No churn ice cream recipe made with a simple homemade marshmallow base—and no sweetened condensed milk. Creamy, dreamy and so delicious, you won’t believe how easy it really is!
No Churn Marshmallow Ice Cream
Making no churn ice cream just means making ice cream without an ice cream machine. Since 2013, I’ve been making no churn ice cream at home with nothing more than sweetened condensed milk, cream and vanilla. In all that time, I don’t believe that I’ve broken out my ice cream maker even once. No need for the fuss.
But what about making homemade ice cream when you don’t have/don’t want to make sweetened condensed milk—or simply don’t want to use it? Oh, hello marshmallow ice cream.
If you have a simple candy thermometer (affiliate link) (or even if you don’t—just do the “softball stage” test), you can make homemade marshmallows with nothing more than gelatin, water, cream of tartar and sugar.
Use about half the gelatin you would for marshmallows, keep everything else the same, fold the mixture into fresh whipped cream and make marshmallow ice cream. It’s really that simple.
The secret to making stable whipped cream? Whip the heavy cream on medium-high, not high speed. The more slowly you whip it, the more stable it will be.
This homemade ice cream is incredibly creamy and light, and tastes like you would imagine marshmallows would if they were creamy instead of just soft. It’s my family’s favorite homemade ice cream. In fact, whatever cake my children choose for their birthdays, they always beg for a “side of marshmallow ice cream.”
To Make Homemade Marshmallows
Increase the unflavored powdered gelatin to 7 grams, and keep everything else exactly the same (but eliminate the heavy whipping cream as an ingredient). Line a baking pan or sheet with parchment, cover with a layer of confectioners’ sugar, and spread the marshmallow mixture into an even layer on top. Allow to set at room temperature before slicing into squares.
To make little marshmallow kisses, grease the inside of a piping bag fitted with a large, open piping tip and pour the marshmallow mixture inside. Pipe out little kisses onto a layer of confectioners’ sugar and allow to set.
HELLO! I’m Nicole! I make gluten-free food enjoyable & affordable. If they can make it with gluten, we can make it without. That’s a promise!
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Just made this and its in the freezer doing its thing (and the mixture tasted awesome!). But as I was making the marshmallow-y stuff I wondered if it would stay soft and maybe be like marshmallow fluff? If so I can’t wait to make more of the marshmallow-y stuff, and maybe some marshmallows down the line too!
I can’t have regular gelatin, so I was wondering if pectin might work? I have yet to see fish gelatin available commercially….
I hate to ask this, but have you experimented with anything other than cream that might be dairy free? Or have you just frozen the marshmallow?
Nicole has a recipe for dairy free ice cream using coconut milk/coconut cream. Maybe you can follow the directions for the coconut cream part in that recipe with the rest of the directions in this recipe for the marshmallow ice cream. You can now even just buy cans of the coconut cream.
This sounds delicious but I have to also be dairy-free. What can I use instead of cream? Is my almond milk too light? Coconut?
Yes, almond milk would be too light. You can’t whip almond milk like you can whipping cream. It’s just not got the same properties as whipping cream, i.e. no fat and too thin. As the previous comment was on the same question, the answer is the same. There is a dairy free ice cream recipe on here that uses coconut milk/coconut cream.
Thanks, I hadn’t noticed the previous comment. I haven’t looked at the other recipe but I will.