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ice cream scooped dipped into tin of marshmallow ice cream
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Marshmallow Ice Cream

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Freeze Time 6 hours
Total Time 6 hours 10 minutes
Servings 12
Calories 268kcal
Author Ryan Beck

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.

Nutrition

Serving: 1g | Calories: 268kcal | Carbohydrates: 25g | Protein: 2g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 68mg | Potassium: 0mg | Fiber: 0g | Sugar: 23g