In a saucepan, heat the heavy cream and milk over medium heat. Stir occasionally until the mixture becomes warm but not boiling. Add the mini marshmallows and stir until they fully melt, creating a smooth, marshmallow-infused cream. Remove from heat.

Whisk in the powdered sugar, vanilla extract, marshmallow fluff, and honey (if using). Stir until the mixture is fully combined and smooth.

Allow the mixture to cool to room temperature. Once cooled, pour it into a Ninja® CREAMi® pint container. Secure the lid and freeze for at least 24 hours.

After freezing, remove the pint container from the freezer and place it into the Ninja® CREAMi® machine. Select the "Ice Cream" function.

If the mixture is crumbly, re-spin until it reaches a smooth, creamy consistency.

Scoop the Marshmallow Sky Ice Cream into bowls or cones and enjoy the sweet, fluffy treat!