Toasted Marshmallow Ice Cream (Three Ways)

 

I interrupt my previously scheduled baked good programming today to bring you this recipe:  Toasted Marshmallow Ice Cream.  

Three ways, too.  

No, I am not kidding.  I curtsey before you.

Ridiculousness in a dish.

Just like I’m dropping everything in order to share this outrageous deliciousness, you’ll need to drop everything and get this made.  Like right now.  Wait, read first, then go.

Ok, first and foremost, a head’s up:  this is a treat-yo’-self post today.  There’s zero good-for-you…well, let me rephrase, it’s good for you to treat yourself; there surely ain’t nothin’ healthy here. 

It started out innocently enough:  Mother’s Day.  Wanted a nice dessert to bring over to my folks so the perusal through my recipes began.

First I landed on this ice cream recipe which I had previously procured courtesy of Ashlee Marie.  My mom is a marshmallow fan, see, so this was an easy choice, done.

How can I one-up this though, make this like really Mother’s Day worthy ya know, I pondered, chin scratching.

That’s when I remembered I had some leftover chocolate cake stashed in the freezer ergo, bingo, Chocolate Cake Crumb Pie Crust!  Aww jeez, this is a notch up indeed, I giddily wiggled in my chair.

Then!  Then…

As I had a partial jar of Cocoa Hot Fudge, it was gosh a natural to drizzle some atop this pie.  Duuuuhhh, right??

Well holy hell that is a load of good stuff in one dish.

Done.

Wow.  Yeah, for reals. 

Needless to say maybe, there was utter silence around the table as we ate this.

Thanks go to Mike for this sliced pie photo.  Thanks babe!

Easy enough ice cream to make and man, is it freakin’ divine.  Just *mwah* heavenly.

Here’s a lil’ slideshow of the process for you:

❮ ❯

Now, be sure to buy two bags of marshmallows as, like I had done, you’re apt to burn the first batch. 

Damn these things catch on fire quick…yikes.  FYI.

Toast up your marshmallows to start.  A silicone mat* here is ideal.  Keep a very close eye on those buggers so you don’t set off the smoke detector and the fire department drops by.

After toasting, warm up the milk, then whisk* the eggs and sugar together in a separate bowl until they’re that pretty pale yellow.  

Temper the eggy mix with the warm milk, strain it, pop it all back on the stove, bump the heat up a bit and stir stir stir until everything thickens up, not long.  

Flip the heat to low, scoop in the toasted marshmallows and lightly whisk and mush until they mostly melt.  Take everything off the heat, add the cream and vanilla, chill baby chill, then churn.*

Wow.  Just wow.  Right?!

Hide every spoon you own, it’s irresistible.

Now, you can either scoop the freshly churned ice cream into the prepared cake crumb pie crust, and yeah I had way more than two cups worth of cake so I used it all, glad I did, the extra cake was perfect, ooorrrr, you can scoop the ice cream into a freezer safe container, cover and freeze.

Because…..

We had leftover hot fudge again.  Mmm, so so sad.  Golly, gotta use it up, amiright?

When I told Mike I remade the ice cream to uh, test the quantity of marshmallow, for the blog ya know, uh huh (really I was), he gave me that long stare, that dear gawd I love you stare.

When I told him I made a uh Graham Cracker Streusel this time (yes that’s right) courtesy of Chef Steps, he stood there, just stood there blinking at me, mouth agape.  “Ya know, like a S’mores sundae,” I cheerfully quipped and he blankly nodded like oh I got it babe, when’s dessert?!?!

It’s been a bit since I’ve heard him say wow, wow, wow, babe, wow this is good, babe, babe, this is good along with being shot that evil side eye filled with love thanking his lucky charms glare.  

Needless to say then, the trio of ice cream, cocoa hot fudge, and graham cracker streusel is wow, outstanding.

Yeah.  Man.  It was so good.  Like eyes into the back of your head good.

Super simple to pull together, the streusel, and with only three ingredients too.  I know, what a doozy today.

Here’s that crazy simple process:

Put the crackers in a bag or bowl and smash them up being sure to leave various sized pieces.  Mix all the ingredients together, spread the cracker bits onto a silicone mat (or parchment) lined cookie sheet, breaking up clumps, then bake.  Easy peasy.  

Omg, I just realized brown sugar instead would probably be, ooooohhhh…..and a dash of cinnamon?  Oh I’m woozy.

Crunch crunch crunch….this stuff is mmm, yes, wondrous.

Ok.

I know.

Take a deep breath here.  This has been a whirlwind of sugar-laden joy.

So all right, three ways:  either scoop out a nice bowl of the ice cream solo and grab a spoon; serve up the ice cream as a pie; or assemble yourself one heck of a magnificent S’mores sundae — a scoop of ice cream, the warmed hot fudge atop then sprinkle with the streusel…..wow.  Just wow.

