Save favorite recipes & more!


IMG_0009

Toasted Marshmallow Ice Cream (No Machine)

Save Recipe

Hi Bold Bakers!

When I think of summer desserts S’mores and Ice Cream come to my mind immediately. They are quintessential summer desserts that are made around camp fires and eaten in the hot sun respectively.

Did you every think of combining the two? Let me rephrase that, why am I just combining the two NOW? Just stir toasted marshmallows, while they’re still warm, into a creamy ice cream and summer just got even better!

My Master Recipe for 2 Ingredient No Machine Ice Cream is my go to recipe. For those of you who are not familiar it is simply Whipped Cream and Condensed Milk whipped up to yield you a creamy blank canvas which is your Ice Cream Base.
Toasted marshmallow Ice Cream, marshmallow Ice Cream, S’more Ice Cream, S’more Ice cream sandwich, S’more desserts, marshmallows, 2 Ingredient No Machine Ice Cream, 2 ingredient ice cream, Homemade ice cream, ice cream reicpes, ice cream recipes, How to make ice cream, No machine Ice cream, No churn ice cream, no churn homemade ice cream, easy ice cream recipe, no ice cream machine recipe, How to make no churn ice cream, simple ice cream recipe, gelato recipe, homemade gelato, summer recipes, summer desserts, kid friendly recipes, recipes for kids, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Serve this Toasted Marshmallow Ice Cream with Graham Crackers and Chocolate to make a S’more Ice Cream Sandwich.

Toasted marshmallow Ice Cream, marshmallow Ice Cream, S’more Ice Cream, S’more Ice cream sandwich, S’more desserts, marshmallows, 2 Ingredient No Machine Ice Cream, 2 ingredient ice cream, Homemade ice cream, ice cream reicpes, ice cream recipes, How to make ice cream, No machine Ice cream, No churn ice cream, no churn homemade ice cream, easy ice cream recipe, no ice cream machine recipe, How to make no churn ice cream, simple ice cream recipe, gelato recipe, homemade gelato, summer recipes, summer desserts, kid friendly recipes, recipes for kids, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Well-toasted Marshmallows will give this Ice Cream it’s toasty flavor. And remember, a little char is ok. It’s all flavor.

Toasted marshmallow Ice Cream, marshmallow Ice Cream, S’more Ice Cream, S’more Ice cream sandwich, S’more desserts, marshmallows, 2 Ingredient No Machine Ice Cream, 2 ingredient ice cream, Homemade ice cream, ice cream reicpes, ice cream recipes, How to make ice cream, No machine Ice cream, No churn ice cream, no churn homemade ice cream, easy ice cream recipe, no ice cream machine recipe, How to make no churn ice cream, simple ice cream recipe, gelato recipe, homemade gelato, summer recipes, summer desserts, kid friendly recipes, recipes for kids, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Once you mix your ice cream, it takes only 4 hours to freeze and it can be stored in a freezer for up to 6 weeks; that’s if it lasts that long.

Toasted marshmallow Ice Cream, marshmallow Ice Cream, S’more Ice Cream, S’more Ice cream sandwich, S’more desserts, marshmallows, 2 Ingredient No Machine Ice Cream, 2 ingredient ice cream, Homemade ice cream, ice cream reicpes, ice cream recipes, How to make ice cream, No machine Ice cream, No churn ice cream, no churn homemade ice cream, easy ice cream recipe, no ice cream machine recipe, How to make no churn ice cream, simple ice cream recipe, gelato recipe, homemade gelato, summer recipes, summer desserts, kid friendly recipes, recipes for kids, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Have you seen my other Big & Bold Ice Cream Flavors? You might also like my Cereal MilkLemon Meringue PieStarbucks Mocha Frappuccino and Caramel Corn Ice Cream.

Toasted marshmallow Ice Cream, marshmallow Ice Cream, S’more Ice Cream, S’more Ice cream sandwich, S’more desserts, marshmallows, 2 Ingredient No Machine Ice Cream, 2 ingredient ice cream, Homemade ice cream, ice cream reicpes, ice cream recipes, How to make ice cream, No machine Ice cream, No churn ice cream, no churn homemade ice cream, easy ice cream recipe, no ice cream machine recipe, How to make no churn ice cream, simple ice cream recipe, gelato recipe, homemade gelato, summer recipes, summer desserts, kid friendly recipes, recipes for kids, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipesIf you like this ice cream, try my Homemade Marshmallow Fluff for even more Marshmallowy goodness!

