Dessertsbiggerbolderbaking4.2
Toasted Marshmallow Ice Cream (No Machine)
Learn how to make Toasted Marshmallow Ice Cream with my two ingredient No Machine Homemade Ice Cream recipe and toasted marshmallows. It's that easy!
👥 3 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
📝 Preparation Steps
1
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.
2
Turn off the machine and pour the condensed milk into the whipped cream.
3
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.
(16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)2 cups(1 can/ 400ml) cold condensed milk (fat-free or regular)14 ouncesVanilla Extract (optional)1 teaspoon
4
Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
5
Carefully and safely toast your marshmallows until brown and caramelized. A little char is ok, that’s flavor.
(16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)2 cups(1 can/ 400ml) cold condensed milk (fat-free or regular)14 ounceslarge marshmallows12
6
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.
(16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)2 cups(1 can/ 400ml) cold condensed milk (fat-free or regular)14 ounceslarge marshmallows12
7
Place in a large resealable container and freeze at least ⏱️ 4 hours or overnight before eating. Keep for up to 6 weeks.
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