No-Churn Marshmallow Ice Cream – Easy, Fluffy, and Creamy

There’s something undeniably nostalgic about marshmallows. Maybe it’s the way they puff up over a campfire, or how they melt into hot cocoa on a chilly winter evening. But when those same flavors find their way into a creamy, cold dessert? That’s where the magic happens. Enter this fluffy, no-churn marshmallow ice cream—a dessert that’s equal parts dreamy, indulgent, and surprisingly simple to make.

If you’ve never made homemade ice cream before, don’t worry—this is about as beginner-friendly as it gets. There’s no ice cream maker required and no complicated techniques to learn. All you need is a hand mixer, a bowl, and a bit of freezer space. In fact, the hardest part of this recipe is waiting for the ice cream to firm up in the freezer before digging in.

This recipe came into my life during a summer heatwave, when turning on the oven felt like a crime and cold desserts were a daily necessity. I was craving something sweet, cool, and comforting—but also wanted something fun and light-hearted. That’s when I remembered the jar of marshmallow crème sitting in my pantry and thought, what if I turned that into ice cream?

The result was even better than expected. Creamy, fluffy, and with just the right amount of sweetness, this marshmallow ice cream quickly became a family favorite. I’ve since made it for birthday parties, picnics, and lazy Sunday afternoons, and every time it disappears faster than I can scoop it.

It’s the kind of dessert that brings smiles to faces of all ages. Whether you’re making it for your kids, your friends, or just yourself (because let’s be honest, we all deserve a treat sometimes), this recipe guarantees satisfaction. And since it only takes about 10 minutes to prepare before freezing, it’s one of the easiest ways to make something that feels seriously special.

Why You’ll Love This no-churn marshmallow ice cream Recipe

There are so many reasons to fall in love with this no-churn marshmallow ice cream, especially if you enjoy desserts that strike the perfect balance between creamy, fluffy, and sweet. Let’s start with the texture—light yet indulgent, thanks to the whipped heavy cream that creates a soft, airy base. When folded into the marshmallow and sweetened condensed milk mixture, it transforms into something so velvety and luxurious, it almost feels like you’re eating a frozen marshmallow cloud.

Another thing that makes this recipe a standout is its simplicity. Unlike traditional ice cream, which often involves cooking custard bases or using specialty appliances, this version is entirely no-cook and no-churn. That means you don’t have to worry about curdling eggs or waiting for the base to cool. You just whip, mix, and freeze.

But flavor-wise, it doesn’t cut corners. The sweetened condensed milk adds a deep, milky sweetness, while the vanilla extract brings a warm, comforting note. The marshmallow crème adds its signature fluffiness, making the ice cream taste like your favorite childhood treats in frozen form. And then there are the mini marshmallows. They add tiny bursts of chewiness throughout, giving this dessert the kind of fun texture that keeps things interesting bite after bite.

Because it’s so easy to make, it’s also incredibly versatile. You can serve it on its own, pair it with cookies, or use it as a base for homemade sundaes. Want to get fancy? Swirl in chocolate syrup or add crushed graham crackers for a s’mores-inspired twist. The possibilities are endless.

Lastly, this is one of those recipes that kids absolutely adore, but adults secretly love just as much. It’s whimsical, comforting, and nostalgic, all in one bite. Whether it’s for a party, a special treat after dinner, or just a fun kitchen experiment, this marshmallow ice cream is bound to become a staple in your dessert rotation.

Health Benefits

While ice cream is typically seen as an indulgence, it’s possible to enjoy it as part of a balanced lifestyle—and this homemade version actually comes with a few surprising perks. For starters, by making your own frozen treats at home, you have total control over what goes in. That means no preservatives, no artificial stabilizers, and no mystery ingredients you can’t pronounce.

Let’s take a closer look at the ingredients. Heavy whipping cream, while rich, is also a good source of healthy fats and fat-soluble vitamins like A and D. These nutrients support everything from brain function to immune health. When consumed in moderation, full-fat dairy can actually help keep you feeling satisfied longer, reducing the urge to snack on less nutritious foods later.

Sweetened condensed milk brings more than just sweetness—it also provides calcium, which is crucial for strong bones and teeth. And although marshmallow crème and mini marshmallows are definitely treats, using them in measured amounts ensures you’re not going overboard on added sugars.

Plus, because this ice cream is so flavorful and satisfying, you may find that a small scoop is enough to hit the spot. That’s part of what makes homemade desserts so valuable—you’re enjoying real food made with real ingredients, not just eating empty calories.

