Lemon Marshmallow Ice

It’s been so hot here. I wanted to try to find a cold treat to keep us cool in the triple-digit heat. There are many ice recipes, but I had never seen one with marshmallows before. I decided to try it out. This recipe is from the 1941 Montgomery Ward Cold Cooking: It’s Easy cookbook.

Lemon Marshmallow Ice

  • 24 marshmallows
  • 5/8 c water
  • 1/4 c lemon juice
  • 1/8 tsp grated lemon peel
  • pinch of salt
  • 2 egg whites, beaten stiff

Melt marshmallows with water in a double broiler. Add lemon juice, grated rind, and salt. Let partially freeze. Fold egg whites into mushy fruit mixture. Freeze. Stir again when the mixture is partially frozen. Serves 6.


This didn’t turn out like I expected. There definitely wasn’t enough for 6 modern sized servings. If I make this again, I’ll probably double or triple the recipe. There were at most 4 servings with the recipe as it is.

The consistency was somewhere between melted ice cream and marshmallow fluff. It wasn’t bad, it just was different than I thought it would be. The mixture never froze–it stayed the texture of melting ice cream. It was in the freezer for more than a day, so freezing time was not a factor.

The ice was very lemony. In fact, if you are not a fan of strong lemon flavors, you might consider making adjustments to the amount of lemon juice needed. I thought the strong lemon was fine, and I enjoyed the combination of lemon and marshmallow. A couple of my testers felt the lemon was way too strong. The ice is also very sweet, almost to the point where it isn’t refreshing.

I think my quest for a cool treat will continue. August temperatures usually show no mercy here, so I’ll keep looking. Do you have an ice recipe that you love? Let me know.

Until next time, stay safe and cool.

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