Toasted Marshmallow No Churn Ice Cream

Ah June, you are definitely here gracing us with summer weather, and everything it brings…carefree days by the water or casual backyard gatherings with loved ones that turn into great nights. There are so many wonderful nostalgic things that summer brings, don’t you think? Like the sound of the ice cream truck, weekend beach trips, and firework filled skies. And when it comes to food I feel it’s the same thing, your barbecue staples are burgers and hot dogs, fruit pies reign supreme once in season, and the perfect way to end a warm night, is by the bonfire making s’mores.Something so simple as two graham crackers sandwiched between chocolate and a marshmallow, you just roasted over an open flame, is undeniably delicious and somehow always brings up wonderful memories. At least for me it does, and since this past weekend it was my birthday, I had to make myself my favorite sweet to celebrate, an ice cream inspired by the dessert that embodies summer, the s’more.And summer is what this ice cream tastes like. It’s velvety, rich and creamy, and that’s because it’s a no churn recipe, made with whipped cream and sweet condensed milk. Just five ingredients and you’ve got yourself a quick batch of ice cream to beat those hot summer days. Not a marshmallow fan, I don’t know how, but you can easily replace them with pureed fruit or whatever summer treat you like.

How do you roast a whole bag of marshmallows quickly? No, definitely not on a stick over a fire, although you’re more than welcome to, if you’ve got the time. In a parchment lined baking sheet, you can either use a kitchen torch or oven broiler to roast the edges until golden brown, and burning is totally allowed, if not highly recomended! All those burnt marshmallows, well those those become pillows of deliciousness with crunchy edges and an oh-so gooey marshmallow fluff-like center. 

The final touch, high quality chocolate, make it dark chocolate while you’re at it. Instead of chips, chunks, or a rich sauce, I choose to simply stir in chocolate shavings, from a bark J actually got for me from a cheese show. It really is amazing chocolate, you don’t need a lot of it, so the shavings were the perfect compliment to the already sweet marshmallow base. I originally wanted to make rocky road, it is probably one of my favorite ice cream flavors, but J isn’t one for chocolate, but I was craving chocolate, so a compromise was required. 

This isn’t the first time a toasted marshmallow ice cream has made it on the blog, it was actually one of the first recipes I shared, and boy could you tell. Do you often look back at your first posts and wonder how much you have grown and improved your skills? I definitely do, especially a s’mores semi-friddo pie I made while living in Arizona. It really was a delicious frozen pie recipe, the photography just wasn’t quite good. In a springform pan, line the bottom with you favorite graham cracker crust, then drizzle with some chocolate ganache and fill it to the brim with this toasted marshmallow ice cream. It really is so good!You can also scoop this ice cream between graham crackers, for another delicious take on s’mores. It will definiltey make a great dessert to please all your barbecue guests this summer.

This toasted marshmallow ice cream brings all those wonderful memories back. In one bite, you have sweet sweet summer.

No Churn Toasted Marshmallow Ice Cream

Ingredients {Makes 1 1/2 quarts}

1 pint {16 ounces} – Heavy Whipping Cream

1 can {14oz} – Sweetened Condensed Milk

1 teaspoon – Pure Vanilla Extract

1 bag – Marshmallows, roasted

1/2 to 3/4 cup – High Quality Chocolate Savings

Recipe

Line a baking sheet with parchment paper, then spread the marshmallows evenly in the center. With a kitchen torch or oven broiler roast the marshmallows until golden brown, stirring occasionally to make sure each side is roasted.

In the bowl of an electric mixer, with a whisk attachment, add the heavy whipping cream, and whip slowly until it begins to foam. Then increase speed and whip until soft peaks form. Slowly add the sweetened condensed milk and vanilla extract, and fold gently to not deflate the whipped cream.

Carefully add a few toasted marshmallows at a time and the chocolate saving, and stir just until combined. Pour mixture into a 9×5-inch loaf pan, or plastic ice cream container and wrap with plastic wrap well. Freeze, at least 4 hours or until firm. Enjoy!