This Marshmallow Ice Cream is a no-churn delight that captures the sweet, fluffy essence of marshmallows in every creamy scoop. Made without an ice cream maker, it’s simple, rich, and endlessly customizable—perfect for summer gatherings or whenever you’re craving something cool and comforting.

Why You’ll Love This Recipe

This no-churn ice cream delivers the indulgent creaminess of traditional recipes with none of the fuss. You don’t need special equipment, and it comes together in minutes. The marshmallow fluff and mini marshmallows create a uniquely soft texture and mellow sweetness that sets this recipe apart. It’s ideal for kids and adults alike and can be easily dressed up with mix-ins like chocolate chips or crushed graham crackers.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
1 ½ cups mini marshmallows
½ cup marshmallow fluff
Optional: ½ cup chocolate chips or crushed graham crackers for texture

directions

In a large mixing bowl, beat the heavy whipping cream until stiff peaks form using a hand mixer or stand mixer.
In a separate bowl, combine the sweetened condensed milk, vanilla extract, and marshmallow fluff. Stir until the mixture is smooth and well blended.
Gently fold the whipped cream into the marshmallow mixture, using a spatula to maintain the light texture.
Fold in the mini marshmallows and any optional ingredients like chocolate chips or crushed graham crackers.
Pour the mixture into a loaf pan or freezer-safe container, spreading evenly.
Cover tightly with plastic wrap or a lid, and freeze for at least 6 hours or overnight until firm.
Once frozen, scoop and serve as-is or with additional toppings like chocolate drizzle, sprinkles, or more mini marshmallows.

Servings and timing

This recipe makes 8 servings.
Prep time: 10 minutes
Freezing time: 6 hours
Total time: 6 hours 10 minutes

Variations

S’mores Style: Add crushed graham crackers and chocolate chunks for a s’mores-inspired flavor.
Fruit Mix-In: Swirl in raspberry or strawberry preserves for a fruity twist.
Nutty Addition: Mix in chopped almonds, pecans, or pistachios for crunch.
Coconut Marshmallow: Fold in toasted coconut flakes for a tropical variation.
Chocolate Marshmallow: Use chocolate sweetened condensed milk and add cocoa powder for a chocolatey version.

storage/reheating

Store this ice cream in an airtight, freezer-safe container for up to 2 weeks. For the best texture, allow it to sit at room temperature for 5–10 minutes before scooping. Do not re-freeze after melting, as this may alter its texture.

FAQs

Can I make this ice cream without marshmallow fluff?

Yes, but the texture may be slightly less smooth. Increase mini marshmallows or add a small amount of corn syrup to compensate.

What is the best container for freezing?

A metal loaf pan or any airtight, freezer-safe container works well for freezing and storing.

Is this recipe gluten-free?

Yes, if you avoid optional mix-ins with gluten such as graham crackers.

How long does this ice cream take to freeze?

At least 6 hours is required, but overnight freezing is ideal for firm consistency.

Can I use low-fat ingredients?

Full-fat ingredients are recommended for the creamiest texture, but you may use light condensed milk and lower-fat cream with slightly different results.

Why isn’t my whipped cream forming stiff peaks?

Ensure the cream is very cold and avoid overbeating, which can cause it to curdle.

Can I use large marshmallows instead of mini?

Yes, chop them into smaller pieces for better distribution throughout the ice cream.

What flavors go well with marshmallow?

Chocolate, peanut butter, fruit preserves, and nuts pair wonderfully with marshmallow.

Can I use flavored marshmallows?

Yes, using flavored mini marshmallows can add a fun twist to the base flavor.

How do I serve this for a party?

Serve in cones or cups with a toppings bar including sprinkles, syrups, fruits, and crushed cookies for a fun presentation.

Conclusion

Marshmallow Ice Cream is a creamy, dreamy dessert that brings the nostalgic sweetness of marshmallows into a no-churn frozen treat. Quick to prepare and endlessly adaptable, it’s the perfect homemade alternative to store-bought ice cream. Whether you enjoy it plain or with your favorite mix-ins, this recipe is sure to become a summer staple.

Marshmallow Ice Cream: A Sweet Summer Treat Without the Churn

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Author: Olivia
Prep Time: 10 minutes
Total Time: 6 hours
Yield: 8 servings
Category: Dessert
Method: No-Churn/Freezing
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This no-churn Marshmallow Ice Cream is a creamy, dreamy summer dessert made with marshmallow fluff, mini marshmallows, and a smooth vanilla base. Easy to make with no ice cream maker needed! Keywords: marshmallow ice cream, no-churn ice cream, summer dessert, homemade ice cream, marshmallow fluff dessert

Ingredients

2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
1 1/2 cups mini marshmallows
1/2 cup marshmallow fluff
Optional: 1/2 cup chocolate chips or crushed graham crackers

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Instructions

In a large mixing bowl, beat the heavy cream until stiff peaks form.
In another bowl, mix sweetened condensed milk, vanilla extract, and marshmallow fluff until smooth.
Gently fold whipped cream into the marshmallow mixture until combined.
Fold in mini marshmallows and optional mix-ins like chocolate chips or graham crackers.
Pour mixture into a loaf pan or freezer-safe container and spread evenly.
Cover and freeze for at least 6 hours or overnight until firm.
Scoop and serve plain or with your favorite toppings.

Notes

For s’mores-style ice cream, add both chocolate chips and graham crackers.
Use a cold bowl and beaters for best whipped cream results.
Store in an airtight container to prevent freezer burn.