Name: Toasted Marshmallow Ice Cream
Prep time: 30 min
Cook time: 15 min
Total time: 6 h
Cuisine: American
Ingredients: 1 cup (200g) sugar; 5 egg yolks; 2 cups whole milk; 1½ cups heavy cream; 1 tbsp vanilla extract; 2–3 cups marshmallows (large or mini); Pinch of salt

There’s just something magical about the taste of toasted marshmallows. That golden, slightly charred exterior giving way to soft, gooey sweetness—it’s nostalgic, cozy, and just downright irresistible. Now, imagine that same flavor, swirled into a rich, velvety homemade ice cream. That’s exactly what this Toasted Marshmallow Ice Cream delivers. It’s like summer bonfires and late-night s’mores rolled into a single, dreamy dessert.

Inspired by a recipe from Ashlee Marie, this version takes a classic vanilla custard base and infuses it with the deep, caramelized flavor of toasted marshmallows. The marshmallows are broiled or torched until perfectly browned, then melted into a warm custard, creating a luxurious and flavorful blend. If you’re a fan of s’mores, creamy desserts, or just love a little culinary adventure, you’re going to fall head over heels for this one.

I first tried this Toasted Marshmallow Ice Cream recipe on a whim after a backyard BBQ left us with an extra bag of marshmallows. I tossed them under the broiler, stirred them into some warm cream, and let the magic happen. The result? A crowd-pleasing ice cream that quickly became a family favorite—and one that’s now requested at almost every summer get-together.

Whether you’re a seasoned home cook or new to making ice cream, don’t worry—this recipe is totally doable. With a few simple steps and a bit of patience, you’ll end up with a pint (or two!) of ice cream that tastes just like a scoop of summer.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this Toasted Marshmallow Ice Cream. Let’s start with the flavor—it’s sweet, smoky, and just the right amount of nostalgic. The toasted marshmallows add that signature campfire taste, while the creamy base melts in your mouth with every bite.

The texture is another win. Thanks to a custard base made with egg yolks, cream, and whole milk, the ice cream turns out silky smooth, rich, and incredibly satisfying. It’s not icy or airy—this is the kind of dessert that feels indulgent and homemade in the best way.

It’s also a super flexible recipe. Want to add chocolate chips? Go for it. Feeling like a s’mores vibe? Toss in graham cracker pieces or a swirl of fudge. The toasted marshmallow flavor plays beautifully with all kinds of mix-ins.

And finally, this Toasted Marshmallow Ice Cream is always a conversation starter. It’s just different enough to feel special, but still familiar enough to make everyone smile. Whether you’re making it for a birthday, a summer BBQ, or just a lazy Sunday afternoon, it never fails to impress.

Health Benefits

Okay, let’s be real—ice cream is a treat. But when you make it at home, you actually have more control over the ingredients, which means you can make it just a little better for you.

This recipe uses real, whole ingredients—no artificial flavors, preservatives, or stabilizers here. You’re working with cream, milk, egg yolks, sugar, and marshmallows. That’s it.

Whole milk and cream provide calcium and fat-soluble vitamins like A and D. Egg yolks contribute protein, healthy fats, and choline, which supports brain function and cell health. And while sugar is definitely part of the mix, you can slightly reduce it if you prefer a less sweet ice cream.

You can also swap in halal or vegetarian-friendly marshmallows, and even use organic dairy if that’s your style. The point is: making your own ice cream lets you decide what goes in—and what stays out.

Preparation Time, Servings, and Nutritional Information

Total Time:
Prep: 30 minutes
Chilling: 2 hours
Churning: 25 minutes
Freezing: 4 hours or overnight

Yields:
About 8 servings

Per Serving (approximate):
Calories: 310
Protein: 4g
Carbohydrates: 35g
Fat: 18g
Sugar: 29g

Ingredients List

1 cup (200g) granulated sugar
5 egg yolks
2 cups (500ml) whole milk
1 ½ cups (375ml) heavy cream (at least 35% fat)
1 tablespoon pure vanilla extract
2 to 3 cups marshmallows (about 30 large or 150 mini)
Pinch of salt

Ingredient Notes:
Egg yolks create a custard base for extra creaminess.
Whole milk and cream balance richness and smooth texture.
Toasted marshmallows give the ice cream its smoky-sweet signature flavor.
Vanilla extract enhances the marshmallow notes.
Salt helps balance all the sweet flavors.

