Dairy Free Marshmallow “Ice Cream”–a Recipe

This post contains affiliate links. Read our policy disclosures here.

I’m excited to share a dairy-free ice cream dessert using ingredients you could very likely have in your pantry right now.

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. We made this decision deliberately. Laurie and I prefer to share recipes that are unique in some way. All the recipes meet particular diet specifications, are incredibly quick and easy, really cheap, based on a historical recipe, etc.

I originally found this recipe in a pre-1960s cookbook. As I was downsizing my cookbook collection last summer, I was intrigued by this particular recipe, so I took a picture of it before donating the book. It’s rare to find a dairy-free ice cream recipe from an era when dietary restrictions were rare. The original recipe called for a mix of prune juice and prune puree. I haven’t tried that, but grapes, black and red currants, strawberries, and raspberries worked with great success. Pineapple–wasn’t so great. It had a grainy, more icy texture.

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 the constant churn of an ice cream maker “fluffs” it in a way that a solid freeze can’t 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 dairy free ice creams. It remains 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.

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…)