And let’s not overlook the mental health benefits. Making your own ice cream can be a fun, stress-relieving activity. It’s a chance to get creative in the kitchen, try something new, and share your creation with loved ones. Those small moments of joy—like scooping your own ice cream after dinner or watching your kids light up at the first taste—can go a long way toward boosting your overall well-being.

In short, while this no-churn marshmallow ice cream may not be a “health food,” it’s a wholesome way to enjoy dessert. And when it’s made with love and enjoyed in balance, it’s absolutely worth it.

Preparation Time, Servings, and Nutritional Information

Even though this marshmallow ice cream feels like a gourmet treat, it’s one of the easiest desserts you’ll ever make. The total active preparation time is just about 10 minutes, with no need to cook or chill the base beforehand. Once everything is mixed together, you’ll simply transfer it to the freezer and let time do the rest.

Preparation Time:
Prep Time: 10 minutes
Freeze Time: At least 6 hours (preferably overnight)
Total Time: 6 hours and 10 minutes

Servings:
This recipe yields about 6 to 8 generous servings, depending on how large your scoops are.

Nutritional Information (per serving, based on 8 servings):
Calories: 340
Total Fat: 22g
Saturated Fat: 14g
Cholesterol: 75mg
Sodium: 75mg
Total Carbohydrates: 33g
Sugars: 30g
Protein: 4g

While this ice cream is rich, it’s also made from wholesome ingredients that you can feel good about. Because it’s so satisfying, you may find that a small serving goes a long way, making it a lovely finish to any meal or an occasional sweet treat.

Ingredients List

Here’s everything you’ll need to make this irresistibly fluffy no-churn marshmallow ice cream. The ingredient list is short, sweet, and filled with pantry and fridge staples, making this an easy go-to dessert whenever the craving strikes.

Ingredients:

• 1 (7 oz) jar marshmallow crème (also known as marshmallow fluff)
  Adds the signature marshmallow flavor and a light, airy texture. It blends beautifully with the condensed milk and whipped cream to create a smooth base.
• 1 (14 oz) can sweetened condensed milk
  Provides a creamy, dense sweetness that balances the marshmallow flavor. It also helps stabilize the ice cream so it stays scoopable after freezing.
• 1 teaspoon vanilla extract
  This brings a subtle warmth and enhances the sweetness without overpowering the other flavors.
• 2 cups heavy whipping cream (cold)
  When whipped to stiff peaks, this becomes the backbone of the ice cream’s texture. It creates volume and lightness that mimics traditional churning.
• 1 cup mini marshmallows
  For fun texture and pops of chewy sweetness throughout the ice cream. These don’t melt during freezing, so you get real bites of marshmallow in every spoonful.

If you like, you can easily double the recipe for a bigger crowd or halve it for a smaller batch. Everything scales nicely and still comes out creamy and delicious.

Now that you’ve got your ingredients ready, let’s dive into the fun part—putting it all together.

Step-By-Step Cooking Instructions

Making your own ice cream at home may sound intimidating, but once you walk through these easy steps, you’ll see just how simple and satisfying it can be. This no-churn marshmallow ice cream comes together in just a few stages—mixing, whipping, folding, and freezing. Every step builds toward a creamy, fluffy, marshmallow-packed dessert that’s sure to impress.

Step 1: Make the Marshmallow Base

Start by grabbing a large mixing bowl. This is where you’ll build the flavor base for your ice cream.

• Add the entire 7-ounce jar of marshmallow crème into the bowl. Use a spatula or spoon to scrape out as much as possible. It’s sticky, so take your time.
• Pour in the full 14-ounce can of sweetened condensed milk. This adds richness and sweetness without any need to cook a custard.
• Add 1 teaspoon of vanilla extract. This gives depth and enhances the natural marshmallow flavor.

Now, using a hand whisk or an electric mixer on low speed, stir everything together until the mixture is smooth and fully combined. Make sure there are no streaks of marshmallow crème clinging to the bottom of the bowl. The result should be a thick, creamy, and glossy mixture that smells like vanilla heaven.

Step 2: Whip the Heavy Cream

Next, it’s time to whip your heavy cream, which is what gives this ice cream its light, airy texture.

• Pour 2 cups of cold heavy whipping cream into a separate large mixing bowl. It’s best if the bowl and beaters have been chilled for at least 10–15 minutes in the fridge or freezer. Cold equipment helps the cream whip faster and hold its shape better.
• Using an electric hand mixer or stand mixer with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. This means that when you lift the beaters, the cream should stand up firmly without collapsing.

