Banana Marshmallow Ice Cream
A creamy banana marshmallow ice cream with cherry bits and vanilla flavor, perfect for warm days or as a delightful treat for fruit and marshmallow lovers.
Ingredients
Instructions
- Heat milk and marshmallows in a 3-quart saucepan, stirring constantly until marshmallows are melted.
- Cool the mixture completely.
- Combine banana puree and lemon juice in a bowl.
- Beat eggs until foamy in a large mixing bowl; gradually add sugar and beat until thickened.
- Add cream, vanilla, and salt; mix thoroughly.
- Blend in marshmallow mixture, bananas, and chopped maraschino cherries.
- Chill the mixture thoroughly; then churn in an ice cream maker and freeze.
Tips & Substitutions
For a creamier texture, ensure the banana puree is very smooth and ripe. If you want to reduce sugar, consider using a sugar substitute or reducing the amount of sugar slightly. You can also replace maraschino cherries with fresh cherries or other fruits if desired. To enhance flavor, try adding a pinch of cinnamon or nutmeg for a warm twist.
Serving Suggestions
Serve this delightful ice cream in bowls or cones, garnished with extra chopped cherries or a drizzle of chocolate syrup. It pairs beautifully with Spiced Raisin Chews for a sweet treat platter. Consider adding a sprinkle of crushed nuts on top for added crunch and flavor.
Storage & Reheating
Store any leftover ice cream in an airtight container in the freezer to prevent freezer burn. If it hardens too much, let it sit out for a few minutes before scooping to make serving easier. It’s best enjoyed within a week for optimal freshness and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Marshmallow Ice Cream contains roughly 720 calories, with 8g protein, 115g carbohydrates, and 10g fat. It is an excellent source of iron (78% of the Daily Value), vitamin A (59% of the Daily Value), and vitamin C (34% of the Daily Value), and a good source of vitamin D and protein. Note that it is relatively high in sodium, at 752mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use non-dairy milk for this recipe?
Yes, you can substitute non-dairy milk like almond or oat milk for a dairy-free version. However, the texture may vary slightly, so choose a rich alternative to maintain creaminess.
What can I do if I don't have an ice cream maker?
If you don't have an ice cream maker, pour the mixture into a shallow dish and freeze it. Stir every 30 minutes for a few hours to break up ice crystals until it reaches a creamy consistency.
How can I make this ice cream healthier?
To make this ice cream healthier, consider using low-fat milk and light whipping cream. You can also reduce the sugar or use natural sweeteners like honey or maple syrup, and add more fruit for flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).