Toasted Marshmallow Ice Cream

May 1, 2015

This is going to be the end of the ice cream recipes for a bit, there has been ice cream in our freezer for over a month straight.

Ain't no baby weight coming off if I keep this up!

The biggest thing about homemade ice cream for Jeremy is the texture. He wants easy to scoop and cream laden, I tend towards more of an ice milk preference.

That's how we made it to this recipe. 

I thought the ice cream was creamy enough. He needed more. 

I thought for sure the gelatin in marshmallows would get me that consistency, and it totally delivered! 

Toasted Marshmallow Ice Cream

2 cans sweetened condensed milk
1/2 cup sugar
2 tbsp vanilla extract
1/2 gallon 2% milk
1 quart heavy cream
10oz package of marshmallows

In a large container combine sweetened condensed milk, sugar, vanilla, and 2% milk. Stir to combine. To toast marshmallows either do small batches in the toaster oven or larger under the broiler in a conventional oven. Once marshmallows are toasted (if using a toaster oven I did this in 4 batches) combine about 1/4 of the marshmallows with roughly a cup of cream in a blender. Pulse to combine, but do not over mix the cream or you will have whipped cream. I pulsed just enough to get a bit of stiffness. Add cream marshmallow mixture to the gallon container. Combine cream and toasted marshmallow in batches until both are used up and stir to combine with the milk base. Pour into an ice cream freezer and allow to churn 25-30 minutes if using a 2 quart or smaller size machine. 

This recipe is for a 5 quart ice cream freezer, however I stored mine in a gallon pitcher and made about 4 smaller batches with it.