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 silpat is 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
- 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
- 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
- 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.
More Ice Cream Recipes
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I need this ice cream in my life NOW! Have to try this soon!
YES YOU DO! I hoped it would be good, but it’s AMAZING!
How would you make this if you don’t have an ice cream maker?
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. 🙂
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?”
susan @ the wimpy vegetarian
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.
it is SERIOUSLY so divine! It’s my new favorite for SURE
I think I will make this and freeze the ice cream in a graham cracker crust, then top with a chocolate ganache.
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
I was seriously glad I made this and so were my husband and work colleagues. So creamy and delicious flavor.
thank you so much! This is seriously one of my absolute favorites!
How much does this recipe make?
how many servings?
this is made for my 1.5 quart ice cream maker
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
bahahaha, right? 2 am baker?
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!!
great suggestion – thx!!!
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! 🙂
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).
sounds like something I need to add for my culinary travel plans!
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.
yay! glad you enjoyed it! I love making S’more ice cream!!!
I think the salt is left out of the instructions – when do you add it in?
fixed! thank you!
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.
I’m so sorry, my top rack isn’t that high, so yeah a little lower in the oven.
Should have read this comment before I did it. I nearly burned down my house, too.
Oh no! I am glad everything worked out ok!
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!
That is a good idea! I am glad you were able to solve the messy problem and still enjoy the recipe, yay!
Would 2% milk work?? Thanks!
It would work but not as well, it does not have the same thickness