Toasted marshmallow ice cream ice cream recipe (for brownie ice cream sandwiches)
This toasted marshmallow ice cream recipes one of the most delicious homemade ice cream recipes I have ever created. And putting it in a brownie ice cream sandwich is simply divine and will be your new favorite summer treat.
Servings 8 people
Calories 256kcal
Equipment
- Ice cream maker
- blender or immersion blender or food processor or hand mixer
Ingredients
- 5 egg yolks
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ cup sugar
- the tiniest pinch of salt
- 20 marshmallows normal size
- 2 recipes of baked brownies (boxed or homemade) bake on a cookie sheet so it it one large thin brownie
- hot fudge sauce for dipping
Instructions
To make the toasted marshmallow ice cream
- Combine the milk and sugar in a saucepan. Heat the mixture until steaming and just a few tiny bubbles come up on the outer rim - DO NOT BOIL.
- Whisk the egg yolks in a large bowl. Slowly add the heated milk mixture to the egg yolks while whisking constantly. Pour the mixture back into the saucepan and cook over medium heat until thickened, it will look like a custard or thin pudding (coating the back of a spoon is what this is often called). Pour through a mesh strainer into a large bowl. Whisk in the heavy cream, vanilla, and salt.
- Turn on your broiler. Lay the marshmallows out on a cookie sheet lined with parchment paper. Toast up the marshmallows in the broiler. Make sure you put the marshmallows on a rack close to the broiler flame for good toasting. But also watch the marshmallows closely because they burn in a heartbeat. They will brown nicely and puff up extra.
- Put your ice cream base and scrape the marshmallows in a blender, while both are still hot and blend until totally smooth. Chill this totally in the fridge first. Like overnight. Bust out your ice cream maker and process according to the manufacturer's instructions.
To assemble brownie ice cream sandwiches
- While the ice cream is processing, pull the brownies out of the pan and slice the whole slab of in half, as if it was a cake you are layering. Place the bottom half back in the pan WITH foil still in the pan (or reline it whatever works).
- When the ice cream is fully churned, spread on the brownie bottom with an spatula evenly. Place the other half on top and press a little to hold it all together. Freeze for a few hours until the ice cream is good and firm. Lift the foil out of the pan and cut into sandwiches.
- Dip in hot fudge to serve.
Notes
This goes without saying, but keep in freezer, and to keep the brownies as long as possible in the freezer, wrap each sandwich in plastic wrap and then foil. They can be frozen as brownie ice cream sandwiches for a month The ice cream will keep for two months, though I highly doubt it will last that long.
Nutrition
Calories: 256kcal | Carbohydrates: 25g | Fat: 16g