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Toasted Marshmallow Ice Cream

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Question:

What does marshmallow ice cream taste like?

marshmallow ice cream

It tastes like a big, fat, gooey, sticky marshmallow.

Big, fat, gooey, sticky.

And with just 4 ingredients, it can be yours in 10 minutes flat.

smores ice cream

 

Marshmallow Ice Cream

(Adapted from Vegan a la Mode)

  • 2 cups milk of choice
  • 2 tsp pure vanilla extract
  • pinch salt
  • 1 container Ricemellow Crème, or 10 oz marshmallows (Sweet&Sara and Dandies both make vegan marshmallows) (You could probably use 10 oz Smuckers marshmallow fluff, which—albeit high in artificial ingredients—is vegan.)
  • option: 1/4 cup mini chocolate chips
  • option: 1/2 cup graham crackers or Healthy Graham Crackers

CCK’s easy version: Combine all ingredients (except optional ingredients) and stir very well, being sure to break up any clumps of the marshmallow fluff. (My version uses the fluff. See Hannah’s version, below, if you’d prefer to use real marshmallows.)  If you have an ice cream maker, process according to manufacturer’s directions. See “nutrition” link below if you don’t have an ice cream maker. At the end, stir in optional ingredients, if using. Transfer to an airtight container, and chill in the freezer for an hour or so, until true ice-cream consistency is reached.

View Nutrition Info

 

Or you can try Hannah’s “toasted marshmallow” version (reprinted with permission from Vegan a la Mode): Heat the broiler of your oven to high and generously grease a jelly roll pan or rimmed baking sheet. Spread the marshmallow crème out in a thin, even layer or sprinkle on the marshmallows so that none overlap. Broil for 5-10 minutes, until the top is golden brown and bubbly and your kitchen smells like a sweet campfire. Keep a very close eye on the oven the whole time, because as any camper can tell you, marshmallows go from perfectly toasted and delicious to positively incinerated in no time. Cool 15-30 minutes before proceeding. Scrape the toasted marshmallow cream or plain marshmallows off the baking sheet and into your blender. Add the remaining ingredients, and puree until smooth. Transfer the base into a smaller pitcher, and chill thoroughly for at least 3 hours before churning in your ice cream machine according to the manufacturer’s directions. Transfer the soft ice cream to an airtight container, and store it in the freezer for another three hours minimum, until frozen solid, before serving.

marshmallow ice cream

Above, marshmallow ice cream topped with “Healthy” Chocolate Syrup.

In a cute Anthropologie dish that was just three dollars!

vegan a la mode

Giveaway:

Congrats to: Ellen!

And if you didn’t win, you can always buy a copy of Hannah’s book.

Rate this recipe

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. E. says:

    BUTTERSCOTCH SAUCE!!!

  2. Aly says:

    I would LOVE to try her Mouse Tracks! Ice cream is my downfall…oops 😉

  3. Caitlin says:

    whoa, absolutely German chocolate!! Yummmm.

  4. Ollie says:

    The red hot ice cream sounds intriguing!

  5. Monique says:

    I hear there is a rose petal flavor. It sound so elegant, i would love to try that

  6. Linda says:

    Hands down – the toffee crunch! It sounds wonderful and I love the mouth feel of crunch in ice cream…

  7. Stephanie says:

    The toffe crunch and the marshmallow both sound pretty tasty!

  8. Your ice cream sounds amazing!!!!!!!!!!!!!!!!!!!!!!!!! Katie, I just love all of your recipes. I”m not a vegan but I am trying to eat better and your recipes are an inspiration. Thank you!!!

  9. Michelle O. says:

    I’d love to try Red Velvet – yum!

  10. Claire says:

    I would LOVE to try red velvet! Freezing this ice cream as we speak! Gonna try it the old-fashion way- in the freezer. Don’t know where our ice cream maker is! Any tips to making this without an ice cream maker?

    1. See nutrition info link 🙂

  11. Jordan says:

    Marshmallow and ice cream?! My two favorite things combined into one must-try dessert! The red velvet sounds like it would be fantastic too!

  12. Tia says:

    I love German chocolate!!

  13. Julie says:

    I would love to try Toffee Crunch!!

  14. Rachel Yance says:

    Hi Katie,
    I would love to try the Strawberry Lemon Curd ice cream, it sounds simple yet elegant. This cookbook would also be great because my grandmother can’t eat dairy but loves her ice-cream;-)

  15. Gaylene W says:

    I hope these recipes are as amazing as yours!

  16. Carolyn says:

    Smucker’s marshmallow fluff is vegan??!?!!!?! You just blew my mind!

    I absolutely LOVE your blog by the way! 😀

  17. Nancy says:

    All these ice creams sound wonderful! I like a soft ice cream on a hot afternoon. Mainly, vanilla with chocolate. Would love to win the cookbook! I need ideas of what to fix badly! Thank you!

  18. Liz says:

    Toffee crunch please!

  19. Samantha D. says:

    Red Velvet most definitely…chocolate looks better in red

  20. Andrea says:

    I want to try THIS flavor first! I love anything marshmallow 🙂 I finally tried some vegan marshmallows yesterday at Veggie Fest (Dandies brand) and soo wish they sold them near me!

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