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Pumpkin Marshmallow Ice Cream

2 hours 30 minutesPin Recipe

Homemade ice cream with delicious pumpkin flavor and a marshmallow swirl that is the prefect treat!

Pumpkin Marshmallow Ice Cream

Here we are with my absolute last pumpkin recipe of the season. I’m not gunna lie, I’m kinda sad about it.

I originally didn’t set out to make so many different pumpkin recipes this year but somehow it just happened.

I bought a couple cans of pumpkin puree to make just a couple dishes and then it turned into an entire month of pumpkin recipes. haha

Pumpkin Marshmallow Ice Cream

Every time I would make a recipe, it would only require 1 cup or so of pumpkin and I would always have a little leftover in the fridge when I was done.

Then in my constant need to not waste food, I would need to try and come up with something to do with all the leftover pumpkin.

Which then turned out to me needing to buy more because I didn’t have enough leftover the first time, then I would have more leftover after making that recipe…. it was a vicious cycle.

But now the cycle has ended and you are left with this pumpkin marshmallow ice cream. I know, so sad.

Pumpkin Marshmallow Ice Cream

I’ve only used my ice cream maker a handful of times but I feel that each time I make a new flavor, it just turns out better and better. I’ve seen some pumpkin ice cream floating around the inter-webs and thought it would be nice to try.

I mean, we already have pumpkin flavored everything else… why not ice cream?

It turned out just as I had hoped and I have been eating it nonstop since making it. It has a subtle hint of pumpkin and a sweet marshmallow fluff swirl that is a nice little added bonus.

So give yourself a break from all the pie that you ate for Thanksgiving and try this instead!

Pumpkin Marshmallow Ice Cream

Pumpkin Marshmallow Ice Cream

Homemade ice cream with delicious pumpkin flavor and a marshmallow swirl that is the prefect treat!
Pin Recipe
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 2 quarts


  • 2 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 3/4 cup granulated sugar
  • 3/4 cup pumpkin puree
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 cup marshmallow fluff


  • In a saucepan, over medium heat, add all ingredients and whisk until combined. Heat and whisk occasionally until sugar is dissolved and mixture is warmed throughout. 
  • Remove from heat and let cool completely. 
  • Add to ice cream maker and churn according to manufacturer’s instructions. A few minutes before ice cream is done, add 1/2 cup marshmallow fluff and finish churning.
  • Turn out into freezer safe bowl and fold in rest of marshmallow fluff. Cover and freeze until firm; about 2 hours.
  • Scoop out and enjoy!
Tried this recipe?Snap a photo and mention @JenniferMeyering or tag #jennmeyering!

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