Rich, creamy toasted marshmallow ice cream with the nostalgic flavor of marshmallows roasted over a summer campfire.
This toasted marshmallow ice cream captures everything wonderful about warm nights outdoors, sticky fingers, and marshmallows browned over glowing coals. It begins with real toasted marshmallows and turns into a smooth homemade ice cream that tastes sweet, smoky, creamy, and deeply comforting. If you love the flavor of a golden, slightly charred marshmallow, this dessert brings that same campfire taste straight to your freezer.
After spending a week at my family’s cabin in Idaho, I came home thinking about simple summer desserts. There is something special about gathering around a fire and roasting marshmallows until they are blistered, melted, and just a little smoky. S’mores are always a classic, of course, with their layers of toasted marshmallow, graham cracker, and chocolate. But sometimes the best part is the marshmallow itself, eaten right from the roasting stick while the center is still soft and gooey.
This homemade marshmallow ice cream is inspired by that exact moment. It does not require a campfire, and you do not need to wait for a camping trip to enjoy it. The marshmallows are toasted first, then blended into a custard-style ice cream base made with egg yolks, whole milk, cream, sugar, vanilla, and a pinch of salt. Once churned, the finished ice cream is velvety and full of toasted marshmallow flavor.
If you have a small kitchen torch, toasting the marshmallows is quick and easy. If not, the oven broiler works well too. The most important thing is to watch the marshmallows carefully because they can go from beautifully browned to burned very quickly. Rotate them as needed so that the flavor is evenly developed on all sides. A little dark color adds that campfire character, but you still want the marshmallows to melt smoothly into the custard.
This toasted marshmallow ice cream is delicious served on its own, with no toppings needed. The flavor is rich enough to stand by itself, and the texture is wonderfully creamy after a few hours in the freezer. If you want to turn it into a s’mores-inspired sundae, you can add chocolate sauce and graham cracker crumbs, but the ice cream is already impressive by the spoonful.
For the best result, let the custard chill completely before churning. A cold base freezes more evenly in the ice cream machine and helps create a smoother texture. After churning, the ice cream will be soft, so transfer it to the freezer until it firms up. Then scoop and enjoy a bowl of creamy toasted marshmallow ice cream whenever you want a taste of summer.
Toasted Marshmallow Ice Cream
8
(1/2 cup) servings
20
mins
3
hrs
3
hrs
20
mins
Ingredients
- 5 large egg yolks
- 2 cups whole milk (470 ml)
- 1 cup heavy cream (235 ml)
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar (66 grams)
- Pinch of salt
- 7 ounces marshmallows (200 grams, or about 9 jumbo campfire marshmallows)
Instructions
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To make the custard base, combine the whole milk and sugar in a saucepan over medium-high heat. Warm the mixture until it is steaming and small bubbles appear around the edges, but do not let it boil. While the milk heats, whisk the egg yolks in a large bowl. Slowly pour the hot milk mixture into the yolks while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring often, until it thickens and coats the back of a spoon. Pour the custard through a mesh strainer into a large bowl, then stir in the heavy cream, vanilla extract, and salt. Set aside.
-
Spread the marshmallows on a sheet pan lined with parchment paper or a silicone baking mat. Toast them with a kitchen torch, or place them under the oven broiler. If using the broiler, position the oven rack as high as possible and watch closely so the marshmallows do not burn. Turn the marshmallows as needed so they are toasted evenly on all sides.
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Add the custard mixture and toasted marshmallows to a blender and puree until smooth. Chill the mixture completely in the refrigerator. Freeze in an ice cream machine according to the manufacturer’s instructions. Transfer the churned ice cream to the freezer and let it harden for a few additional hours before serving.
Carbohydrates: 33g,
Protein: 5g,
Fat: 16g,
Saturated Fat: 9g,
Cholesterol: 169mg,
Sodium: 63mg,
Potassium: 115mg,
Sugar: 26g,
Vitamin A: 698IU,
Vitamin C: 1mg,
Calcium: 103mg,
Iron: 1mg
American
Dessert
Annalise Sandberg