5.0 from 3 reviews
Toasted Marshmallow Ice Cream (No Machine)
 
Prep time
Total time
 
Author:
Serves: 3 pints
Ingredients
  • 2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
  • 14 ounces (1 can/ 400ml) cold condensed milk (fat-free or regular)
  • 1 teaspoon Vanilla Extract (optional)
  • 12 large marshmallows
Instructions
  1. Whip the cold cream on medium/ high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form.
  2. Turn off the machine and pour the condensed milk into the whipped cream.
  3. Turn the speed back up high again and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract now if desired.
  4. Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
  5. Carefully and safely toast your marshmallows until brown and caramelized. A little char is ok, that’s flavor.
  6. While the marshmallows are still soft, but not hot stir them into the Ice Cream base. They are sticky but keep mixing until you see it throughout.
  7. Place in a large resealable container and freeze at least 4 hours or overnight before eating. Keep for up to 6 weeks.

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

0 Images
Submit Your Photos

45 Comments

  1. Anna on May 19, 2016 at 3:37 pm

    Gemma, what kind of condensed milk should i use; unsweetened or sweetened? Also, do you have a preference on whether I should use full fat, or fat free condensed milk? HELP!!!!!

    • Profile photo of Gemma Stafford on May 19, 2016 at 4:51 pm

      Thanks for your question. In the US condensed milk and sweetened condensed milk are the same. So you can use whichever one you find. Full fat or fat-free is entirely up to you. It won’t change much. Hope this helps 🙂

  2. Lily b on May 20, 2016 at 2:33 pm

    Hi Gemma I love this video so much this video really inspired me also in your next video can you make moose tracks flavor ice cream ?

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 2:47 am

      Hi Lily,
      I will add this great suggestion to my list.
      Gemma 🙂

      • Lily on May 22, 2016 at 5:22 am

        Thank you so much I really appreciate it

        • Profile photo of Gemma Stafford Gemma Stafford on May 22, 2016 at 11:53 am

          You are welcome Lily,
          Gemma 🙂

  3. Melissa on May 20, 2016 at 8:13 pm

    Hi! I have a question and hope you will answer my question. I have whipped some cream and used it but I still have some left, probably 150 to 200 grams. I whipped the cream with some sugar in it so it’s not really sweet. Since it will be expired soon so I want to make this ice cream. Do I continue to whip the cream and add just a little bit of condensed milk to my cream and continue the steps? Also, my cream is nearly expired so can you tell me how long will it lasts in the freezer? Please help me!!! Thank you so much

  4. Melissa on May 20, 2016 at 8:21 pm

    Hi! I have whipped some cream with some sugar to make a cake but I still have some cream left, about 150 to 200 grams. Since my cream is going to expire soon, I want to make this ice cream. Do I continue to add just a little bit of condensed milk to my whipped cream and make this ice cream? And also, can you help me to find out if this is going to expire, how long it will lasts in the freezer? Please help me! Thank you so much

  5. Melissa on May 20, 2016 at 8:34 pm

    Hi! I have whipped some cream yesterday to make a cake and I have some extra left about 150 to 200 grams. I want to make this ice cream since the cream is going to expire soon. I added sugar into this cream but it’s not really sweet. I want to make this so do I just add some condensed milk and continue to make this ice cream like the instructions? And can you help me know how long this is going to last in the freezer because it’s going to expire soon. Please help me! Thank you so much!

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 2:41 am

      Hi Melissa,
      condensed milk is sweet, it is used with unsweetened cream to make the ice cream. you can add condensed milk to your cream, but it may be too sweet, otherwise it will work for you. It will last in the freezer for about 4 weeks.
      Gemma 🙂

  6. Lucky Ikaneng on May 28, 2016 at 2:53 am

    Hi gemma thanks for all your tips loveit iam a south african staying in south africa how do i get the popsicle moulds that you use can you sent a contact or email

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 3:02 am

      Hi Lucky,
      I get them from Amazon. (Popsicle molds on amazon, here is the link http://bit.ly/IcePopMakerMolds)
      You can probable get them online too,
      Gemma 🙂

