Marshmallow Chick Ice Cream

Oh my goodness, is it Easter already?! We’ve been having such a blast with our homemade marshmallow peeps all month long--and cannot wait to share one of our newfound favorite ways to enjoy them! Let us introduce you to:
Marshmallow. Chicks. Ice. Cream. 
Full disclosure: In February, Kat got an ice cream machine for her birthday, and has not been able to stop making all kinds of frozen treats. This month, she decided to take our marshmallow chicks on a whole new adventure, and IT WAS WORTH IT!
We are by no means experts, so that’s why we were particularly thrilled with how this recipe turned out. The cream to milk ratio should be 2:1 but you do have a little bit of flexibility with the egg yolk. Here, we used 6 egg yolks to really enrich our creamy vanilla base, but you can use anywhere from 4-6 yolks depending on your preference.
The best part about this recipe is it invokes everything we love about Easter: fun, bright, and filled with marshmallows!



  • 6 egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • ¾ cup sugar
  • 2 tablespoons vanilla extract (or vanilla bean paste)
  • 2-3 drops of food coloring (pink, yellow, or blue)
  • 6 oz vanilla OMG (about half a container)


  • 1 large container
  • 2 medium sized bowls
  • Saucepan
  • Whisk
  • Kitchen thermometer (optional)
  • Strainer
  • Spatula
  • Freezer-safe tupperware
  • Ice Cream machine


  1. Prepare an ice bath by taking a large container and filling it with ice.
  2. Whisk the egg yolks in a medium sized bowl, set aside.
  3. Combine the milk, cream, and sugar in a small saucepan on medium heat. Stir until sugar is dissolved, and little bubbles start forming.
  4. Add about a ¼ cup of the milk to the egg yolks, whisking to combine. Then, slowly add the egg mixture to the saucepan, and stir together. [Tempering Eggs: This method allows the egg yolks to come to temperature and prevents them from scrambling when introduced to the hot liquid.]
  5. Continue to stir the mixture on medium heat, until it is thickened and coats the back of a wooden spoon (about 5 minutes); if you have a kitchen thermometer, it will read 270 degrees when ready. Remove from heat.
  6. Strain the mixture into a medium sized bowl, and set into the ice bath until cool, about 30  minutes. Or, simply cover the bowl in plastic wrap and keep in the fridge until cool.
  7. Before churning, stir in vanilla into the custard base.
  8. Pour ice cream into ice cream maker, processing according to maker’s specifications. For me, it took about 25-30 minutes.
  9. In the last few minutes, add your desired food coloring. We made ours PINK of course, but go with what your heart feels.
  10. Pour the finished base into a freezer-safe container, layering it with our Ooey Marshmallow Goodness. Throw it in the freezer to further firm up.
Pro tip: Make Marshmallow Chick sundaes! Scoop the ice cream into a dish, top with marshmallow chicks and extra sanding sugar for effect. Enjoy!
Kat and Lindzi