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Homemade Marshmallow Ice Cream

Homemade marshmallow ice cream makes cloud-white, fluffy frozen dessert with pure marshmallow flavor and mini marshmallow pieces. Cook a silky custard base to 175°F, chill 4 hours, then churn and fold in marshmallows for melt-in-your-mouth softness.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Marshmallow Ice Cream Base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1 can (7 oz) marshmallow creme Fluff
  • 0.5 cup granulated sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 cup mini marshmallows

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the marshmallow custard
  1. Heat the heavy cream and whole milk in a saucepan until steaming, not boiling. Keep the surface at a gentle steam so the dairy stays smooth.
  2. Whisk the marshmallow custard base into the egg yolks and granulated sugar a little at a time until glossy and combined. Use steady whisking to prevent scrambling, and stop when the mixture looks uniform.
  3. Return the mixture to the saucepan and cook while stirring until it reaches 175°F. The custard should thicken enough to coat a spoon, and you should see a thicker, clingy texture.
  4. Remove from heat and whisk in the marshmallow creme until completely melted and smooth. There should be no streaks or lumps, and the color will turn bright and creamy.
  5. Stir in the vanilla extract and salt, then mix until fully incorporated. The texture should look silky and consistent with no graininess.
  6. Cool completely, then refrigerate for 4 hours. Cover and chill until cold all the way through, with the custard thickened like pudding.
Churn and finish
  1. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions until soft-serve consistency. It should look airy and cloud-like as it thickens.
  2. Briefly torch the mini marshmallows for toasted marshmallow flavor, just until lightly golden, then let them cool. You should see toasted spots and a faint caramel aroma.
  3. Fold the (cooled) mini marshmallows in during the last 2 minutes of churning. The ice cream should stay fluffy while still studded with visible mini marshmallow pieces.
  4. Transfer to a container and freeze until firm. The texture should become scoopable with a set, creamy bite.

Notes

Pro tip: If the custard looks too thick while cooking, lower the heat and stir constantly to stay at about 175°F—overheating can cause graininess. Refrigerate leftovers up to 3 days; freeze up to 2 months (wrap tightly to limit ice crystals). For a dairy-reduced option, use lactose-free heavy cream and lactose-free milk for a similar texture, keeping the rest the same.