As the first hints of summer warmth begin to fill the air, nothing quite matches the joy of sitting on the porch with a luscious scoop of Toasted Marshmallow Ice Cream in hand. The delightful contrast between the crisp, toasted marshmallows and the creamy vanilla base takes me back to childhood bonfire nights, where gooey s’mores were the highlight of our evenings. It’s a treat that transcends age—a simple indulgence that can turn any moment into a celebration.
Just thinking about this recipe makes my heart flutter; it’s not just any ice cream—it’s homemade magic! With ingredients that are easy to find and a process that lets your kitchen fill with buttery, sugary notes, this creamy delight is perfect for family gatherings or quiet evenings at home. Whether you’re a seasoned chef looking to impress or someone who’s bored of the usual fast-food options, you’ll find that this Toasted Marshmallow Ice Cream strikes the perfect balance between nostalgia and gourmet flair. So grab your ice cream maker, and let’s create something unforgettable together!
Why choose Toasted Marshmallow Ice Cream?
Irresistible Flavor: The rich vanilla base combined with the toasted marshmallows creates a harmony of flavors that’s simply heavenly.
Nostalgic Treat: This ice cream sparks memories of cozy bonfires and summer nights, making each spoonful a delightful trip down memory lane.
Simple Ingredients: With just a handful of pantry staples, you can whip up this gourmet treat without a hitch. Perfect for those who love homemade delights!
Crowd Favorite: Serve this at your next gathering, and watch it disappear! It’s a sure-fire way to impress family and friends.
Versatility: Use this base for other flavors or toppings; mix-and-match with your favorite add-ins for a unique twist!
Time Well Spent: Though it requires some chilling time, the hands-on work in the kitchen is minimal. The outcome is worth the wait, turning ordinary moments into special memories.
Toasted Marshmallow Ice Cream Ingredients
• Get ready to create a dreamy treat!
For the Base
- Whole Milk – 480 ml – Creamy base for a rich texture.
- Double Cream – 300 ml – Helps achieve that luscious, velvety consistency.
- Egg Yolks – 5 large – Add richness and depth to the vanilla flavor.
- Granulated Sugar – 100 g – Sweetens the mix and balances the toasted flavors.
- Vanilla Bean Pod – 1 – Infuses the ice cream with a sophisticated, aromatic vanilla taste.
For the Marshmallow Mix
- Mini Marshmallows – 200 g, divided into two – Half are toasted for a deeper flavor, while the other half adds delightful texture to your Toasted Marshmallow Ice Cream.
How to Make Toasted Marshmallow Ice Cream
-
Heat the milk and cream gently in a heavy-based saucepan. Split the vanilla bean in half and scrape out the seeds. Combine the seeds, pod, milk, and cream, then cook over medium heat until it begins to simmer, then turn off the heat.
-
Whisk the egg yolks and sugar together in a medium mixing bowl until they become thickened and pale. This step is key to creating a rich custard base.
-
Combine by slowly pouring in a cupful of the milk mixture while whisking the yolks. Once incorporated, add the rest of the milk mixture to combine everything smoothly.
-
Return the mixture into the saucepan and cook on low heat. Constantly whisk until the custard thickens enough to coat the back of a spoon, about 5-10 minutes.
-
Strain the custard by removing the vanilla pod and pouring the mixture through a sieve into a bowl to remove any lumps, ensuring a silky texture.
-
Toast half of the mini marshmallows (100g) on a baking tray under a grill until browned. Mix them into the hot custard base until fully dissolved. Cover the surface with plastic wrap to prevent a skin and cool to room temperature before refrigerating for at least two hours.
-
Churn the chilled custard in an ice cream machine according to the manufacturer’s instructions until it reaches a soft-serve consistency, which usually takes 20-25 minutes.
-
Mix in the remaining toasted marshmallows into the churned ice cream until evenly distributed throughout, adding a delightful texture.
-
Freeze the churned ice cream in a freezer-safe container for a minimum of 6 hours before serving. This allows it to become perfectly scoopable!
