Ninja Creami Low Calorie Marshmallow Ice Cream

This Ninja Creami low calorie marshmallow ice cream tastes just like a big fluffy marshmallow in ice cream form. It’s rich, creamy, and has little pieces of marshmallow fluff throughout every bite. And the best part… it’s low calorie and low sugar so you can pretty much eat as much as you want!

This recipe comes in at 270 calories, 9 grams of protein, 13 grams of sugar, 17 grams of fat, 64 carbs, and 16 net carbs (total carbs minus allulose carbs) for the ENTIRE pint.

Getting a real marshmallow flavor in an ice cream is trickier than it sounds. You can’t just throw a bunch of marshmallows in the base and expect it to taste like marshmallow throughout.   They don’t blend well in the base recipe and they don’t do well as mix-ins either.  This recipe uses LorAnn marshmallow flavor oil and marshmallow fluff to get that real fluffy marshmallow flavor without any of the problems.

LorAnn marshmallow flavor oil is not something most people have sitting in their pantry, but it’s worth ordering. Just ½ teaspoon of the oil in the whole pint gives you that unmistakable marshmallow flavor without adding a lot of calories or sugar. You can find it on Amazon or at baking supply stores.

The marshmallow fluff is added as a mix-in at the end and it gives you little pieces of marshmallow flavor throughout the entire pint. It doesn’t really form a swirl or ribbon like you might expect, because it freezes as soon as it hits the ice cream and gets broken up into little pieces during the mix-in cycle. That means every scoop has real marshmallow flavor bites in it.

Adding the marshmallow fluff is a little tricky, so pay attention to this step. If you just plop the fluff on top of the ice cream and put the lid on to process, all the fluff will end up stuck to the paddle and lid in one big frozen blob. To avoid that, dig a hole down the center, add the fluff, and then cover it with some of the surrounding ice cream so it’s buried. When you process, it’ll mix in the way you want.

If you want to switch this recipe up, there are so many fun ways to make it your own. A drizzle of hot fudge on top would give you a rocky road vibe. Chopped graham crackers and mini chocolate chips would turn this into a s’mores ice cream. You could also add crushed chocolate cookies for a marshmallow cookie crunch. The marshmallow base pairs well with just about anything.

Ingredient tips and substitutions

The full ingredient list is at the bottom of this post in the recipe card.

• Unsweetened Almond Milk: You can use any dairy or non-dairy milk in place of almond milk, just know that the higher the fat content, the creamier the texture (whole milk, 2% milk, coconut milk, oat milk, or Fairlife milk all work).
• Half and Half: Heavy cream can be used in place of half and half for an even richer ice cream, or whole milk if you want a lighter version.
• 1% Low-Fat/50% Less Sodium Cottage Cheese: The cottage cheese adds creaminess and a little protein, and you can use any cottage cheese you like or swap it for a tablespoon or two of cream cheese if that’s easier.
• Allulose Granular Sugar Substitute: You can use your favorite granulated sweetener that is a 1:1 ratio with sugar, like monk fruit sweetener or real sugar.
• LorAnn Marshmallow Flavor Oil: LorAnn oil is what gives this ice cream that real marshmallow flavor, and it’s easy to find on Amazon or at baking supply stores (there really isn’t a good substitute for this one).
• Guar Gum: If you can’t find guar gum, xanthan gum works as a substitute at a 1:1 ratio.
• Marshmallow Fluff: Marshmallow fluff is added as a mix-in and does NOT get swapped for actual marshmallows since they get too hard when frozen.
• Half and Half (Optional): This only gets used if the ice cream looks like sand after the first spin, and any dairy or non-dairy milk works in its place like whole milk, 2% milk, heavy cream, coconut milk, oat milk, or Fairlife milk.

Directions for Making the Ice Cream Mixture

1. Pour the almond milk, half and half, cottage cheese, allulose, marshmallow flavor oil, and guar gum into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami container.
2. Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.

