Here’s a creamy, dreamy recipe for Marshmallow Ice Cream — perfect for summer, s’mores lovers, or anytime you want a fun twist on a classic vanilla base. This no-egg recipe uses melted marshmallows for sweetness and texture!
🍦 Marshmallow Ice Cream
📝 Ingredients:
- 1 bag (10 oz / ~280g) mini marshmallows
- 1 cup whole milk
- 2 cups heavy cream
- 1 tsp pure vanilla extract
- Pinch of salt
Optional Mix-Ins:
- Crushed graham crackers (for a s’mores vibe)
- Chocolate chips or fudge swirls
- Toasted marshmallows for garnish
🧑🍳 Instructions:
1. Melt Marshmallows:
In a medium saucepan over medium-low heat, combine the milk and marshmallows. Stir constantly until the marshmallows are fully melted and the mixture is smooth.
🔥 Tip: Don’t let it boil — just heat enough to melt.
2. Cool Mixture:
Remove from heat. Stir in the heavy cream, vanilla, and salt. Let the mixture cool to room temperature, then chill in the fridge for at least 4 hours (or overnight) until very cold.
3. Churn:
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20–25 minutes).
4. Freeze to Set:
Transfer to an airtight container. If you want swirls or mix-ins, fold them in now. Freeze for at least 2–4 hours for scoopable consistency.
🍨 Serving Ideas:
- Top with chocolate sauce and graham cracker crumbs
- Sandwich between cookies
- Use as a base for s’mores sundaes