I have such fond memories of long summer days as a kid, chasing the ice cream truck barefoot down the block, just to snag a cone topped with something fluffy and sweet. That marshmallow topping always made everything feel extra special. Now, as a mom and full-time food blogger, I love recreating that nostalgia in my kitchen — and this no-churn Marshmallow Ice Cream delivers it in the creamiest way possible.
You don’t need fancy gadgets or hours of prep to enjoy this frozen delight. I’ve tested countless ice cream recipes in my home kitchen, and this one stands out for its simplicity and nostalgic charm. Trust me when I say this: if you’re looking for a recipe that’s both indulgent and incredibly easy, this is your golden ticket.
About the Recipe
What makes this Marshmallow Ice Cream unique is the luscious texture and rich flavor created by just three simple ingredients. Marshmallow fluff gives it that signature sweetness and pillowy smoothness, while whipped cream keeps it light and creamy. And the best part? No churning, no fancy machines — just mix, freeze, and enjoy.
It’s a dreamy dessert that’s perfect for birthday parties, s’mores-inspired sundaes, or just as a fun surprise on a hot summer day.
Equipment You’ll Need
- Large mixing bowl
- Electric mixer or sturdy hand whisk
- Silicone spatula
- Loaf pan or freezer-safe container
- Measuring cups
Ingredients
- 2 cups heavy cream
- 14 oz sweetened condensed milk
- 7 oz marshmallow fluff
Step-by-Step Instructions
1. Whip the cream
Start by whipping your heavy cream in a large bowl until stiff peaks form. This gives the ice cream its airy texture. I like to chill my bowl and beaters for 10 minutes before starting — it makes the whipping faster and fluffier.
2. Fold in the goodness
Using a spatula, gently fold in the sweetened condensed milk and marshmallow fluff. Be patient — folding instead of stirring keeps the air in, giving you that soft, scoopable consistency later on.
3. Freeze it up
Pour the mixture into a loaf pan or any freezer-safe container. Smooth out the top, cover it with plastic wrap, and freeze for at least 6 hours, or overnight for best results.
4. Scoop and serve
When you’re ready to serve, let it sit out for 5 minutes to soften slightly. Then scoop it into bowls or cones and enjoy every creamy bite!
Nutritional Information (per ½ cup serving – approx.):
- Calories: 250
- Fat: 16g
- Carbohydrates: 25g
- Sugars: 23g
- Protein: 3g
Note: Nutritional values are estimates and can vary by ingredient brands.
Helpful Notes and Tips
- Want a fun twist? Stir in mini marshmallows, a handful of chocolate chips, or crushed graham crackers for a s’mores-inspired flavor.
- To avoid icy texture, make sure your condensed milk and marshmallow fluff are fully blended before freezing.
- This ice cream is best eaten within two weeks — if it lasts that long!
Make It Your Own: Flavor Twists and Serving Ideas
This ice cream is a fantastic blank canvas. Try adding a swirl of peanut butter for a nutty contrast, or fold in crushed peppermint candies during the holidays for a festive flair. I also love scooping it over a warm brownie — it melts just enough to create the perfect gooey bite.
If you’re hosting a party, turn it into ice cream sandwiches using soft chocolate cookies. Or serve it in waffle cones and let the kids add their favorite toppings for a DIY sundae bar.
This Marshmallow Ice Cream is a go-to in my summer dessert lineup, and once you try it, I think it’ll be one of yours too.
Marshmallow Ice Cream
Ingredients
Equipment
Method
- In a large mixing bowl, whip the heavy cream until stiff peaks form.
- Gently fold in the sweetened condensed milk and marshmallow fluff until the mixture is smooth and evenly blended.
- Pour into a loaf pan or container.
- Freeze for at least 6 hours or until fully solid.
- Scoop and serve!
