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Homemade Marshmallow Ice Cream

Homemade marshmallow ice cream with a custard base and marshmallow creme for cloud-white, billowy texture. Churned with mini marshmallow pieces (optionally torch-toasted) for fluffy, melt-in-your-mouth sweetness.
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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
Ingredients Equipment Method Notes

Ingredients
  

heavy cream
  • 2 cup heavy cream Use cold dairy for smoother custard.
whole milk
  • 1 cup whole milk
marshmallow creme (Fluff)
  • 1 can (7 oz) marshmallow creme (Fluff) Stir until fully melted and glossy.
granulated sugar
  • 0.5 cup granulated sugar
egg yolks
  • 4 egg yolks Temper slowly to avoid scrambling.
vanilla extract
  • 1 tsp vanilla extract
salt
  • 0.25 tsp salt
mini marshmallows
  • 1 cup mini marshmallows Torch briefly for toasted marshmallow flavor, if desired.

Equipment

  • 1 ice cream maker
  • 1 saucepan
  • 1 whisk

Method
 

Make the marshmallow custard
  1. Warm the heavy cream and whole milk in a saucepan over medium heat until steaming, then remove from direct heat.
  2. Whisk the egg yolks and granulated sugar in a bowl, then slowly whisk in the hot cream-milk mixture until smooth.
  3. Return everything to the saucepan and cook, stirring constantly, until the custard reaches 175F, then remove from the heat.
  4. Whisk in the marshmallow creme until completely melted and smooth, with no lumps or streaks.
  5. Stir in the vanilla extract and salt, mixing until evenly combined.
  6. Cool the mixture completely, then refrigerate for 4 hours until cold.
Churn and finish
  1. Churn the chilled base in an ice cream maker according to the manufacturer’s instructions.
  2. If using toasted marshmallows, briefly torch the mini marshmallows until lightly golden, then fold them in during the last 2 minutes of churning.
  3. Transfer the churned ice cream to a container and freeze until firm.

Notes

Pro tip: temper the egg yolks slowly with steady whisking, and aim for 175F to thicken without curdling. Refrigerate the base up to 24 hours before churning; for storage, keep the finished ice cream covered in the freezer for up to 2 months (freeze yes). For a lighter version, replace half the heavy cream with additional whole milk for a softer texture.