Ice Cream & Frozen Desserts

Toasted Marshmallow Ice Cream (No Machine)

4.22 from 19 votes
Learn how to make Toasted Marshmallow Ice Cream with my two ingredient No Machine Homemade Ice Cream recipe and toasted marshmallows. It's that easy!

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

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

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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.

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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.

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If you like this ice cream, try my Homemade Marshmallow Fluff for even more Marshmallowy goodness!

Watch The Recipe Video!

Toasted Marshmallow Ice Cream (No Machine)

4.22 from 19 votes
Learn how to make Toasted Marshmallow Ice Cream with my two ingredient No Machine Homemade Ice Cream recipe and toasted marshmallows. It's that easy!
Author: Gemma Stafford
Servings: 3 pints
Prep Time 20 mins
Total Time 20 mins
Learn how to make Toasted Marshmallow Ice Cream with my two ingredient No Machine Homemade Ice Cream recipe and toasted marshmallows. It's that easy!
Author: Gemma Stafford
Servings: 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

  • 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.
  • Turn off the machine and pour the condensed milk into the whipped cream.
  • 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.
  • Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
  • Carefully and safely toast your marshmallows until brown and caramelized. A little char is ok, that’s flavor.
  • 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.
  • Place in a large resealable container and freeze at least 4 hours or overnight before eating. Keep for up to 6 weeks.

 

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Katie
Katie
2 years ago

Hi Gemma I loved this recipe! This is the first time I’ve ever made icecream and my family were shocked at how good it tasted! I altered the recipe slightly adding crushed graham crackers in the mix and chocolate sauce in between layers of icecream. I can’t wait to experiment with more flavours!

-Katie

Maureen Teachman
Maureen Teachman
2 months ago

Toasting a quantity of marshmallows in an oven can be accomplished using a silpat type baking sheet on top of a cookie pan. Use the ‘broil’ setting for the oven (450-500 degrees) but do not use the usual broiler level (top). Instead use the 2nd level down from the top. It is easier to control the browning. I also like to turn my marshmallows at least once so I have a larger area of the marshmallow caramelized. Monitor the broiling so they don’t become too black. A few blackened spots are ok. I will be trying this recipe today using… Read more »

Smaken
Smaken
4 months ago

hello miss gemna, i did try some of the recipes and they like the it as a starter, and delightful new flavors for a homemade ice cream business. but i had a struggle on how to toast the marshmallow without having them stick to the pan, hope you can help me on that, thanks in advance

Serina
3 years ago

hi gemma! would it work to infuse the cream with toasted marshmallows (like what you did withthe cereal milk) before whipling it? thanks!

NurulMohamad
3 years ago

Hi Gemma. I subscribed your channel and I love all your videos on YouTube. I’m making your no machine ice-cream base last night and I let it freeze in the frezer but till now my ice-cream still at stiff peak. It does not get hard like normal ice-cream. Not like your ice cream. My freezer is at -15. I read all your recipe and method very carefully before making it. I follow all your ingredients and method very well. In Malaysia, I use fresh whipping cream and sweetened condensed milk. But I dont know what is wrong. Hope you can… Read more »

Iza
3 years ago

Thanks, you are great !!!!!!!

Iza
3 years ago

I love your recipe ,but my favorite ice crem is yogurth with cherrys and I really hope that you will show me how to make it.

Thanks , Iza;)

Dani
Dani
3 years ago

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

Lynn
4 years ago

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

swati
4 years ago

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?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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