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Strawberry Blueberry Ice Cream with Marshmallow Swirl

If summer has you craving fresh strawberry ice cream, you’ll absolutely love this Strawberry Blueberry Ice Cream with Marshmallow Swirl. Make it with coconut milk or regular milk, depending on your hankering.

Overhead view of a red bowl with strawberry blueberry ice cream on a colorful placemat with strawberries, blueberries, and a bowl of marshmallow fluff in the background with recipe title at top

Can you even believe it’s July 1??? Half of 2015 is gone! Over! Byeez. It’s really kind of boggling my mind. Especially when I think about all those goals I set for myself earlier in the year… That I pretty much don’t even remember. Oops? Was one of them maybe to make more ice cream?? Or doughnuts and cupcakes?? If so, I’m absolutely killing it! If not, I’m still considering the first half of 2015 a success. The goal I’m seriously failing on is going to bed at a decent time and getting really good nights of sleep. The only nights I manage to get to sleep early seem to be on Friday nights, when I basically pass out on the couch with a cocktail at 9:00 p.m. Go figure.

At least I get stuff done when I don’t sleep? While ice cream is super easy to make, it can be time consuming in that you spend a lot of time waiting for things to chill. It’s rare that I start an ice cream in the morning and have it finished that same day. Unless I stay up super late, of course. I guess that’s one of the reasons I have trouble going to sleep… When I have the decision between sleep and ice cream, ice cream pretty much always wins (aside from Friday nights when a cocktail and the couch wins).

I’ve been craving strawberry ice cream like crazy lately, which is pretty odd for me since I don’t generally go for fruity ice cream, especially without some sort of chocolate involved. But I decided to put my cravings to rest and make my own strawberry ice cream, but with blueberries involved, too. And whenever I have the opportunity to add marshmallow swirls to ice cream, I always will. So, that’s there, too.

STRAWBERRY BLUEBERRY ICE CREAM WITH MARSHMALLOW SWIRL RECIPE

I made this ice cream with a coconut milk base, but you don’t have to. If you choose not to, just replace coconut milk with regular whole milk. But I do think the coconut milk adds a special flavor that really works well with all of those fresh strawberries and blueberries!

This is a custard or egg-based ice cream recipe, which means it uses 5 egg yolks. Be sure to save one of the egg whites for the marshmallow fluff. Actually, you should save the other four, too, and do something fun with them… Like make meringues!

Overhead view of egg shells cracked open on paper towel

To begin, heat 2 cups cream, 1 1/2 cups coconut milk, and 3/4 cup sugar over medium heat in a medium-sized saucepan. Stirring constantly, let mixture reach just the point of simmer and remove from heat.

Lightly whisk 5 egg yolks in a separate bowl. And slowly pour about half of the warm cream/milk mixture into the bowl with the yolks, whisking continuously. This will help to temper the eggs so they don’t scramble when they combine with the hot milk. Then pour egg/coconut milk mixture back into the saucepan with the rest of the milk.

Continue to cook over low heat, while still whisking. When the mixture thickens enough to coat the back of the spoon, after about 5-7 minutes, remove the saucepan from the heat. Strain cream mixture into a bowl and cover with plastic wrap so that plastic is touching top of cream (this will prevent a skin from forming). Refrigerate until chilled, at least 5 hours. I told you there was some waiting!

Collage showing process for making strawberry blueberry ice cream, including milk in saucepan, egg yolks whisked in bowl, eggs and milk tempered in saucepan and ice cream custard base chilling in bowlI don’t even want to tell you how many eggs I used last weekend. Pretty sure I should start buying stock in Eggland’s Best!

Right before processing ice cream, mix 2 cups sliced strawberries and 1 cup blueberries with the remaining 2 Tbsp sugar and let sit for about 15 minutes. Of course, I recommend fresh strawberries, but you can use frozen, too.

