Description
A creamy, nostalgic homemade marshmallow ice cream with swirls of gooey mini marshmallows folded into a rich vanilla base, perfect for scoops, sundaes, and playful desserts.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 3 cups mini marshmallows (reserve 1 cup for folding in)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Place your ice cream maker bowl in the freezer at least 24 hours before churning so it is fully frozen.
- In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar, stirring until the sugar dissolves and the mixture is warm but not boiling.
- Add 2 cups of the mini marshmallows to the warm cream mixture and stir constantly until the marshmallows melt and the mixture is smooth.
- Remove the pan from the heat, whisk in 2 teaspoons vanilla extract and 1/4 teaspoon salt, then let the base cool to room temperature.
- Cover and chill the mixture in the refrigerator for at least 4 hours or until thoroughly cold.
- Pour the chilled mixture into your prepared ice cream maker and churn according to the manufacturer instructions until it reaches a soft-serve consistency.
- Fold in the remaining 1 cup mini marshmallows gently with a spatula to distribute small gooey pockets throughout the churned ice cream.
- Transfer the ice cream to a freezer-safe container, smooth the top, press a piece of parchment directly onto the surface to prevent ice crystals, and freeze for 2 to 3 hours until firm.
- When ready to serve, let the container sit at room temperature for 2 minutes for easier scooping, then serve in cones, bowls, or alongside warm desserts.
Notes
- For a subtle toasted flavor, toast a few marshmallows and fold them in as garnish.
- Chill the base completely before churning to ensure a smooth, creamy texture and to reduce ice crystals.
- Press parchment paper onto the surface of the ice cream before sealing to keep it extra creamy during storage.
Nutrition
- Serving Size: 1 serving (about 1/2 cup)
- Calories: 290
- Sugar: 24 g
- Sodium: 60 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: marshmallow ice cream, homemade ice cream, marshmallow recipe, creamy dessert, summer dessert