Marshmallow Ice Cream

Sweet, fluffy Marshmallow Ice Cream is a delight! This no churn ice cream recipe is made with 4 ingredients and swirls of marshmallow cream.

Course Ice Cream

Cuisine American

Prep Time 15

Chill Time 8

Total Time 8 15

Servings

Calories 432kcal

Author Tonia Larson

Ingredients

1 pint heavy whipping cream
14 oz sweetened condensed milk
7 oz marshmallow cream divided
1 teaspoon vanilla extract

Instructions

Whip the pint of heavy whipping cream until stiff peaks form.
Fold the sweetened condensed milk, 1/2 of the marshmallow cream, and the vanilla into whipped cream.
Pour into a loaf pan.
Top with remaining marshmallow cream and swirl with a knife.
Tightly cover the pan with plastic wrap and place it in the freezer for 8 hours or overnight, until firm.

Video

Notes

One: Chocolate

Stir six ounces of melted, cooled chocolate into the ice cream mixture.

Two: Toasted

Spread half of the marshmallow fluff on a rimmed baking sheet and toast it under the broiler. Allow it to cool before adding it to the ice cream mixture.

Three: Sandwiches

Put scoops of ice cream on graham crackers (or cookies). Top with another graham cracker, squish the ice cream between them and place them in the freezer to harden.

Four: Storage

Store in an airtight container in the freezer for 2-4 weeks.

Nutrition