Go Back
+ servings
Two bowls stacked with ice cream and graham crackers sticking out of bowl.

Marshmallow Ice Cream

Nothing beats a homemade 3-ingredient ice cream recipe on a hot day. If you've never made homemade ice cream this recipe for No-Churn Toasted Marshmallow Ice Cream is the perfect recipe to start with.
Course Dessert
Cuisine American
Diet Low Salt
Prep Time 5 minutes
Cook Time 1 minute
Freezing Time: 8 hours
Total Time 8 hours 6 minutes
Servings 8
Calories 343kcal
Author Katie


  • 1 KitchenAid Stand Mixer
  • 1 Oven
  • 1 Silicone Spatula
  • 1 Baking Sheet
  • 1 Freezer Safe Container
  • 1 Ice Cream Scoop


  • 4 cups mini marshmallows
  • 2 cups whipping cream
  • ½ cup sweetened condensed milk


  • Preheat the broiler on high. Line a baking sheet with aluminum foil and spray with non-stick spray. Set to the side.
  • While the oven pre-heats you'll make the base for the toasted marshmallow layer. Using a stand mixer fitted with a whisk attachment. Add the heavy whipping cream and condensed milk. Beat on high for one minute.
  • While the batter mixes, spread the mini marshmallows out on the pan. Toast for about 30 seconds until golden brown but not burnt. Remove from the oven and set to the side.
  • Stop the mixer, remove the whisk attachment and insert the paddle attachment. Add in the toasted marshmallows. Mix on medium for 30 seconds until incorporated and not lumpy.
  • Pour the thick ice cream mixture into a freezer-safe container. Freeze for at least 8 hours. Scoop and enjoy once frozen.


  • Yield - This recipe yields 1 quart.
  • Marshmallows - You can use any size marshmallows for this recipe.
  • Nutritional Calculations - Calories are calculated based on a half cup serving.


Serving: 0.5cup | Calories: 343kcal | Carbohydrates: 32g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 74mg | Sodium: 60mg | Potassium: 129mg | Fiber: 1g | Sugar: 27g | Vitamin A: 926IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg