream the essence of a classic s’mores treat.
  3. Mint Marshmallow Chip: Create a mint-flavored ice cream base and add in mini marshmallows and chocolate chips. The mint flavor pairs well with the sweetness of the marshmallows and the richness of the chocolate.
  4. Strawberry Marshmallow Ripple: Make a strawberry ice cream base and swirl in a ribbon of marshmallow cream or melted marshmallows. The fruity sweetness of the strawberries complements the marshmallow flavor nicely.
  5. Lemon Marshmallow Sherbet: Make a lemon sherbet base by combining lemon juice, zest, sugar, and milk. Add in mini marshmallows to create a marshmallow twist to the refreshing citrusy flavor.

Remember, these variations can be adjusted to your taste preferences. Feel free to experiment with different ingredients and quantities to create your perfect marshmallow ice cream concoction. Enjoy!

Frequently asked questions

Can you make lactose-free ice cream?

Absolutely! If you don’t have lactose tolerance and want to enjoy homemade ice cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.

Can you make dairy-free ice cream?

Yes! If you want a dairy-free ice cream without compromising its creamy and smooth consistency, use full-fat coconut milk instead of dairy milk. You can also add coconut cream instead of heavy cream for more creaminess.

Is ice cream gluten-free?

Ice cream is typically gluten-free, but it’s important to check the ingredients list to make sure there are no gluten-containing additives.

The Cherry on Top

Overall, marshmallow ice cream is a delicious dessert that is perfect for any occasion. Whether you’re serving it at a summer barbecue or enjoying it on a lazy afternoon, this sweet treat is sure to please.

Try one of these other easy ice cream recipes!

Here is the Marshmallow Ice Cream recipe

marshmallow ice cream

Marshmallow Ice Cream

This recipe for marshmallow ice cream begins with a custard base and then is loaded with toasted mini marshmallows. Perfect for hot summer days and a little bit of hot fudge on top!
Prep Time 20 minutes
Cook Time 25 minutes
Steeping time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 8 scoops
Calories 316 kcal

Ingredients
  

  • 1½ cup whole milk
  • 1½ cups heavy cream
  • ½ cup sugar
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 3 cups mini-marshmallows

Instructions
 

Broil the marshmellows

  • Preheat the oven to broil. Place 2 cups of the mini marshmallows on a baking sheet lined with parchment paper.
  • Broil in the oven for 1-2 minutes. Make sure to watch them as they can quickly burn. Set aside.

The Custard Making!

  • Warm the milk, sugar, 1 cup of the cream and in a saucepan.
  • Pour the remaining cream into a large bowl and set a sieve on top
  • Then in another bowl, whisk the egg yolks.
  • Pour the warm cream/milk mixture slowly add that to the eggs while whisking the whole time! (If you don't, you will be making scrambled eggs!
  • Once mixed, add that back to saucepan.
  • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
  • When it reaches 170° and it begins to coat the back of the spatula, you can then pour it through the strainer into the other bowl with the cream in it.
  • Stir until cool over an ice bath
  • Add the vanilla and the broiled mini-marshmallows
  • Chill the mixture thoroughly in the fridge
  • Freeze the ice cream according to the manufacturer's instructions.
  • During the last few minutes of churning, add the rest of the marshmallows

Nutrition

Serving: 1gCalories: 316kcalCarbohydrates: 31gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 148mgSodium: 49mgPotassium: 122mgFiber: 0.02gSugar: 27gVitamin A: 853IUVitamin C: 0.3mgCalcium: 97mgIron: 0.3mg
Keyword ice cream, marshmallow, vanilla
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