Be careful not to over-whip the cream. If it starts looking grainy or curdled, you’ve gone too far. You want it fluffy and smooth, not turning into butter.

Step 3: Fold the Whipped Cream into the Marshmallow Mixture

Once your whipped cream is ready, you’ll need to gently combine it with the marshmallow base.

• Start by adding about one-third of the whipped cream into the marshmallow mixture. Use a silicone spatula to fold it in gently. Folding means turning the mixture over itself in sweeping motions, not stirring in circles. This helps preserve the airiness of the whipped cream.
• Continue adding the rest of the whipped cream in two more batches, folding each time until everything is evenly combined. Be patient and avoid overmixing.

At this stage, the mixture should look silky and slightly fluffy. You’ll notice how beautifully the whipped cream lightens the dense marshmallow base. This step is what transforms everything into a texture that’s close to traditional churned ice cream.

Step 4: Add Mini Marshmallows

For extra marshmallow goodness and a fun bite in every scoop, it’s time to fold in the mini marshmallows.

• Measure 1 cup of mini marshmallows and gently stir them into the mixture. You can also use a mix of white and pastel-colored marshmallows if you’re feeling playful.
• Make sure the marshmallows are evenly distributed throughout the mixture, so every scoop gets a bit of that chewy texture.

If you want to add more texture, you can toss in some extras here too—like crushed graham crackers or chopped chocolate. But the recipe is wonderful just as is, and that marshmallow chew adds a playful pop.

Step 5: Transfer to a Container

Now that your ice cream mixture is ready, it’s time to prepare it for freezing.

• Pour the mixture into a freezer-safe container. A standard loaf pan works perfectly here, but any deep, lidded container will do the job.
• Use a spatula to smooth the top so it’s nice and even. If you’d like to add a decorative touch, sprinkle a few extra mini marshmallows on top.
• Cover the pan tightly with a lid or plastic wrap. Make sure it’s sealed well to prevent ice crystals from forming.

You’re almost there. The hardest part is next—waiting.

Step 6: Freeze Until Firm

Place the container in the freezer and let the ice cream freeze for at least 6 hours. Overnight is best if you want the creamiest texture. Try not to peek too often—it’s important to let it freeze undisturbed.

After freezing, the ice cream should be firm but scoopable. If it’s too hard straight from the freezer, let it sit at room temperature for 5–10 minutes before serving.

And there you have it—homemade no-churn marshmallow ice cream with a pillowy texture and rich, creamy flavor that tastes like a frozen dream.

How to Serve

Serving this no-churn marshmallow ice cream can be as simple or as creative as you like. Whether you’re dishing up a bowl for movie night or impressing guests with a fancy dessert platter, there are plenty of ways to enjoy it.

Start by scooping it into bowls or cones for a classic treat. Its texture makes it easy to scoop, and the visible bits of marshmallow make every serving look beautiful and inviting. If you’re serving kids, a colorful sprinkle topping or a drizzle of chocolate syrup turns this into a fun, festive dessert.

For a more elevated presentation, pair scoops of the ice cream with warm brownies or chocolate chip cookies. The cold, creamy texture contrasts perfectly with something warm and gooey, creating a dessert experience that’s both comforting and indulgent.

You can also get creative with ice cream sandwiches. Simply scoop some ice cream between two graham crackers or sugar cookies and freeze them again for a few hours. These are great for parties or make-ahead desserts that are easy to grab and enjoy.

For something lighter, serve the ice cream with fresh fruit—like sliced strawberries or bananas. The natural tartness of the fruit complements the sweet, creamy flavor of the marshmallow beautifully.

And finally, don’t underestimate the joy of just eating it straight from the container with a spoon. After all, it’s homemade. You earned that bite.

Pairing Suggestions

When it comes to pairing, this marshmallow ice cream works with so many different flavors and textures. Because it’s mildly sweet and super creamy, you can either complement it with similar soft textures or contrast it with something crispy or tart.

Let’s start with baked goods. This ice cream is amazing served over a warm brownie, especially one with chocolate chips or nuts. The heat from the brownie melts the ice cream slightly, creating a molten pool of vanilla-marshmallow heaven. Chocolate chip cookies, blondies, or even pound cake also make excellent companions.

If you’re looking for something crunchy to balance the fluffiness, try topping it with crushed graham crackers or crispy cereal. These add a little crunch and bring out the marshmallow’s campfire side, especially if you toss in a drizzle of melted chocolate.

Want to go fruity? Pair with fresh berries like strawberries, raspberries, or blueberries. Their natural tartness cuts through the sweetness of the ice cream, adding brightness and freshness to every bite.

