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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.
More Ice Cream Recipes
- Coffee ice cream
- Mint chocolate chip ice cream
- Pumpkin ice cream
- Lemon buttermilk ice cream
- Espresso brownie no-churn ice cream
- French toast ice cream
- Caramel macchiato ice cream
Watch how to make this marshmallow creme ice cream:
Hopefully, this week has shown you that not only are options for ice creams endless, but homemade is super easy and quick when you keep a few essentials on hand. Experiment and enjoy your own creations during National Ice Cream Month!
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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.
