Classic Marlow Recipe

Use these classic Marlow recipes to make a marshmallow-based dessert that's typically mixed with fruit. It can be frozen and eaten like ice cream, or chilled until just thickened so it resembles more of a mousse. The Marlow's creamy texture and rich flavor will take you back to the bygone era of Hollywood glamor and sweet indulgence.

Marlow Recipe Collection

Clara Bow's Vanilla Marlow

Here's what you'll need: 40 marshmallows, 1 pint of whipping cream, 2 cups of milk, and 2 tablespoons of extract of vanilla.

Here's how it's done: Put the marshmallows and milk over hot water and steam until the mixture has melted. Add the vanilla and allow to cool. When sufficiently cold and showing signs of stiffening, combine it with the stiffly-beaten cream.

Pour into trays and allow to freeze without stirring. —Clara Bow, Photoplay Cook Book (1933)

Banana Grape Marlow

10 marshmallows
1/3 cup grape juice
2 tablespoons lemon juice
1 cup mashed ripe bananas (2 to 3 bananas)
1/2 cup whipping cream

Combine marshmallows and 2 tablespoons grape juice. Heat slowly, folding over and over, until marshmallows are half melted. Remove from heat and continue folding until mixture is smooth and fluffy. Fold in remaining grape juice; then fold in lemon juice and bananas.

Turn into freezing tray and chill until mixture begins to freeze. Turn into a bowl and beat well. Whip cream until thickened. Fold into marshmallow-banana mixture. Return to freezing tray and freeze, with indicator at coldest setting, until firm. Four to six servings. —Bananas… How to Serve Them (1941)

Chocolate Marlow

2 squares unsweetened chocolate
1 cup evaporated milk
16 marshmallows
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 cup evaporated milk, chilled

Shave chocolate into top of double boiler. Add one cup evaporated milk and marshmallows. Heat over boiling water untll well blended. Beat with rotary egg beater. Cool mixture; add flavoring.

Whip chilled evaporated milk until thick; fold into chocolate mixture. Pour into cold freezing tray. Freeze with temperature control set at coldest setting. 5 servings. —White House Milk (1949)

Orange Marlow

1 cup orange juice
2 dozen marshmallows
1 cup heavy cream
2 bananas

Melt marshmallows in the orange juice, cool. Add cream which has been whipped. Add mashed bananas. Chill in refrigerator freezer tray overnight. —Mrs. W.M. Knutson

Basic Magic Marlow

24 Campfire® Marshmallows or 240 (6 ounces) Campfire® miniatures
1/2 cup milk—for melting
1/2 cup cold milk—for chilling
1 cup whipping cream, whipped
1/2 cup fruit

Melt marshmallows in 1/2 cup milk over low heat, fold over and over until smooth and melted. Remove from heat. Quickly add 1/2 cup chilled milk. Fold into whipped cream. Blend well. Add 1/2 cup fruit of choice (see below).

Blend and pour into freezer tray. Freeze until firm, stirring once when half frozen. Serves 6 to 8. —Campfire® Marshmallows brand owned by Doumak Inc. (1956)

Cranberry Relish Marlow

Add 1/2 cup firm frozen cranberry relish to basic recipe.

French Strawberry Marlow

Add 1/2 cup firm frozen sliced strawberries to basic recipe.

Coconut Marlow

Add 1/2 cup freshly grated coconut to basic recipe.

Coffee Marlow

30 marshmallows
1-1/2 cups strong hot coffee
1/2 pint whipping cream
Pinch of salt

Melt the marshmallows in the strained coffee, stirring until smooth. Add salt and cool. When slightly thickened fold in the cream whipped to the consistency of custard and freeze in refrigerator trays or ice cream freezer. Serves eight. —Crisco New Cooking Suggestions (1928)

Instant Coffee Marlow

Over low heat dissolve 2 tablespoons instant coffee in 1/2 cup hot water or milk. Add 32 Campfire® Marshmallows, stirring until completely smooth. Set aside.

When cool, fold into 1/2 pint stiffly whipped whipping cream. Pour into freezer tray and freeze until firm. —Campfire® Marshmallows brand owned by Doumak Inc. (1956)

Tips for Making a Marlow

• When it comes to flavoring, although vanilla is traditional, thanks to Clara Bow, don't be afraid to experiment. A little flavoring goes a long way, so you want to enhance the creamy taste, not overpower it.
• Don't rush the freezing process, as it's not a dessert you can whip up in an hour. Marlows need time to freeze properly.
• Try using a metal loaf pan as your mold, as it conducts cold better than plastic or glass. Line it with plastic wrap before pouring in the mixture; it makes for easier removal later.
• The secret retro ingredient? Evaporated milk! Don't be fooled, this stuff is the key to the Marlow's signature creamy texture.
• For that extra-smooth Marlow texture, experiment by giving it a quick stir every hour or so while it's freezing. It's worth the extra effort.
• Let your frozen dessert sit a room temperature for a few minutes before trying to scoop or slice it for serving.

Frequently Asked Questions About Marlow Recipes