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This easy, but tasty marshmallow ice cream uses just five ingredients and skips an ice cream maker, but keeps that silky, smooth texture you expect.
When it comes to ice cream, you can never run out of flavors - from chocolate chip cookie dough ice cream to s'mores ice cream to chocolate peanut butter ice cream.
But all of these require an ice cream maker. And while I swear by it, I realize not everyone has one. That's where the no churn method comes into play. Simply whip up some heavy cream, stir in condensed milk and you have ice cream after freezing it!
But the beauty of this marshmallow ice cream is not only do you feel like your eating frozen marshmallows, the marshmallow fluff helps create a super smooth texture as it doesn't freeze hard.
It is really one of those recipes where you question how easy it just is. But believe me when I say, the truth is in the pudding or should I say ice cream. Oh and this would go great on some sprinkle brownies or a chocolate chip loaf cake. Just saying...
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Ingredient Notes
- Heavy cream - when you whip the heavy cream you create air which helps make the ice cream scoopable.
- Sweetened condensed milk - this is where the sweetness comes from.
- Marshmallow fluff - gives you that marshmallow flavor throughout the ice cream.
- Vanilla extract/salt - enhances the flavor.
Variations
Like any recipe, you can add other ingredients to kick it up a notch. Some variations include:
- Smore's - fold in ½ cup of Hershey's syrup and ½ cup of crushed graham cracker.
- Fluffernutter - add a swirl of 1 cup of peanut butter.
- Chocolate - add ¾ cup of cocoa powder.
- Pumpkin - stir in 1 cup of pumpkin puree and 1 teaspoon of ground cinnamon.
- Rocky Road - add ½ cup of cocoa powder and ½ cup of chopped pecans.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Whip the heavy cream in a large bowl until stiff peaks form. Mix together the rest of the ingredients in another bowl until combined.
Fold in the condensed milk mixture into the whipped cream until just combined. Transfer to a 9x5 loaf pan and freeze for at lease 6 hours.
FAQs
Ice cream makers work by slowly incorporating air while churning the ingredients with a mixing paddle in an insulated freezer bowl.
If you don't incorporate air, the mixture just is a frozen block of cream.
So the no churn method involves incorporating air by whipping the heavy cream which helps with a scoopable ice cream.
You can although I highly recommend trying to use heavy cream as the high fat content creates the creamy texture when the ice cream is cooled. If you use half-and-half, it won't be as creamy and could get icy.
So in general, eggs help prevent ice crystals but I also add Xanthan gum a lot of times to my recipes. And since this recipe doesn't use eggs, Xanthan gum helps stabilize the ice cream and prevents ice crystals from forming.
The usual problem with homemade ice cream is it will only lasts a couple of days before ice crystals form. But the Xanthan gum helps battle this. Just add ¼ tsp.
In a perfect world you have an ice cream container with a lid, but I know not everyone has that. You can also store in a loaf pan and cover with plastic wrap.
No churn ice cream will last about 2 week in the freezer before forming ice crystals. That's no problem though as this will go fast!
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Electric hand mixer - used to whip the cream. You can also hand mix.
- Large bowl - used to whisk together the ingredients.
- Rubber spatula - something is needed to mix together the ingredients. Can also use a spoon.
- Loaf pan - you want a 9x5 pan to freeze the ice cream.
Pro Tips/Recipe Notes
- Keep your bowl in the freezer for 15 minutes and use really cold heavy cream to get good whipped cream.
- If you want lower fat ice cream, replace the heavy cream with half-and-half and use fat-free sweetened condensed milk.
- Freeze for at least 6 hours so the ice cream has time to freeze and won't melt.
Other Ice Cream Recipes
If you’ve tried this marshmallow ice cream recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Marshmallow Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 (14 oz can) sweetened condensed milk
- 1 cup marshmallow fluff
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- With an electric mixer with whisk attachment, whip the heavy cream in a large bowl until stiff peaks form.
- In another bowl, mix together the condensed milk, marshmallow fluff, vanilla extract and salt. Gently fold the condensed milk mixture into the whipped cream until just combined.
- Transfer to a 9x5 loaf pan and freeze for at least 6 hours.
Notes
- Keep your bowl in the freezer for 15 minutes and use really cold heavy cream to get good whipped cream.
- If you want lower fat ice cream, replace the heavy cream with half-and-half and use fat-free sweetened condensed milk.
- Freeze for at least 6 hours so the ice cream has time to freeze and won't melt.
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