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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. Kendra says:

    That ice cream looks SO delicious!! I should really try to find an inexpensive ice cream maker on Amazon so that I can easily make all your delicious ice cream recipes:) And I would love to try the Pumpkin Pie ice cream from Vegan A La Mode.

  2. Oooo, TOFFEE CRUNCH would be a must make for me, but this marshmallow looks fabulous, Katie!

  3. Tricia says:

    German chocolate sounds sooo heavenly! Definitely would love to try that! Plus that toasted marshmellow ice cream, of course! I havent had marshmellows in sooo long!

  4. Marni says:

    I would love to try the Toffee Crunch, but they all sound delicious 🙂

  5. Rebecca says:

    Id love to try the German Chocolate!

  6. Amber L. says:

    I would love to try the chai flavor. But really I would like to look through it with my one year old daughter and let her choose new favors (colors) to try.

  7. Lainey says:

    Definitely German Chocolate! <3 Coconut. Although, ice cream is ice cream and I would gladly eat any flavor 😉

  8. Ashley says:

    I would love to see the toffee crunch! Sounds amazing!

  9. Michelle says:

    Oh goodness, definitely the Red Velvet! .. but first I must make the marshmallow. Like, today.

  10. Candy says:

    Toffee Crunch!

  11. I do love anything of the Red Velvet variety 🙂

  12. Claire says:

    Oh toffee crunch, all the way!

  13. oh yum! There’s nothing quite like roasting mallows on a hot summer night around a fire. THis would be a delicious treat! 🙂

  14. Brenda F. says:

    I would love to try the toffee crunch. Sounds divine
    Thank you for all of your great recipes. I have made A LOT of them and love them all.

  15. Alyson Happymeal says:

    Definitely the TURKISH COFFEE ICE CREAM! I would easily sneakily-substitute this into my coffee cup in the morning before my 2 hr commute to work – I feel safe telling people here, because as we are all just a little crazy for sweets, I will not be judged but applauded for such an ingenious idea 🙂 I love living in this head of mine….

  16. EMC says:

    So many options! And they ALL look good. I’ve been eyeing this one… it’s in my Amazon cart already, but it’d be just that much better to win it! I think I’d have to go with either the Marzipan Madness one (I used to snitch little bites of marzipan from the fridge as a kid) or the Buttery Popcorn… though the Rosemary-Pecan, Cheesecake and French Toast options all also sound divine…. Yummmy. Thanks for this giveaway!

    Now if only I could find Ricemallow locally so I could do the marshmallow ice cream. I did find an ebook called “Vegan Marshmallows Gone Wild” so I think I’ll try making my own again in the near future… 🙂

  17. Katelyn says:

    Definitely red velvet! It was the flavor of my wedding cake. 🙂

  18. Deckled Edges says:

    I tried a marshmallow ice cream last week and it turned out being more like frozen whipped cream than anything else. I’m excited to give this one a try!

    Toffee Crunch sounds amazing!

  19. Laura says:

    Moose Tracks please! 😀

  20. Jessica says:

    I’m a sucker for anything red velvet, so that would be the first on my list to try. 🙂

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