Marshmallow Ice Cream Recipe

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Classic Soft Serve Style Vanilla Ice Cream – and the secret ingredient is Marshmallow!

Thank you to Nellie’s Free Range Eggs for sponsoring this recipe for marshmallow ice cream. All opinions are my own.

Today I’m sharing one of our favorite things to make in our house all year long: homemade marshmallow ice cream. As the name implies, a key ingredient is marshmallow, but the flavor of this ice cream is a smooth, creamy, classic homemade vanilla soft serve.Loaf pan filled with marshmallow vanilla ice cream and ice cream scoop

This recipe comes together with 6 ingredients: milk, sugar, eggs, marshmallow fluff, heavy cream, and vanilla extract.Ingredients in bowls on table to make marshmallow ice cream

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Start by making a custard base using 2-4 egg yolks to thicken the base and create a richer taste and creamier texture.Ice cream scoop filled with marshmallow vanilla ice cream sitting on top of a loaf pan containing ice cream

The more egg yolks you use, the richer and creamier your  ice cream. Use fewer yolks if you like a lighter or milkier ice cream consistency.Ice cream scoop filled with marshmallow vanilla ice cream sitting on top of a loaf pan containing ice cream

To make the base, combine the milk and sugar in a saucepan over medium high heat. Heat the mixture just until steaming and bubbles appear at the edges, but don’t bring to boil.Marshmallow vanilla ice cream cones on white background with sprinkles and spoons
 
Meanwhile, whisk together the egg yolks in a large bowl. Slowly add the heated milk mixture to the bowl of egg yolks while whisking constantly until well blended. Pour the mixture back into the saucepan and cook over medium heat until the mixture thickens and coats the back of a spoon, stirring frequently.  Add the marshmallow fluff and mix until combined.  The marshmallow may not completely dissolve into the mixture – that’s okay! Next, mix in the heavy cream and vanilla extract. Once everything is well-blended, put the mixture in the refrigerator for 1-2 hours or until chilled.  Marshmallow vanilla ice cream cones on steel background with sprinkles
 
 Add the mixture to your electric ice cream maker and churn for about 25-30 minutes. Then, pour the ice cream into a freezer safe container and let it firm up in the freezer for at least 4-6 hours, or overnight.Marshmallow vanilla ice cream cones on metal background with sprinkles
Once you’ve mastered this base recipe – the sky’s the limit! You can easily add variations to make just about any flavor your heart desires (and we fully intend to – doesn’t homemade orange creamsicle ice cream sound like a great idea?!).Child's hand holding marshmallow vanilla ice cream cone
 
We love to take all the fruits, sprinkles, nuts, cookies, and candies from around the house to create a Sundae bar, and we’ve found that Nellie’s Free Range Egg containers are perfect for serving them all up! Just wash the tray thoroughly and fill it up!Vanilla ice cream sundae with toppings
Everyone gets to put their own spin on their sundae, and I get to toss the 100% recycled container when we’re done! Easy cleanup!Vanilla ice cream sundae with toppings
 

Marshmallow Ice Cream

Yield: 12 Servings (1/2 C.)
Prep Time: 5 minutes
Cook Time: 5 minutes
Additional Time: 30 minutes
Total Time: 40 minutes

Smooth, creamy, and rich, this marshmallow ice cream tastes just like classic vanilla soft serve.

Ingredients

  • 1 1/2 C. Whole Milk
  • 2/3 C. Sugar
  • 2-4 Nellie's Free Range egg yolks
  • 8 oz. Marshmallow fluff
  • 1 1/2 C. Heavy Cream
  • 1 tsp. Vanilla extract

Instructions

  1. Combine the milk and sugar in a saucepan over medium high heat. Heat the mixture just until steaming and bubbles appear at the edges, but don't bring to boil.
  2. Meanwhile, whisk together the egg yolks in a large bowl. Slowly add the heated milk mixture to the bowl of egg yolks while whisking constantly until well blended.
  3. Pour the mixture back into the saucepan and cook over medium heat until thickened, stirring frequently. 
  4. Add the marshmallow fluff and mix until combined.  The marshmallow may not completely dissolve into the mixture - that's okay! 
  5. Next, mix in the heavy cream and vanilla extract.
  6. Put the mixture in the refrigerator for 1-2 hours or until chilled.
  7. Add the mixture to an electric ice cream maker and churn for about 25-30 minutes.
  8. Then, pour the ice cream into a freezer safe container and let it firm up in the freezer for at least 4-6 hours, or overnight.

Notes

Add egg yolks based on your preference for ice cream texture. Increase the number of egg yolks for a thicker, creamier texture. Fewer egg yolks produce a milker, less smooth texture.

© fivemarigolds
Cuisine: Dessert / Category: Food
 
Nellie’s Free Range Eggs are our favorite because they are always high quality eggs, from hens  that live on Certified Humane free range farms. You can learn more and find more recipe inspo on their website.Child's hand holding marshmallow vanilla ice cream cone
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