Optional: Drizzle with chocolate sauce before serving for an extra indulgent touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Toasted Marshmallow Ice Cream
Chill Your Tools: Before starting, chill your mixing bowl and utensils in the freezer for 15-20 minutes. This helps keep your custard cool during preparation.
Whisk Constantly: When heating the custard, make sure to whisk constantly to avoid curdling the egg yolks. This ensures a smooth, creamy base for your Toasted Marshmallow Ice Cream.
Don’t Skip the Straining: Always strain your custard through a sieve to remove lumps. This extra step will give your ice cream that luxurious texture.
Careful Toasting: Watch those marshmallows closely while toasting. They can go from perfect to burnt in a matter of seconds. You want a light golden brown for the best flavor!
Freezing Advice: For the creamiest texture, allow your ice cream to freeze for a full 6 hours. This helps all the flavors meld beautifully and ensures perfect scoops.
What to Serve with Toasted Marshmallow Ice Cream?
As you scoop into this decadent treat, imagine the delightful feast you can create around it.
-
Chocolate Chip Cookies: These warm, gooey cookies add a chewy contrast that pairs beautifully with the creamy ice cream. Dip them in for an indulgent treat!
-
Fresh Berries: Raspberries or strawberries bring a burst of tartness that cuts through the rich ice cream, brightening your dessert experience.
-
Brownie Bites: Fudgy brownies harmonize perfectly with the toasty marshmallow flavor, creating a luscious combination that’s sure to satisfy any sweet tooth.
-
Nutty Granola: A sprinkling of crunchy granola creates a delightful texture contrast, enhancing each scoop of ice cream with a nutty flavor that complements its creamy sweetness.
-
Toasted Coconut Flakes: Add a layer of tropical flair with toasted coconut flakes, amplifying that summer vibe while enhancing the toasted marshmallow notes. It’s a vacation in every bite!
-
Coffee or Espresso: Enjoy a rich cup of coffee alongside your ice cream for a delightful contrast of hot and cold temperatures, perfect for an evening treat.
Imagine sharing these delicious pairings at a summer gathering, as laughter and good conversation fill the air. Each element enhances the cozy experience of savoring your homemade Toasted Marshmallow Ice Cream.
Make Ahead Options
These Toasted Marshmallow Ice Creams are a wonderful treat for those busy weeks when you want to enjoy a homemade dessert without the last-minute rush! You can prepare the custard base up to 24 hours in advance; just cool it down properly and refrigerate it in an airtight container. The toasted marshmallows can also be prepared ahead of time—simply toast them and store them in a separate container for up to 3 days. When you’re ready to enjoy this creamy delight, churn the chilled custard in your ice cream maker, fold in the toasted marshmallows, then freeze for a minimum of 6 hours before serving. This way, you’ll have a delicious, crowd-pleasing dessert at your fingertips, just waiting to be scooped and savored!
How to Store and Freeze Toasted Marshmallow Ice Cream
Fridge: Store any leftover toasted marshmallow ice cream in an airtight container for up to 3 days. Make sure the lid is sealed tightly to avoid freezer burn.
Freezer: For longer storage, your homemade ice cream can be kept in the freezer for up to 1 month. Ensure it’s in a freezer-safe container and wrapped well to preserve its flavor and texture.
Thawing: When ready to enjoy, transfer the ice cream to the fridge for about 15-20 minutes before serving, making scooping easier. Avoid using a microwave, as it might affect the creamy consistency.
Serving Tip: If your toasted marshmallow ice cream has become too hard after freezing, let it sit at room temperature for about 5 minutes before scooping to achieve the perfect texture.
Variations & Substitutions for Toasted Marshmallow Ice Cream
Feel free to explore these delightful twists and substitutions that can elevate your homemade ice cream experience!
-
Dairy-Free: Substitute whole milk and double cream with coconut milk and coconut cream for a tropical twist. This adds a richness while keeping it dairy-free and vegan-friendly!
-
Sugar-Free: Use your favorite sugar substitute, like erythritol or agave syrup, to enjoy a guilt-free treat. Keep in mind that sweetness levels may vary, so adjust according to taste.
