This toasted marshmallow ice cream is loaded with fluffy marshmallows and a warm, toasty flavor that evokes campfire cookouts. The marshmallows are carefully toasted before being folded into the base so the ice cream carries that distinct smoky-sweet note. Watch them closely while toasting to avoid charring.
If you enjoy marshmallow-studded ice cream, this recipe is for you. The toasted marshmallows create a rich, caramelized flavor that pairs beautifully with a creamy base. If you prefer a milder marshmallow presence, reduce the marshmallows by half. For variety, try it with chocolate sauce, extra mini marshmallows, or graham cracker crumbs for a s’mores-inspired twist.
Ingredients
Marshmallows: Use large white marshmallows for the best texture and flavor; colored marshmallows will tint the ice cream. Toast them under the grill or with a blowtorch, watching carefully to avoid burning.
Vanilla extract: Use pure or imitation vanilla to taste.
Thickened cream / heavy cream: A cream with about 34% fat (or heavy whipping cream) gives a rich, smooth texture.
Full cream milk: Use whole milk (about 3.5% fat). Low-fat milk will make the ice cream icier.
White sugar: Caster or regular white sugar works best for quick dissolving and a clean sweet flavor.
Tapioca starch: Acts as a natural stabilizer and thickener. Substitute arrowroot or cornstarch, same amount, if needed.
Glucose syrup: Also called confectioner’s glucose. A small amount improves scoopability and texture by lowering the freezing point. Substitute light corn syrup or powdered dextrose if necessary; measure carefully.
How to make marshmallow ice cream
1. Measure the milk. In a small bowl mix the tapioca starch with two tablespoons of the milk to make a smooth slurry.
2. Add the remaining milk, cream, sugar and glucose syrup to a saucepan. Warm gently over low to medium-low heat, stirring until the sugar and syrup have dissolved. Whisk in the tapioca slurry and stir until smooth. Remove from heat and let cool.
3. Preheat your grill to medium-high. Arrange marshmallows on a baking tray with their largest faces facing up to maximize toasting surface.
4. Toast the marshmallows until golden on one side, turning the tray if necessary for even coloring. Remove the tray, flip the marshmallows carefully with a heat-proof spatula, and toast the other side. Important: never leave them unattended—marshmallows can burn or catch fire very quickly.
5. Combine the cooled ice cream base and the toasted marshmallows in a large, deep heatproof bowl. Use an immersion blender to blend until smooth. Stir in the vanilla, strain the mixture if desired for extra-smooth texture, then transfer to a covered heatproof container and chill in the fridge for at least four hours.
6. Before churning, chill your storage container in the freezer. If your ice cream machine is self-chilling, switch it on about ten minutes before churning; otherwise remove the churning bowl from the freezer just before use.
7. The marshmallow gelatin will thicken the mix in the fridge. If it’s too thick to pour, blitz briefly with an immersion blender until pourable. Churn according to your machine’s instructions; the mixture should reach a soft-serve consistency when finished. Transfer to a chilled, airtight container and freeze for about four hours or until firm.
How to serve
Remove the ice cream from the freezer, scoop, and serve. It’s excellent on its own, drizzled with chocolate sauce, topped with extra mini marshmallows, or paired with graham crackers for a s’mores experience.
How to store
Store in an airtight container in the freezer for up to four weeks. The gelatin from the marshmallows helps slow ice crystal formation and keeps the texture smoother than some homemade recipes. After four weeks it may become slightly icier but will remain tasty.
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Looking for more dessert recipes?
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📋 Recipe
Marshmallow ice cream
Toasted marshmallow ice cream with a rich, campfire-like flavor and lots of marshmallow pieces.
Equipment
- Ice cream maker
- Immersion (stick) blender
Ingredients
- 1 cup (250 ml) full cream milk
- 2 teaspoons tapioca starch
- 2 cups (500 ml) thickened cream
- ½ cup (110 g) white sugar
- 1 large packet (approx. 300 g) marshmallows
- 1 teaspoon (10 g) glucose syrup
- ½ teaspoon vanilla essence
Instructions
- Place the tapioca starch in a small bowl. Add two tablespoons of milk and mix to a slurry.
- Combine remaining milk, cream, sugar and glucose syrup in a saucepan. Warm over low heat, stirring until dissolved.
- Whisk in the tapioca slurry, remove from heat and cool.
- Preheat grill to medium-high. Arrange marshmallows on a tray with the largest face up.
- Toast marshmallows until golden, turning if needed. Watch them carefully—do not leave unattended.
- Flip and toast the other side, then remove from heat.
- Blend the cooled ice cream base and toasted marshmallows in a deep bowl with an immersion blender until smooth. Stir in vanilla and strain if desired. Chill covered for at least four hours.
- Chill your storage container. If needed, loosen the thick chilled mixture with a quick blend so it pours.
- Pour into your ice cream maker and churn until soft-serve consistency. Transfer to a chilled airtight container and freeze for about four hours or until firm.
- Scoop and enjoy.
Notes
This ice cream has a strong marshmallow flavor. Reduce marshmallows by half for a milder taste. Always watch marshmallows closely while toasting to avoid burning or fire risk.
Nutritional information (per serving, approximate)
Calories: 281 kcal | Carbohydrates: 19 g | Protein: 3 g | Fat: 22 g | Sugar: 18 g
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