…….I……have no words.

Get ready for an out-of-body experience any which way you go about this, but do indeed go about this one way or another.

Curtsey exit….

Don’t forget the Chocolate Cake Crumb Pie Crust can be found here!

Note:  This content originally appeared on Flaky Bakers.

Toasted Marshmallow Ice Cream

Yield

8 servings (approx. 1 quart)

Prep time

20 Min

Cook time

5 Min

Inactive time

4 Hour

Total time

4 H & 25 M

A divine bowl of ice cream heaven, reminiscent of everyone’s campfire favorite.

Ingredients

• 1 2/3 (394 ml) cups milk
• 10 ounces (283 g) large marshmallows, one bag (can lower to 7 ounces, 198 g)
• 1/3 cup (66 g) granulated sugar
• 2 large eggs, room temperature
• 1/4 teaspoon (1.5 g) fine sea salt
• 1 1/2 cups (355 ml) heavy whipping cream
• 1 teaspoon (5 g) vanilla

Instructions

1. Set a rack in the oven on the second position from top and turn the broiler to low (or on if only one setting is available). Line a cookie sheet with a silicone mat and spread the marshmallows out in one layer on their sides.
2. Place the cookie sheet under the broiler, keep the door ajar and a solid eye on the marshmallows, do not walk away. Rotate the tray as necessary to toast evenly and avoid burning. Remove the marshmallows at the desired toasted level then flip them over as best as possible and repeat toasting on the second side.
3. Once toasted, set aside to cool.
4. Begin warming the milk in a saucepan on the stove on medium low heat. When it begins to steam, whisk the sugar, eggs, and salt together in a separate medium bowl until a pale yellow.
5. Slowly stream the warmed milk into the egg/sugar mix while constantly whisking to temper, adding enough milk to warm the eggy mix.
6. Strain the egg/sugar/milk through a fine mesh strainer back into the saucepan and turn the heat up to medium. Whisk constantly until it thickens. Turn the heat to low and add the toasted marshmallows, stirring and lightly whisking until they mostly melt.
7. Remove the saucepan from the heat, add the cream and vanilla, stir and pour into a large bowl set in an ice bath or place the bowl in the refrigerator to cool.
8. Once the custard has chilled, churn in an ice cream maker following the manufacturer’s directions.
9. When the ice cream is ready, transfer to a freezer safe container and freeze.

Notes:

Adapted from Ashlee Marie.

Nutrition Facts

Calories

341.85

Fat (grams)

18.34

Sat. Fat (grams)

11.30

Carbs (grams)

40.98

Fiber (grams)

0.04

Net carbs

40.95

Sugar (grams)

30.05

Protein (grams)

5.25

Sodium (milligrams)

150.97

Cholesterol (grams)

101.02

Please see the "info" section for nutrition details and information about gram weights.

ice cream, marshmallow

recipes

American

Graham Cracker Streusel

Yield

7 servings

Prep time

5 Min

Cook time

18 Min

Total time

23 Min

A quick three ingredient baked topping perfect for ice cream, pies, a cake, or anywhere a crispy, toasty graham crunch is welcome.

Ingredients

• 7 (98 g) whole graham crackers, all four squares
• 4 tablespoons (57 g) melted butter (add a pinch of salt if using unsalted butter)
• 2 tablespoons (25 g) granulated sugar

Instructions

1. Begin preheating the oven to 325° F (160° C). Melt the butter in a medium bowl and line a cookie sheet with a silicone mat or parchment paper.
2. Place the graham crackers in a bag or bowl and crush them to the desired consistency. Try to create different sized pieces for a varied streusel.
3. Add the crushed graham crackers into the melted butter and pour the sugar in. Mix the contents until consistently distributed.
4. Dump the graham cracker mix out onto the lined cookie sheet and spread evenly, breaking up clumps.
5. Bake for about 18 minutes. Halfway through, stir the crackers, rotate the pan, and continue baking until a deep golden color and the scent of toasted graham fills the air.
6. Cool on the cookie sheet and serve.

Notes:

Adapted from Chef Steps.

Nutrition Facts

Calories

136.53

Fat (grams)

8.17

Sat. Fat (grams)

4.41

Carbs (grams)

15.24

Fiber (grams)

0.51

Net carbs

14.73

Sugar (grams)

7.31

Protein (grams)

1.07

Sodium (milligrams)

121.04

Cholesterol (grams)

17.44

Please see the "info" section for nutrition details and information about gram weights.

graham cracker, streusel

recipes

American

*The whisks, silicone baking mats, and ice cream makers are Amazon affiliate links.  Happy baking, thanks!  Please see the "info" tab for more, well, info.