If you love marshmallows and ice cream (who doesn’t?), this recipe is going to blow your mind. Imagine the creamy texture of homemade ice cream mixed with the toasty, nostalgic flavor of marshmallows… heaven, right? This dessert is like a scoop of childhood memories and campfire fun, all in one bowl.
Want to know a fun fact? Marshmallows have been around since ancient Egypt. Back then, they were made using sap from the mallow plant, mixed with honey to create a sweet treat for royalty. Fast forward to today, and they’ve transformed into the fluffy, squishy delights we all know and love. This recipe takes that marshmallow magic and turns it into an ice cream that’s rich, smooth, and perfect for any occasion.
The Basics: What You Need to Know
Prep Time
- Hands-On Prep: 15 minutes
- Cooking Time: 30 minutes
- Chill & Freeze: 8 hours
- Total Time: Just under 9 hours (worth every minute!)
Servings
Makes 6 servings—easily doubled for a crowd. Scaling down? Just adjust the cooking times so your custard doesn’t overcook.
How Hard Is This Recipe?
I’ll be honest: it’s somewhere in the middle. If you’re comfortable making custard and can follow a few steps, you’ve got this. Plus, I’ll walk you through it all.
Equipment You’ll Need
Here’s a quick checklist:
- Ice cream maker (don’t have one? No problem—there’s a no-churn tip below!)
- Medium saucepan
- Whisk
- Baking sheet + parchment paper
- Fine-mesh strainer
- Mixing bowls
- Plastic wrap
Ingredients: Simple & Flexible
Here’s what you’ll need to get started:
- 3 cups mini marshmallows, divided
- 4 egg yolks
- 1/2 cup sugar
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
Substitution Ideas
Want to shake things up?
- No mini marshmallows? Use regular ones cut into pieces.
- Dairy-free? Try almond milk and coconut cream.
- Out of sugar? Light brown sugar adds a nice warm flavor twist.
Pro tip: Don’t skimp on the vanilla. Trust me, it makes a difference!
How to Make Marshmallow Ice Cream
Ready? Let’s do this—step by step!
1. Toast the Marshmallows
Preheat your oven to broil. Spread 2 cups of marshmallows on a parchment-lined baking sheet and broil them for 1–2 minutes. Keep an eye on them—they go from golden to burnt in a flash! Want even more control? Use a kitchen torch instead.
2. Whisk the Egg Yolks and Sugar
In a mixing bowl, whisk together egg yolks and sugar. Keep going until it’s smooth and a pale yellow color. This step gives your ice cream that creamy texture we all love.
3. Heat the Milk
In a saucepan, heat milk over medium heat until you see tiny bubbles around the edges. Don’t let it boil!
4. Temper the Eggs
Here’s the tricky part, but don’t worry—it’s doable. Gradually whisk about 1/2 cup of the hot milk into your egg mixture. This warms the eggs up gently so they don’t scramble. Once mixed, add it all back to the saucepan.
5. Thicken the Custard
Heat the mixture on low while stirring constantly. When it’s thick enough to coat the back of a spoon, you’re done. (A thermometer will read 170°F if you’re using one.)
6. Add the Toasted Marshmallows
Strain the custard through a mesh sieve into a mixing bowl. Stir in toasted marshmallows, cream, and vanilla extract until smooth. If the marshmallows don’t melt fully, a quick whisk will help!
7. Chill & Churn
Press plastic wrap directly onto the custard’s surface (to avoid that icky skin) and chill it for at least 3 hours or overnight. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions—usually about 20 minutes.
8. Add More Marshmallows (Optional)
In the last 2 minutes of churning, toss in the remaining 1 cup of mini marshmallows for a fun, chewy twist.
9. Freeze
Transfer the ice cream to a freezer-safe container. Press plastic wrap over the top to avoid freezer burn, and freeze for at least 4 hours.
Fun Variations
Want to mix things up? Try these:
- S’mores Style: Swirl in crushed graham crackers and chocolate chips.
