No-Churn Toasted Marshmallow Ice Cream
Plus Three S'mores-Inspired Ways to Scoop
Before you ask—yes, I own an ice cream maker. Should everyone? Not unless you're a full-on ice cream queen, in which case, absolutely. It's a wise investment (and a great way to keep more pint containers out of the landfill—save the planet). I can only imagine the tragic graveyard of half-eaten tubs out there. But I digress.
Even with my machine, I still have a soft spot for no-churn ice cream—especially when I want a small batch in a hurry, or something a little less custardy and more creamy, light, and fluffy. This one starts with the no-churn sweet cream base from my cookbook, Potluck Desserts, and gets an easy, campy upgrade: toasted marshmallows. We're broiling them in the oven—so please, don't walk away while they're in there. They'll go from golden to burnt in a flash.
On its own, this ice cream is a creamy dream—flecks of toasted bliss, a toasty golden brown color, and pops of marshmallow chunks. In a s'mores variation (see below), it's a full summer fling. Happy end of summer—and to the parents, congrats on making it through another summer break. I see you!
No-Churn Toasted Marshmallow Ice Cream
Makes: 8-10 servings
Prep: About 30 minutes
Wait: 6 hours, overnight preferred
Ingredients
One 10-ounce bag marshmallows (regular size)
One 14-ounce can sweetened condensed milk
2 cups (480g) heavy whipping cream
1 teaspoon vanilla bean paste
1 pinch of kosher salt
Directions
Position oven rack to the top (closest to the broiler). Turn your oven to the boiler setting. Line a sheet pan with a silicone baking mat or aluminum foil.
Evenly spread the marshmallows on the lined sheet pan. Place in the oven and toast until slightly burnt (like you would for s'mores). Watch carefully, they'll toast quickly.
Carefully remove from the oven and flip the marshmallows over, carefully using tongs. Return to the oven and toast until slightly burnt. Remove and let cool completely.
Using a blender (or a food processor), pour the sweetened condensed milk into the pitcher. Then add the toasted marshmallows. Cover with the lid and blend until mostly smooth (you want some marshmallow chunks). Set aside. NOTE: You might have to use the blender wand to combine all the marshmallows. Or stop and use a rubber spatula to push the marshmallows into the mixture. This will be very sticky, don't worry.
In a medium bowl, add the heavy whipping cream, vanilla bean paste, and salt. With an electric hand mixer on medium speed, whip until stiff peaks form.
Using a rubber spatula, pour the toasted marshmallow mixture into the whipped cream and fold until evenly combined.
Pour the mixture into a 9- by- 5- inch loaf pan and smooth the top. Cover with plastic wrap, then cover with aluminum foil and freeze for at least 6 hours or until firm. Overnight is best.
Three Ways to Use
I have no doubt you can come up with your own clever ways to enjoy this campfire-inspired frozen treat. But I’m not about to gatekeep my favorites. Yes, they’re all s’mores. And yes, I could probably dream up more unusual pairings—but honestly, sometimes less is more, and s’mores are unbeatable. Especially right now, when summer is giving us one last slow, golden goodbye.
S'mores Ice Cream Sundae
In a small bowl, 2-3 scoops of toasted marshmallow ice cream. Topped with chocolate syrup or chocolate magic shell. Sprinkle with graham cracker crumbs.
S'mores Soda Float
Add 2-3 scoops of toasted marshmallow ice cream to a chilled pint glass. Drizzle 2-3 tablespoons of chocolate syrup over ice cream. Pour cola-flavored soda up to the top (be careful, it will fizz). Garnish with a chocolate-covered graham cracker. Serve with a spoon and straw.
S'mores Ice Cream Sandwich
Using two chocolate-covered graham crackers (I like Keebler's Fudge Grahams), place a scoop of softened toasted marshmallow ice cream on the flat side of one graham cracker. Then top with other graham cracker and press down to spread out the ice cream. Place on a plate or sheet pan lined with parchment and repeat to the desired quantity of ice cream sandwiches. Place in the freezer and freeze for 1 hour to firm up before serving.
Okay, your turn—how would you serve this ice cream? Give me your best idea in the comments!
Oh my gosh my great grandmother had a recipe for something so similar in one of her handwritten recipe books. This is fantastic!
I don’t think I can think of an easier, more fun dessert than this! What a delightful pairing. I am hosting a dinner party in September and trying to figure out what Potluck Dessert recipe to bust out. But it might just be this. Who doesn’t love a bowl of ice cream to finish a meal?