This Toasted Marshmallow Ice Cream is the easiest, no-churn ice cream recipe! It’s made with a simple combination of heavy whipping cream, sweetened condensed milk, and toasted marshmallows. It’s rich, creamy, decadent, and so delicious!
Did you know that you don’t actually need an ice cream maker to make your own ice cream right at home?
Yep, that’s right. This no-churn Toasted Marshmallow Ice Cream is made entirely from scratch, using just three ingredients…and all you need is a mixing bowl and an electric mixer.
This recipe starts with my trusty ice cream base made with heavy whipping cream and sweetened condensed milk. That mixture is packed full of toasted marshmallows, then frozen into the sweetest, creamiest, richest, most irresistible ice cream.
Why You’ll Love Toasted Marshmallow Ice Cream
- Three ingredients. We’ve got a simple base made of heavy whipping cream and sweetened condensed milk plus the addition of toasted marshmallows. That’s it!
- No churn. No specialty equipment needed for this recipe. You probably have all the tools you need on hand already.
- Easy prep. The hardest part is waiting for the ice cream to freeze!
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Whipping Cream: Heavy whipping cream is whipped to soft peaks to create a light and fluffy ice cream.
- Sweetened Condensed Milk: Sweetened condensed milk adds the perfect amount of sweetness and creates a velvety, creamy texture.
- Marshmallows: I recommend mini marshmallows. If all you have are regular-sized marshmallows, chop them into smaller pieces before adding them into the ice cream base.
How to Make Toasted Marshmallow Ice Cream
- Step One: Beat whipping cream on medium speed for about 4 minutes or until it starts to form soft peaks. Reduce speed to low and add in sweetened condensed milk and beat until combined.
- Step Two: Broil marshmallows on a foil lined baking sheet for 1 to 2 minutes until toasted. Careful: they burn QUICKLY so you need to babysit the oven. Quickly add the toasted marshmallows to the cream mixture and stir.
- Step Three: Pour into a freezer-safe container. Freeze for at least 8 hours before serving.
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Recipe Tips and Tricks
- Don’t burn the marshmallows! They cook super fast under the broiler, so keep a close eye on them so as not to char them. Mine were done in about a minute.
- Leave plenty of time for freezing. For the best results, make sure that you give your ice cream a minimum of 8 hours to freeze.
- When you’re ready to serve, set the container out on the counter for about 10 minutes. This gives the ice cream a little bit of time to soften up for ultimate creaminess!
- Store in the back of the freezer. The back of the freezer is more consistently cold, while the front of the freezer is affected a little bit more by the door opening and closing. Storing your ice cream in the back of the freezer keeps it fully frozen and helps prevent ice crystals from forming.
Variations and Substitutions
- Make s’mores ice cream. You’ve already got the marshmallows, so you can easily make this ice cream into a s’mores-inspired treat by mixing in crushed graham crackers and plenty of chocolate sauce.
- Make fluffernutter ice cream. Simply swirl in some creamy peanut butter to create a fluffernutter-inspired ice cream.
- Add nuts. Add a little bit of nutty crunch by mixing in some chopped pecans, walnuts, or peanuts.
Homemade toasted marshmallow ice cream can be stored in an airtight container in the freezer for up to 2 weeks.
What is the Taste of Toasted Marshmallows?
Marshmallows themselves have a sweet, sugary, buttery flavor. Toasting them adds a layer of nuttiness that offsets the sweetness every so slightly…in the best way!
Add that to a sweet and smooth ice cream base and you’ve got the most mouthwatering treat.
What Milk is Best for Making Ice Cream?
Sweetened condensed milk and heavy cream! These two ingredients are the key to the best ice cream texture. Lots of fat means lots of richness and creaminess.
Can You Freeze Marshmallows in Ice Cream?
Yes! Marshmallows are low in moisture, so they actually freeze really well in ice cream. Their texture remains light and airy even mixed into the frozen ice cream base.
Ice Cream Recipes
- Ice Cream Pie
- Chocolate Cake Ice Cream
- Maple Walnut Ice Cream
- Blueberry Pie Ice Cream
- Jelly Donut Ice Cream Bowl
- Orange Sherbet
- Dairy Free Banana Ice Cream
Toasted Marshmallow Ice Cream
- 1 cup whipping cream
- ¾ cup sweetened condensed milk
- 2 cups mini marshmallows
- Beat whipping cream on medium speed for about 4 minutes or until it starts to form soft peaks. Reduce speed to low and add in sweetened condensed milk and beat until combined.
- Broil marshmallows on a foil lined baking sheet for 1 to 2 minutes until toasted. Careful: they burn QUICKLY so you need to babysit the oven. Quickly add the toasted marshmallows to the cream mixture and stir.
- Pour into a freezer safe container. Freeze for at least 8 hours before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.