Cooking and Serving: 20 minutes | 1.5 quarts
Ingredients
Making homemade marshmallow ice cream | Tips for making ice cream with marshmallow | How to store marshmallow ice cream
Description
Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes | Servings: 1.5 quarts
Ingredients
Making homemade marshmallow ice cream
Tips for making ice cream with marshmallow
How to store marshmallow ice cream
Marshmallow ice cream substitutions
Serving no churn marshmallow ice cream
How do you make homemade marshmallows?
Heavy whipping cream: Since heavy whipping cream is mostly fat, it doesn’t
Gelatin: Powdered gelatin is sold at the regular grocery store, usually in
Sugar: Granulated sugar is cooked to the so-called “softball stage,” which is
Cream of tartar: Useful in prevents crystals from forming in the cooked
Salt: Brings out the other flavors and balances the sweetness
Vanilla extract: This adds depth of flavor to this sweet, creamy marshmallow
Try a marshmallow sundae, with rich chocolate sauce or really any of our
A big scoop of marshmallow ice cream on top of a chewy gf brownie
In a homemade gluten free ice cream cone
Instant-read candy thermometer
Mixer with whisk attachment (stand mixer or hand mixer)
2 cups (16 fluid ounces) heavy whipping cream, chilled
½ packet (4 g) unflavored powdered gelatin
½ cup (4 fluid ounces) warm water
1 cup (200 g) granulated sugar
⅛ teaspoon cream of tartar
⅛ teaspoon kosher salt
½ teaspoon pure vanilla extract, with some vanilla seeds, if possible
1 cup (45 g) miniature packaged marshmallows
Instructions
In the bowl of your stand mixer fitted with the whisk attachment or a large.
bowl with a handheld mixer, place the heavy whipping cream.
Beat on medium speed until the cream holds soft peaks. Transfer the mixture.
to another bowl and place in the refrigerator to chill.
In the clean bowl of your stand mixer fitted with the whisk attachment or.
Mix together and allow to sit until the gelatin blooms. It will swell.
In a small, heavy-bottom saucepan, place the remaining 1/4 cup (2 fluid.
ounces) water, sugar, cream of tartar and salt, and mix to combine.
Clip a candy or deep fry thermometer to the side of the saucepan and place it.
temperature reaches the softball stage, 238°F.
Remove the saucepan from the heat and add the vanilla. Pour the hot sugar.
sure it doesn’t hit the whisk. The mixture will bubble and then settle.
Beat the mixture with the whisk attachment on medium speed until it’s thick,.
Remove the whipped cream from the refrigerator, and fold it carefully into.
If adding the miniature marshmallows or any other mix-ins, gently fold them.
into the ice cream mixture now.
Transfer the ice cream mixture to a 2-quart freezer-safe, lidded container.
and up to one month (or longer). Serve cold.
Notes
Originally published on the blog in 2016. Recipe unchanged, some new photos,
video, and additional text and resources added in 2022.
Nutrition information is automatically calculated, so should only be used as an