Toasted Marshmallow Ice Cream (No Machine)
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.
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.
Tried this recipe?Let us know how it was!