-
Flavor Boost: Add a splash of almond or hazelnut extract in place of vanilla for a unique flavor profile. These nutty notes complement the toasted marshmallows beautifully!
-
Nutty Delight: Fold in crushed nuts, such as pecans or walnuts, for added crunch and flavor. The texture adds an exciting contrast to the creaminess of the ice cream.
-
Chocolate Bliss: Stir in chocolate chips or a swirl of chocolate sauce into the churned ice cream for a decadent touch. This creates a delightful combination with the toasted marshmallows—an indulgence you won’t forget!
-
Spicy Heat: Mix in a dash of cinnamon or even cayenne pepper for a surprising twist. This subtle kick can elevate the taste, adding a warm depth to the sweetness.
-
Fruity Addition: Fold in chopped fruits like strawberries or slices of banana after churning for a refreshing burst of flavor. This adds a delightful contrast to your sweet treat!
-
Swirl It Up: Layer in your favorite sauces, like caramel or raspberry, into the ice cream before freezing. This not only enhances the visual appeal but provides surprising bursts of flavor in every scoop!
Toasted Marshmallow Ice Cream Recipe FAQs
What kind of marshmallows should I use for the best flavor?
Absolutely! I recommend using mini marshmallows for this recipe, as they toast nicely and create a delightful texture when mixed into the ice cream. Regular-sized marshmallows can also be used, but they may not combine as seamlessly.
How do I store leftover toasted marshmallow ice cream?
You should store any leftover toasted marshmallow ice cream in an airtight container in the freezer for up to 1 month. Make sure it’s well wrapped to avoid freezer burn and preserve the beautiful flavors and texture of your creamy treat. If you expect to eat it within a few days, you can keep it in the fridge for up to 3 days.
Can I freeze the toasted marshmallow ice cream after making it?
Absolutely! Once your ice cream reaches soft-serve consistency in the ice cream maker, pour it into a freezer-safe container and freeze it for at least 6 hours. This crucial step allows your ice cream to achieve that perfectly scoopable texture! It can be kept in the freezer for up to 1 month, making it an easy treat to have on hand.
What if my ice cream becomes too hard after freezing?
No worries! If your toasted marshmallow ice cream gets rock solid in the freezer, simply let it sit at room temperature for about 5-10 minutes before scooping. This time allows it to soften slightly, making it easier to serve while still retaining that deliciously creamy consistency.
Are there any dietary considerations for this recipe?
Very! This recipe contains dairy and eggs, making it unsuitable for those with lactose intolerance or egg allergies. For a dairy-free version, you can substitute the whole milk and double cream with coconut milk or another plant-based alternative. Just remember that the flavor profile may vary slightly!
Toasted Marshmallow Ice Cream: A Cozy Summer Treat
Ingredients
Equipment
Method
- Heat the milk and cream gently in a heavy-based saucepan. Split the vanilla bean in half and scrape out the seeds. Combine the seeds, pod, milk, and cream, then cook over medium heat until it begins to simmer, then turn off the heat.
- Whisk the egg yolks and sugar together in a medium mixing bowl until they become thickened and pale.
- Combine by slowly pouring in a cupful of the milk mixture while whisking the yolks. Once incorporated, add the rest of the milk mixture to combine everything smoothly.
- Return the mixture into the saucepan and cook on low heat. Constantly whisk until the custard thickens enough to coat the back of a spoon, about 5-10 minutes.
- Strain the custard by removing the vanilla pod and pouring the mixture through a sieve into a bowl to remove any lumps, ensuring a silky texture.
- Toast half of the mini marshmallows (100g) on a baking tray under a grill until browned. Mix them into the hot custard base until fully dissolved. Cover the surface with plastic wrap to prevent a skin and cool to room temperature before refrigerating for at least two hours.
- Churn the chilled custard in an ice cream machine according to the manufacturer's instructions until it reaches a soft-serve consistency, which usually takes 20-25 minutes.
- Mix in the remaining toasted marshmallows into the churned ice cream until evenly distributed throughout.
- Freeze the churned ice cream in a freezer-safe container for a minimum of 6 hours before serving.
- Optional: Drizzle with chocolate sauce before serving for an extra indulgent touch.