• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Ashlee Marie - real fun with real food

  • Recipes
    • Main Dish
    • Desserts
    • Breakfast
    • Sides
    • Bread
    • Soups & Salads
    • Drinks
    • Food Tutorials
  • Cakes
    • Cake Recipes
    • Cake Tutorials
    • Carved Cakes
    • Wedding Cakes
    • Smash Cakes
    • Party Cakes
    • How to Video Series
  • Parties
    • Complete Parties
    • Party Cakes
    • Party Food
    • Party Crafts & Decorations
    • Printables
    • Invitations
  • Holidays
    • Valentines
    • St. Patricks Day
    • Easter
    • Cinco De Mayo
    • Mothers Day
    • 4th of July
    • Halloween
    • Thanksgiving
    • Christmas
  • Travel
    • Culinary Travel – Cooking Schools
    • Family Travel
    • Disney
    • Universal Studios
    • Blogger Trips
  • Videos
    • Recipe Videos
    • Short Videos
    • Kitchen Tip Videos
    • Video equipment links
  • Crafts
    • How to & Craft Tutorials
    • Crochet & Knit Patterns
    • Decorations
    • Photoshop
    • Sewing Projects
  • Shop
    • Video equipment links
    • Baking and Kitchen equipment
Home » Recipes » desserts

Toasted Marshmallow Ice Cream Recipe

Published: July 24, 2014 | Updated: August 25, 2018 | By Ashlee

  • Facebook
  • Twitter
  • Yummly
Jump to Recipe

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

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.
3.96 from 95 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
ice cream machine time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 20 servings
Calories: 146kcal
Author: Ashlee Marie
Prevent your screen from going dark

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.

More Ice Cream Recipes
[riview showtitle=always tags=ice-cream size=150x150 lightbox=0]

Related Posts:

  • S'more Donut Recipe
    S'more Donut Recipe
  • Homemade Marshmallows
    Homemade Marshmallows
  • The world's BEST Hot Chocolate
    The world's BEST Hot Chocolate

JOIN MY NEWSLETTER!

Become an insider and receive this FREE Maple Icing Recipe (not seen on the blog!)

You have Successfully Subscribed!

Privacy Policy: We hate spam and promise to keep your email address safe. You'll receive email updates through AshleeMarie.com. You can unsubscribe at anytime.

  • Facebook
  • Twitter
  • Yummly
ashlee marie

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...

youtube facebook instagram twitter pinterest email rss

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Jamie

    July 25, 2014 at 12:42 pm

    I need this ice cream in my life NOW! Have to try this soon!

    Reply
    • Ashlee

      July 26, 2014 at 2:46 am

      YES YOU DO! I hoped it would be good, but it’s AMAZING!

  2. Rebecca

    July 30, 2014 at 2:01 pm

    How would you make this if you don’t have an ice cream maker?

    Reply
    • Ashlee

      November 25, 2014 at 11:45 pm

      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

  3. Michelle

    August 1, 2014 at 1:28 am

    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
    • Ashlee

      November 25, 2014 at 11:54 pm

      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?”

  4. susan @ the wimpy vegetarian

    August 2, 2014 at 11:55 am

    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
    • Ashlee

      November 25, 2014 at 11:58 pm

      it is SERIOUSLY so divine! It’s my new favorite for SURE

  5. Amanda Weber

    March 28, 2015 at 7:06 pm

    I think I will make this and freeze the ice cream in a graham cracker crust, then top with a chocolate ganache.

    Reply
    • Ashlee

      April 7, 2015 at 11:37 pm

      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

  6. Jane

    August 19, 2015 at 6:26 pm

    I was seriously glad I made this and so were my husband and work colleagues. So creamy and delicious flavor.

    Reply
    • Ashlee

      November 15, 2015 at 3:10 am

      thank you so much! This is seriously one of my absolute favorites!

  7. Michelle

    July 30, 2016 at 5:45 pm

    How much does this recipe make?

    Reply
    • Ashlee

      October 15, 2016 at 12:43 am

      1.5 quarts

    • Jose Miranda

      September 17, 2017 at 4:21 pm

      how many servings?

