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Why I Love This Marshmallow Creme Ice Cream Recipe
Sometimes vanilla ice cream just isn’t right. Don’t get me wrong – vanilla is great, especially homemade, but when I want something a little different, I reach for…..marshmallow creme. Yes, the fluffy white confection that many keep on hand only for Christmas fudge. Whipped into ice cream, marshmallow creme becomes ribbons of sweet cream, flavoring the ice cream just enough. It can be enjoyed in place of vanilla or stand on its own as a delicious dessert.
Follow These Tips
Serving & Storage
To serve – Serve straight from the freezer after it softens slightly. It is great on its own, in sundaes, or with warm brownies and cobblers.
To store – Keep in an airtight container with a layer of plastic on top for up to 2 months in the freezer.
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Marshmallow Creme Ice Cream
Ingredients
- 2 ½ cups milk (the higher the fat content, the smoother and creamier the ice cream)
- 2 ½ cups heavy cream
- 2 eggs
- 1 tub marshmallow creme
- 1 tsp vanilla extract
Instructions
- Whisk the eggs and add marshmallow creme. If you want smoother ice cream with no ribbons or lumps of marshmallow, completely break up and incorporate the marshmallow creme into the eggs. Add milk, cream, and vanilla extract. Whisk together and chill for 2-4 hours.2 ½ cups milk (the higher the fat content, the smoother and creamier the ice cream), 2 ½ cups heavy cream, 2 eggs, 1 tub marshmallow creme, 1 tsp vanilla extract
- Follow the manufacturer’s instructions on your ice cream freezer. Mine takes 20-30 minutes. Once frozen, place in an airtight container in a deep freezer for 2-4 hours to achieve a hard ice cream.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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