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Toasted Marshmallow Ice Cream - Recipe from the "Scoop Adventures: The Best Ice Cream of the 50 States."
This toasted marshmallow ice cream is the second recipe I share from the ice cream cookbook “Scoop Adventures: The Best Ice Cream of 50 States” by Lindsay Clendaniel.
Lindsay shares the amazing ice cream recipes she picked during her travels across the country sampling ice cream from specialty shops and restaurants.
The previous banana pudding ice cream recipe was well received.
S’mores are one of the best American creations.
Roasting marshmallows over an open fire, pilling the gooey marshmallow off the stick you found in the woods, and watching it ooze all over as you squeeze in between two graham crackers and a piece o chocolate is a piece of haven.
The dark caramelized sugar on a toasted marshmallow is a flavor on its own.
Scoop this ice cream at your next backyard get-together and you will be everyone’s favorite.
Frequently Asked Questions
This recipe is only 489 calories per serving.
What To Serve With Toasted Marshmallow Ice Cream
For a delightful afternoon tea party, I recommend the following recipes:
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Toasted Marshmallow Ice Cream
Ingredients
- 7 oz (200 g) mini marshmallows
- 1 ½ cups (355 ml) whole milk
- 1 ¾ cups (414 ml) heavy cream
- ⅓ cup (67 g) sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4). Line a rimmed baking sheet with parchment paper, allowing the parchment to hang over the edges of the pan. Spread the mini marshmallows evenly on the baking sheet. Bake until they are dark brown in color, with some marshmallows beginning to burn, about 12 to 14 minutes. Remove from the oven and set aside.
- Fill a large bowl with ice water and set it aside. In a medium saucepan, combine the milk, heavy cream, and sugar, then place it over medium heat. Bring the mixture to a low boil, cooking until the sugar dissolves, about 3 minutes.
- Reduce the heat to low and add the toasted marshmallows, whisking until they melt, about 5 minutes. Pour the mixture into a medium bowl and whisk in the salt. Set the bowl in the ice water bath to cool for about 20 minutes, whisking occasionally. Once cooled, add the vanilla. Cover and chill in the refrigerator overnight.
- Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Pack the churned ice cream into a freezer-safe container and freeze until firm, at least 4 hours.
- Serving Suggestion: Top with a scoop of Cow Patty Ice Cream (page 84) or any chocolate ice cream. Sprinkle with graham cracker crumbs for a delightful s’more experience in a bowl.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
dear bee
just 2 let u know I’ve been following u since I ‘discovered’ your website I’m a singaporean musician working in branson missouri & miss asian food tremendously so once again thanks … & look 4ward weekly 2 your recipes god bless … selamat!!
Thanks Collin. :)
Ok,so my mind says to mix in milk chocolate bits and crushed graham crackers.