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.
Meet the Chef: Britney Brown
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!
- 3 tbsp Gelatin 3 tbsp Gelatin
- Domino® Granulated Sugar 2 cups 2 cups Domino® Granulated Sugar
- Domino® Powdered Sugar 1 cup 1 cup Domino® Powdered Sugar
- 1 ¼ cup Water 1 ¼ cup Water
- 1 tbsp Vanilla extract 1 tbsp Vanilla extract
- ½ tsp Salt ½ tsp Salt
- 2 cups Heavy cream 2 cups Heavy cream
- 1 can (14 oz) Sweetened condensed milk 1 can (14 oz) Sweetened condensed milk
- 1 pinch Salt 1 pinch Salt
- 1 pinch Nutmeg 1 pinch Nutmeg
- 1 tsp Vanilla extract 1 tsp Vanilla extract
- Raspberries for topping Raspberries for topping
Step by Step Instructions
Add gelatin to ¾ 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 to form simple syrup. Boil until temperature reaches 240°F. Reduce to low heat.
Add gelatin to simple syrup and stir until dissolved. Remove from heat when the mixture begins to bubble up.
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.
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.
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:
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.
Scrape ½ 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.
Top with raspberries and serve.