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Toasted Marshmallow No-Churn Ice Cream with Raspberries

Toasted Marshmallow No-churn Ice Cream with Raspberries is a sweet and fruity treat, just in time for summer! Homemade marshmallows toasted to perfection then mixed into a vanilla custard and topped with raspberries! It doesn’t get much better than this.

Ingredients
Toasted Marshmallows
  • 3 tbsp Gelatin

  • 2 cups Domino® Granulated Sugar Easy Baking Tub
  • 1 cup Domino® Powdered Sugar
  • 1 1/4 cup Water
  • 1 tbsp Vanilla extract
  • 1/2 tsp Salt

Ice Cream
  • 2 cups Heavy cream

  • 1 can (14 oz) Sweetened condensed milk
  • 1 pinch Salt
  • 1 pinch Nutmeg
  • 1 tsp Vanilla extract
  • Raspberries for topping

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Instructions

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Prep Time: 30 minutes (active prep); inactive 5 hours / Cook Time: 6 hours to freeze / Yields: About 8 Cups of Ice Cream

Prepare Marshmallows:

Step 1

Add gelatin to 3/4 cup of cold water and allow it to sit for 10 minutes until dissolved. Add 1 cup of water to a medium-sized saucepan and add 2 cups of Domino® Granulated Sugar Easy Baking Tub to form simple syrup. Boil until temperature reaches 240°F. Reduce to low heat.

Step 2

Add gelatin to simple syrup and stir until dissolved. Remove from heat when the mixture begins to bubble up.

Step 3

Add syrup/gelatin mixture to a stand mixer with the whisk attachment and add vanilla extract and salt. Mix on low and gradually increase to high speed as mixture becomes fluffy. This will take about 10-15 minutes.

Step 4

Pour mixture into a parchment lined 9x9” baking pan and allow it to sit in the refrigerator for 3 hours, until firm. Pour Domino® Powdered Sugar into a sieve and dust the top of marshmallow.

Step 5

Once marshmallow is firm, cut into squares and place on a parchment lined baking sheet. Broil in the oven on the top rack for 2-4 minutes, until marshmallows become browned and soft

Prepare Ice Cream:

Step 6

In a large bowl/bowl of a stand mixer with the whisk attachment, add heavy whipping cream and beat until stiff peaks form, about 3 minutes. Fold in sweetened condensed milk, a pinch of salt and nutmeg, and vanilla extract.

Step 7

Scrape 1/2 of charred marshmallows into a custard mixture and whisk together with the stand mixer or hand mixer. Add to a freezer safe container and freeze for at least 6 hours.

Step 8

Top with raspberries and serve.

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Britney Brown

Meet the Chef:

Britney Brown

@acookienameddesire

Britney Breaks Bread began with a passion for food and travel! After taking a cooking class in Bali, I realized that I could bring a piece of my travels home with me. So, I began developing recipes, allowing my adventures to guide my inspiration and my work in the kitchen. My recipes are a fun mix of just about everything. From quick recipes including sweet and savory dishes. Then all the way to decadent desserts, you'll be sure to find something that piques your fancy!