This ice cream captures the cozy, nostalgic taste of campfire-toasted marshmallows — creamy, rich, with a warm, slightly smoky marshmallow flavor that reminds you of summer nights by the fire.
Why You’ll Love This Recipe
It brings the classic flavor of toasted marshmallows into a smooth, creamy ice cream — no campfire needed.
The toasted marshmallows meld into the custard base for a deep, authentic marshmallow taste.
Once churned and frozen, you get a rich, smooth dessert that’s perfect on its own or as part of a s’mores-style treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
To make the custard base: in a saucepan over medium-high heat, combine the whole milk and sugar. Heat until steaming and small bubbles appear at the edges — do not let it boil. Meanwhile, whisk the egg yolks in a large bowl.
Gradually add the hot milk-sugar mixture to the egg yolks, whisking constantly to temper the eggs. Then pour the mixture back into the saucepan and cook over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon.
Strain the custard through a mesh strainer into a large bowl. Add the heavy cream, vanilla extract, and a pinch of salt. Set aside.
Spread the marshmallows evenly on a parchment-lined sheet pan. Toast them using a kitchen torch or under the oven broiler — watch carefully so they become golden and charred, rotating for even toasting.
In a blender, combine the custard mixture and the toasted marshmallows. Purée until smooth. Chill the mixture completely in the fridge.
Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions. Once churned, transfer to a freezer-safe container and freeze for a few more hours until firm.
Servings and timing
Makes about 8 servings (½-cup each).
Prep time: ~ 20 minutes
Freeze time (after churning): ~ 3 hours
Total time: ~ 3 hours 20 minutes
Storage/Reheating
Store the ice cream in a tightly sealed freezer-safe container. For best texture and flavor, keep it in the coldest part of the freezer. If ice crystals form on the surface, press a piece of plastic wrap directly onto the ice cream before sealing to minimize freezer burn. Consume within 1–2 weeks for optimal freshness.
FAQs
What kind of marshmallows should I use?
You can use jumbo marshmallows (as in the recipe), standard-sized marshmallows, or mini marshmallows. Jumbo marshmallows give larger, richer toasted flavor, while mini marshmallows offer more surface area and may toast more evenly.
Can I skip the egg yolks and make a no-churn version?
Yes — there are marshmallow ice cream recipes that avoid eggs entirely by using whipped cream and sweetened condensed milk instead. The texture will be a bit different (lighter and creamier), but still delicious.
What if I don’t have an ice cream machine?
You could try freezing the custard mixture in a shallow container and stirring by hand every 30–45 minutes to break up ice crystals. The texture may be less smooth than churned ice cream, but it will still be tasty.
Can I add chocolate or graham crackers to make s’mores ice cream?
Absolutely. Once your ice cream base is ready, fold in chocolate chunks, graham-cracker crumbs, or even swirl in chocolate sauce for a s’mores-inspired twist.
How can I make the ice cream more intensely toasted or smoky in flavor?
Toast the marshmallows until they’re deeply golden or lightly charred — more browning yields richer caramelization and deeper toasted flavor. Just watch them closely to avoid burning.
Will the marshmallow flavor hold after freezing, or does it get dull?
The toasted marshmallow flavor remains quite distinct after freezing thanks to the custard base capturing the marshmallow essence before freezing.
Can I use non-dairy milk or cream for a dairy-free version?
You could attempt a dairy-free version using non-dairy milk and cream substitutes, but the texture and creaminess will likely differ. Accuracy depends on the fat content and consistency of the substitutes.
Is this recipe safe for children (due to the raw egg yolks)?
Since the recipe cooks the custard until thickened, the egg yolks are gently cooked — reducing but not eliminating risk. If raw-egg safety is a concern, a no-churn or eggless version may be a safer bet.
Why do I need to strain the custard through a mesh strainer?
Straining removes any bits of cooked egg or impurities, ensuring a silky, smooth ice cream base.
How long does homemade ice cream last in the freezer?
Stored properly in an airtight container, this ice cream should stay good for up to 1–2 weeks. For the best texture and flavor, enjoy it sooner rather than later.
Conclusion
This toasted marshmallow ice cream brings the warmth and nostalgia of campfire treats into a smooth, creamy dessert you can enjoy anytime. With simple ingredients and straightforward steps, it’s a delightful homemade ice cream that’s perfect alone or as part of a s’mores-style concoction.
This creamy toasted marshmallow ice cream captures the nostalgic flavor of campfire marshmallows in a rich custard base, blended until smooth and churned into a soft, scoopable dessert — perfect on its own or in a s’mores-inspired treat.
Ingredients
5 large egg yolks
2 cups whole milk (≈ 470 ml)
1 cup heavy cream (≈ 235 ml)
1 teaspoon vanilla extract
⅓ cup granulated sugar (≈ 66 g)
Pinch of salt
7 ounces marshmallows (≈ 200 g), about 9 jumbo marshmallows
Instructions
In a saucepan over medium-high heat, combine whole milk and sugar. Heat until steaming with bubbles at the edges (do not boil).
In a bowl, whisk the egg yolks. Gradually pour in the hot milk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens enough to coat the back of a spoon.
Strain the custard through a mesh strainer into a large bowl. Stir in the heavy cream, vanilla extract, and a pinch of salt.
Spread marshmallows on a parchment-lined baking sheet and toast with a kitchen torch or under broiler until golden and charred.
Combine the custard and toasted marshmallows in a blender. Blend until completely smooth. Chill the mixture thoroughly in the refrigerator.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Transfer churned ice cream to a freezer-safe container and freeze for 3+ hours until firm.
Notes
Use mini or standard marshmallows if jumbo aren’t available.
For deeper flavor, toast marshmallows until dark golden or lightly charred.
Straining the custard removes bits of egg for a smoother texture.
Fold in chocolate chunks or graham crackers for a s’mores twist.
If using the broiler to toast, watch closely to avoid burning.
