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2 Strawberry Marshmallow Ice Cream cones placed in a mug
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Vegan Strawberry Marshmallow Ice Cream

Vegan strawberry marshmallow ice cream is a classic frozen dessert recipe made in an Ice Cream Maker! It's smooth, creamy, and tastes so good!
Course Dessert, ice cream
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 2 hours
Servings 8 people
Calories 163.08kcal

Ingredients

  • 16 oz strawberries
  • 3 tbsp lemon juice
  • 4 tbsp sugar
  • 3/4 cup non-dairy milk
  • 1 cup non-dairy cream
  • 1/4 cup sugar
  • 5 tbsp Karo Corn Syrup
  • 1/3 cup mini marshmallows

Instructions

  • Slice fresh strawberries in half and transfer them to a mixing bowl.
  • Add sugar and lemon juice, mix and set it aside for 2 hours.
  • Using a masher, crush the strawberries well. Keep it in the fridge for now.
  • Once the strawberries are done, the next steps come together very quickly.
  • Add any dairy-free milk and cream to a mixing bowl.
  • Next, add sugar to this.
  • Add Karo corn syrup and vanilla extract.
  • Give it a mix. You can also use a hand blender to do so.
  • Then add the crushed strawberries to the bowl.
  • Mix it all together. Chill this bowl in the refrigerator for an hour.
  • Place mini marshmallows in a tray and toast them using a torch. They must turn golden brown. You can also broil them in the oven.
  • Add these toasted marshmallows to the bowl and mix it in. You can also add them once the ice cream is churned.
  • Then, transfer this mixture to an Ice Cream Maker and churn according to the manufacturer’s instructions.
  • To check if its done, insert a spoon to check if it leaves an indent. Stop churning when it does.
  • Pour mixture into a freezer-safe container. Put the ice cream into the freezer immediately.
  • Chill for 2 hours for a mousse-like texture or a full 4-6 hours for a firm, ice cream-like texture.
  • Serve chilled.

Notes

Put the canister into the freezer a day before you start making ice cream. Only take it out when everything is prepped and ready to go. Otherwise, it will start to defrost.
Use chilled milk and cream in the recipe. You can also substitute strawberries with any other berries or pineapple.
Chilling the ice cream mixture before adding it to the ice cream maker helps create the best ice cream consistency.
Ice cream stays softer when you store it in a shallow container, rather than a deep tub, and covering it with a plastic wrap helps to stop the ice crystals from forming.
Place the ice cream on the bottom of your freezer, towards the back, where it is the coldest.
How to prevent it from becoming icy?
Ice cream stays softer when you store it in a shallow container, rather than a deep tub, and covering it with a plastic wrap helps to stop the ice crystals from forming.
Place the ice cream on the bottom of your freezer, towards the back, where it is the coldest.
Don't have an ice cream maker?
Whip heavy cream until fluffy stiff peaks form and then simply mix all the other ingredients together as per the recipe.
Not vegan?
You can totally make this strawberry marshmallow ice cream using regular full-fat milk and heavy cream.
How to get the perfect scoop?
Let the marshmallow ice cream rest at room temperature for about 5-10 minutes. Dip the ice cream scoop in hot water and then try scooping the ice cream.
Pre-scooping ice cream also helps when serving a crowd. Line a baking tray with parchment paper and scoop out the ice cream and freeze it. This way you have individual scoops ready!
This ice cream stays good for 2-3 months if stored properly in the freezer.

Nutrition

Calories: 163.08kcal | Carbohydrates: 33.42g | Protein: 1.39g | Fat: 3.65g | Saturated Fat: 0.64g | Sodium: 45.7mg | Potassium: 181.04mg | Fiber: 1.22g | Sugar: 30.87g | Vitamin A: 93.75IU | Vitamin C: 37.11mg | Calcium: 44.53mg | Iron: 0.34mg