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Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
Marlow has a fascinating history—one steeped in Hollywood glamour. The dish, an easy-to-make and slower-melting version of ice cream, became popular after factory-made marshmallows hit the market in the early 20th century. One of the earliest recipes available is by Clara Bow, a famous actress and “it girl” of Hollywood.
But you don’t have to be a Hollywood starlet or even old-fashioned to be a fan of marlow. With just four ingredients (plus salt), it’s incredibly easy to make and has a creamy, rich texture. It also melts slower than ice cream thanks to the marshmallows, making it ideal for summer gatherings.
Fresh strawberries give this marlow recipe an almost strawberry cheesecake-like flavor. Top with more fresh strawberries and you have the perfect summer dessert.
No one really knows where the term "marlow" comes from, though the common conjecture is that the name of this luxurious dessert comes from an elision of the word "marshmallow," one of its main ingredients.
A Note on Marshmallows
While many old-school recipes call for store-bought marshmallows, I found that the finished dish had a gritty texture, likely thanks to the cornstarch on the outside of the marshmallows. Marshmallow Fluff worked much better, yielding a creamy texture.
You’ll likely notice a couple of options when visiting the supermarket. If at all possible, use Marshmallow Fluff (a name brand), not marshmallow creme, which is available in Jet-Puffed brand as well as store brands. Fluff has a better texture for this recipe and isn’t as sweet. Marshmallow creme makes marlow too sweet for my taste.
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Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
Easy Marlow Variations
You can swap the strawberries in this recipe for other berries like blueberries or blackberries. For a sweeter but quicker marlow, swap the berries for strawberry jam and skip the cooking step.
Add some pizzazz by tossing in some crushed cookies, a little melted chocolate, or dark or white chocolate chips.
Frozen Treats
Strawberry Marlow
This recipe was developed by Marianne Williams
Ingredients
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12 ounces fresh strawberries, stemmed, hulled, and chopped (about 2 cups)
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8 ounces (about 2 cups) Marshmallow Fluff
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1 (14-ounce) can sweetened condensed milk
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3/4 teaspoon kosher salt
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1 cup heavy whipping cream
Method
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Cook the strawberries:
Add the strawberries to a medium saucepan. Cook over medium heat, stirring occasionally, until broken down and the liquid has released and started to thicken, about 8 minutes. Remove from the heat and transfer to a large heatproof bowl. Let cool for 10 minutes.
Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
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Prepare the pan:
Meanwhile, line a 9x5-inch loaf pan with plastic wrap overhanging all sides by about 2 inches; set aside.
Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
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Add the Fluff, condensed milk, and salt:
Add Marshmallow Fluff and whisk until combined. Whisk in sweetened condensed milk and salt until combined; set aside.
Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
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Whip the cream and fold in:
Whisk heavy cream in a large bowl until medium-stiff peaks form, about 2 minutes. Alternatively, beat with a hand or stand mixer on medium-high speed.
Add 1/2 cup of the whipped cream to the strawberry mixture and stir with a rubber spatula until combined. Add the remaining whipped cream and gently fold in until light and fluffy and no white clumps or streaks from the cream remain.
Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
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Freeze:
Pour into the prepared loaf pan and smooth the top. Wrap the overhanging plastic wrap over the mixture and freeze until set, at least 8 hours or up to 2 weeks.
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Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
Nutrition Facts (per serving) | |
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419 | Calories |
17g | Fat |
63g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 419 |
% Daily Value* | |
Total Fat 17g | 21% |
Saturated Fat 11g | 53% |
Cholesterol 56mg | 19% |
Sodium 234mg | 10% |
Total Carbohydrate 63g | 23% |
Dietary Fiber 1g | 3% |
Total Sugars 56g | |
Protein 7g | |
Vitamin C 27mg | 135% |
Calcium 217mg | 17% |
Iron 0mg | 2% |
Potassium 343mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |