Coconut Marshmallow Fluff Ice Cream
Yield: ~4 cups

Coconut Marshmallow Fluff Ice Cream

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 8 ounces cream cheese, softened
  • 1 cup whole milk (or 2%)
  • ½ cup plain Greek yogurt
  • ¼ cup heavy cream
  • ⅔ cup sugar
  • a pinch of salt
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 1 teaspoon coconut extract
  • 1/2 cup sweetened coconut flakes
  • ½ cup marshmallow fluff
  • 10-12 toasted marshmallows (regular size)

Instructions

  • In a food processor or blender, combine the cream cheese, milk, yogurt, heavy cream, sugar, salt, vanilla bean paste, coconut extract and coconut flakes. Process until completely smooth. Pour into a medium bowl and chill the ice cream base for at least 2 hours or overnight.
  • When chilled, churn ice cream according to the instructions of your ice cream maker. Five minutes before the end, add the marshmallow fluff into the ice cream. When completed, transfer the ice cream to a freezer safe bowl and fold in the toasted marshmallows (I like chopping the marshmallows before folding them in). Freeze ice cream for a few hours until hard.
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