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Yup, SERIOUSLY, Marshmallow Ice Cream. And YES it is as AMAZING as it sounds. I love making ice cream and my ice cream maker (best birthday gift EVER) has been getting quite the work out this week! This recipe is a basic vanilla custard ice cream with toasted marshmallows mixed in, easy and tasty. You’ll be SO glad you made it.
This Marshmallow ice cream is great plain, but I’m dying to try it with my Hot Fudge… Or maybe with chilled hot chocolate as a float? Okay, I’m totally inspired and Mmmm, I’m TOTALLY doing that tomorrow! My husband thought it would be terrible and almost refused to try it, but even he was totally won over my this treat!
The flavor all comes from toasting your marshmallows first, we not only want them to get all warm and melty but also a bit toasted. You can do this with a brulee torch one at a time, but it’s much easier to spread them out on a pan (covered in a silpatis best) – not too close to the heating unit, see how I left a blank center because of my gas heating down the center. Bake for a few mins, the broil to get that toasted brown.
Toasted Marshmallow Ice Cream Recipe
This ice cream tastes JUST like a fresh toasted Marshmallow - it's a little messy in the making but so worth it. By toasting the marshmallows and adding them to the ice cream custard your creating an amazing toasted marshmallow ice cream that everyone will love.
3.99 from 101 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
ice cream machine time: 40 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 20 servings
Calories: 146kcal
Author: Ashlee Marie
Ingredients
- 10 oz large marshmallows
- 2/3 C granulated sugar
- 2 lrg eggs
- 1/4 tsp salt
- 1 2/3 C whole milk
- 1 1/2 C heavy whipping cream
- 2 tsp vanilla
US Customary - Metric
Instructions
Toasted Marshmallows
preheat your oven to 350
Place your marshmallows on a silpat mat or parchment paper on a pan
Cook marshmallows for 3-4 mins in the middle of the oven
Move the pan to the top rack, switch the oven to broil for 2-3 mins until browned
Ice Cream
Beat the eggs, sugar and salt until it's smooth, thick and pale yellow (not bright)
Bring the milk to a simmer in a sauce pan,
Slowly pour the milk into the egg mixture , while mixing the eggs (so they don't cook or curdle)
Pour back into the saucepan and cook over low heat, STIRRING CONSTANTLY, don't let the mixture boil or it will cook the eggs
Stir until it thickens slightly then pour through a strainer into a blender
Add the marshmallows (it will be messy) and blend together until it's smooth
Pour through the strainer again into a bowl, add the cream and the vanilla
Stir well and refrigerate overnight (or 4-6 hours).
Stir it well then run it through your ice cream machine according to the directions, about 30 mins
Serve immediately for soft ice cream and freeze a few hours for firmer ice cream.
Nutrition
Calories: 146kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 56mg | Potassium: 40mg | Fiber: 0g | Sugar: 15g | Vitamin A: 295IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 0mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!
There is some gorgeous speckling from the toasted marshmallows, it looks a bit like vanilla bean ice cream. In fact you could use a vanilla beans instead of vanilla if you want, but be careful not to go overboard with the vanilla flavor.
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About Ashlee
With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...
Reader Interactions
Comments
Jamie
I need this ice cream in my life NOW! Have to try this soon!
Reply
Ashlee
YES YOU DO! I hoped it would be good, but it’s AMAZING!
Rebecca
How would you make this if you don’t have an ice cream maker?
Reply
Ummmm I wouldn’t. Sorry, I couldn’t live without my ice cream maker (okay I could LIVE, but I’d miss my fresh ice cream) I don’t have any non ice cream maker recipes. I bet someone out there has a good recipe for chocolate ice cream, you can always add the marshmallow frosting to that! Not sure how if the toasted marshmallow ice cream could be translated over, but worth giving it a shot
Ashlee, this looks so delicious. Thanks for the heads up about it being messy when adding the marshmallows. I appreciate details like that so I know what to expect. 🙂
Reply
Thx! and I agree, sometimes those little warnings are the ones you need the most so when your in the middle of it your not going “crap did I mess up?”
