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Marshmallow No Churn Ice Cream

Marshmallow No Churn Ice Cream

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 ice cream made with a simple homemade marshmallow base. 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.

Make your own marshmallows at home—without corn syrup!

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.

No churn ice cream made with a simple homemade marshmallow base. Creamy, dreamy and so delicious, you won’t believe how easy it really is!

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.

No churn ice cream made with a simple homemade marshmallow base. Creamy, dreamy and so delicious, you won’t believe how easy it really is!

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.”

No churn ice cream made with a simple homemade marshmallow base. Creamy, dreamy and so delicious, you won’t believe how easy it really is!

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.

Prep time: Cook time: Yield: 1 1/2 quarts ice cream

Ingredients

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

Directions

  • 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.

Love,
Nicole

Comments are closed.

  • Carla Pittman Wilson
    May 27, 2016 at 6:09 PM

    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!

  • mamashmoi
    May 25, 2016 at 11:40 PM

    I can’t have regular gelatin, so I was wondering if pectin might work? I have yet to see fish gelatin available commercially….

  • Katie
    May 25, 2016 at 1:07 PM

    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?

    • Mare Masterson
      May 25, 2016 at 1:56 PM

      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.

  • Angie J. Hernandez CHt
    May 25, 2016 at 12:22 PM

    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?

    • Adaptagirl
      May 30, 2016 at 9:11 PM

      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.

    • Angie J. Hernandez CHt
      May 30, 2016 at 9:18 PM

      Thanks, I hadn’t noticed the previous comment. I haven’t looked at the other recipe but I will.

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