Toasted Marshmallow Ice Cream Sandwiches

All I wanted was a s’more spin-off sandwich. I left off the chocolate (you can add in a piece of a chocolate bar on your sandwich, or use some chocolate syrup) to better taste the marshmallow flavor. Well, the stove and I had a disagreement but afterwards I had a super yummy new flavor. Oh, and yes, those are homemade graham crackers (super yummy!).

This recipe was full of woe, and it all centered around the toasted marshmallows. I am here to help you get through it as well. To be honest, it is a pretty simple task once you learn a few rules. These pretty marshmallows taste good but became super dangerous just a minute later.

Good toasted marshmallows that turned bad…

What those pretty toasted marshmallows turned into!

By not knowing the rules below, I got the above mess, but first lots of flames! So scary for my first (and hopefully only) kitchen fire. Definitely learn from my experience on this one–eek!

  1. Broiling marshmallows close to the broiler can lead to scary fires…don’t use the top rack.
  2. To get a nice toasted taste, you only need to toast one side (also less likely to have a fire issue).
  3. Toasted marshmallows are really sticky and require some fancy maneuvering off of the pan (wetting your hands with water helps keep the marshmallows from sticking to your hands).

With these simple rules in mind, this will make a yummy ice cream sandwich! The cookie recipe will be coming shortly.

This starts with a basic vanilla ice cream…

Directions for Toasted Marshmallow Ice Cream

  • 5 egg yolks
  • 1/2 cup sugar
  • 2 cups heavy cream
  • 1 cup milk
  • 1 vanilla bean, split open
  • 8 oz marshmallows
  • 1 Tablespoon vanilla extract

Start by stirring together the sugar, 1 cup cream, and the milk in a medium saucepan over medium heat. Heat until the mixture reaches 170 degrees.

Stir in the vanilla bean and scrape out its insides. Cover the pan and let sit for 30 minutes.

Meanwhile, preheat the broiler. On a baking pan covered in parchment, spread out the marshmallows in one even layer. Keep a careful watch on the pan. After about one minute, the marshmallows should be toasted. You want them to just start to toast, but not to char. They will begin to char super quickly, so be on the lookout! Remove the pan and let cool.

Just enough toasting…

Put the remaining heavy cream in a large bowl and put a mesh strainer on top. Have an ice bath ready. In a small bowl, whisk together the egg yolks. Stir in some of the warmed milk mixture to temper the eggs. Then pour all of it into the saucepan. Return to medium heat and cook, stirring, until it reaches 175 degrees. Remove from heat at this point and pour the custard through the mesh strainer into the heavy cream. Set the bowl in the ice bath and stir the mixture, adding the vanilla bean back in, until it cools. After about 15 minutes, it should be ready. Set aside the vanilla bean.

Take the toasted marshmallows, and with wet fingers, scrape them into a blender.

Add in the custard and blend until smooth.

Look at how foamy it gets with the little flecks of vanilla!

Pour back into the large bowl and put the vanilla bean back in the custard. Refrigerate for a few hours, or overnight if possible.

Remove the vanilla bean and stir in the vanilla extract before churning (this will also break up the foamy stuff).

To make ice cream sandwiches: 

Have the cookies in the freezer while the ice cream is churning. Then, once churned, scoop some onto a cookie and form sandwiches. Use waxed paper to wrap them separately and place in the freezer. It works really well with just-churned ice cream, but if you forget, simply put the ice cream in the refrigerator to let it soften before putting it on the cookies.

Directions for Toasted Marshmallow Ice Cream without pictures

  • 5 egg yolks
  • 1/2 cup sugar
  • 2 cups heavy cream
  • 1 cup milk
  • 1 vanilla bean, split open
  • 8 oz marshmallows
  • 1 Tablespoon vanilla extract

Start by stirring together the sugar, 1 cup cream, and the milk in a medium saucepan over medium heat. Heat until the mixture reaches 170 degrees. Stir in the vanilla bean and scrape out its insides. Cover the pan and let sit for 30 minutes.

Meanwhile, preheat the broiler. On a baking pan covered in parchment, spread out the marshmallows in one even layer. Keep a careful watch on the pan. After about one minute, the marshmallows should be toasted. You want them to just start to toast, but not to char. They will begin to char super quickly, so be on the lookout! Remove the pan and let cool.

Put the remaining heavy cream in a large bowl and put a mesh strainer on top. Have an ice bath ready. In a small bowl, whisk together the egg yolks. Stir in some of the warmed milk mixture to temper the eggs. Then pour all of it into the saucepan. Return to medium heat and cook, stirring, until it reaches 175 degrees. Remove from heat at this point and pour the custard through the mesh strainer into the heavy cream. Set the bowl in the ice bath and stir the mixture, adding the vanilla bean back in, until it cools. After about 15 minutes, it should be ready. Set aside the vanilla bean.

Take the toasted marshmallows, and with wet fingers, scrape them into a blender. Add in the custard and blend until smooth. Pour back into the large bowl and put the vanilla bean back in the custard. Refrigerate for a few hours, or overnight if possible.

Remove the vanilla bean and stir in the vanilla extract before churning (this will also break up the foamy stuff).

To make ice cream sandwiches: 

Have the cookies in the freezer while the ice cream is churning. Then, once churned, scoop some onto a cookie and form sandwiches. Use waxed paper to wrap them separately and place in the freezer. It works really well with just-churned ice cream, but if you forget, simply put the ice cream in the refrigerator to let it soften before putting it on the cookies.

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12 thoughts on “Toasted Marshmallow Ice Cream Sandwiches

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