Monday, July 6, 2015

Toasted Marshmallow Ice Cream (No Churn! Yay!)

How was everyone's 4th?!  BBQ's galore?  Junk food in ya face?  Oh heck yesssss!!

This past weekend I could not walk past the s'mores display at Shoprite (or Target, or Stop and Shop) without the overwhelming desire to make something marshmallowy.  Nothing s'moresie, since s'mores are 24/7 now (not that I'm complaining), but something different.  With marshmallows.  Maybe chocolate.

Ice Cream!!

Nice little toasted marshies with a creamy no-churn ice cream base, and some crushed graham crackers and chocolate chips (welp - I guess I could not get away from the s'mores-ness #whoops!).

I love watching the marshmallows toast in the oven - that golden brown color is to diiiiee for!

So this is whatchu need:
  • 1 can (14 oz) of sweetened condensed milk
  • 2 cups of heavy cream 
  • 1 bag of marshmallows
  • 6 graham crackers, broken into small chunks
  • 1 to 1 1/2 cups of chocolate chips

Preheat the oven to 375 degrees.

Place the marshmallows in a cake pan and set aside.

With a hand mixer, whip the heavy cream until soft peaks form.  
*When the cream is almost done, pop the marshmallows in the oven until they are golden brown and puffy - about 7-10 minutes.

Finish whipping the cream, and fold in the sweetened condensed milk.

After the marshmallows have toasted, remove from the cake pan and place into a large bowl.  Stir the marshmallows, and let cool in the bowl for a few minutes.

In 3 batches, fold the marshmallows into the cream mixture, combining everything before adding the next batch.

Once combined, break apart the graham crackers with your hands and fold into the mixture.  Do the same with the chocolate chips, adding as little or as many as you like.

Cover with wax paper and aluminum foil, and freeze for at least 6 hours or overnight. 

When the ice cream was done, I made these cute little sandwiches using soft chew chocolate chip cookies.  I also left a decent amount for regular spoonage throughout the week ;)

Enjoy, friends!!