    • Ashlee

      October 29, 2017 at 12:40 am

      this is made for my 1.5 quart ice cream maker

  8. Daniela

    April 21, 2017 at 10:21 am

    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
    • Ashlee

      April 30, 2017 at 12:33 pm

      bahahaha, right? 2 am baker?

  9. Alicia

    July 8, 2017 at 11:35 am

    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

      February 3, 2020 at 4:56 am

      great suggestion – thx!!!

  10. Michele

    July 25, 2017 at 5:24 pm

    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
  11. Jim

    July 29, 2018 at 3:34 pm

    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
    • Ashlee Marie

      August 26, 2018 at 4:58 pm

      sounds like something I need to add for my culinary travel plans!

  12. Susan

    August 9, 2018 at 10:48 am

    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
    • Ashlee Marie

      August 26, 2018 at 3:02 pm

      yay! glad you enjoyed it! I love making S’more ice cream!!!

  13. Michelle

    August 25, 2018 at 11:26 am

    I think the salt is left out of the instructions – when do you add it in?

    Reply
    • Ashlee Marie

      August 25, 2018 at 12:34 pm

      fixed! thank you!

  14. Colby

    June 17, 2019 at 1:00 pm

    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

      February 3, 2020 at 4:56 am

      I’m so sorry, my top rack isn’t that high, so yeah a little lower in the oven.

    • Brittney Paul

      June 7, 2020 at 5:26 pm

      Should have read this comment before I did it. I nearly burned down my house, too.

    • Ashlee Marie

      April 27, 2021 at 8:25 am

      Oh no! I am glad everything worked out ok!

  15. Mateo

    January 16, 2021 at 6:51 am

    5 stars
    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

      April 27, 2021 at 8:24 am

      That is a good idea! I am glad you were able to solve the messy problem and still enjoy the recipe, yay!

  16. Christina

    March 8, 2021 at 3:41 pm

    Would 2% milk work?? Thanks!

    Reply
    • Ashlee Marie

      April 26, 2021 at 8:24 pm

      It would work but not as well, it does not have the same thickness

Primary Sidebar

about ashlee marie
youtube facebook instagram twitter pinterest email rss

You have Successfully Subscribed!

Privacy Policy: We hate spam and promise to keep your email address safe. You'll receive email updates through AshleeMarie.com. You can unsubscribe at anytime.

Popular Posts

Homemade deep-fried monte cristo sandwich
homemade choco taco
one pot loaded baked potato soup
tamatoa cake - moana - disney
I love these candied strawberries, like a candied apple, a glorious crunch with a ripe strawberry center!

Footer

SEEN ON

as seen on
  • TV and Media
  • Privacy Policy

COPYRIGHT © 2007–2023 Ashlee Marie - Real Fun with Real Food

ashlee marie lets make some awesome
  • Recipes
    • Main Dish
    • Desserts
    • Breakfast
    • Sides
    • Bread
    • Soups & Salads
    • Drinks
    • Food Tutorials
    • Back
  • Cakes
    • Cake Recipes
    • Cake Tutorials
    • Carved Cakes
    • Wedding Cakes
    • Smash Cakes
    • Party Cakes
    • How to Video Series
    • Back
  • Parties
    • Complete Parties
    • Party Cakes
    • Party Food
    • Party Crafts & Decorations
    • Printables
    • Invitations
    • Back
  • Holidays
    • Valentines
    • St. Patricks Day
    • Easter
    • Cinco De Mayo
    • Mothers Day
    • 4th of July
    • Halloween
    • Thanksgiving
    • Christmas
    • Back
  • Travel
    • Culinary Travel – Cooking Schools
    • Family Travel
    • Disney
    • Universal Studios
    • Blogger Trips
    • Back
  • Videos
    • Recipe Videos
    • Short Videos
    • Kitchen Tip Videos
    • Video equipment links
    • Back
  • Crafts
    • How to & Craft Tutorials
    • Crochet & Knit Patterns
    • Decorations
    • Photoshop
    • Sewing Projects
    • Back
  • Shop
    • Video equipment links
    • Baking and Kitchen equipment
    • Back