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.