Question:
What does marshmallow ice cream taste like?
It tastes like a big, fat, gooey, sticky marshmallow.
Big, fat, gooey, sticky.
And with just 4 ingredients, it can be yours in 10 minutes flat.
Marshmallow Ice Cream
(Adapted from Vegan a la Mode)
- 2 cups milk of choice
- 2 tsp pure vanilla extract
- pinch salt
- 1 container Ricemellow Crème, or 10 oz marshmallows (Sweet&Sara and Dandies both make vegan marshmallows) (You could probably use 10 oz Smuckers marshmallow fluff, which—albeit high in artificial ingredients—is vegan.)
- option: 1/4 cup mini chocolate chips
- option: 1/2 cup graham crackers or Healthy Graham Crackers
CCK’s easy version: Combine all ingredients (except optional ingredients) and stir very well, being sure to break up any clumps of the marshmallow fluff. (My version uses the fluff. See Hannah’s version, below, if you’d prefer to use real marshmallows.) If you have an ice cream maker, process according to manufacturer’s directions. See “nutrition” link below if you don’t have an ice cream maker. At the end, stir in optional ingredients, if using. Transfer to an airtight container, and chill in the freezer for an hour or so, until true ice-cream consistency is reached.
Or you can try Hannah’s “toasted marshmallow” version (reprinted with permission from Vegan a la Mode): Heat the broiler of your oven to high and generously grease a jelly roll pan or rimmed baking sheet. Spread the marshmallow crème out in a thin, even layer or sprinkle on the marshmallows so that none overlap. Broil for 5-10 minutes, until the top is golden brown and bubbly and your kitchen smells like a sweet campfire. Keep a very close eye on the oven the whole time, because as any camper can tell you, marshmallows go from perfectly toasted and delicious to positively incinerated in no time. Cool 15-30 minutes before proceeding. Scrape the toasted marshmallow cream or plain marshmallows off the baking sheet and into your blender. Add the remaining ingredients, and puree until smooth. Transfer the base into a smaller pitcher, and chill thoroughly for at least 3 hours before churning in your ice cream machine according to the manufacturer’s directions. Transfer the soft ice cream to an airtight container, and store it in the freezer for another three hours minimum, until frozen solid, before serving.
Above, marshmallow ice cream topped with “Healthy” Chocolate Syrup.
In a cute Anthropologie dish that was just three dollars!
Giveaway:
Congrats to: Ellen!
And if you didn’t win, you can always buy a copy of Hannah’s book.
MMM from the flavors you listed I would have to say Red Velvet but from the listings on Amazon the Turkish Coffee Sounds quite interesting!
Red velvet would be my choice!!
This looks amazing! Especially the toasted version seeing as nothing is better then toasted marshmallows at a bonfire!
I would definitely want to try the German Chocolate first though! Anything chocolate is basically guaranteed to be a winner, and extremely delicious!!
Oh yummmm! Toasted Marshmallows are full of summer love! ……I would love to try a German Chocolate flavor too.
German Chocolate for sure!! YUMMY! That is def the one I’d try first!
Red velvet 🙂
Toffee Crunch sounds just deeeeeeevine!!
I’m drooling at the thought of red velvet!
Oooh, a COOKBOOK? I’ve been wanting one for years, only my parents think the internet is just as good. And now that I’m going vegan for awhile, well, I want it so bad. I think I’d try the Peanut Butter Bombshell first. Maybe I’ll change it so it’s Chocolate Peanut Butter Bombshell. Then definitely cheesecake….
Katie, I know you have the final decision, and that I don’t qualify any more than anyone else, but if you’d see fit, I’d really like it!
German Chocolate sounds lovely. I’m transitioning to a plant-based diet and I would love to win this book!! Thanks for the give away.
chocolate cabernet appeals to the red wine drinker in me, but the photo on the cover of green ice cream and what looks like a cucumber garnish appeals to the part of me who loves unconventional foods and longs to challenge what is so-called “normal” eating!
Ooh, toffee crunch sounds delicious! That marshmallow ice cream does, too!!
Birthday cake sounds the best to me!
Blueberry muffin! These all sound so good!
German chocolate is my favorite flavor! I made chocolate chip waffles using your chocolate chip cookie dough recipe! They were yummy! If I had read this first, they might haves morphed into toasted coconut chocolate chip pancakes! Maybe after vacation, they will! Thanks for all the great recipes and cooking inspiration!
I would love to try RED VELVET!!! Yum!