Marshmallows and marshmallow swirls are common additions to ice cream, adding a sweet swirl and a unique flavor that you just can’t get any other way. Believe it or not, marshmallows can also be used to make ice cream. I originally found a variation of this recipe in an old recipe notebook that my grandmother kept, probably clipped out from an ad or an article in a magazine (there was no attribution), and she clearly saw it as a way to get some more use out of a bag of store bought marshmallows. As a big marshmallow lover, I couldn’t resist giving the idea a try.
To make this ice cream, you simply melt a generous amount of marshmallows into some milk, then chill the mixture and fold in whipped cream. I used mini marshmallows and they added a nice amount of sweetness and thickened the milk very slightly as they melted, due to the dusting of cornstarch that keeps them from sticking together. The recipe works very well and you end up with an ice cream that really captures the flavor of a marshmallow! It is tasty on its own, but it is better when used in an ice cream sundae or an ice cream sandwich, where the marshmallow will add a new dimension to the dessert.
You’re going to want to use storebought, jet-puffed marshmallows for this recipe to get the best results. This is a no-churn ice cream that can be made without an ice cream maker, thanks to presence of the whipped cream, which adds a lot of air to the ice cream base. For variety, you can fold in shredded coconut, chocolate chips or anything else you can think of before freezing the mixture, too.
Marshmallow Ice Cream
1 cup whole milk
2 cups mini jet-puff marshmallows (20 large marshmallows)
2 tsp vanilla extract
1 cup heavy whipping cream
In a medium saucepan, combine the milk and mini marshmallows. Cook over medium-high heat, stirring regularly, until marshmallows melt into the milk. Remove from heat, stir in vanilla extract and allow to cool. Chill until cold.
When marshmallow mixture is cold, beat whipped cream to soft peaks and fold into the marshmallow base. Transfer to a freezer-safe container and chill until firm, about 3-4 hours.