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Homemade Marshmallow Ice Cream

Homemade marshmallow ice cream made with a silky custard base, churned until cloud-white and impossibly fluffy. Fold in mini marshmallows at the end for sweet, melt-in-your-mouth bites, with an optional toasted marshmallow finish.
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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: 390
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

Method
 

Make the custard base
  1. In a saucepan, heat heavy cream and whole milk until steaming, whisking often as you warm it.
  2. In a bowl, whisk egg yolks and granulated sugar until smooth, then slowly whisk the hot cream mixture into the yolks to temper.
  3. Return the mixture to the saucepan and cook over medium heat until it reaches 175°F, stirring constantly so it thickens.
  4. Remove from heat and whisk in marshmallow creme until completely melted and smooth.
  5. Whisk in vanilla extract and salt until fully combined, then cool the mixture completely.
Chill, churn, and finish
  1. Refrigerate the mixture for 4 hours so it’s thoroughly chilled before churning.
  2. Churn in an ice cream maker according to the manufacturer instructions until thickened to a soft-serve texture.
  3. Briefly torch the mini marshmallows for a toasted marshmallow flavor, then fold them into the ice cream in the last 2 minutes.
  4. Transfer to a freezer-safe container and freeze until firm.

Notes

For the smoothest texture, keep the custard moving while cooking to 175°F and cool it completely before refrigerating. Store covered in the freezer up to 2–3 months; thaw in the fridge 10–15 minutes for easier scooping. Freezing is best after churning—don’t repeatedly refreeze after serving. For a dairy-free swap, use a dairy-free heavy cream and whole-milk alternative, but the custard texture may be slightly less rich.