Directions for Processing the Ice Cream Mixture

1. After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the ice cream, melt or scrape the large bump so that the top is level.
2. Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on “LITE ICE CREAM.”
3. If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of half and half and then re-spin. If the ice cream looks more like little balls of ice cream, re-spin without adding liquid. You may have to respin a couple of times.
4. Dig a well down the center of the ice cream, pour in the marshmallow fluff, cover the fluff with the ice cream so less of it sticks to the lid, and process on “MIX-INS.”

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Recipe

Ninja Creami Low Calorie Marshmallow Ice Cream

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Servings: 1 Pint

Calories: 269.87kcal

Prep Time: 5 minutes minutes

Freeze Time: 1 day day

Total Time: 1 day day 5 minutes minutes

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Equipment

• 1 Ninja Creami
• 1 Ninja Creami Container
• 1 Small Blender

Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer

Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess. ***This is a guideline and adjustments may be needed based on your recipe.

(Click here) This is the food grade vegetable glycerin that I experimented with.

Original, Breeze, Swirl, and Deluxe Ingredient Measurements

Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.

Ingredients

 

1x1.5x2x3x

Ice Cream Base

• ▢ 8 Fluid Ounces (236 ⅗ ml) Unsweetened Almond Milk
• ▢ 4 Fluid Ounces (118 2/7 ml) Half and Half
• ▢ 3 Tablespoons (3 Tablespoons) 1% Low-Fat/50% Less Sodium Cottage Cheese
• ▢ ¼ Cup (50 g) Allulose Granular Sugar Substitute
• ▢ ½ Teaspoon (½ Teaspoon) Loranns Marshmallow Flavor Oil
• ▢ ¼ Teaspoon (¼ Teaspoon) Guar Gum

Mix-Ins

• ▢ 1½ Tablespoons (1 ½ Tablespoons) Marshmallow Fluff

Optional

• ▢ 1-2 Tablespoons (1 Tablespoons) Half and Half

Instructions

Make the Ice Cream Mixture

• Pour the almond milk, half and half, cottage cheese, allulose, marshmallow flavor oil, and guar gum into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami container.
• Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.

Process the Ice Cream

• After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the ice cream, melt or scrape the large bump so that the top is level.
• Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on "LITE ICE CREAM."
• If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of half and half and then re-spin. If the ice cream looks more like little balls of ice cream, re-spin without adding liquid. You may have to respin a couple of times.
• Dig a well down the center of the ice cream, pour in the marshmallow fluff, cover the fluff with the ice cream so less of it sticks to the lid, and process on "MIX-INS."

Notes

Are there marshmallows in marshmallow ice cream?

No, there are no actual marshmallows in this recipe. Instead, Lorann's marshmallow flavor oil and marshmallow fluff is used. Actual marshmallows do not provide a lot of flavor and they get quite hard when added as mix-ins.

What happens to the marshmallow fluff when it is mixed into the ice cream?

The marshmallow fluff gets partially mixed into the ice cream base while also staying together in little ribbons. So, you get the extra flavor of marshmallow while also getting little pieces of marshmallow fluff throughout.

Is the marshmallow fluff hard to mix-in?

Marshmallow fluff is a little tricky to mi-in. If you add the fluff to the well down the center of the ice cream, put the lid on, and process, you will end up with a frozen blob of marshmallow on the lid and paddle. To help with this, put the marshmallow fluff in the well and then cover it with ice cream before putting the lid on and processing. If you bury the fluff, it mixes in better.

Nutrition

Calories: 269.87kcal | Carbohydrates: 63.81g | Protein: 9.2g | Net Carbs (Total Carbs-Allulose Carbs): 15.81g | Fat: 16.98g | Saturated Fat: 8.32g | Polyunsaturated Fat: 1.16g | Monounsaturated Fat: 5.93g | Cholesterol: 45.15mg | Sodium: 309.85mg | Potassium: 386.13mg | Fiber: 0.59g | Sugar: 12.76g | Vitamin A: 573.71IU | Vitamin C: 1.06mg | Calcium: 596.56mg | Iron: 0.52mg

Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.

Recipes that use allulose:

Allulose is a low calorie sweetener that your body doesn't fully digest, so it provides only 0.4 calories per gram instead of 4. That's why the calorie total doesn't match what you'd expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.

Have you tried this recipe? Let us know how it turned out in a comment below!

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