This Toasted Marshmallow Ice Cream is a dreamy, no-churn treat that brings campfire nostalgia to your kitchen in just 20 minutes. Creamy, velvety ice cream meets the smoky sweetness of toasted marshmallows, creating a luscious contrast of textures. The golden, caramelized marshmallow swirls add a rich depth of flavor that’s impossible to resist. Perfect for impressing guests or indulging solo, this recipe skips the ice cream machine for effortless convenience. Every spoonful is a cozy, decadent escape that feels like a warm hug on a summer evening. It’s the ultimate dessert for marshmallow lovers and ice cream enthusiasts alike.
With its quick prep time and simple ingredients, this dessert is a game-changer for last-minute cravings or spontaneous gatherings. The airy, pillowy marshmallows toast to perfection, infusing the ice cream with a hint of smokiness and gooey delight. The smooth, creamy base melts luxuriously on your tongue, while the marshmallow bits offer a satisfying chew. Whether you’re hosting a party or treating yourself, this recipe delivers restaurant-quality results with minimal effort. It’s a sweet, nostalgic indulgence that’s as fun to make as it is to eat. Dive in and savor the magic of toasted marshmallows in every bite!
Ingredients for Toasted Marshmallow Ice Cream (No Machine)
- 2 cups (16 oz/450 ml) cold whipping cream (all-purpose cream or heavy cream)
- 14 ounces (1 can/400 ml) cold condensed milk (fat-free or regular)
- 1 teaspoon vanilla extract (optional, for added flavor)
- 12 large marshmallows (for toasting and mixing in)
Step-by-Step Instructions
- Whip the cream: In a stand mixer fitted with the whisk attachment (or using a hand mixer), whip the cold cream on medium/high speed until soft peaks form.
- Add condensed milk: Turn off the mixer and pour the condensed milk into the whipped cream. Turn the speed back up to high and whisk until the mixture is thick and forms stiff peaks.
- Incorporate vanilla: Turn off the mixer and stir in the vanilla extract if desired. This is your ice cream base.
- Toast the marshmallows: Carefully toast the marshmallows until they are brown and caramelized. A little char is fine—it adds flavor. Let them cool slightly so they’re soft but not hot.
- Mix in marshmallows: While the marshmallows are still soft, stir them into the ice cream base. They’ll be sticky, but keep mixing until they’re evenly distributed throughout.
- Freeze: Transfer the mixture to a large resealable container and freeze for at least 4 hours or overnight before serving. Store in the freezer for up to 6 weeks.
Creative Toppings to Elevate Your Ice Cream
Take your Toasted Marshmallow Ice Cream to the next level with fun toppings! Try a drizzle of chocolate ganache or caramel sauce for extra richness. Crushed graham crackers add a delightful crunch, while a sprinkle of sea salt enhances the sweet and smoky flavors. For a nostalgic twist, add mini chocolate chips or a handful of crushed toasted marshmallows on top.
Perfect Pairings for Serving
This ice cream shines as a standalone treat, but it also pairs beautifully with warm desserts. Serve it alongside a slice of gooey brownie or a warm apple pie for a decadent dessert combo. For a fun twist, scoop it into a waffle cone and top with a toasted marshmallow for a s’mores-inspired experience. It’s also a great addition to a sundae bar at parties!
Storage Tips for Maximum Freshness
Store your ice cream in an airtight container to prevent freezer burn and maintain its creamy texture. If it hardens too much in the freezer, let it sit at room temperature for 5-10 minutes before scooping. For the best flavor and texture, enjoy it within 2-3 weeks, though it can last up to 6 weeks if stored properly.
No Machine? No Problem!
This recipe is perfect for those without an ice cream maker. The key is whipping the cream to stiff peaks before folding in the condensed milk. If you’re short on time, chill your mixing bowl and beaters in the freezer for 10 minutes before starting. This helps the cream whip up faster and hold its shape better, ensuring a smooth and creamy result.
Fun Variations to Try
Switch up the flavors by adding crushed cookies, chocolate chunks, or a swirl of peanut butter to the base. For a boozy twist, mix in a splash of bourbon or rum. If you’re a fan of s’mores, layer in some graham cracker crumbs and chocolate sauce before freezing. The possibilities are endless, so get creative and make it your own!
Toasted Marshmallow Ice Cream (No Machine)
Equipment
- stand mixer or hand mixer
Ingredients
- 2 cups cold whipping cream (all purpose cream or heavy cream)
- 14 ounces 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.
