Indulge in the ultimate treat with our Toasted Marshmallow Ice Cream, a creamy, dreamy concoction that perfectly captures the essence of a campfire favorite. This recipe is your shortcut to homemade bliss, offering a delightful, rich dessert that’s easier to make than you think.
Key Ingredients for Toasted Marshmallow Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup marshmallows (standard size, plus extra for toasting)
How to Make Toasted Marshmallow Ice Cream
Get ready for a truly satisfying dessert experience with this Toasted Marshmallow Ice Cream recipe. It’s incredibly simple to whip up, delivering a rich, creamy texture with bursts of irresistible toasted marshmallow flavor. The preparation time is minimal, promising a delightful treat without the fuss.
Step-by-Step Instructions
- Toast Your Marshmallows: This is where the magic begins! Preheat your broiler to high. Place one cup of marshmallows in a single layer on a baking sheet lined with parchment paper. Keep a very close eye on them – they can go from perfectly toasted to burnt in seconds. Broil for about 1-2 minutes, or until the marshmallows are puffed up and golden brown in spots. Once toasted, immediately remove them from the oven and let them cool completely. As they cool, they will firm up. Once cooled, roughly chop the toasted marshmallows.
- Prepare the Ice Cream Base: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is warm but not boiling.
- Infuse with Marshmallow Flavor: Once the sugar has dissolved, add the vanilla extract and salt to the warm cream mixture. Stir well.
- Blend and Chill: Very carefully, transfer about half of the warm cream mixture to a blender. Add the cooled, chopped toasted marshmallows to the blender. Blend on high speed until the marshmallows are fully incorporated and the mixture is smooth and creamy. This step creates a wonderfully infused base.
- Combine and Chill Thoroughly: Pour the blended marshmallow mixture back into the saucepan with the remaining warm cream mixture. Stir to combine thoroughly. Cover the saucepan and refrigerate the base for at least 4 hours, or preferably overnight, until it is thoroughly chilled. This chilling step is crucial for achieving the best ice cream texture.
- Churn the Ice Cream: Once your base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, or until the ice cream has thickened to a soft-serve consistency.
- Add Extra Marshmallow Goodness (Optional but Recommended!): During the last 5 minutes of churning, add in the remaining whole marshmallows. This will give you delightful pockets of gooey marshmallow throughout your ice cream.
- Freeze to Harden: Transfer the churned ice cream to an airtight freezer-safe container. Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 4-6 hours, or until the ice cream is firm enough to scoop.
Why You’ll Love This Toasted Marshmallow Ice Cream
You’ll adore this Toasted Marshmallow Ice Cream for its incredibly nostalgic and comforting flavor profile that evokes cozy evenings by the fire. Unlike a simple vanilla, this ice cream is elevated by the complex, caramelized notes of perfectly toasted marshmallows, creating a depth of flavor that’s simply irresistible. Plus, making it at home means you control the quality of ingredients and can save significantly compared to store-bought gourmet ice creams, all while enjoying a truly special treat.
Imagine scooping into a creamy, luscious base studded with delightful bits of toasted marshmallow and sweet, gooey marshmallow pockets. It’s a symphony of textures and tastes that will have you reaching for a second scoop. This homemade delight is sure to become your new go-to for a special dessert. Don’t wait – gather your ingredients and whip up this magical Toasted Marshmallow Ice Cream today!
Storing and Reheating Tips
To store your delicious Toasted Marshmallow Ice Cream, ensure it’s kept in an airtight freezer-safe container. For optimal freshness, press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the container. This helps prevent ice crystal formation and maintains the creamy texture. Properly stored, your homemade ice cream should stay delicious for up to 2-3 weeks. While reheating isn’t applicable for ice cream, you can enjoy it straight from the freezer. If it’s gotten too hard, let it sit at room temperature for 5-10 minutes to soften to a perfect scooping consistency.
Final Thoughts
This Toasted Marshmallow Ice Cream is a delightful journey into pure dessert joy, perfect for any occasion. We encourage you to try this recipe at home and experience the magic of homemade, toasted marshmallow goodness for yourself!
Toasted Marshmallow Ice Cream
Ingredients
Equipment
Method
- Toast Your Marshmallows: This is where the magic begins! Preheat your broiler to high. Place one cup of marshmallows in a single layer on a baking sheet lined with parchment paper. Keep a very close eye on them – they can go from perfectly toasted to burnt in seconds. Broil for about 1-2 minutes, or until the marshmallows are puffed up and golden brown in spots. Once toasted, immediately remove them from the oven and let them cool completely. As they cool, they will firm up. Once cooled, roughly chop the toasted marshmallows.1 cup marshmallows
- Prepare the Ice Cream Base: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is warm but not boiling.2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar
- Infuse with Marshmallow Flavor: Once the sugar has dissolved, add the vanilla extract and salt to the warm cream mixture. Stir well.1 teaspoon vanilla extract, 1/4 teaspoon salt
- Blend and Chill: Very carefully, transfer about half of the warm cream mixture to a blender. Add the cooled, chopped toasted marshmallows to the blender. Blend on high speed until the marshmallows are fully incorporated and the mixture is smooth and creamy. This step creates a wonderfully infused base.1 cup marshmallows
- Combine and Chill Thoroughly: Pour the blended marshmallow mixture back into the saucepan with the remaining warm cream mixture. Stir to combine thoroughly. Cover the saucepan and refrigerate the base for at least 4 hours, or preferably overnight, until it is thoroughly chilled. This chilling step is crucial for achieving the best ice cream texture.
- Churn the Ice Cream: Once your base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, or until the ice cream has thickened to a soft-serve consistency.
- Add Extra Marshmallow Goodness (Optional but Recommended!): During the last 5 minutes of churning, add in the remaining whole marshmallows. This will give you delightful pockets of gooey marshmallow throughout your ice cream.1 cup marshmallows
- Freeze to Harden: Transfer the churned ice cream to an airtight freezer-safe container. Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 4-6 hours, or until the ice cream is firm enough to scoop.