Ingredients for Banana Marshmallow Ice Cream Still Freeze
- 1 cup milk
- 1 cup mini marshmallows
- 1/2 cup granulated sugar
- 2 ripe bananas
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Banana Marshmallow Ice Cream Still Freeze? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Banana Marshmallow Ice Cream Still Freeze
- In a large bowl, mash 2 ripe bananas with a fork until mostly smooth.
- Add 1 cup of milk (any kind works!), 1 cup mini marshmallows, 1/2 cup granulated sugar, and 1 tablespoon of lemon juice. Whisk until the sugar is dissolved.
- In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. (This is easiest with an electric mixer.)
- Gently fold the whipped cream into the banana mixture until just combined. Be careful not to overmix.
- Pour the mixture into a freezer-safe container. Cover tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
- Freeze for at least 6 hours, or preferably overnight, until solid.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
1307g
Fat
990g
Carbs
152g
