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Homemade Marshmallow Ice Cream

Homemade marshmallow ice cream delivers cloud-white, billowy frozen dessert made with a marshmallow-cream custard base and mini marshmallow pieces. Cook to 175°F for a silky texture, chill until firm, then churn and freeze for a fluffy, melt-in-your-mouth scoop.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing 4 hours 20 minutes
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Heavy cream
  • 2 cup heavy cream
Whole milk
  • 1 cup whole milk
Marshmallow creme
  • 1 can (7 oz) marshmallow creme (Fluff)
Granulated sugar
  • 0.5 cup granulated sugar
Egg yolks
  • 4 egg yolks
Vanilla extract
  • 1 tsp vanilla extract
Salt
  • 0.25 tsp salt
Mini marshmallows
  • 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, then whisk the hot dairy into the egg yolks beaten with the granulated sugar.
  2. Return the mixture to the saucepan and cook, stirring constantly, until it reaches 175°F.
  3. Remove from the heat and whisk in the marshmallow creme until completely melted and smooth.
  4. Stir in the vanilla extract and salt, then cool the mixture completely before refrigerating.
Chill, churn, and add marshmallow pieces
  1. Refrigerate the custard for 4 hours to chill thoroughly.
  2. Churn the chilled custard in an ice cream maker until it reaches a soft, creamy consistency.
  3. Torch the mini marshmallows briefly for toasted marshmallow flavor, then fold them in during the last 2 minutes of churning.
Freeze to set
  1. Freeze the churned ice cream until firm.

Notes

Pro tip: cook the custard to 175°F and keep stirring so it thickens without scrambling; cool completely before chilling so it churns smoothly. Refrigerate leftovers in a covered container for up to 5 days. Freeze up to 2 months; thaw in the fridge 10–15 minutes for easiest scooping. For a dairy-light swap, use half-and-half instead of heavy cream and whole milk, but expect a slightly less fluffy texture.