Allow me to introduce to you the creamiest, yummiest and quite simple – Marshmallow Ice Cream. This ice cream has a sweet, subtle marshmallow flavor that is as simple as vanilla ice cream but sweeter, richer & just simply amazing. You’ll love it just as it, or as a great base to add mix-ins too!
Being the official first day of fall I’m sure as a food blogger I should be flooding my posts with #allpumpkineverything. I promise you, the pumpkin recipes are coming, but I was so happy to finally nail this ice cream recipe I just had to share. This ice cream recipe has been in the works for a little while. I was looking for that go-to creamy, flavorful ice cream base that would be delightful on it’s own and the perfect base for crazy/wild/unique but just as delicious mix-ins. Well here it is everyone, the creamiest, the yummiest – Marshmallow Ice Cream.
Now that I’ve got this base just as I want it I have plenty of homemade ice cream recipes that I’m working on and hopefully getting them to you as soon as possible. But for now, let’s talk about this ice cream right in front of us.
Let’s talk flavor. Even though I’m sure many will call this vanilla, I’m calling it marshmallow. 16 ounces, which is the big container of marshmallow fluff, went into this recipe. Lots of heavy cream, milk & vanilla extract did too, but I think the marshmallow is the superstar ingredient.
Although the flavor is quite simple, there are a few extra steps (nothing hard or complicated) to achieve this cold creamy concoction. This recipe does require an ice cream maker/machine. I had received a beautiful, user friendly Cuisinart one for my birthday this past June and have been so excited to finally get some use out of it. But before we even get the ice cream mixture to the ice cream maker we have to take one more step to prep the perfect marshmallow ice cream mixture. I simply add all the ingredients into a big mixing bowl; heavy cream, milk, marshmallow fluff – be patient with this one, it takes a little effort to get all of it out of the container, vanilla extract, & a pinch of salt. That’s it! Once everything is in the bowl I use a handheld electric mixer to thoroughly combine everything. Start on low speed to avoid splatters and just mix everything together until the marshmallow fluff is broken up and combined with the milk and heavy cream. You’ll notice the mixture will start to get a little foamy, this is okay! Mix for a few minutes; 3 to 5 minutes at the most, no need for anything longer. You make still seem some small clumps of marshmallow fluff but that’s okay. Then assemble your ice cream mixture according to package instructions and add the mixture into the machine and allow the machine to work it’s magic.
Why the extra step with beating the ice cream mixture before adding everything to the machine? Simply to not overwhelm the ice cream maker. We use so much marshmallow fluff in the recipe and it has a thick, sticky texture. I noticed when I added the milk, heavy cream and marshmallow fluff into the machine without mixing it first that it was hard for the machine to churn the mixture properly. The milk and heavy cream would start to freeze towards the side of the bowl but the marshmallow fluff would just clump in the middle, no bueno.
Once your ice cream machine has done it’s job transfer the soft serve ice cream into a load pan or plastic tupperware container. I used a 9 in loaf pan and covered it with plastic wrap. You’ll want to let the soft serve ice cream freeze in the freezer for about 4 to 6 hours more to really firm up and be true, scoopable ice cream.
Marshmallow Ice Cream
- 2 cups heavy cream
- 2 1/2 cups milk I used 2%
- 2 cups 16 oz Marshmallow fluff (the big container)
- 2 tsp pure vanilla extract
- 1/2 tsp salt
- Have ice cream maker already assembled according to package instructions.
- In a large bowl, combine heavy cream, milk, marshmallow fluff, vanilla extract & salt. Using a handheld electric mixer on low speed beat ingredients for about 3 to 5 minutes until thoroughly combined. Mixture may be foamy and you'll still have some small clumps of marshmallow fluff, this is fine.
- Pour ice cream mixture into ice cream maker and follow package instruction for allotted time of churning. My machine calls for 25-30 minutes of churning, so I let the ice cream churn for 30 minutes.
- Once ice cream is done transfer the soft serve ice cream to a loaf pan or tupperware container and cover with plastic wrap or the appropriate lid. Allow ice cream to freeze in the freezer for 4 to 6 more hours to proper firm up. When ready to serve simply remove from freezer, scoop & serve!
- *total time includes prep (mixing the ice cream mixture), 30 minutes for churning & 4 to 6 hours for freezing