As for beverages, this ice cream is lovely served with a cold glass of milk or a cup of decaf coffee in the evening. If you’re preparing it for a special occasion, offer a scoop alongside iced tea with lemon and mint or a sparkling juice for kids. If you’re entertaining adults and want to keep it halal, opt for mocktails or sparkling grape juice to elevate the dessert without using alcohol.

Lastly, consider serving it as part of a larger dessert spread. Include toppings like chocolate chips, caramel sauce, chopped nuts, and fresh fruit so people can build their own marshmallow sundaes. It turns a simple dessert into a fun and interactive experience.

Storage, Freezing & Reheating Instructions

One of the best things about this no-churn marshmallow ice cream—aside from how delicious it is—is how well it stores. Since you’re making it in advance and freezing it anyway, it naturally lends itself to make-ahead planning. Whether you want to portion it out for quick treats during the week or prepare a big batch for a gathering, proper storage will keep your ice cream tasting fresh and creamy.

How to Store in the Freezer

Once your ice cream has frozen solid, you’ll want to keep it in a tightly sealed, freezer-safe container to prevent freezer burn and preserve its soft, fluffy texture. Here are some tips to ensure it stays at its best:

• Use an airtight container with a lid that fits snugly. Loaf pans work well for freezing, but consider covering the top tightly with plastic wrap or aluminum foil before placing on a lid or wrapping the entire container.
• If using a plastic or glass storage container, press a layer of parchment paper or wax paper directly onto the surface of the ice cream before sealing. This helps prevent ice crystals from forming on top.
• Store the container toward the back of the freezer, where the temperature remains most consistent. Avoid storing near the freezer door, where temperature fluctuations can affect the texture.

Properly stored, your marshmallow ice cream will maintain its quality for up to two weeks, though it’s often eaten long before that in our house.

Can You Re-Freeze It?

Yes, you can refreeze it, but with one important note: the more the ice cream is softened and refrozen, the more it will lose some of its original airy texture. To preserve its fluffiness, avoid letting the entire container sit out for long periods. Instead, scoop what you need and return the rest to the freezer promptly.

Reheating… But for Ice Cream?

While you’re not actually “reheating” ice cream, you may find that it’s too firm straight out of the freezer. Don’t worry—it just needs a little time to soften.

Here’s how to get it ready for scooping:

• Remove the container from the freezer and let it sit at room temperature for 5 to 10 minutes.
• Use a warm scoop or spoon dipped in hot water to help make clean, smooth scoops.

And just like that, your creamy marshmallow treat is ready to be enjoyed again.

Common Mistakes to Avoid

Even with a no-churn ice cream as easy as this one, a few common pitfalls can affect the final result. Let’s walk through them so you can make your ice cream perfectly creamy and fluffy every time.

1. Not Whipping the Cream Enough

Whipping the heavy cream until stiff peaks form is a crucial step. If it’s under-whipped, the ice cream will be too soft and may freeze unevenly. You’re looking for peaks that stand straight up without flopping over when you lift the beaters.

2. Overmixing When Folding

Once your whipped cream is ready, it’s important to fold it gently into the marshmallow base. Overmixing at this stage can deflate the air from the whipped cream, leading to a denser, less fluffy ice cream. Use slow, careful strokes and stop as soon as everything is combined.

3. Not Chilling the Bowl or Cream

While not essential, using a chilled bowl and keeping your heavy cream cold helps it whip faster and hold its shape better. If the cream is too warm, it may struggle to thicken properly.

4. Letting the Ice Cream Sit Too Long at Room Temperature

It’s tempting to let the ice cream thaw too much before scooping, especially if it’s frozen solid. However, letting it soften excessively and then refreezing it can create large ice crystals, changing the texture. Stick to 5 to 10 minutes of resting time for the best consistency.

5. Using Low-Fat or Substitute Cream

For best results, use full-fat heavy whipping cream. Substituting with lower-fat alternatives like half-and-half or milk will not produce the same results. The fat content is essential for creating the creamy texture that mimics churned ice cream.

Avoiding these mistakes will help you get the most out of this recipe—and might just inspire you to keep experimenting with your own no-churn ice cream creations.

Pro Tips

While this recipe is wonderfully simple, a few extra tricks can take it from great to unforgettable. Here are some tried-and-true tips that will elevate your no-churn marshmallow ice cream to professional status.

1. Chill Your Mixing Bowls and Whisk

For best results when whipping cream, use a metal mixing bowl and place it in the freezer for 10 to 15 minutes beforehand. This ensures the cream stays cold while whipping, which helps it hold air better and whip faster.

