WHAT’S FOR DESSERT?
No Churn Marshmallow Fluff Ice Cream
Array/5
COOK TIME
TOTAL TIME
10 min + freeze time
SERVINGS
2 quarts
If you think of a fluffy cloud of sweet, creamy goodness when you hear the words Marshmallow Fluff Ice Cream, then you would be right. Those are the exact words to describe this sweet treat. The best part? No ice cream maker required.
Marshmallow Fluff Ice Cream goes so well with lots of other sweet treats too. Add it on top of a warm brownie, alongside my Grandma’s Chocolate Chip Cookies, and possibly my favorite idea…in these Graham Cracker Ice Cream Sandwiches. Incredible!!
What are the Ingredients in Marshmallow Fluff Ice Cream?
No Churn Marshmallow Fluff Ice Cream is made of only three ingredients and is so simple to make.
- Heavy Cream
- Condensed Milk
- Marshmallow Fluff
Check out this easy recipe and video below and let me know what you think!
Be sure to check out these other ice cream ideas too!
– No Churn Cookies and Cream Ice Cream
Why Do You Need Condensed Milk in Ice Cream?
Condensed Milk is simply milk with the water removed and sugar added. They started this back in the day so milk would have a longer shelf life. Condensed milk is mostly used in dessert recipes.
Evaporated Milk is just milk with the water removed but no sugar added back in. So evaporate milk is used in more cooking or savory recipes.
Condensed milk is preferred in No Churn Ice Cream recipes because of it’s sweet, creamy texture that will remain soft and scoopable after frozen.
What Can I use Instead of Condensed Milk?
Anytime you swap out ingredients in a recipe, you should expect the texture or taste to be slightly different than the original. The closest substitute to condensed milk would be Coconut Cream. It has the fat and sugar content but will likely give a slight tropical taste to the recipe.
If you are can’t find condensed milk, you have an option! Use a 2:1 ratio of heavy cream and sugar, bring to a simmer and reduce by half until the consistency is the same as condensed milk.
Can You Use Milk Instead of Heavy Cream?
You absolutely can use regular milk in place of heavy cream. The difference will be a less creamy and thinner texture with a bit less rich flavor.
Heavy cream has more fat which gives the no churn marshmallow fluff ice cream the rich and creamy texture.
Great Add-Ins for Marshmallow Fluff Ice Cream
This No Churn Ice Cream recipe is a perfect base ice cream to add all kinds of fun treats to. All you need to do is crunch up your add in choice and fold it into the ice cream mix before freezing. Try some of my favorites below:
- brownies
- cookies
- candy bars
- m&ms
- sprinkles
- Oreos
- fruit
- hot fudge
Best Way to Store No Churn Ice Cream
Making this ice cream with no ice cream maker is easy to do with only 3 ingredients. So how do you store it while it’s freezing and after?
My favorite container to use for freezing and storing homemade ice cream is this one from Tovolo. Keeps ice cream fresh and easy to clean too. So I will mix the marshmallow fluff ice cream together and then spoon into the container and place in the fridge.
Another easy way for freezing and storing is a simple Tupperware container with a snap tight lid. Spoon the no churn ice cream into the Tupperware and snap the lid on top. Ice Cream will last 2-3 weeks in the freezer (if you don’t eat it all before that).
Third easy option for freezing and storing is a loaf pan. Spoon the 3 ingredient ice cream mixture into the loaf pan and then place saran wrap over the top and press the wrap onto the top of the ice cream and into the little crevices to try to keep as much air out as possible. Ice Cream will last about 2-3 weeks in the freezer.
Print
No Churn Marshmallow Ice Cream
A light, creamy, fluffy, and sweet Marshmallow Ice Cream with no ice cream maker needed. Simple ingredients, easy to make. This one is a crowd favorite!
Ingredients
2 cups heavy cream
1 can (14 oz) sweetened condensed milk
1 jar (7 oz) marshmallow fluff
Instructions
1. In a large bowl, add the heavy cream. Using a handheld mixer, beat the heavy cream for a few minutes until stiff peaks form.
2. Add the can of condensed milk and fold into the heavy cream mixture. Once combined, add the marshmallow fluff.
3. I like to start with a spoon or spatula to start mixing and then move to a whisk to get the mixture a little smoother. It’s also really tasty to leave some bigger pieces of the marshmallow fluff in there too. Totally up to you.
4. Once combined and mixed together, transfer mixture to a container, pan or ice cream container and cover with plastic wrap. Place in the freezer and freeze for several hours and ideally overnight.
5. Remove from the freezer and scoop, serve and enjoy! Add on top of a warm brownie, so good!
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