      • thanks may God bless you and keep bolderbaking on May 28, 2016 at 3:08 am

        Thanks gemma may God bless you and keep bolder baking

        • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 11:46 am

          Thank you Lucky,
          Gemma 🙂

  7. chinablue on June 16, 2016 at 7:10 pm

    I love this Ice Cream , thanks for sharing

    • Profile photo of Gemma Stafford Gemma Stafford on June 17, 2016 at 1:25 am

      Thank you 🙂 I am happy you like this recipe, Gemma

  8. Yanyan on July 17, 2016 at 6:24 am

    Hi Gemma, I have given this recipe 2 tries on a seperately occasion, and have failed both times. I followed the recipe exactly and it was all well until I added in my condensed milk. Instead of getting whipped up, the mixture just keeps forming large bubbles and “blobs” of curdling occurs. I tried putting the bubbly mixture into the freezer for another 20 mins before whipping it up again but the result is the same. Instead of throwing it out like the last time round, I cling wrapped it and left it in my freezer. I really hope this would work somehow, but it would be perfect if you could enlighten me on where could have gone wrong in the process. Appreciate it very much ❤️

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2016 at 2:24 pm

      Hi Yanyan,
      It is the cream I am afraid!
      Fresh Cream: This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
      In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!

      • yanyan on August 1, 2016 at 12:09 am

        Hi Gemma,
        The whipping cream that are readily found in my country has only 35% milk fat.
        Is it possible to replicate all your recipes that require whipped cream?

        • Profile photo of Gemma Stafford Gemma Stafford on August 1, 2016 at 2:06 am

          Hi Yanyan,
          I am told by other bold bakers that this cream will whip if it is well chilled. It will work if you can get it to whip to soft peaks.
          Gemma 🙂

  9. Profile photo of Britany Britany on July 18, 2016 at 1:08 am

    Hey Gemma I was wondering if we can use something other than heavy cream? I have some marshmallows that I don’t want to go to waste and I can’t seem to find heavy or all purpose cream. Thanks for sharing your recipes!

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2016 at 2:10 pm

      Hi Britany,
      The important thing is that the cream will whip.
      This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. Some of my followers report success whipping 35% fat content cream, and if it is really fresh and chilled this could indeed work, though it is not what I use.
      In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

      • Profile photo of Sasijagu Sasijagu on September 21, 2016 at 1:04 am

        Hi Gemma I’m from India I love all of ur recipes .I also tried molten lava cake ,it came out well.Gemma here we don’t have heavy whipping cream can u tell me the equivalent substitute for heavy whipping cream pls.waiting for ur reply eagerly.

        • Profile photo of Gemma Stafford Gemma Stafford on September 21, 2016 at 10:08 am

          Heavy whipping cream has no substitute, It is from cows milk, it has a high fat content, that is almost 1/2 of it is fat! It will spoil at room temperature.
          This is the only thing which works in my ice cream recipe, sorry 🙂

  10. Profile photo of Minahil  Ishaq Minahil Ishaq on August 13, 2016 at 12:42 am

    hi chef gemma can you please make marshmallow butter cream frosting i just loooove marshmallows alot

    • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2016 at 1:18 am

      Hi there,
      not really! you can of course add marshmallows to the decoration, check out the marshmallow fondant recipe here on the website,
      Gemma 🙂

  11. Profile photo of Minahil  Ishaq Minahil Ishaq on August 13, 2016 at 12:43 am

    hi chef gemma can you please make marshmallow butter cream frosting i love anything marshmallow

  12. Profile photo of Minahil  Ishaq Minahil Ishaq on August 13, 2016 at 11:15 pm

    i have watched the recipe of marshmallow fondant i was excepting frosting but still thanks for answering my question and i asked you about which ice cream machine i should buy and you gave me the right answer i bought stanadole unit. its amazing. i really appreciate

    • Profile photo of Gemma Stafford Gemma Stafford on August 14, 2016 at 2:13 am

      Hi there,
      I am glad you are enjoying your ice cream machine. There are a number of frosting recipes here on the website, marshmallow fondant, and regular traditional fondant too, along with buttercream frosting. Check all of them out!
      Gemma 🙂

  13. Profile photo of Minahil  Ishaq Minahil Ishaq on August 13, 2016 at 11:17 pm

    plus i am also planning to take zoku quick popsicle maker is it a good one how long does it last

