The 100-Year-Old Strawberry Dessert I Can't Stop Making
You just need four ingredients to make strawberry marlow, a 100-year-old dessert recipe that's incredibly easy to make. It's similar to gelato but you don't need an ice cream maker.
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.
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.
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 and Cream Semifreddo
- Strawberry Yogurt Popsicles
- Classic Ice Cream Sandwiches
- S'mores Ice Cream
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.
Prepare the pan:
Meanwhile, line a 9x5-inch loaf pan with plastic wrap overhanging all sides by about 2 inches; set aside.
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.
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.
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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