- Rocky Road: Toss in chopped nuts and mini chocolate chunks.
- Holiday Vibes: Add a splash of peppermint extract or swirl in crushed candy canes.
Serve It Up Right
Here’s how to serve like a pro:
- Scoop it into waffle cones, bowls, or straight onto a warm brownie.
- Add toppings like caramel sauce, extra toasted marshmallows, or chocolate drizzle.
- Pair it with fruit crisps, cookies, or pie for a next-level dessert.
Storing Leftovers
Keep your ice cream in an airtight container in the freezer. For the best flavor and texture, enjoy it within a week. Let it sit at room temp for 5 minutes before scooping—no more wrestling with rock-hard ice cream!
Marshmallow ice cream is more than a dessert. It’s a little scoop of happiness that brings back memories of campfires, s’mores, and cozy nights with friends. Give this recipe a try—you won’t regret it. And the best part? It tastes even better when shared!
PrintMarshmallow Ice Cream
This toasted marshmallow ice cream is a creamy, nostalgic treat that combines the smoky sweetness of campfire marshmallows with the richness of a homemade custard base. Perfect for summer days or cozy celebrations, it’s a dessert that will delight kids and adults alike!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 8 hours 45 minutes (chilling and freezing)
- Yield: 6 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3 cups mini marshmallows, divided
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
Ingredient Notes & Substitutions:
- Use regular or jumbo marshmallows if mini ones aren’t available—just chop them into smaller pieces.
- For a lighter version, substitute whole milk with 2% milk.
- To make it lactose-free, use non-dairy milk and coconut cream.
- High-quality vanilla extract enhances the flavor significantly.
Instructions
Step 1: Prep the Equipment
Place your ice cream maker bowl in the freezer at least 24 hours ahead. It should be completely solid without any liquid sloshing inside.
Step 2: Toast the Marshmallows
Preheat your oven to broil. Spread 2 cups of mini marshmallows on a baking sheet lined with parchment paper or a Silpat mat. Broil for 1–2 minutes until golden brown and slightly charred. Keep a close eye to avoid burning! Alternatively, use a kitchen torch for more control.
Step 3: Make the Custard Base
- In a medium bowl, whisk together the egg yolks and sugar until smooth and pale yellow.
- Heat the milk in a saucepan over medium heat until it just starts to simmer (do not boil). Remove from heat.
- Slowly whisk about 1/2 cup of the hot milk into the egg mixture to temper it, then pour this back into the saucepan with the remaining milk.
Step 4: Thicken the Custard
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F). Be careful not to overheat or curdle the eggs. Strain through a fine-mesh sieve into a clean bowl.
Step 5: Combine Ingredients
Stir in the heavy cream, vanilla extract, and toasted marshmallows while the custard is still warm. Mix until the marshmallows melt completely into the base.
Step 6: Chill and Churn
Cover the custard with plastic wrap pressed directly onto its surface to prevent skin formation. Refrigerate for at least 3 hours or overnight until thoroughly chilled. Once chilled, churn in your ice cream maker according to manufacturer instructions (about 20 minutes).
Step 7: Add Final Touches
In the last two minutes of churning, add the remaining 1 cup of mini marshmallows, allowing them to mix evenly into the ice cream.
Step 8: Freeze
Transfer to a shallow container or loaf pan. Press plastic wrap directly onto the surface and freeze for at least 4 hours or until firm.
Notes
Serving Suggestions:
- Serve scoops in waffle cones or bowls topped with extra toasted marshmallows or chocolate drizzle.
- Pair with warm brownies or cookies for an indulgent dessert.
Tips & Tricks:
- Always temper eggs slowly to avoid scrambling.
- Toasting marshmallows adds depth—don’t skip this step!
- For softer scooping, let ice cream sit at room temperature for about 5 minutes before serving.
Storage & Reheating:
- Store in an airtight container in the freezer for up to one week.
- To prevent freezer burn, press plastic wrap directly onto the surface before sealing.
