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Marshmallow Ice Cream: Nutrition Facts

Per 100g (1/2 cup) serving:

  • Calories: 70
  • Fat: 1g
  • Carbs: 15g
  • Fiber: .5g
  • Protein: .5g
  • WW Points (new system): 2

Nutrition facts are based on the standard 1/2-cup serving size (of which this recipe yields about 7). However, I don’t know anyone who actually only eats one serving of ice cream (same with cereal servings)… so don’t take this info to mean you need to stick to one serving.


No Ice Cream Machine?

Choice #1: Freeze the liquid mixture (minus the optional ingredients), then blend in a Vita-mix or Blend-tech. Stir in optional ingredients.

Choice #2: Freeze the mixture in a shallow container. Every 45 minutes (for up to 4 hours), stir the slush. Yes, this takes a while, and it will also never yield as creamy of a result… So if you’re really serious about ice-cream making, you might want to think about investing in a machine. My Cuisinart Ice Cream and Sorbet Maker was only $40; it’s a one-time purchase that gives you enjoyment for years!

Choice #3: Forgo the ice cream and pour the liquid mixture into popsicle molds (or paper cups) instead.


If you have an ice-cream maker that looks like mine (shown below), make sure it has been frozen for at least 24 hours prior to using and is solid like a frozen brick. If the base is even the slightest bit unfrozen, you will only end up with slushy ice cream.

Homemade ice cream is best served the day it’s made, but it still tastes delicious for up to a month in the freezer (in an airtight plastic container). If you freeze for more than a day, you’ll probably end up with a frozen block, so just be sure to thaw the ice cream for 15-20 minutes prior to serving.

I haven’t tried it, but Hannah has a recipe in her jam-packed book for homemade ice cream stabilizer:

Homemade Ice Cream Stabilizer

(reprinted with permission)

  • 2 tbsp Guar Gum
  • 1 1/2 tbsp Xantham Gum
  • 1 1/2 tbsp fine Soy Lecithin Powder (Not Granules)
  • 1 tsp Cornstarch

Stir everything together in an airtight container and store in a cool, dark place until needed. Using 1/4 to 1/2 tsp of the powdered blend for every  quart of ice cream base, incorporate the stabilizer by constantly agitating the liquid base while slowly sprinkling in the powder. It can clump very easily, so I would suggest churning it rapidly with an immersion blender or traditional blender while adding the powdered mix. Note: the stabilizer will not work in sorbets.

ice cream maker_thumb[1]


Thus concludes the three recipes I’m allowed to reprint from the treasure trove of Vegan a la Mode. There are many more I could’ve chosen (both in terms of recipes and ice-cream-making tips); if you love ice cream, it’s definitely worth checking out: buy her book here.

(Once again: I receive no commission from sales of the book. I’m recommending it solely because I enjoyed both the photos and the creative recipes.)


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