Name: Fluffy Blueberry Marshmallow Delight
Prep time: 10 min
Total time: 10 min
Ingredients: 1 1/2 cups fresh blueberries – The star ingredient. Blueberries add a naturally sweet and slightly tart flavor while giving the dessert its beautiful pops of color. If you don’t have fresh blueberries, you can use frozen ones, but be sure to thaw and drain them well to prevent excess liquid from making the mixture too watery.; 1 1/2 cups mini marshmallows – Marshmallows are what make this dessert light and fluffy. They soak up the moisture from the whipped cream and condensed milk, becoming soft and melt-in-your-mouth delicious. If you only have large marshmallows, simply cut them into smaller pieces.; 1 cup whipped cream or whipped topping – This gives the dessert its creamy, airy texture. Freshly whipped cream is ideal for the best flavor, but store-bought whipped topping (such as Cool Whip) works perfectly for convenience. If making your own whipped cream, be sure to use cold heavy cream and whip it until soft peaks form.; 1/2 cup sweetened condensed milk – This adds richness and sweetness, binding everything together. If you prefer a less sweet version, you can mix sweetened condensed milk with a little regular milk to lighten it up.; 1/2 teaspoon vanilla extract – Enhances the overall flavor and adds a touch of warmth. For an extra twist, try using almond extract or lemon extract.; 1 tablespoon lemon juice (optional) – This brightens up the dessert and balances the sweetness, adding a slight tangy contrast.; 1/4 cup crushed graham crackers or shortbread cookies – Used as a topping for a bit of crunch. This adds a slight texture contrast, making each bite more interesting. You can also substitute with vanilla wafers, digestive biscuits, or even crushed granola for a healthier spin.

Ingredients

Scale

1 1/2 cups fresh blueberries – The star ingredient. Blueberries add a naturally sweet and slightly tart flavor while giving the dessert its beautiful pops of color. If you don’t have fresh blueberries, you can use frozen ones, but be sure to thaw and drain them well to prevent excess liquid from making the mixture too watery.
1 1/2 cups mini marshmallows – Marshmallows are what make this dessert light and fluffy. They soak up the moisture from the whipped cream and condensed milk, becoming soft and melt-in-your-mouth delicious. If you only have large marshmallows, simply cut them into smaller pieces.
1 cup whipped cream or whipped topping – This gives the dessert its creamy, airy texture. Freshly whipped cream is ideal for the best flavor, but store-bought whipped topping (such as Cool Whip) works perfectly for convenience. If making your own whipped cream, be sure to use cold heavy cream and whip it until soft peaks form.
1/2 cup sweetened condensed milk – This adds richness and sweetness, binding everything together. If you prefer a less sweet version, you can mix sweetened condensed milk with a little regular milk to lighten it up.
1/2 teaspoon vanilla extract – Enhances the overall flavor and adds a touch of warmth. For an extra twist, try using almond extract or lemon extract.
1 tablespoon lemon juice (optional) – This brightens up the dessert and balances the sweetness, adding a slight tangy contrast.
1/4 cup crushed graham crackers or shortbread cookies – Used as a topping for a bit of crunch. This adds a slight texture contrast, making each bite more interesting. You can also substitute with vanilla wafers, digestive biscuits, or even crushed granola for a healthier spin.

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Instructions

1. Prepare the Blueberries

Rinse the fresh blueberries under cool water and gently pat them dry with a paper towel.
If using frozen blueberries, thaw them first and drain any excess liquid to avoid making the dessert runny.

2. Make the Marshmallow Cream Base

In a large mixing bowl, pour in the sweetened condensed milk and add the vanilla extract. Stir to combine.
Add the mini marshmallows and gently mix until they are fully coated in the condensed milk.
Let the mixture sit for about 5 minutes to allow the marshmallows to soften slightly. This helps them blend more easily into the whipped cream later.

3. Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. If using a stand mixer or electric hand mixer, this should take about 2-3 minutes on medium speed.
If using store-bought whipped topping, skip this step and proceed to the next.

4. Combine and Fold

Gently fold the whipped cream into the marshmallow mixture using a spatula. Use light, sweeping motions to avoid deflating the mixture. The goal is to keep it airy and fluffy.
Carefully fold in the fresh blueberries, distributing them evenly without crushing them.

5. Assemble the Dessert

Transfer the mixture to a serving dish or divide it into individual cups for a pretty presentation.
Smooth the top with a spatula and sprinkle the crushed graham crackers or shortbread cookies over the surface for added texture and flavor.

6. Chill and Serve

Cover the dish with plastic wrap and refrigerate for at least 1–2 hours. This allows the flavors to meld and the dessert to firm up slightly.
Serve chilled and enjoy!

Notes

Whipping Cream Tips: If you’re whipping cream by hand, chill your bowl and whisk first—this helps the cream whip faster. Stop when soft peaks form (when you lift the whisk, the peaks should hold their shape but slightly curl at the tips).
Preventing a Watery Texture: If using frozen blueberries, always drain them thoroughly. Also, avoid overmixing the dessert, as too much stirring can cause the berries to release extra juice.
Making It Dairy-Free: Swap the sweetened condensed milk for coconut condensed milk and use a dairy-free whipped topping like coconut whip.
Sweetness Control: If you prefer a less sweet version, reduce the amount of sweetened condensed milk and use unsweetened whipped cream.
Make-Ahead Option: This dessert can be prepared the day before and stored in the fridge until ready to serve.

Author: Rosa
Prep Time: 10 minutes