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Toasted Marshmallow Ice Cream

Ruth M. MoranRuth M. Moran
A creamy, nostalgic dessert featuring a rich custard base filled with toasted marshmallows for a smoky-sweet flavor. Ideal for summer celebrations or anytime you want a comforting frozen treat with a gourmet touch.
Prep Time 15 minutes
Cook Time 15 minutes
freezing time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 heavy-based saucepan
  • 1 medium mixing bowl
  • (1) Ice Cream Machine
  • 1 Fine Mesh Sieve
  • 1 Baking tray

Ingredients
  

  • 480 ml whole milk
  • 300 ml heavy cream double cream
  • 5 large egg yolks
  • 100 g granulated sugar
  • 1 vanilla bean pod
  • 200 g mini marshmallows divided into two equal portions

Instructions
 

  • Infuse Milk and Cream with Vanilla: In a heavy-bottomed saucepan, gently warm the whole milk and heavy cream together. Split the vanilla bean pod lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod into the milk mixture. Heat the liquid over medium heat until it begins to simmer lightly, with tiny bubbles forming around the edges. Avoid boiling to prevent curdling. Once it reaches this stage, remove the pan from heat.
  • Whisk Egg Yolks and Sugar: In a medium-sized bowl, combine the egg yolks and granulated sugar. Whisk vigorously until the mixture becomes pale, thickened, and slightly fluffy, indicating the sugar has dissolved and the yolks have lightened.
  • Temper the Egg Yolks: Slowly pour a small amount of the warm milk mixture into the yolks while continuously whisking to gently raise their temperature. Gradually add the rest of the milk mixture in a slow, steady stream, whisking constantly to prevent the eggs from scrambling.
  • Cook the Custard Base: Transfer the combined mixture back into the saucepan. Place it over low heat and stir continuously with a whisk or wooden spoon. Cook gently until the custard thickens enough to coat the back of a spoon and holds a trail when you run your finger through it. Take care not to boil, as overheating can cause the eggs to curdle.
  • Strain and Toast Marshmallows: Remove the vanilla pod and pour the custard through a fine mesh sieve into a clean bowl to ensure a silky texture. Next, spread half of the mini marshmallows evenly on a baking sheet and place them under the broiler (grill) until they develop a golden brown, toasted surface. Watch closely to avoid burning.
  • Incorporate Toasted Marshmallows and Chill: While the custard is still warm, stir in the toasted marshmallows until they melt and fully blend into the custard, imparting a rich toasted flavor. Cover the bowl with plastic wrap, pressing it directly onto the custard’s surface to prevent a skin from forming. Allow the custard to cool to room temperature, then refrigerate for at least two hours, or ideally overnight, to chill thoroughly.
  • Churn the Ice Cream: Pour the chilled custard into your ice cream machine and churn according to the manufacturer’s instructions. The mixture will transform into a smooth, soft-serve consistency.
  • Add Final Toasted Marshmallows and Freeze: Toast the remaining mini marshmallows under the broiler as before. Gently fold them into the churned ice cream. Transfer the ice cream to a freezer-safe container and freeze for a minimum of six hours to firm up. When ready, scoop and serve your delicious homemade toasted marshmallow ice cream!

Notes

  • Step-by-Step Visuals: For additional guidance, detailed photos are available on my blog to walk you through each stage of the process.
  • Storage Advice: Store your ice cream in an airtight container for up to six weeks to maintain freshness.
  • No Grill? No Problem: If you lack a broiler, use a kitchen torch to toast the marshmallows carefully. Alternatively, heating them in a hot oven will melt them but won’t provide the same toasted flavor.
  • Quality Ingredients Matter: Since this recipe relies on few ingredients, opt for the highest quality milk, cream, and vanilla you can find to enhance flavor.
  • Creaminess Tip: Using full-fat dairy is key to achieving a smooth, creamy texture by minimizing ice crystals.
  • Marshmallow Size: Feel free to swap mini marshmallows for larger ones if you prefer chunkier pieces in your ice cream.
  • Watch Closely When Toasting: Marshmallows can ignite quickly under high heat, so never leave them unattended during toasting.
  • No-Churn Version: Heat one can of condensed milk gently and stir in 100 g toasted marshmallows until melted. Let cool completely, then whip 600 ml heavy cream with 1 teaspoon vanilla extract to soft peaks. Fold in remaining toasted marshmallows, freeze in a container for at least four hours, then serve.
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