This easy, creamy Marshmallow Ice Cream recipe made with just three ingredients, in minutes.
I should call this post can’t stop, won’t stop, because it’s clear that I have an ice cream and baking addiction. When you combine the two of them together? Incredible.
Over the weekend, Chris and I enjoyed a light picnic at Forest Park and went to a nearby restaurant for dessert (because date nights always justify dessert). They offered a warm brownie topped with marshmallow ice cream.
I was completely intrigued by the marshmallow ice cream and so we took a chance and ordered it (I mean, I was risking a lemon tart!) It tasted like frozen marshmallow cream and I immediately knew I had to make my own for the girls.
Why hadn’t I thought of this before? One of my favorite toppings blended into frozen custard is marshmallow cream. I couldn’t wait to put a scoop of it on top of my cookie cobbler!
It’s amazing on its own and the perfect compliment to just about every dessert. It pairs exceptionally well with peanut butter, chocolate and even lemon!
Marshmallow ice cream, like most of my ice cream recipes, only requires a few minutes hands on time, 3 ingredients, and a few hours of patience while it sets. It blends beautifully with my chocolate ice cream and is also perfect for dipping peanut butter cookies.
If you love all things marshmallow, you’ll also love Lucky Charm Treats, Peanut Butter Marshmallow Puffs, Fluffernutter Cookies and Marshmallow Icing!
Marshmallow Ice Cream Ingredients
- Heavy Cream – Also known as whipping cream. This serves as the foundation and makes it light, fluffy and creamy!
- Sweetened Condensed Milk – This secret ingredient that makes ice cream extra creamy while adding sweetness!
- Marshmallow Fluff – Also known as marshmallow cream.
Variations
- Rocky Road Ice Cream – Fold in 1/2 cup of nuts and 1/2 cup unsweetened cocoa powder (see my Chocolate Ice Cream recipe).
- S’Mores Ice Cream – Swirl in fudge, Chocolate Sauce or 1/2 cup chocolate chips, and a half cup (or more) crushed graham crackers.
- Fluffernutter Ice Cream – Swirl in 1 cup of creamy peanut butter to make a magical, classic combination.
How to Make Marshmallow Ice Cream
You can make this ice cream in just few simple steps and a couple hours of freezer time. It’s a decadent treat that you’ll want to make again and again.
- Whip – In a mixing bowl, whip heavy cream until stiff peaks form.
- Beat – Blend in sweetened condensed milk and marshmallow fluff.
- Fill – Pour into loaf pan and freeze until solid.
Tips
- Use very cold whipping cream for best results.
- Too much? Just pour the mixture into 4 miniature ceramic loaf pans (available at Michael’s for just $1). Enjoy one yourself and share the others with neighbors and friends. This ice cream is a little more solid than my other recipes which makes it perfect for gifting.
How To Store
Freeze – Freeze covered in an airtight container or covered in plastic wrap up to two weeks.
More Ice Cream Inspiration
Marshmallow Ice Cream
Ingredients
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 7 ounces fluff
Instructions
- In a mixing bowl, whip heavy cream until stiff peaks form.
- Blend in sweetened condensed milk and fluff.
- Pour into loaf pan and freeze until solid.
Julie’s Tips
Variations
- Rocky Road Ice Cream – Fold in 1/2 cup of nuts and 1/2 cup unsweetened cocoa powder (see my Chocolate Ice Cream recipe).
- S’Mores Ice Cream – Swirl in fudge, Chocolate Sauce or 1/2 cup chocolate chips, and a half cup (or more) crushed graham crackers.
- Fluffernutter Ice Cream – Swirl in 1 cup of creamy peanut butter to make a magical, classic combination.
Tips
- Use cold whipping cream.
- To freeze faster, pour into smaller containers.
- Blend in marshmallows or sprinkles for even more fun!
To Store
Freeze covered in an airtight container or covered in plastic wrap up to two weeks.Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Would this recipe work using a Ninja ice cream maker?
I haven’t tried it with a Ninja. If you do, let us know how it turns out!
This was my first attempt at homemade ice cream and it was amazing. I ended up using a hand mixer the entire time. I have a kitchen aid but due to my limited counter space it resides in a closet that I really didn’t feel like climbing into. I whipped the cream until stiff peaks, folded in the condensed milk, whipped again, and finally added in the fluff. I refrigerated the condensed milk for a few hours as another reviewer suggested. I also put my bowl and mixer whisks in the freezer for about 30 minutes or a little longer. I think since my ingredients were so cold my fluff had a hard time fully incorporating. It for sure incorporated a lot but there were smaller fluff pieces that didn’t blend in all the way. Next time I will probably put my fluff and a small amount of the condensed milk in a separate bowl and mix with the mixer until that mix is smooth and then add it into the rest of the recipe.
This was absolutely amazing! I love love marshmallow so much. Last holiday season Cold Stone Creamery answered my prayers with a marshmallow ice cream but then it went away! I searched elsewhere to purchase a marshmallow ice cream but no one offered just a plain marshmallow ice cream, they all had some kind of mix ins. This ice cream is spot on the Cold Stone marshmallow ice cream and just as fluffy and soft. It was also so easy to make! I don’t even see the point in buying ice cream elsewhere anymore. This was amazing! I’m so happy I found this delicious recipe! Thank you!!!
Hi Melissa,
Thank you so much for your kind words and detailed review. I’m so glad you enjoyed this recipe!
Have a wonderful week,
Julie
how do you ‘swirl’ in peanut butter? do you mix in with the other ingredients while whipping, or plop some in while pouring into pan? microwave til pourable and drizzle layers between the ice cream? I dont know what flutternutter is if it’s a thing – perhaps I should google it but would think the recipe for it here would be more descriptive.
Can’t find fluff in Malta. Can I instead melt normal marshmallows? And if so, how best to do it please? Thanks.
I recommend making your own marshmallow fluff from scratch. Melted marshmallows would become hard and crunchy in the ice cream.
Holy moly this is amazing!!!! Made this last night and I can not express how absolutely delicious it is.
I doubled the recipe, left my heavy whipping cream in the freezer for about 15 minutes with the mixing bowl and had my sweet condensed milk in the fridge overnight.
I whipped the cream and then switched the attachment to mix in the condensed milk. However, I still turned it to high for a few minutes to allow it to stay “fluffy.” Then just added in the fluff and kept in going on high.
It made a lot!!!
I filled a 5c container with no add ins. A 5 c container with layers of the ice cream and Hershey’s hot fudge from the jar and lastly a 5c container with Hershey’s chocolate chips mixed in.
After freezing all night you can scoop it out like a mousse. This will be my go to recipe going forward!!!
Thank you so much 🥰🥰🥰
Pure bliss! Thank you SO much for sharing!