Have you heard of anything more dreamy? Toasted marshmallow flavor. In ice cream. I’d been dreaming about it all summer, then Orange Leaf came out with Toasted Marshmallow froyo. As much as I LOVE their froyo, I was a little disappointed that there wasn’t much toasted marshmallow flavor. It was still good, but I needed some more. That led to the experiment that I wasn’t sure was ever going to work, but work it did, much to my excitement!
The really cool thing is, you don’t have to listen to a cranky old machine whipping it up for you, no sirree! All you have to do is… Wait overnight. It’s terrible. Just keep your mind off of it and it’s allllll good. Just have it for breakfast! 😀 And really, all you need for this ice cream is 3 ingredients. There are a couple of extras I added, but those are optional. VERY tasty, but optional. 🙂
- 2 cups of heavy whipping cream
- 1 14oz can of sweetened condensed milk (I use Eagle Brand)
- 2 cups of miniature marshmallows, lightly toasted ( I used Kraft Jet Puffed)
- Hot fudge or chocolate syrup for garnish (optional) or you can even try mini chocolate chips
- Chopped graham cracker bits or graham cracker crumbs (optional)
- Whip the 2 cups of whipping cream with a hand mixer or KitchenAid with whisk attachment, until soft peaks form.
- Switching to the flat beater, slowly stir the sweetened condensed milk into the whipping cream until combined. If you are not using a KitchenAid, use a spatula to fold in the sweetened condensed milk. Combine completely and pour into a 5×9 loaf pan or large bowl. I prefer using aluminum/metal to keep the ice cream cold. Cover with cling wrap (I use Glad Press N’ Seal) and place in freezer.
- Wait about an hour for ice cream to slightly freeze, remove from freezer, and proceed with steps below:
- Place 2 cups of miniature marshmallows on a sheet of aluminum (I placed mine on a pizza pan covered in aluminum to make the removal of marshmallows a little easier).
- If you do NOT have a hand torch (as used with Crème brûlée) place the marshmallows under a broiler until they get lightly toasted. PLEASE keep a VERY close eye on these as they can burn easily. I used a torch to lightly toast the tops of the marshmallows. When marshmallows are toasted, use a knife or cookie spatula to remove the marshmallows from the aluminum as quickly as possible and place on top of the ice cream mixture.
- Using a spoon or knife, quickly use a side to side motion to blend the marshmallows into the ice cream mixture. There will be some sticky marshmallow bits left on the aluminum to lick later.
- Wrap bowl or pan tightly and place in freezer to freeze overnight.
- Scoop, serve, and enjoy!
This ice cream was perfect garnished with chocolate ganache (luckily I had some left over from a cake project) AND you can actually taste the toasty bits of marshmallow! Sprinkled with graham crackers, it made the perfect frozen s’more dessert. Give it a try, let me know what you think!
Thank you so much for looking, now go make some ice cream and spread the YUM!
As always, I appreciate your comments, questions, thoughts, and ideas!