Marshmallow Ice Cream Recipe for a Creamy Sweet Treat
Indulge in creamy, dreamy Marshmallow Ice Cream that perfectly combines fluffy mini marshmallows with a rich, velvety homemade ice cream base. This nostalgic dessert offers soft marshmallow swirls and a smooth texture that melts sweetness in every bite, making it an irresistible treat for any occasion.
Ingredients
Dairy Base
- 2 cups Heavy Cream
- 1 cup Whole Milk
Sweeteners & Flavorings
- 3/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- Pinch of Salt
Add-ins
- 1 cup Mini Marshmallows
Instructions
- Prepare the Base: Whisk together the heavy cream, whole milk, granulated sugar, salt, and vanilla extract in a large mixing bowl until the sugar is fully dissolved and the mixture is smooth.
- Chill the Mixture: Refrigerate the base for at least 2 hours or overnight to ensure it’s cold enough for churning, which helps improve the ice cream texture.
- Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it thickens to a soft-serve consistency.
- Fold in Marshmallows: Gently fold mini marshmallows into the churned ice cream, distributing them evenly so every bite has that gooey surprise.
- Freeze to Set: Transfer the mixture to a freezer-safe container, cover it tightly, and freeze for at least 4 hours to firm up before serving.
Notes
- Chill all ingredients and equipment beforehand for a smoother ice cream texture.
- Use fresh mini marshmallows to ensure the best melt and flavor integration.
- Fold marshmallows gently to keep their shape intact and preserve texture.
- Taste the ice cream base before freezing to adjust sweetness as desired.
- For extra gooey texture, consider layering marshmallow sauce between ice cream layers.