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Homemade Marshmallow Ice Cream

Homemade marshmallow ice cream made with a custard base, then churned until cloud-white and fluffy. Whisked in marshmallow creme for pure sweet flavor, finished with mini marshmallow pieces (optionally toasted with a torch).
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Heavy cream
  • 2 cup heavy cream Use full-fat for the smooth, fluffy texture.
Whole milk
  • 1 cup whole milk Helps thin the base while keeping it creamy.
Marshmallow creme (Fluff)
  • 1 jar (7 oz) marshmallow creme (Fluff) Stir until fully melted and no streaks remain.
Granulated sugar
  • 0.5 cup granulated sugar Whisk with egg yolks to thicken the custard.
Egg yolks
  • 4 egg yolks Beat until smooth and slightly paler.
Vanilla extract
  • 1 tsp vanilla extract Add after heating so the flavor stays bright.
Salt
  • 0.25 tsp salt Balances the sweetness.
Mini marshmallows
  • 1 cup mini marshmallows Fold in at the end so they stay soft; toast briefly for extra flavor.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the marshmallow custard
  1. In a saucepan, heat the heavy cream and whole milk until steaming and you see small bubbles at the edges, 3-5 minutes. Visual cue: the mixture should look hot and steamy but not boiling.
  2. Whisk the egg yolks and granulated sugar together in a bowl until smooth and slightly paler, about 1 minute. Visual cue: the yolk mixture should look glossy and thick enough to ribbon briefly.
  3. Slowly whisk the hot cream mixture into the egg yolks to temper, adding a thin stream while whisking, 1-2 minutes. Visual cue: the mixture becomes lighter and cohesive without scrambling.
  4. Return everything to the saucepan and cook, stirring constantly, until it reaches 175F, 5-7 minutes. Visual cue: it coats the back of a spoon and the surface looks lightly thickened.
  5. Remove from heat and whisk in the marshmallow creme until completely melted and smooth, 1-2 minutes. Visual cue: no white streaks remain and the custard looks silky and pale.
  6. Whisk in vanilla extract and salt, 30-60 seconds. Visual cue: the mixture turns evenly creamy with a uniform color.
Chill and churn
  1. Cool the mixture completely, then refrigerate for 4 hours. Visual cue: it becomes cold and thicker, like pourable cream.
  2. While the base chills, briefly torch the mini marshmallows (optional) until lightly browned, 20-30 seconds. Visual cue: the outside gets toasted spots but doesn’t fully melt.
  3. Churn the chilled mixture in an ice cream maker until thick and soft-serve consistency, about 20-25 minutes. Visual cue: it looks fluffy, billowy, and holds gentle ridges.
  4. Add the mini marshmallows in the last 2 minutes of churning and mix just until distributed. Visual cue: marshmallow pieces are evenly speckled through the cloud-like ice cream.
  5. Transfer to a freezer-safe container and freeze until firm, at least 4 hours. Visual cue: the ice cream is scoopable but holds shape after a few seconds at room temperature.

Notes

Pro tip: keep the custard at about 175F and stir constantly—going hotter can cause curdling. Refrigerate the churned base (before freezing) up to 24 hours; once frozen, keep covered up to 2 months (texture is best within 1 month). Freezer yes. For a dietary swap, replace the whole milk with 2% and reduce sugar slightly to maintain balance (texture will be a bit less rich).