I LOVE ice cream, especially reduced calorie ice cream. But I’m also a traditionalist. My favorite flavors are vanilla and chocolate and my favorite topping is marshmallow fluff.

So I thought it would be fun to make our version of homemade marshmallow cream to see how it stacks up against store bought.

Well, I have to tell you, there is NO comparison. It’s fantastic and really easy to do. Here’s how…




Combine 3/4 cup sugar and 1/4 cup water in a small pan over medium-high heat. Cook until the syrup reaches 240°, then set aside. If the syrup cools too much and becomes hard, just reheat it on low heat to liquify it again.

Combine egg whites, salt, and vanilla in a large mixing bowl.

Using an electric mixer or electric beaters, mix on high until frothy. Slowly add remaining 1/8 cup sugar and mix in.

Continue to whip until you see small peaks. Reduce speed to medium, then pour hot syrup in a slow, steady stream while mixing.

Increase speed to high and continue whipping until stiff peaks form.

And voila… delicious marshmallow cream!!

So here were my sundae ingredients. Rice Krispies to sprinkle on top of my marshmallow cream to turn them into Rice Krispie treat sundaes, mint and cherries (and berries not pictured) all from the farmer’s market, and some dark chocolate shavings.


And look what I turned these ingredients into…

And now you’re probably wondering how did they taste. See for yourself…

Dreyer’s Slow Churned is also running a really cool program called A Reason to Smile. For every ice cream smile captured in a photo and uploaded to Dreyer’s Facebook page, Slow Churned will donate $5 to Operation Smile.  By the end of the summer, the goal is to give away more than 25,000 scoops of ice cream, capture 25,000 ice cream smiles and gift 500 surgeries/smiles to children in-need.

I just uploaded the photo of Lainey enjoying her sundae. I urge you to enjoy some ice cream, snap a photo, and do the same!