Last weekend, I went camping in the Catskills with new friends, where we bonded over conversations about the perfect toasted marshmallow and whether s’more counts as a verb (we unanimously decided it did). I miss those campfire mallows with their smoky char and creamy centers, but until the next trip this toasted marshmallow ice cream recipe from Jessica of A Happy Food Dance might help tide me over!
“It reminds me of camping, summer nights, the smell of tents and sticky fingers,” says Jessica. “This toasted marshmallow ice cream brings all those wonderful memories back. Plus you can slide it in between graham crackers and some Hershey’s chocolate squares and totally have a new twist on a s’more.” Now that’s some genius s’moring.
For the full post and more mouthwatering recipes, check out A Happy Food Dance!
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- 1 pint (16 ounces) heavy whipping cream
- 1-14oz can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- marshmallows, roasted
- In the bowl of a stand mixer fitted with the whisk attachment, add one pint of heavy whipping cream. Start beating slowly, and then once it starts to foam, increase speed whipping until soft peaks form.
- Carefully add the sweetened condensed milk, gently as to not to deflate the whipped cream. Add in vanilla in the same manner. I used a rubber spatula to fold in.
- Add toasted marshmallows. I toasted mine in the broiler, but you could easily do them on the stovetop of a gas oven or with a kitchen torch. You want to toast until there are a few charred edges, just like over the campfire.
- Pour toasted vanilla ice cream mixture into a 9x5-inch loaf pan and cover with aluminum foil.
- Place in freezer until hard.