Marshmallow Ice Cream

Marshmallow Ice Cream


For: 1.5 pint
10 min
10 min
Ready in:
4 h 20 min


  1. Toast marshmallows in oven, toss and toast again
  2. Put toasted marshmallows, milk, and sugar in a small pot over medium heat. stir until marshmallows are melted.
  3. Temper in to egg yolks, and return mixture to the pot. Cook until thickened and coats the back of a spoon.
  4. Transfer to a bowl and cover directly with plastic, let cool in fridge or over ice bath
  5. Whip cream, fold into marshmallow mixture
  6. Spin in ice cream machine according to the manufacturer's directions
  7. Line 9x9 baking pan with wax paper, keep in freezer
  8. drizzle chocolate caramel on top of finished ice cream and fold. Repeat until caramel is all gone
  9. Spread evenly in the 9x9 baking pan and freeze for at least 4 hours

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