I just got back from a week at my family’s cabin in Idaho. It was wonderful and I can’t wait to tell you more about it, but first I must tell you about this ice cream. It starts with toasted marshmallows and ends with a rich and creamy ice cream that reminisces of warm summer nights spent around a campfire. Summer just isn’t summer without enjoying at least one s’more, am I right? As much as I love the combination of toasted marshmallow, graham cracker, and chocolate, often I prefer to eat just the marshmallow straight from the roasting stick. I don’t really even mind if it catches fire, I have to blow it out, and I’m left with a charred mess. It’s almost better that way.
And now I don’t even need a campfire to enjoy the taste of toasted marshmallows. I can dish it up straight from the freezer.
If you have a small kitchen torch, then toasting the marshmallows will be really easy. If not, just use your oven broiler and keep your eye on them. After toasting the marshmallows simply use a blender to combine them with the custard for the ice cream. Churn it up and voila, you have toasted marshmallow ice cream.
If you want to add a chocolate sauce and some graham cracker crumbles to a bowl of this ice cream, you would have yourself a mighty fine s’more sundae. I had plans to do just that, but changed my mind after my first spoonful. It didn’t need any toppings or garnishes, it’s incredible all on its own.
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