No-Churn Roasted Marshmallow Ice Cream

This Roasted Marshmallow Ice Cream recipe turns a campfire treat into a creamy, no-churn ice cream loaded with gooey roasted marshmallows.

Sweetened condensed milk is a magic ingredient when it comes to making a creamy, no-churn ice cream base. My roasted marshmallow ice cream recipe is a cool twist on a classic campfire tradition.

How to Toast Marshmallows at Home

In this recipe I toasted my marshmallows in the oven. I have fond this to be the easiest way to get consistent results without needing to buy special equipment.

If you can’t get access to an actual campfire, the other option means using a butane torch. A kitchen torch is probably the best way to go about this and get that nice toasted flavour without burning the marshmallows.

Equipment Needed for No-Churn Ice Cream

Stand Mixer – A Stand mixer speeds this up but you could also use a hand mixer or even some good old elbow grease and a whisk.

Butane Torch – For toasting the marshmallows, it gives better control than the oven. This is a nice to have, not a need to have.

Loaf Pan – For freezing, this is a basic good container. A nice to have is an ice cream tub container.

Ice Cream Scoop – For serving your ice cream!

Ingredients for the Marshmallow Ice Cream

Mini marshmallows – You can also use normal sized, but mini is easier to mix into the ice cream base evenly.

Heavy whipping cream – This is the base of your ice cream.

Sweetened Condensed Milk – Sweetens and thickens the ice cream, this is the magic ingredient.

Looking for more No-Churn Ice Cream Recipes?

Check out some of my favourite easy to make, no churn ice cream recipes:

No Churn Jello Swirl Ice Cream is a dessert that kids are sure to love!  This is surprisingly easy to make, and is full of bright, fruity swirls of flavour!

This No-Churn Mango Ice Cream has all the sweet fragrant tropical flavour of mango in a creamy, sweet homemade ice cream. You won’t believe how easy this ice cream recipe is – no machine needed!

This creamy and decadent strawberry rhubarb ice cream is filled with bright bursts of fresh summer fruit. Satisfy your sweet tooth and stay cool with this incredible dessert. 

How to Make Roasted Marshmallow Ice Cream

Ingredients:

2 cups mini marshmallows
2 cups whipping cream
1 can Eagle Brand Sweetened Condensed Milk

Directions:

Pre-heat oven to 400°F.

Line a baking sheet with parchment paper and arrange marshmallows on the prepared baking sheet in a single layer.

While waiting for the oven to reach temperature, whip the cream in a stand mixer until it forms stiff peaks.

Fold in Eagle Brand Sweetened Condensed Milk. Set cream mixture aside.

Bake marshmallows in pre-heated oven for 4 minutes.

Immediately scrape into the cream mixture and mix with stand mixer until well combined.

Scrape into a metal loaf pan and cover with aluminium foil, then freeze for 6 hours or more.

Enjoy!