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Marshmallow Cream

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So I want to make chocolate ice cream with marshmallow swirled through it. I did it the other day with some store bought marshmallow cream (Jet-Puffed), and while it came out okay, the marshmallow solidified a bit when it hit the frozen ice cream. I'm not wild about using highly artificial ingredients in my otherwise organic ice cream, so I'm thinking about making marshmallow cream at home. I've found a variety of recipes. There seem to be 2 main differences in the recipes I have found: cooked vs not cooked, and gelatin vs no gelatin. Does anyone have any suggestions for a homemade marshmallow cream recipe that will stay nice, soft and creamy while frozen?

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  1. I made a rocky road with Marshmallow Fluff in it. (I attempted to swirl it, but it was way too sticky...so I ended up alternating layers of ice cream and globs of fluff). The pints froze overnight, and then I let them sit out until they were soft enough to scoop. By then the fluff was back to it's regular consistency. I'm not sure whether it could be the differing brands that would make that much of a difference though? Maybe the way I globbed it in there made a difference, it would probably be more difficult for a big glob of fluff to freeze solid as compared to a thinner, swirled ribbon?

    My experiences aside, I would suggest picking the recipe with the most sugar in it...higher sugar content will lower the freezing point...so, it'll be more likely to stay soft.

    1. Marshmallow Fluff, the brand made by Durkee in the Boston area (Lynn, MA), contains Corn Syrup, Sugar Syrup, Dried Egg Whites and Vanillin - so not "highly" artificial by most folks' standards. No gelatin, as you can see. The manufacturer claims that the way they whip it makes it superior to rival brands.