s'mores ice cream
Ingredients
3 cups lactose free half and half (or 1.5 cups whole milk + 1.5 cups heavy cream)
1/2 cup sugar
8 ounces marshmallows
1/4 teaspoon salt
1 teaspoon vanilla
1.5 cups s'mores toffee
Instructions
Add half and half, sugar, marshmallows, and salt to a small saucepan. At medium heat, stir until sugar and marshmallows have completely dissolved.
Pour into a bowl, add vanilla, and stir to combine.
Cover with a layer of plastic wrap pressed directly over the surface of your ice cream mix. Chill in fridge until cold (I leave mine overnight). The cold ice cream mix will look like a cross between jello and pudding.
Make ice cream according to ice cream machine instructions.
Layer the ice cream and s'mores toffee:
Add about a quarter of the s'mores toffee to the bottom of your ice cream storage container.
Add about a quarter of the ice cream on top of the s'mores toffee.
Continue to alternate layering s'mores toffee and ice cream.
Freeze for at least 4 hours before serving.
About this recipe
Marshmallow flavored ice cream + s'mores toffee = all of your summer campfire dreams captured in a frozen treat. I have spent the last three months talking my wife's ear off with ideas for this ice cream, so she's definitely relieved I finally made it 😅 The fact that it's delicious is a bonus, of course.
The s'mores toffee (grab the recipe here!) is the best part of this ice cream. The marshmallow ice cream base is as sweet and soft and fluffy as any proper melted marshmallow.
By the way, most of my ice cream recipes include eggs and liquor to keep the ice cream soft and creamy. I skipped both here because marshmallows are made of corn syrup and gelatin, both of which are often used as stabilizers in ice cream. I also wanted to make sure the delicate marshmallow flavor really came through in the ice cream base. I'm very happy with how it turned out!