    • Profile photo of Gemma Stafford Gemma Stafford on August 14, 2016 at 2:11 am

      Hi there,
      I have no experience of this product. I usually use a simple mold which i place in the freezer,
      Gemma 🙂

      • Profile photo of Minahil  Ishaq Minahil Ishaq on August 14, 2016 at 6:22 am

        well thanks for your time. you should check zoku quick popsicle maker it freezes popsicles in only 7 minutes. i have ordered it on amazon

        • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 2:40 am

          Hi there,
          I did have a look at this, it looks amazing, i shall be interested to hear how you get on with this!
          Gemma 🙂

  14. Olivia on September 10, 2016 at 10:17 am

    Hello Mrs. Gemma.
    I am one of your subscriber on youtube and I really love all of your video and recipes. 🙂
    I tried make a no machine ice cream recipe (the basic one) for the 1st time and it came out amazing. My family love it so much. However, the base ice cream is too sweet and even when I mix it with some melted dark chocolate, it still too sweet. Can I reduce the condensed milk portion? Maybe like 300ml? I can’t find any unsweetened condensed milk in my country.
    Thank you so much.

    • Profile photo of Gemma Stafford Gemma Stafford on September 12, 2016 at 2:46 am

      Hi Olivia,
      You will not find unsweetened condensed milk, as milk will not condense without the sugars. Instead of adding chocolate, add cocoa, this will balance out the flavor. Adding unsweetened fruit coulis will also work. The lessons which I developed for craftsy.com demonstrate a range of frozen desserts, the link is here on my website under the shop tag. Gemma 🙂

  15. Melvin on October 9, 2016 at 1:49 am

    Hi gemma,i accidentally added the condensed milk a little too early and it is not having stiff peaks.What do i do

    • Profile photo of Gemma Stafford Gemma Stafford on October 9, 2016 at 3:33 am

      Ah Melvin, keep on beating it and freeze it, it should be ok,
      Gemma 🙂

  16. Profile photo of swati swati on October 19, 2016 at 2:24 am

    Hi Gemma, I have fallen in love with baking after discovering you on yutube. Unfortunately in India, we dont have access to heavy whipping cream. However, I have been able to get my hands on whipping cream with 35% pure milk fat content. I am unsure if this will yield the desired results!!!!
    I want to ask if I could use gelatin to whip cream at stiffer peak ?
    Will the ice cream have ice crystals if i did use gelatin?

    • Profile photo of Gemma Stafford Gemma Stafford on October 20, 2016 at 2:26 am

      This is a complex question!
      “You get brands like Tropolite and Rich’s Cream in India. Also, Amul has a special cream for whipping which has a higher fat content; it’s a red and white tetra pack as opposed to the blue and white one. I used it just last week to make the 2-ingredient ice-cream and it worked perfectly fine”. This information came from one of the other bold bakers, and seems to be good.
      The problem with some manufactured whipping creams is that they are not cream, but a blend of powdered milk, and milk fats!
      Dairy cream is stored in the chill section in your store, and will spoil if left at room temperature, this is what you need for my ice cream recipe, Gemma 🙂

  17. Lynn on November 6, 2016 at 2:27 am

    We can add some graham cracker crumbs and about I table spoon of chocolate chips

    • Profile photo of Gemma Stafford Gemma Stafford on November 6, 2016 at 3:45 am

      Sure you can, you can rock these up as you like, it is a good idea! 🙂

  18. Dani on November 27, 2016 at 7:18 pm

    Hola! Me encantan tus recetas! Tengo una pregunta, las recetas para este tipo de helado también se pueden usar para hacer paletas heladas?

    • Profile photo of Gemma Stafford Gemma Stafford on November 28, 2016 at 1:24 am

      Seguro que puede, también echa un vistazo a la receta de yogur congelado, y el sorbete, todos pueden ser utilizados de esta manera! Gracias por estar con nosotros, Gemma 🙂

      • Profile photo of bettyboop bettyboop on January 9, 2017 at 10:06 pm

        I just made this, pretty good, I mixed in befor really frozen mini marshmallows, so far they haven’t gotten soggy. my biggest fav so far is the fresh pumpkin, and the nutella.

        • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 6:44 am

          That is great, I am happy that you are trying these recipes,
          Gemma 🙂

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This