No Churn S'mores Ice Cream with Toasted Marshmallows
S’mores are a great year-round dessert. Turning it into S’mores ice cream with toasted marshmallows is a winner!
Servings: 12 servings
Equipment
- Handheld or stand mixer
- Baking sheet
- Rubber spatula
- Airtight container
- Parchment paper or plastic wrap
Ingredients
- 8 marshmallows cut into halves
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 2 tsp vanilla extract
- ½ cup mini chocolate chips
- 4 graham crackers broken into chunks
Instructions
- Place marshmallows onto a baking sheet. Toast the marshmallows under a broiler on high, or with a kitchen torch, for one minute, or until toasted to your liking. Once toasted, set the marshmallows aside to cool.
- Whip the heavy cream on high, in a large bowl with a hand mixer or on a stand mixer, for 2-3 minutes. The whip cream is the right consistency when stiff peaks are formed.
- Pour the condensed milk and vanilla extract into the whipped cream. Whip on low for 30 seconds to incorporate.
- Add the cooled marshmallows, chocolate chips, and graham cracker chunks into the ice cream base. Gently mix the ingredients together with a rubber spatula.
- Pour the ice cream mixture into an airtight and freezer safe container. Press a layer of plastic wrap or parchment paper directly onto the ice cream.
- Cover the container with an airtight lid and freeze for 2 hours for a soft serve consistency, or at least 4 hours for a scoopable consistency.
Notes
Mini marshmallows can be used instead of large.