Cloud-white marshmallow ice cream turns out plush, smooth, and light on the tongue when the base is handled the right way. The marshmallow creme melts into the custard instead of staying streaky, and the mini marshmallows stay soft enough to give each bite a little chew without turning icy or hard.
The trick is cooking the custard just enough to thicken it, then taking it off the heat before the eggs get too far. Marshmallow creme gets whisked in while the base is still warm, which helps it disappear completely. After that, the long chill matters. A cold base churns faster, freezes with a finer texture, and keeps the finished ice cream from tasting heavy.
Below, I’ll walk through the one part that keeps this ice cream silky instead of grainy, plus the few small choices that make the marshmallow flavor come through clean and creamy.
The custard stayed silky and the marshmallow flavor came through without tasting fake. I folded in the mini marshmallows at the end and they stayed soft after freezing, which was exactly what I wanted.
Love this cloud-like marshmallow ice cream? Save it to Pinterest for the days when you want a fluffy, old-school frozen dessert with mini marshmallow bites.
The Custard Needs Gentle Heat, Not a Fast Boil
The biggest mistake with this ice cream is rushing the custard. If the heat is too high, the egg yolks can scramble before the base thickens evenly, and that leaves you with tiny cooked bits instead of a smooth scoop. You want the mixture steaming, then just barely thick enough to coat a spoon.
Marshmallow creme changes the texture of the base in a good way, but it also makes the custard a little more forgiving once it’s fully dissolved. Stir it in off the heat while the mixture is still warm, and whisk until every streak disappears. The finished base should look glossy, pale, and completely smooth before it goes into the fridge.
What Each Ingredient Is Doing in the Bowl
- Heavy cream — This gives the ice cream its plush body and helps keep the texture soft after freezing. Don’t swap in lighter cream here; the fat is part of what keeps the final scoop from feeling icy.
- Whole milk — Milk loosens the custard just enough so the finished ice cream doesn’t feel dense. Lower-fat milk works in a pinch, but the texture gets a little harder in the freezer.
- Marshmallow creme — This is the heart of the recipe. It melts into the base cleanly and brings that sweet marshmallow flavor without needing extra stabilizers or candy work.
- Egg yolks — They thicken the custard and give the ice cream a smoother, richer finish. If you skip them, the base will still freeze, but it won’t have the same velvety body.
- Mini marshmallows — These go in at the end so they stay soft and pillowy. If you want a toasted note, torch them briefly first and let them cool for a minute before folding them in.
- Vanilla and salt — Vanilla rounds out the marshmallow flavor, and salt keeps the sweetness from tasting flat. Don’t leave the salt out; even a small amount matters in a dessert this sweet.
Chill the Base Fully Before It Hits the Ice Cream Maker
Tempering the Yolks
Whisk the sugar into the egg yolks until the mixture looks paler and a little thicker. Then stream in the hot cream and milk slowly while whisking constantly, so the yolks warm up without curdling. If you dump it in all at once, the eggs can tighten into bits before they ever reach the saucepan.
Cooking to the Right Thickness
Return the custard to the saucepan and cook over medium-low heat, stirring all the while with a spatula or wooden spoon. Stop when it reaches 175°F and coats the back of the spoon. If you drag your finger through it, the line should hold. Go much hotter and the texture can turn grainy.
Melting in the Marshmallow Creme
Take the pan off the heat before whisking in the marshmallow creme. It should melt into the custard almost immediately and leave no white ribbons behind. If the base looks slightly lumpy at first, keep whisking; those little pockets usually disappear once the mixture is warm enough and fully incorporated.
Churning and Folding in the Mix-Ins
Chill the base until it’s cold all the way through, then churn it in your ice cream maker until it looks like soft serve. Add the mini marshmallows during the last couple of minutes so they get folded in instead of shredded by the dasher. Freeze the churned ice cream until firm, but don’t leave it uncovered in the freezer or the top will pick up icy crystals.
Small Changes That Keep the Texture Soft
Toasted marshmallow version
Torch the mini marshmallows until the edges are deeply golden, then cool them briefly before folding them in. You’ll get a smoky, campfire-style note, but don’t torch them too long or they’ll stiffen and freeze into little chewy pebbles.
Dairy-free version
Use full-fat canned coconut milk in place of the cream and milk, then expect a lighter coconut note and a slightly softer freeze. The custard won’t be quite as rich, but it still churns into a smooth dessert if you chill it completely first.
Extra fluffy scoopable texture
For a softer scoop straight from the freezer, add the finished ice cream to a shallow container instead of a deep loaf pan. The shallower surface freezes more evenly, which keeps the edges from getting hard before the center sets.
Storage and Reheating
- Refrigerator: Keep the custard base chilled up to 2 days before churning. After it’s frozen, refrigerating doesn’t apply.
- Freezer: The finished ice cream keeps well for about 2 weeks. After that, it can start to pick up ice crystals and lose some of its plush texture.
- Reheating: Not applicable. For the best scoop, let the container sit at room temperature for 5 to 10 minutes before serving instead of trying to soften it with heat.
Questions I Get Asked About This Recipe
Homemade Marshmallow Ice Cream
Ingredients
Equipment
Method
- Heat heavy cream and whole milk in a saucepan over medium heat until steaming, then whisk the hot dairy into the egg yolks and granulated sugar. Whisk briskly until smooth and slightly thick.
- Return the mixture to the saucepan and cook, stirring constantly, until it reaches 175°F. You should see the custard lightly coat the back of a spoon.
- Remove from the heat and whisk in marshmallow creme until completely melted and smooth. The mixture should look glossy and uniform.
- Whisk in vanilla extract and salt until evenly blended. Taste-adjusting isn’t needed, but make sure no salt streaks remain.
- Cool the mixture completely, then cover and refrigerate for 4 hours. Chill until very cold and thickened.
- Churn the chilled base in an ice cream maker until it reaches a soft-serve consistency. Follow your machine’s guide for timing.
- For toasted marshmallow flavor, briefly torch the mini marshmallows, then let them cool for 1 minute. You want lightly golden edges without burning the centers.
- Fold the mini marshmallows into the ice cream during the last 2 minutes of churning. Stop the machine as soon as they are evenly distributed.
- Transfer to a freezer-safe container and freeze until firm. Let it sit 5 minutes at room temperature before serving for a softer scoop.
