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Homemade Marshmallow Ice Cream

Homemade marshmallow ice cream delivers cloud-like, fluffy frozen custard with a sweet marshmallow flavor and mini marshmallow studding. You’ll heat the dairy, temper egg yolks to 175°F, melt in marshmallow creme, chill 4 hours, then churn until billowy and melt-in-your-mouth soft.
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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
  

Base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1 jar (7 oz) marshmallow creme (Fluff)
  • 0.5 cup granulated sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Mix-ins
  • 1 cup mini marshmallows

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the custard base
  1. In a saucepan, heat the heavy cream and whole milk until steaming, then immediately whisk into the egg yolks beaten with the granulated sugar.
  2. Return the mixture to the saucepan and cook, stirring, until it reaches 175°F, then remove from heat.
  3. Whisk in the marshmallow creme until completely melted and smooth.
  4. Whisk in the vanilla extract and salt, then let the mixture cool completely.
  5. Refrigerate the base for 4 hours to fully chill.
Churn and finish
  1. Churn the chilled base in an ice cream maker until thick and billowy, about 20–30 minutes.
  2. For toasted marshmallow flavor, briefly torch the mini marshmallows until lightly toasted, then fold them in during the last 2 minutes of churning.
  3. Transfer to a container and freeze until firm.

Notes

Pro tip: keep the custard at a gentle simmer while cooking to 175°F—overheating can scramble the yolks. Store covered in the freezer for up to 2 months; for best texture, let it sit 5–10 minutes at room temperature before serving. Freezing is required for final texture. Dietary swap: use a dairy-free cream and milk substitute designed for custards if you want a lactose-free version (texture may be slightly less fluffy).