Homemade Marshmallow Ice Cream Recipe | Julie Blanner (2024)

FAQs

Can I add marshmallow fluff to ice cream? ›

Sometimes when you make homemade ice cream and let it set in the freezer, it almost gets too solid and becomes icey. The marshmallow fluff in the ice cream base keeps that from happening in this s'mores ice cream! It keeps it nice and fluffy and smooth. Really, it makes it perfect.

Even just a couple degrees too hot or too cool makes all the difference. If the sugar isn't cooked hot enough, they'll be mushy (and possibly contribute to the "soggy" factor mentioned above). If the syrup is cooked too hot, they'll set too firm and chewy and lack volume.

The marshmallow needs to be whipped till it makes stiff peaks. At this stage, the marshmallow can hold a soft shape for a moment before collapsing back into itself. If the mixture cannot do this, it will be too runny. If you mix past this point, you'll have a thick, rigid that doesn't spread easily in your pan.

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

While they have similar consistencies and flavor there is one notable difference between creme and fluff. Creme contains cream of tartar while fluff does not, making it ideal for use in fudge. What is a substitute for marshmallow cream? You can make marshmallow cream by melting down marshmallows with corn syrup.

It turns out that freezing marshmallow fluff makes for a tasty, chilled dessert that's similar to ice cream! When marshmallow fluff is frozen, it will get firmer in texture but still maintain scoopability much like ice cream does. The reason it doesn't freeze completely solid is due to its high sugar content.

The fluffy and chewy texture of marshmallows is thanks to gelatin, the same ingredient that gives Jell-O its jiggle. Cornstarch and powdered sugar coat the outside to keep them from sticking to one another.

Creating Fluff and Sweetness

To make a marshmallow, you whip air into the gel between its melting and solidifying stages so that the gel grabs the air and enmeshes it in a tangled 3D polymer, Hartel explains.

Here's what you do: Take a marshmallow Peep (or a regular marshmallow) and place it on a lightly greased or parchment-lined plate. Microwave it on high for no more than 45 seconds. Watch your marshmallow Peep puff and expand as it does its best Bruce Banner-meets-Jabba the Hutt impression!

That cornstarch will absorb all of the sticky moisture on the surface of your marshmallows, which will cause them to lose their syrupy texture and smoothly separate from each other. You won't ruin the great sweet taste of the marshmallow either since cornstarch has a neutral flavor.

How do you liquify marshmallow fluff? ›

Place a small quantity of Fluff in a bowl, then slowly add warm water while mixing with a fork. Or, place 4 heaping tablespoons of Fluff and 3 tablespoons of water in a microwave-safe container, then microwave on high for 15 seconds. Remove and stir.

But don't slack off, because too few or too many strokes will mess up your marshmallow. "Overmixing takes away from the fluffy texture," Barbera says. "Underwhipping is a big problem," Hergatt adds. "You want the proper aeration so that it sets nice and pillowy."

The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum. They are used to reduce ice crystal growth, deliver flavour cleanly, increase smoothness, body and creaminess and slow down melting. They also help hold the air bubble structure together and give the ice cream a better texture.

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

You need only scoop the desired amount of ice cream into a bowl and mix it. As you do so, you'll blend more air into the ice cream, increasing its overrun. Just be careful not to whip it too much, or else the ice cream's butterfat will congeal to form tiny balls of butter.