Question:
What does marshmallow ice cream taste like?
It tastes like a big, fat, gooey, sticky marshmallow.
Big, fat, gooey, sticky.
And with just 4 ingredients, it can be yours in 10 minutes flat.
Marshmallow Ice Cream
(Adapted from Vegan a la Mode)
- 2 cups milk of choice
- 2 tsp pure vanilla extract
- pinch salt
- 1 container Ricemellow Crème, or 10 oz marshmallows (Sweet&Sara and Dandies both make vegan marshmallows) (You could probably use 10 oz Smuckers marshmallow fluff, which—albeit high in artificial ingredients—is vegan.)
- option: 1/4 cup mini chocolate chips
- option: 1/2 cup graham crackers or Healthy Graham Crackers
CCK’s easy version: Combine all ingredients (except optional ingredients) and stir very well, being sure to break up any clumps of the marshmallow fluff. (My version uses the fluff. See Hannah’s version, below, if you’d prefer to use real marshmallows.) If you have an ice cream maker, process according to manufacturer’s directions. See “nutrition” link below if you don’t have an ice cream maker. At the end, stir in optional ingredients, if using. Transfer to an airtight container, and chill in the freezer for an hour or so, until true ice-cream consistency is reached.
Or you can try Hannah’s “toasted marshmallow” version (reprinted with permission from Vegan a la Mode): Heat the broiler of your oven to high and generously grease a jelly roll pan or rimmed baking sheet. Spread the marshmallow crème out in a thin, even layer or sprinkle on the marshmallows so that none overlap. Broil for 5-10 minutes, until the top is golden brown and bubbly and your kitchen smells like a sweet campfire. Keep a very close eye on the oven the whole time, because as any camper can tell you, marshmallows go from perfectly toasted and delicious to positively incinerated in no time. Cool 15-30 minutes before proceeding. Scrape the toasted marshmallow cream or plain marshmallows off the baking sheet and into your blender. Add the remaining ingredients, and puree until smooth. Transfer the base into a smaller pitcher, and chill thoroughly for at least 3 hours before churning in your ice cream machine according to the manufacturer’s directions. Transfer the soft ice cream to an airtight container, and store it in the freezer for another three hours minimum, until frozen solid, before serving.
Above, marshmallow ice cream topped with “Healthy” Chocolate Syrup.
In a cute Anthropologie dish that was just three dollars!
Giveaway:
Congrats to: Ellen!
And if you didn’t win, you can always buy a copy of Hannah’s book.
I’m definitely into trying the watermelon one on the cover first.
Looks great for this long hot southern summer!!!
Thank you!!
The chocolate Cabernet, tiramisu, and pumpkin pie would be my top picks!!! Just a few of my favorite things 🙂
My kids would love this ice cream:) yummy!
I would love to try the Chocolate-Cabernet Ice Cream and Peanut Butter Bombshell.
Definitely the birthday cake ice cream. I have such a weakness for it. It’s the only flavor I have ordered at Coldstone in 8+ years! However, I am trying to cut back on dairy because I seem to be getting less tolerant so this would be perfect.
oh my gosh, I wanna try German chocolate!!! definitely chocolate!!!!!
red velvet for sure!
Probably the toffee… although, I want this book soooooo badly! I would love to make every recipe!
Red velvet! Yum!
Oh MY!! ICE CREAM!!!!!! (can you hear me scream?) I LOVE ice cream so, so much. It stinks being in South Texas I cannot find vegan soft serve anywhere. Thank goodness for ice cream makers and vita-mix. Ok, I am getting to it: I would try the red velvet. Why? Because even as a kid, after hearing cake being called “red velvet” it blew my mind… all I could picture was edible velvet! I don’t get the chance to eat this dessert very often so trying it as an ice cream flavor would be the a la mode on my black berry and chocolate cobbler.. oh MY.
The red velvet for sure! Thanks for all of the great recipes! I am hooked on the chocolate bars–which I make with honey. Yummers! Pick me for the book! 🙂
Watermelon!! 😀
Anything with chocolate I will be trying first of course! This book sounds great, thanks!
that photo on the front looks like it has cucumber?! amazing! would love to try! and red velvet.. mmm!
Umm, for SURE the RED VELVET!!! I’m a huge cake and cake batter fan, but adding RED VELVET to the mix? Holy cow, I’m so excited!!
in the dog days of summer I would love to try red velvet…I love red velevet cupcakes so logically i would think red velvet ice cream would be just as delicious!!!
I would love to try french vanilla. I just got an ice cream attachment that attaches to my kitchen aid and I am cranking (it is cranking) new flavors every day. Tonite I’ll be trying my first cashew based ice cream. can’t wait. I also am ready to try my hand at sorbets…