No Churn Marshmallow Ice Cream | Easy & Gluten Free
Make homemade marshmallow ice cream for a creamy, airy treat that's naturally gluten free. You don't need an ice cream churn for this easy gf ice cream recipe.
Servings: 1.5 quarts
Equipment
- Instant-read candy thermometer
- Mixer with whisk attachment (stand mixer or hand mixer)
Ingredients
- 2 cups heavy whipping cream chilled
- ½ packet unflavored powdered gelatin
- ½ cup warm water
- 1 cup granulated sugar
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
- ½ teaspoon pure vanilla extract with some vanilla seeds, if possible
- 1 cup miniature packaged marshmallows (optional)
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 another large bowl with a handheld mixer, place the gelatin and 1/4 cup (2 fluid ounces) warm water.
- 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 over medium heat. Allow the sugar mixture to cook undisturbed until the temperature reaches the softball stage, 238°F.
- Remove the saucepan from the heat and add the vanilla. Pour the hot sugar mixture down the side of the mixing bowl with the bloomed gelatin, making 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, white and glossy, and has nearly tripled in size. This will take about 6 minutes.
- Remove the whipped cream from the refrigerator, and fold it carefully into the marshmallow mixture until combined. The mixture should be uniform in color and texture.
- 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. Smooth the top, cover tightly and place in the freezer for at least 4 hours and up to one month (or longer). Serve cold.
Video
Notes
Originally published on the blog in 2016. Recipe unchanged, some new photos, video, and additional text and resources added in 2022.