Homemade Marshmallow Ice Cream

This homemade marshmallow ice cream is creamy, rich and packed with real marshmallow flavor thanks to marshmallow creme and flavoring oil.

There are some ice cream flavors that are perfectly respectable. Vanilla. Chocolate. Strawberry.

And then there’s marshmallow ice cream, which is basically childhood in a bowl.

This Homemade Marshmallow Ice Cream recipe is ridiculously creamy, sweet, and loaded with marshmallow flavor. It’s made from scratch, but it doesn’t require a culinary degree or a pantry full of weird ingredients. Just a handful of simple ingredients, a little patience, and an ice cream maker.

The marshmallow creme melts into the ice cream base as it cooks, giving the whole thing that unmistakable toasted-sweet marshmallow flavor. And because apparently I have no interest in leaving well enough alone, you can also add extra creme for little pockets of chewy, gooey goodness throughout.

It’s the kind of homemade ice cream that makes you stand at the freezer with a spoon and suddenly realize you’ve eaten significantly more than one serving.

Not that I would know anything about that.

What Makes This Marshmallow Ice Cream So Good

Let’s get one thing straight: vanilla ice cream with marshmallows thrown into it is not marshmallow ice cream.

I wanted the actual ice cream to taste like marshmallow – not vanilla ice cream with a bunch of marshmallows randomly studded throughout it. So instead of relying on marshmallows alone, I use marshmallow creme and marshmallow flavoring oil to build that flavor right into the ice cream base.

The marshmallow creme brings that soft, sweet, almost gooey marshmallow character, while the flavoring oil gives it a serious hit of unmistakable marshmallow flavor. Together, they make every bite taste like marshmallow, not vanilla ice cream that happened to run into a marshmallow at some point.

And that’s what makes this marshmallow ice cream recipe different.

It’s creamy, intensely marshmallow-y, and completely unapologetic about what it is. No flavor detective work required, and it’s definitely not vanilla ice cream wearing a marshmallow costume.

I love to make these things for the kids (and Mark) because it’s summertime, after all. This recipe resulted in THE BEST texture of any homemade ice cream I’ve ever made. It’s so soft, and not too icy-ish (if you know what I mean).

Can You Make Marshmallow Ice Cream Without an Ice Cream Maker?

Technically, yes. But I don’t recommend it for this recipe.

An ice cream maker does more than just freeze the mixture. It churns air into the ice cream while it freezes, which is what gives you that smooth, creamy texture instead of a frozen block of sweetened dairy that requires a chainsaw to scoop.

Since this recipe is all about that creamy, soft marshmallow texture, I think it’s worth using an ice cream maker if you have one.

If you don’t have one, you can still try the old-fashioned freezer method. Pour the chilled mixture into a shallow freezer-safe container and stir it every 30 minutes or so as it freezes, breaking up ice crystals along the way. It can work, but the texture won’t be quite the same as ice cream that’s been properly churned.

So if you’ve got an ice cream maker hiding in the back of a cabinet somewhere, this is its moment.

Homemade Marshmallow Ice Cream FAQs

Can I use marshmallows instead of marshmallow creme?

You can, but I wouldn’t. This recipe was specifically developed with marshmallow creme and marshmallow flavoring oil because I wanted the ice cream itself to taste like marshmallow. Using marshmallows alone can give you bits of marshmallow throughout the ice cream without giving the base that strong marshmallow flavor.

What does marshmallow flavoring oil do?

It gives the ice cream a concentrated marshmallow flavor that you simply don’t get from adding marshmallows alone. A little goes a long way, so be sure to use a food-safe flavoring oil intended for culinary use and follow the manufacturer’s recommended amount. I have linked the brand I use here and below for easy ordering, because you won’t likely find it at the grocery store.

Can I use marshmallow fluff instead of marshmallow creme?

If that’s what you have, you may be able to substitute it, but check the ingredients and consistency first. Marshmallow fluff and marshmallow creme are very similar, but they aren’t always identical from brand to brand. I developed this recipe using marshmallow creme.

Can I make this ice cream without an ice cream maker?

Yes, but I recommend using an ice cream maker for the best texture. You can use a freezer method, but the finished ice cream won’t be quite as smooth and creamy as properly churned ice cream.

How long does homemade marshmallow ice cream last in the freezer?

For the best texture and flavor, I recommend eating it within about 1-2 weeks. Homemade ice cream doesn’t have the stabilizers found in many commercial varieties, so it can become harder and develop ice crystals the longer it sits.

Why is my homemade ice cream hard after freezing?

That’s normal with homemade ice cream. Let it sit at room temperature for several minutes before scooping. Using a shallow, freezer-safe container and keeping it tightly covered can also help minimize ice crystals and freezer burn.

Here’s your printable-

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Homemade Marshmallow Ice Cream

Prep Time: 10 minutes

Additional Time: 45 minutes

Total Time: 55 minutes

This homemade marshmallow ice cream is creamy, rich and packed with real marshmallow flavor thanks to marshmallow creme and flavoring oil.

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Ingredients

• 2 cups whipping cream
• 1 cup whole milk
• 1 cup granulated sugar
• 1 tsp vanilla
• 7 oz. Marshmallow creme
• 3 drops Marshmallow Flavoring Oil
• Waffle cones
• 8 oz. Dark Chocolate Chips
• 2 tbsp coconut oil
• Sprinkles, sanding sugar, or whatever else you want to dip your cones in

Instructions

1. Combine whipping cream through marshmallow flavoring oil in an ice cream maker and churn until frozen.
2. Combine chocolate and coconut oil in a microwaveable bowl and heat 30 seconds at a time, until melted.
3. Dip the tops of waffle cones in chocolate, then in sprinkles and/or sanding sugar.
   Serve ice cream in cones.

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  Starpack 'Freeze the Day' Ice Cream Storage Container for Freezer (2 Pcs) - 1 Quart Ice Cream Containers for Homemade Dessert - Reusable Frozen Treat Containers with Lids - Leak-Free Lids (Silicone)
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  Elite Gourmet EIM916 Old Fashioned 6 Quart Vintage Wood Bucket Electric Ice Cream Maker Machine Appalachian, Bonus Classic Die-Cast Hand Crank for Churning, Uses Ice and Rock Salt
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  LorAnn Marshmallow Flavoring Oil

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