We occasionally share recipes here on this blog but you’ll soon notice that they’re never the kind of recipes you find in just about every cookbook. It’s been an intentional decision. Laurie and I prefer to share recipes that are unique in some way– they meet particular diet specifications, are incredibly quick and easy, really cheap, based on a historical recipe, and so on.
This recipe originally came from a pre-1960s cookbook. As I was downsizing my cookbook collection last summer, this particular recipe intrigued me, so I took a picture of it before donating the book. The original recipe called for a mix of prune juice and prune puree. I haven’t tried that, but I’ve used grapes, black and red currants, strawberries, and raspberries all with great success.
It really couldn’t get any easier, but I do recommend an ice cream maker. You can make many frozen ice cream-type desserts in a bowl or tray in the freezer, but this mixture is best “fluffed” in a way that ice cream makers can do. I can’t find my exact ice cream maker for sale online, but this one is similar.
I prefer the texture of this recipe to other homemade non-dairy ice creams. It stays a softer consistency in the freezer so you don’t have to partially thaw it on the counter before scooping it. But, it does melt more quickly too.
Dairy-Free Marshmallow “Ice Cream”
- 4 oz marshmallows (13 large)
- 1 ¼ c. fruit puree
- additional sugar to taste
- glug vanilla
- Combine ingredients in a saucepan and heat while stirring. When all the marshmallow pieces have melted, pour the mixture into a cup and chill. Process mixture in an ice cream maker, then freeze until firm.
Let’s not forget that all but 4 ounces of this entire recipe is fruit. It’s practically enjoying a handful of fruit in an ice cream cone. (Like we’ve said before, no one’s ever accused us of being a health blog…)