What an amazing idea! I love this – I’ve got to make this for the kids. I can just imagine how wonderful it tastes. Especially with the hot fudge.
Reply
it is SERIOUSLY so divine! It’s my new favorite for SURE
Amanda Weber
I think I will make this and freeze the ice cream in a graham cracker crust, then top with a chocolate ganache.
Reply
ohhhhhh that would be so so SOOOO good! I’m thinking about crushing graham crackers and mixing with butter for my S’more’s ice cream, so kind of like a graham cracker crust
Jane
I was seriously glad I made this and so were my husband and work colleagues. So creamy and delicious flavor.
Reply
thank you so much! This is seriously one of my absolute favorites!
Michelle
How much does this recipe make?
Reply
Hi Ashlee!
I was just listening to your interview re: video on the chopped podcast – and by the way I think your late night mid rebrand idea of Ashlee Marie Cake is awesome! : D
All the best, Daniela
Reply
bahahaha, right? 2 am baker?
Alicia
Hi Ashlee,
This recipe is seriously awesome. My entire family loves it and fights over the last spoonful! I just wanted to share a trick I use. I toast the marshmallows on parchment paper (don’t have Silpat) and almost didn’t make the recipe again after fighting with the marshmallows the first time. I did try again but buttered the paper before placing the marshmallows and then baking. Made a huge difference! Thanks again for a great recipe!!
Reply
Ashlee Marie
great suggestion – thx!!!
Michele
I found this while trying to figure out a s’mores ice cream cake for my son’s birthday. A thick layer of your ice cream will be sandwiched between layers of chocolate cake and graham cracker crumbles. And topped with chocolate ganache. I. Can’t. Wait! Thanks for posting a great recipe. Cheers! 🙂
Reply
Jim
If anyone has tried Puffo in Italy, this recipe is identical to it. Just add some blue food colouring to make it blue and this is pretty authentic (and amazingly tasty).
Reply
sounds like something I need to add for my culinary travel plans!
Susan
Just made the custard today to churn tomorrow. Adding the marshmallow and custard in batches to the blender made it far less messy than I had just poured it all at once. This is going into a s’more ice cream cake. I did taste a spoonful of the custard before covering it to refrigerate and I couldn’t believe the toasted marshmallow flavor! I was skeptical, but now really looking forward to the cake.
Reply
yay! glad you enjoyed it! I love making S’more ice cream!!!
Michelle
I think the salt is left out of the instructions – when do you add it in?
Reply
fixed! thank you!
Colby
FYI, 2 minutes of broiling on the top rack quite literally caused a fire. Like, scary-level, all-15-marshmallows-were-fully-ignited my-husband-had-to-carry-a-sheet-of-massive-flames-to-the-sink fire. So if you have a top broiler like I do, maybe skip that step and just bake for another minute or two. On the plus side, my oven seems okay, so I’m about to attempt the marshmallows again.
Reply
Ashlee Marie
I’m so sorry, my top rack isn’t that high, so yeah a little lower in the oven.
Brittney Paul
Should have read this comment before I did it. I nearly burned down my house, too.
Ashlee Marie
Oh no! I am glad everything worked out ok!
Mateo
Love this recipe. It’s not that fussy compared to yolksy custard-based ones and the flavor is nirvana for marshmallow fans. As good as a campfire.One tip: The first go round when I transferred the marshmallows at room temp it was like working with warm road tar (the MESSY warning didn’t quite cover the comically sticky transfer into the blender) and I left at least a third of the precious marshmallow stuck to the parchment. My second time making it I froze my toasted marshmallows on the parchment for about 30 minutes and they popped right off in one big foldable sheet. no waste and no mess!
Reply
Ashlee Marie
That is a good idea! I am glad you were able to solve the messy problem and still enjoy the recipe, yay!
Christina
Would 2% milk work?? Thanks!
Reply
Ashlee Marie
It would work but not as well, it does not have the same thickness