Overhead view of macerated strawberries in bowl with spoon

Leave me alone with a pint of blueberries and I will devour the whole thing in under 5 minutes. Try me.

And yes, I did kind of sort of plan this ice cream to be the perfect colors for the 4th of July.

Overhead view of blueberries cut in half in bowl

Now that the cream mixture is finallyyy chilled enough, freeze it in an ice cream maker according to the manufacturer’s instructions.

Overhead view of ice cream base processing in ice cream maker

And when ice cream is almost frozen, mix in 1 tsp vanilla, the strawberries and blueberries, and 1 cup marshmallow fluff. You can find the recipe for marshmallow fluff and see the step-by-step photos here. Hint: it’s so easy!

When ice cream is frozen, remove to airtight containers and place in freezer for at least 4 hours to continue to harden.

View of strawberries and blueberries added to processing ice cream in ice cream maker

Yup, more waiting. But worth it!! Because you end up with this beautiful strawberry blueberry ice cream:

Overhead view of bowl of strawberry blueberry ice cream on colorful placemat with bowl of strawberries and blueberries and bowl of marshmallow fluff in background

Yup, a giant bowl of happiness! Ugh that sounded so cheesy, but doesn’t ice cream make you happy? Especially now that you’re an adult and you can keep as much of it in the freezer as you want and serve yourself as big of a bowl as you want. As often as you want.

That’s a really, really good thing and also a really, really dangerous thing. Being an adult is tough sometimes, huh?

Landscape head-on view of a red bowl full of strawberry blueberry ice cream on a colorful placemat with a wooden spoon and bowl of marshmallow cream and quart container in background

Maybe that’s not my problem… Nobody is implementing a bedtime for me anymore. It’s a free-for-all and I don’t know how to handle it. Next thing you know, I’ll be eating giant bowls of ice cream in bed at midnight.  Because I can!

And because this ice cream is so delicious, it is sure to bring sweet dreams. Plus, milk is supposed to help you sleep, right? I’m pretty sure that’s warm milk and not frozen milk, but it’s worth a try.

Head-on view of red bowl of strawberry blueberry ice cream on a colorful placemat with wooden spoon, bowl of marshmallow fluff and ice cream quart container in background

This 100% cured my strawberry ice cream craving. It isn’t a typical totally pink, artificial flavor and color strawberry ice cream. It’s a deliciously rich coconut and vanilla custard with luscious bites of frozen strawberries and blueberries and a smooth and sweet marshmallow swirl weaved in.

I may just have to keep a constantly replenishing stock of this strawberry blueberry ice cream in my fridge all summer long. But it’s especially perfect for this weekend… To celebrate the 4th of July!

Overhead view of a red bowl with strawberry blueberry ice cream on a colorful placemat with strawberries, blueberries, and a bowl of marshmallow fluff in the background

The forecast was looking pretty rough for this weekend in Boston, but it’s starting to look up; sun and warmth are hopefully on the way. Hooray for a summery 4th of July! And lots and lots of strawberry blueberry ice cream!

How are you doing with any goals you set for yourself this year? Hopefully you’re getting more sleep than I am!

If you like this ice cream, be sure to check out my White Chocolate Strawberry Ice Cream or my Birthday Cake Oreo Coffee Ice Cream. I also love this Strawberry Semifreddo from Much Butter!

Strawberry Blueberry Ice Cream with Marshmallow Swirl
Prep Time
25 mins
Cook Time
10 mins
Chill Time
9 hrs
Total Time
35 mins
 

If summer has you craving fresh strawberry ice cream, you're likely to be even more satisfied with this version that also includes blueberries and a marshmallow swirl. Make it with coconut milk or regular milk, depending on your hankering.

