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.
Marshmallow No Churn Ice Cream
2 cups (16 fluid ounces) heavy whipping cream
1/2 packet (4 g) unflavored powdered gelatin
1/2 cup (4 fluid ounces) warm water
1 cup (200 g) granulated sugar
1/8 teaspoon cream of tartar
1/8 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
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 subside. Beat the mixture with the whisk on medium speed until the mixture is thick, white and glossy, and has nearly tripled in size. Remove the whipped cream from the refrigerator and fold it carefully into the marshmallow mixture until well-combined. Transfer the mixture to a 2-quart 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.