Toasted Marshmallow Ice Cream

Becky at The Bake Dept
by Becky at The Bake Dept
8 servings
4 hr 8 min

A divine bowl of marshmallow ice cream heaven, reminiscent of everyone’s summertime campfire favorite.

Making ice cream at home is terrifc -- you know what's in it, it's super fresh, and it's always extra delicious!


Then what could be better than making Toasted Marshmallow Ice Cream?!


(Not much. But. Turning that ice cream into a s'mores sundae with Graham Cracker Streusel and hot fudge or into a pie with a Chocolate Cake Crumb pie crust.....yeah. Come by the blog!)

Yes, there are actual real toasted marshmallows in this recipe. Yes.


Toast them up under the broiler for a speedy, evenly browned result. Keep an eye on them though, trust me! No need for the fire department to stop by.

It's incredibly easy to make homemade ice cream from scratch. There are a few steps but none are difficult. Some whisking of eggs and sugar, some heating of cream and milk, stirring, straining, and cooling, but the ice cream machine makes the magic happen for you.

And c'mon, you'd get to make Toasted Marshmallow Ice Cream.


Right?!

Making this will justify every last penny spent on an ice cream machine, I promise.

This recipe screams summer!

And yeah, turn it into a pie with a chocolate cake crumb pie crust, drizzled in chocolate!

Or a s'mores sundae and blow everyone's minds! Be sure to swing by this post over at The Bake Dept for more along with the Graham Cracker Streusel recipe!


Then stick around for a hot fudge recipe and more ice cream!

Toasted Marshmallow Ice Cream
Recipe details
  • 8  servings
  • Prep time: 4 Hours Cook time: 8 Minutes Total time: 4 hr 8 min
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Ingredients
  • 1 2/3 cups (394 ml) milk
  • 10 ounces (283 g) large marshmallows, one bag (can lower to 7 ounces, 198 g)
  • 1/3 cup (66 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/4 teaspoon (1.5 g) fine sea salt
  • 1 1/2 cups (355 ml) heavy whipping cream
  • 1 teaspoon (5 g) vanilla
Instructions
Set a rack in the oven on the second position from top and turn the broiler to low (or on if only one setting is available). Line a cookie sheet with a silicone mat and spread the marshmallows out in one layer on their sides.
Place the cookie sheet under the broiler, keep the door ajar and a solid eye on the marshmallows, do not walk away. Rotate the tray as necessary to toast evenly and avoid burning. Remove the marshmallows at the desired toasted level then flip them over as best as possible and repeat toasting on the second side.
Once toasted, set aside to cool.
Begin warming the milk in a saucepan on the stove on medium low heat. When it begins to steam, whisk the sugar, eggs, and salt together in a separate medium bowl until a pale yellow.
Slowly stream the warmed milk into the egg/sugar mix while constantly whisking to temper, adding enough milk to warm the eggy mix.
Strain the egg/sugar/milk through a fine mesh strainer back into the saucepan and turn the heat up to medium. Whisk constantly until it thickens. Turn the heat to low and add the toasted marshmallows, stirring and lightly whisking until they mostly melt.
Remove the saucepan from the heat, add the cream and vanilla, stir and pour into a large bowl set in an ice bath or place the bowl in the refrigerator to cool.
Once the custard has chilled, churn in an ice cream maker following the manufacturer’s directions.
When the ice cream is ready, transfer to a freezer safe container and freeze for at minimum four hours to set.
Tips
  • Drop by The Bake Dept website for more details and tips! There's a Graham Cracker Streusel recipe plus a hot fudge sauce to make S'mores Sundaes!
Becky at The Bake Dept
Want more details about this and other recipes? Check out more here!
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Comments
  • Donna Conner Donna Conner on Jul 02, 2023

    Why 6a? Straining what out? Thanks!
  • Carolyn Custer Carolyn Custer on Jul 16, 2023

    Once chilled in fridge, could this be used as a cake filling or for a trifle? I've never made homemade ice cream and I was just curious if this would remain thick enough to use unfrozen. Thanks!
    • Becky at The Bake Dept Becky at The Bake Dept on Jul 17, 2023

      It’s probably still going to be too thin for those applications as once it chills, it doesn’t become along the lines of a pudding. It’s essentially melted ice cream at this stage and has that consistency. You’d be better off with a pudding or filling recipe. Thanks for a good question!
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