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Homemade Marshmallow Ice Cream

Homemade marshmallow ice cream is a fluffy, cloud-white frozen dessert made with a cooked custard base and marshmallow creme for pure marshmallow flavor. You’ll churn it until billowy and then fold in mini marshmallows (optionally torched) for sweet, melt-in-your-mouth bites.
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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: 515
Ingredients Equipment Method Notes

Ingredients
  

Heavy cream
  • 2 cup heavy cream
Whole milk
  • 1 cup whole milk
Marshmallow creme
  • 1 jar (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
  • 1 whisk

Method
 

Make the marshmallow custard base
  1. Heat the heavy cream and whole milk in a saucepan until steaming, then whisk it into the egg yolks beaten with granulated sugar.
  2. Return the mixture to the saucepan and cook, whisking, until it thickens to 175F, then remove from heat.
  3. Whisk in the marshmallow creme until completely melted and smooth, with no streaks left.
  4. Stir in the vanilla extract and salt, then mix until fully combined and glossy.
  5. Cool the custard completely, then refrigerate for 4 hours to chill.
Churn and add marshmallows
  1. Churn the chilled custard in an ice cream maker until thickened to a soft-serve texture.
  2. If you want toasted marshmallow flavor, briefly torch the mini marshmallows until lightly toasted, then fold them in during the last 2 minutes of churning.
Freeze to firm
  1. Transfer the ice cream to a container and freeze until firm, with an even white set throughout.

Notes

Pro tip: cook the custard slowly and keep whisking so it reaches 175F without scrambling the yolks. Refrigerate any leftover ice cream in a sealed container up to 1 week; freezing is best for longer storage (up to 2 months). For a dairy-reduced swap, use lactose-free heavy cream and milk to keep the same creamy texture and marshmallow flavor.