2. Use Quality Vanilla Extract

Vanilla might seem like a background player here, but it makes a big difference. A good-quality vanilla extract enhances the overall flavor and balances the sweetness. If you have vanilla bean paste or a split vanilla bean, you can substitute it for an extra gourmet touch.

3. Customize with Mix-Ins

Once you’ve mastered the base recipe, the sky’s the limit when it comes to mix-ins. Try adding crushed cookies, chocolate chips, graham cracker crumbs, caramel swirls, or even toasted coconut. Fold these in after the whipped cream, just before transferring to the container.

4. Make Single-Serve Portions

For quick and easy access, divide the mixture into small individual containers before freezing. This is especially helpful if you’re serving kids or want to avoid thawing the entire batch each time.

5. Toast Your Marshmallows for a S’mores Twist

If you’re feeling adventurous, try lightly toasting the mini marshmallows before folding them in. A quick broil in the oven (watch them closely!) or a quick blast with a kitchen torch gives them a golden edge and adds a s’mores-like depth to the flavor.

These little tweaks can add big flavor and fun to your final dish. Don’t be afraid to experiment—ice cream should be as fun to make as it is to eat.

Frequently Asked Questions (FAQs)

Can I use marshmallow fluff instead of marshmallow crème?

Yes! Marshmallow fluff and marshmallow crème are essentially the same thing and can be used interchangeably in this recipe. Just make sure you’re using the full 7-ounce jar for the proper balance of sweetness and texture.

Can I make this recipe without sweetened condensed milk?

Unfortunately, sweetened condensed milk is a key ingredient in no-churn ice cream. It provides both sweetness and structure. Substituting it with other ingredients like regular milk or cream won’t give you the same result.

How long does this ice cream last in the freezer?

For best quality, consume within two weeks. It’s still safe to eat after that, but the texture may begin to change as ice crystals form. Always store it in an airtight container for best results.

Can I make this ice cream dairy-free?

Yes, but it will require some substitutions. Use a dairy-free whipped topping (like coconut whipped cream) and sweetened condensed coconut milk in place of the traditional versions. The texture will be slightly different, but still creamy and delicious.

Is this recipe gluten-free?

Yes, the basic recipe is naturally gluten-free. However, if you add mix-ins like cookies or graham crackers, be sure to use gluten-free versions to keep it safe for those with gluten sensitivities.

Can I make this ahead of time?

Absolutely. This is a perfect make-ahead dessert. Just prepare it the day before you plan to serve it, freeze overnight, and it will be ready when you need it.

Can I double the recipe?

Yes, you can easily double or even triple the recipe. Just make sure you have enough freezer space and use a large enough container to accommodate the extra volume.

How do I know when the cream is whipped enough?

You’re looking for stiff peaks—this means when you lift your beaters or whisk, the cream should stand straight up and not collapse. If it flops over, it’s still too soft. If it looks grainy, you’ve gone too far.

What’s the best container to freeze it in?

A metal loaf pan is ideal because it conducts cold well, helping the ice cream freeze faster and more evenly. However, any freezer-safe container with a tight-fitting lid will work.

Can I use food coloring or sprinkles?

Absolutely! This ice cream is a fun blank canvas. Add a few drops of food coloring to the base for a colorful twist, or stir in sprinkles for a birthday-party vibe. Just keep in mind that sprinkles may bleed color slightly in the mixture.

Conclusion & Call to Action

And there you have it—your complete guide to making the fluffiest, creamiest no-churn marshmallow ice cream right in your own kitchen. With just a few simple ingredients, no special equipment, and a little bit of patience, you’ll have a dessert that rivals anything from the freezer aisle. In fact, we’d argue it’s even better because it’s made with love—and marshmallow crème.

Whether you’re scooping it into cones for the kids, sandwiching it between cookies for an epic dessert, or enjoying a quiet bowl all to yourself, this ice cream hits that perfect sweet spot of indulgence and simplicity. It’s the kind of treat that brings people together, sparks smiles, and turns any ordinary day into something a little more special.

So now it’s your turn. Head to your kitchen, grab those ingredients, and whip up your first batch. Don’t be afraid to make it your own—add some chocolate chips, swirl in caramel, or top it with crushed graham crackers. And when you do, I’d love to hear how it turned out.

Feel free to leave a comment with your experience or share a photo of your creation online and tag me. I always love seeing the delicious ways people bring these recipes to life.

Happy scooping, and enjoy every creamy, marshmallowy bite!

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