Homemade Marshmallow Ice Cream Recipe | Julie Blanner (2024)

FAQs

How do you thicken marshmallow mixture? ›

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.

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.

If you do not have access to marshmallow creme, you can melt 14 ounces of marshmallows in the microwave and then add the remaining ingredients. Heavy Whipping Cream: Heavy whipping cream, or heavy cream, is a liquid that is 36-40% fat.

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.

Powdered Sugar: Also sometimes referred to as confectioner's sugar, it is used with the cornstarch to coat the marshmallows. Cornstarch: Paired with the powdered sugar, it is used to coat the marshmallows and keeps them from sticking to each other (and everything else!).

Rather, substitutes are specific to each specific food application. In our case, some have suggested pectin – a polysaccharide from the cell walls of plants – as the ideal replacement for gelatin in marshmallows [1]. Agar agar is a commonly used vegetarian alternative for jellies.

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.

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.

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.

2 cups of mini marshmallows is equivalent to 1 (7-ounce) jar of marshmallow creme. When using marshmallows in place of the creme try adding about a teaspoon of light corn syrup per cup of marshmallows.

What are the ingredients in Jet Puffed marshmallow creme? ›

CORN SYRUP, SUGAR, WATER, CONTAINS LESS THAN 2% OF DRIED EGG WHITES, CREAM OF TARTAR, XANTHAN GUM, ARTIFICIAL AND NATURAL FLAVOR.

And if you plan to melt the marshmallows to include in a recipe like Rice Krispie treats, you'll have no issues with these Jet-Puffed mallows. They puff up big in the microwave but melt down to be smooth and sticky—just what you want for these types of recipes.

Marshmallows, regardless of their sweetener content, are loaded with sugar, which should never be given to your pet. Even if your dog consumes marshmallows without artificial sweeteners, you should still be cautious as the high sugar levels can lead to an upset stomach, pancreatitis, and vomiting.

Yes, you can use your delicious homemade marshmallows to make fluff! However, you might need to increase the amount of corn or simple syrup in the recipe to 1 1/2 teaspoons per 1 cup of marshmallows. Start by adding the called-for amount. If the mixture isn't smooth enough, add the extra quantity.

The reason marshmallows in a bag don't stick together and form a sugar-monster glob is that they're coated in a thin dusting of cornstarch. You can use cornstarch, or, as in this recipe from King Arthur Baking, with powdered sugar, which contains cornstarch.

You might be wondering if marshmallow fluff has the tendency of getting hardened. Yes it does, marshmallow fluff can get hardened. One of the easiest ways for marshmallow fluff to get hardened is through the exposure of cool temperatures and air.

Gelatin is probably the most important part of a marshmallow, because it serves as the scaffolding that gives the marshmallow its stretchy, gooey texture. Gelatin is made by partially breaking down collagen, the main connective material in animal tissues, into smaller protein molecules. “Collagen is a triple helix.