Not that there is really a wrong time to adore toasted marshmallows, but this time of year always has me jonesing for them like crazy. Most of the time I eat them in s’more form straight from our fire pit (still one of the very best things about our house), sometimes I consume them in cookie bar form, but this toasted marshmallow ice cream is my new favorite delivery method.

I’ll be straight with you and say up front that, though simple overall, making this is a somewhat messy affair. Marshmallows are torched and then frozen before being folded into the just churned ice cream. The business of getting the marshmallows into the ice cream is where things will get sticky since, even though frozen, the marshmallows are a gooey mess. Don’t worry though – you’ll eventually get them into the mix, wash your hands and then enjoy the finished product a few hours later. Hopefully, like me, you will find the whole mess completely worth it. And if you’ve never tried making homemade marshmallows, this is the perfect opportunity. The texture and flavor are light years better than the packaged variety and it will make all the difference in the outcome of the ice cream. Enjoy!


  • 2 cups whole milk, divided
  • 1 tbsp. plus 1 tsp. cornstarch
  • 3 tbsp. cream cheese, softened
  • Pinch of fine sea salt
  • 1¼ cups heavy cream
  • 2/3 cup granulated sugar
  • 2 tbsp. light corn syrup
  • 1 vanilla bean, split
  • 8 oz. mini marshmallows*


  • 01

    To make the ice cream, combine 2 tablespoons of the milk with the cornstarch in small bowl and whisk to a smooth slurry. In a medium bowl, combine the cream cheese and salt and whisk until smooth.  Combine the remaining 1¾ cups plus 2 tablespoons of milk, cream, sugar, corn syrup, the seeds scraped from the vanilla bean and the vanilla pod in a medium saucepan. Bring the mixture to a rolling boil over medium-high heat and boil for 4 minutes.  Remove from the heat and whisk in the cornstarch slurry. Return to the heat and bring back to a boil, stirring with a spatula until slightly thickened, about 1 minute.

  • 02

    Whisk the hot milk mixture into the bowl with the cream cheese until smooth. Transfer the mixture to the refrigerator to chill thoroughly before churning. (Alternatively, you can place the bowl with the mixture into a larger bowl with an ice bath and stir until chilled.)

  • 03

    Spread the marshmallows in an even layer over a foil-lined baking sheet. Use a kitchen torch to toast all exposed sides of the marshmallows to a golden brown. Transfer the baking sheet to the freezer. Chill until the marshmallows are frozen, at least a couple of hours.

  • 04

    Remove the vanilla pod from the ice cream base.  Once fully chilled, freeze in an ice cream maker according to the manufacturer’s instructions.  Working quickly, alternately layer the toasted marshmallows (in about 3 layers) with the ice cream. Cover and freeze until firm, at least 4 hours.

  • 05


    • If using homemade marshmallows, cut into about ½-inch to ¾-inch cubes.

  • I love this idea. I want to s’more it up with graham crumbs and chocolate! So awesome!

  • Lia

    Hey Annie – unrelated to this delicious looking ice scream, I have a question about the unpaper towels. I tried commenting on your post from a few years ago but it looks like it didn’t go through. Should I use your contact me page to ask?

  • Karen

    This ice cream sounds delicious but tell me more about this red top or dress you are wearing

  • Paige Cassandra Flamm

    YUM! This looks delicious! And I’m in bed starving right now… great combination!


  • Lauren O’Connor Nutri-Savvy

    Sounds heavenly! :)

  • Oh yummy that sounds perfect!!

  • Paula @ Dishing the Divine

    Hubby is the toasted marshmallow king. I mentioned this one to him and he said “Yum!” so we’ll have to try it :)

  • annieseats

    Ha! The top is from J.Crew but is from a couple of years ago I think. It is a favorite of mine!

  • annieseats

    Hey! Sorry for the delayed response. I have not had time to get to your question yet but I don’t approve comments until I have time to reply when necessary so that I don’t forget them later. I’ll answer it now!

  • Lia

    Ah, no worries! I use the same system at work. I just wasn’t sure since I’ve been lurking here for years, but rarely comment. Thanks!

  • katrina warwicker

    So. You started posting about blood oranges a few years, which introduced me to this spectacular fruit. Our season in Perth is just ending now. On a recent camping trip, I decided to make blood orange marshmallows as a treat. What a failure! We couldn’t roast them because they were a pile of goop. So I came home and thought, what can I do with these? And then this recipe appeared. Blood orange marshmallow ice cream Annie. There are no words.

  • There is no bad time for ice cream OR toasted marshmallows! And definitely not for the combination of the two. Want this ALWAYS.

  • annieseats

    Ooooh my, that sounds incredible. I may have to try that when our blood orange season comes around. I wonder why the marshmallows didn’t work though. Did you just add the blood orange zest or some juice too?