Hello, June! The first full month the kids are out of school, and we are spending our days poolside. In an ode to the official start of summer, June 21st, which also happens to be my anniversary – Happy Anniversary, babe! – I wanted to share a homemade ice cream recipe. No worries – you don’t need any fancy ice cream-making equipment for my No-Churn Toasted Marshmallow Ice Cream.

I love making homemade ice cream. The flavor options are endless, and thanks to small batches, you’re not obligated to eat gallons upon gallons of the same flavor of ice cream. I created this No-Churn Toasted Marshmallow Ice Cream by mistake last summer. Boy, was it one of the best recipe mistakes I’ve made in a long time. I was testing my recipe for s’mores popsicles when I tasted the layer of toasted marshmallow batter and knew that I needed to dedicate a recipe in itself to this toasted marshmallow ice cream. The little brown bits from the toasted marshmallow are infused throughout, making this a marshmallow lover’s treat.

I’ll be honest, the only way I really love eating marshmallows is toasted. I also found that in order to offset the sweetness of this ice cream (it’s definitely on the sweet side) is to eat it alongside some graham crackers. I can only imagine making an ice cream sandwich with this ice cream and some graham crackers, then dipping part of the sandwich in chocolate. Maybe even a drizzle of chocolate shell (you know, the chocolate that hardens the minute it hits the cold ice cream).

Hello, reinvented s’more!

I started making no-churn ice cream over the past few years. Before that, I was a traditional homemade ice-cream maker. Freezing my bowl, making an egg-based custard that had to sit in the refrigerator for 24 hours, then churning, etc. It was a very long and tedious process. Over the years, I’ve found that no-churn ice cream produces the same great taste in half the amount of time and with zero equipment.

I make my no-churn ice cream using my whisk and paddle attachments in my KitchenAid Stand Mixer. However, if you don’t have a stand mixer, no worries. You’ll just need to use a little elbow grease and a hand-mixer. Either method will yield the same great taste.

Wondering how to get that toasted marshmallow flavor? There are many different methods you can use to toast marshmallows without a grill. I’ll be honest, I rarely ever toast them on the grill. The easiest method is using an oven with the broiler turned on high. You will only need to toast the marshmallows for 20-30 seconds max. Make sure the oven light is on, and watch them carefully so they don’t burn.

I also have a toaster oven where I can crank up the heat if I don’t want to heat my whole house for the 30-second toast. In this case, it sometimes takes a little longer to toast. Either way, make sure you watch the marshmallows. The last option is using a butane torch for toasting. This option will yield an even quicker browning process and give you the toasted flavor you desire.

Prep Time: 5 minutes + 8 hours freezing
Cook Time: 1 minute
Total Time: 8 hours, 6 minutes

Servings: 1.2 quarts

Ingredients:
4 cups mini marshmallows
2 cups whipping cream
½-cup sweetened condensed milk

Directions:

1. Preheat the broiler on high. Line a baking sheet with aluminum foil and spray with non-stick spray. Set to the side.
2. While the oven preheats, you’ll make the base for the toasted marshmallow layer using a stand mixer fitted with a whisk attachment. Add the heavy whipping cream and condensed milk. Beat on high for one minute. While the batter mixes, spread the mini marshmallows out on the pan. Toast for about 30 seconds until golden brown, but not burnt. Remove from the oven and set to the side.
3. Stop the mixer, remove the whisk attachment, and insert the paddle attachment. Add in the toasted marshmallows. Mix on medium for 30 seconds until incorporated and not lumpy.
4. Pour the thick ice cream mixture into a freezer-safe container. Freeze for at least 8 hours. Scoop and enjoy once frozen.