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Marshmallow Ice Cream

Serves 6-8


  • 2 eggs, separated
  • 1/4 cup caster sugar
  • 300ml Australian thickened cream
  • 2 teaspoons gelatine
  • 1 tablespoon hot water
  • 1 cup Australian vanilla or fruit yogurt
  • 125g packet marshmallows, cut into quarters
  • extra whipped cream
Download Recipe (PDF)


  1. Beat egg yolks, sugar and cream together. Pour into a double saucepan and stir continuously over simmering water until custard thickens to coat the back of a wooden spoon. Dissolve gelatine in hot water, stir into custard. Cool slightly. Blend yogurt and marshmallows into custard. Whip egg whites until soft peaks form. Fold into custard mixture and pour into ice cream trays and freeze. Scoop and serve with fresh fruit and extra whipped cream. Alternately freeze in a 5 cup fancy mould or individual icy-pole trays for single serve, and decorate for children.


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