Step-By-Step Cooking Instructions

Make the custard base
In a medium bowl, whisk the egg yolks with the sugar until light and slightly thickened. Set aside.
Heat the dairy
In a medium saucepan, heat the milk and cream over medium heat until it begins to steam, just before boiling. Remove from heat.
Temper the eggs
Slowly pour a ladleful of the hot milk mixture into the egg mixture while whisking constantly. Repeat with 2 more ladles to prevent curdling.
Cook the custard
Return the tempered egg mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until the mixture thickens slightly and coats the back of the spoon (about 170–175°F or 77–80°C). Do not let it boil.
Add vanilla and salt
Stir in the vanilla extract and a pinch of salt. Set aside while you prepare the marshmallows.
Toast the marshmallows
Line a baking sheet with parchment paper and arrange the marshmallows in a single layer. Broil them in the oven on high until deeply golden and slightly charred. This only takes about 30–60 seconds, so watch them carefully. Alternatively, use a kitchen torch for more control.
Combine toasted marshmallows with custard
Immediately add the toasted marshmallows to the warm custard. Let them sit for a minute to soften, then whisk or use an immersion blender to fully incorporate them into the custard.
Chill the mixture
Pour the marshmallow custard into a clean container and chill it in the refrigerator for at least 2 hours, or until completely cold.
Churn the ice cream
Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions—usually about 20–25 minutes.
Freeze until firm
Transfer the soft ice cream to a lidded container and freeze for at least 4 hours, or overnight, until firm.

How to Serve

Scoop into waffle or sugar cones for that classic ice cream shop feel.
Top with mini marshmallows or chocolate drizzle for added flair.
Sandwich it between cookies for an epic ice cream sandwich.
Serve in a bowl with crushed graham crackers for s’mores vibes.
Drizzle with a touch of caramel sauce for extra indulgence.

Pairing Suggestions

Hot drinks: A strong espresso or hot cocoa balances the creamy sweetness beautifully.
Cold drinks: Try it with an iced chai latte or mint tea for a refreshing contrast.
Dessert pairings: Serve alongside warm brownies, chocolate cake, or a berry tart.

Storage, Freezing & Reheating Instructions

Storage:
Keep the ice cream in an airtight container in the freezer for up to two weeks. For best texture, place plastic wrap directly on the surface before sealing.

Freezing:
If making ahead, store in a deep freezer rather than the refrigerator freezer to avoid ice crystals.

Reheating (or softening):
Let the ice cream sit at room temperature for 10–15 minutes before scooping to soften naturally. Avoid microwaving, which can alter the texture.

Common Mistakes to Avoid

Overcooking the custard: If you let it boil, the eggs might scramble. Keep the heat low and stir constantly.
Burning the marshmallows: They toast fast—keep your eyes on them.
Skipping the chill step: Chilling the base completely before churning is key for smooth texture.
Overfilling your ice cream maker: Leave space for the mixture to expand as it churns.
Under-whisking the melted marshmallows: Blend well for a smooth, even texture.

Pro Tips

Use a kitchen torch for more even marshmallow toasting.
Strain the custard before chilling if you’re worried about lumps.
Chill your ice cream container in the freezer before adding the churned ice cream—it helps it set faster.
Use mini marshmallows if you want more even melting.
Add graham cracker crumbs or chocolate chunks during the last minute of churning for mix-ins.

Frequently Asked Questions (FAQs)

Can I make this without an ice cream maker?
Yes! After chilling the base, pour it into a loaf pan and freeze, stirring every 30 minutes for 3–4 hours to break up ice crystals.

Can I use store-bought marshmallows?
Absolutely. Just be sure to toast them properly for that signature flavor.

Can I make it ahead?
Yes, this ice cream stores well for up to 2 weeks.

Can I use a dairy-free substitute?
You can try coconut cream and almond milk, but the texture will be different. Look for plant-based heavy cream for best results.

Is this recipe halal?
It can be! Just use marshmallows made with halal-certified gelatin or a vegetarian alternative.

Can I use vanilla beans instead of extract?
Yes, scrape one vanilla bean pod into the milk for a more intense flavor.

Can I make it less sweet?
You can slightly reduce the sugar, but keep in mind that sugar helps with texture too.

What kind of container is best for freezing?
Use a shallow, wide container with a tight-fitting lid for quicker freezing and easier scooping.

Why is my ice cream icy?
It might not have chilled long enough before churning or could have too much air. Make sure your custard is fully cold.

Can I toast the marshmallows ahead of time?
Yes, but try to mix them in while still warm so they melt smoothly.

Conclusion & Call to Action

This Toasted Marshmallow Ice Cream is everything you didn’t know you needed in a dessert. Creamy, dreamy, and filled with that unmistakable campfire sweetness, it’s a recipe that brings joy in every bite. Whether you’re scooping it into cones for a summer party or enjoying it in your pajamas on the couch, it’s bound to become a favorite.

Give it a try, and don’t forget to share your creations! I’d love to see your take on this ice cream—snap a photo, tag me, or leave a comment letting me know how it turned out. Homemade ice cream is always a good idea, and this one is truly something special.