Course: Dessert
Cuisine: American
Keyword: 4th of July Desserts, Strawberry Ice Cream, Summer Ice Cream
Servings: 2 quarts
Author: Sues
Ingredients
  • 2 cup heavy cream
  • 1 1/2 cups full-fat coconut milk (1 can) (can substitute whole milk if desired)
  • 3/4 cup granulated sugar, plus 2 Tbsp
  • 5 yolks from large eggs
  • 2 cups strawberries, hulled and sliced into quarters
  • 1 cup blueberries, halved
  • 1 tsp vanilla
  • 1 cup marshmallow fluff (see recipe below)
Marshmallow Fluff
  • 1 large egg white
  • 1/2 cup corn syrup
  • 1/8 tsp salt
  • 3/4 cup confectioners' sugar
  • 1/2 Tbsp vanilla
  • 1/8 tsp cream of tartar
Instructions
  1. In a medium saucepan, heat cream, coconut milk, and 3/4 cup sugar over medium heat. Stirring constantly, let mixture reach just the point of simmer and remove from heat.

  2. Lightly whisk egg yolks in a separate bowl.
  3. Slowly pour about half of the warm cream/milk mixture into the bowl with the yolks, whisking continuously. Then pour egg/coconut milk mixture back into the saucepan with the rest of the milk.
  4. Continue to cook over low heat, while still whisking. When the mixture thickens enough to coat the back of the spoon, after about 5-7 minutes, remove the saucepan from heat.
  5. Strain cream mixture into a bowl and cover with plastic wrap so that plastic is touching top of cream (this will prevent a skin from forming). Refrigerate until chilled, at least 5 hours.
  6. Right before processing ice cream, mix strawberries and blueberries with the remaining 2 Tbsp sugar and let sit for about 15 minutes.

  7. Once cream mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. When ice cream is almost frozen, mix in vanilla, strawberries and blueberries and marshmallow fluff.
  8. When ice cream is frozen, remove to airtight containers and place in freezer for at least 4 hours to continue to harden.
Marshmallow Fluff
  1. In the bowl of a stand mixer beat together egg white, corn syrup, and salt on high speed for 4-5 minutes until it thickens quite a bit. Your mixture will have started clear, but after beating, it will turn bright white.
  2. Mix in the powdered sugar, vanilla, and cream of tartar on low speed, until combined.
  3. Store in airtight container in fridge until ready to use. Can be stored refrigerated for up to 10 days.

 

Strawberry Blueberry Ice Cream with Marshmallow Swirl -- If summer has you craving fresh strawberry ice cream, you'll absolutely love this Strawberry Blueberry Ice Cream with Marshmallow Swirl. Make it with coconut milk or regular milk, depending on your hankering | wearenotmartha.com #icecream #strawberryicecream #marshmallow

8 Responses to "Strawberry Blueberry Ice Cream with Marshmallow Swirl"

  1. Tandy | Lavender and Lime says:

    I would stay up late for this ice cream! I’m no where near completing my goals for this year 🙂

  2. Lauren at Keep It Sweet says:

    I totally agree that this is a giant bowl of happiness! And I’m kind of relieved I didn’t set any goals for this year but if I did, making lots of ice cream would have been one of them!

  3. Justine says:

    What a great flavor and these photos are so pretty!

  4. Sam @ SugarSpunRun says:

    What a perfect red white and blue recipe! This sounds incredible I could go for a bowl right now! Loving all the fresh fruits 🙂

  5. Katrina @ Warm Vanilla Sugar says:

    Holy smokes, that swirl?!?! Amazing! This looks so tasty.

  6. Jessica @ Sweetest Menu says:

    Talk about delicious! This looks amazing! I cant believe its halfway through the year either, life is flying by!

  7. Stephanie @ The Glamorous Gourmet says:

    I simply cannot make this ice cream fast enough! You have combined some of my favorite flavors into one deliciously Summery dessert – thank you, thank you, thank you! As if that wasn’t enough it’s also perfect for the Fourth of July so am adding it to my Pinterest board pronto! Thanks again and hope you had a very Happy Fourth!!!

  8. Odetta says:

    So summery and perfect for this weather!

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