Caramel Marshmallow Ice Cream
Indulge in the rich, creamy decadence of Caramel Marshmallow Ice Cream—a heavenly dessert that combines the luscious flavors of homemade caramel, toasted marshmallow, and a velvety vanilla base. This gourmet ice cream recipe starts with a silky custard made from heavy cream, whole milk, and a hint of sea salt, then gets a gooey swirl of buttery caramel and melted marshmallows for the ultimate sweet treat. Whether you're churning it up for a summer gathering or savoring it solo, this frozen delight is elevated even further with a sprinkle of crushed graham crackers for a nostalgic s'mores-inspired crunch. Perfect for satisfying your sweet tooth and impressing guests, this recipe transforms simple ingredients into an artisan-worthy dessert.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 0.25 teaspoon Sea salt
- 2 teaspoons Vanilla extract
- 1.5 cups Marshmallows
- 2 tablespoons Unsalted butter
- 1 cup Brown sugar
- 0.5 cup Heavy cream (for caramel)
- 1 cup Crushed graham crackers (optional topping)
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium-low until the sugar dissolves completely, stirring frequently. Do not boil.
Once the sugar has dissolved, remove the mixture from heat and stir in the sea salt and vanilla extract. Let it cool to room temperature.
While the cream mixture cools, prepare the caramel. In a separate small saucepan, melt the butter over medium heat, then whisk in the brown sugar until combined.
Slowly add the 1/2 cup of heavy cream to the butter and sugar mixture, whisking constantly. Cook for 4-5 minutes, stirring often, until the caramel thickens slightly. Remove from heat and let it cool to room temperature.
In a heatproof bowl, melt the marshmallows using a double boiler or microwave in short increments, stirring until smooth. Set aside to cool slightly.
Once all components have cooled, pour the milk and cream mixture into an ice cream maker. Churn according to the manufacturer's instructions. After about 10 minutes, add the marshmallow mixture into the ice cream maker and continue churning.
In the last few minutes of churning, drizzle the caramel sauce into the ice cream maker, creating a swirl effect. Do not overmix to maintain streaks of caramel.
Once fully churned, transfer the ice cream to an airtight container. Freeze for at least 4 hours or until firm.
When serving, optionally sprinkle with crushed graham crackers for added texture and flavor. Enjoy!
Nutrition Facts
Calories |
4191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.0 g | 323% | |
| Saturated Fat | 145.4 g | 727% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 1512 mg | 66% | |
| Total Carbohydrate | 434.6 g | 158% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 367.2 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 546 mg | 42% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
