My family (or rather my sister and I) were on one heck of an ice cream kick for the holiday season. She made chocolate chip ice cream and coffee ice cream that some how required the use of a total of fourteen egg yolks and no egg whites. Well rather than getting rid of the egg whites (as I did because I was too lazy to keep them) they saved them up.

Mom originally was going to make meringue with the egg whites, but I decided to search online and found that I could make marshmallows with the egg whites. But even better, when looking for a marshmallow ice cream recipe, it was discovered that there was one available that required using marshmallow creme as opposed to ready made marshmallows.

Well that totally makes life easy, make the homemade marshmallows, and before laying the paste onto a tray to make the actual marshmallows, instead just mix it as an ingredient for the marshmallow ice cream, and voila! Nom Nom Nom Nom-ness.

So this particular recipe post will feature TWO recipes that I used and adapted for the Marshmallow Ice Cream treat… But then again I already made two different batches of the Marshmallow Ice Cream… good ole fashioned vanilla and good ole fashioned chocolate. =)

But first thing’s first: here is the recipe to the marshmallow:

So what did I change up? Well the usual of course:
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