Toasted Marshmallow Swirl Ice Cream Recipe

Dessert

Toasted Marshmallow Swirl Ice Cream

Imagine scoops of velvety vanilla and toasted marshmallow soft swirl ice cream, caramel sweet with just a hint of smoke. It is dreamy, gooey, and totally craveable.

There is something so cozy and nostalgic about toasted marshmallow, and this ice cream brings that warmth straight into your kitchen. The base is lush and creamy, and as you stir in the swirl it smells like a campfire classic brought to life.

I love making this on a weekend when I want a little dessert escape without having to fire up the grill. It is also the perfect showstopper for summer gatherings or movie nights at home.

Every time I test batches of this, I am reminded of sticky fingers after summer camp, except you get to enjoy it neat in a bowl with a hot coffee on the side.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time10 mins

🕐Total Time4 hours 30 mins

🍰Servings8 scoops

🇺🇸CuisineAmerican

🔢Calories~320 per scoop

Ingredients

Vanilla Ice Cream Base

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon pure vanilla extract

4 large egg yolks

1/4 teaspoon salt

Toasted Marshmallow Swirl

1/2 cup granulated sugar

2 tablespoons water

1/4 cup light corn syrup

1/2 cup heavy cream, warmed

1 teaspoon vanilla extract

Pinch of salt

1 to 2 tablespoons unsalted butter, cut into small pieces

Substitutions & Variations

★For a gluten free version, use cornstarch in place of flour and check that your vanilla extract is gluten free.

★If you do not have light corn syrup, you can use an equal amount of honey or golden syrup, but note that the flavor will be slightly different.

★To make this dairy free, swap the heavy cream and milk for full fat coconut milk or a dairy free heavy cream alternative, and use vegan butter.

★You can replace granulated sugar with a 1 to 1 white sugar substitute if you prefer.

Step-by-Step Instructions

1

Prepare the custard base

In a medium bowl whisk egg yolks, sugar, cornstarch, and salt until smooth. In a saucepan, combine milk, cream, and vanilla. Warm over medium low heat until tiny bubbles form at the edges. Slowly whisk hot milk into the yolks, then return everything to the pan. Cook, stirring constantly, until thick enough to coat the back of a spoon, about 5 minutes. Remove from heat, cover surface with parchment paper, and chill for at least 2 hours or up to overnight.

2

Chill your ice cream maker

Freeze the canister or bowl attachment according to the manufacturer instructions, usually 12 to 24 hours, so it is ready to churn.

3

Make the marshmallow base

Combine sugar, water, and corn syrup in a small heavy saucepan. Swirl gently and cook without stirring until it turns a deep amber color. Carefully whisk in warm cream, vanilla, and salt. It will bubble vigorously. Continue to cook while stirring until smooth, then remove from heat and stir in butter.

4

Cool the marshmallow mixture

Let the marshmallow mixture cool to room temperature, about 30 to 45 minutes. This prevents the ice cream base from cooking when you fold them together.

5

Churn the ice cream

Pour the chilled ice cream base into the prepared ice cream maker and churn until soft serve texture, usually 20 to 25 minutes.

6

Fold in the swirl

Drizzle the cooled marshmallow mixture over the soft ice cream in the bowl of the machine. Use a spatula to gently fold it through so you keep thick ribbons rather than fully blending.

7

Freeze to set

Transfer the ice cream to a freezer safe container, cover, and freeze for at least 4 hours, or until firm enough to scoop.

8

Serve and enjoy

Scoop into chilled bowls or cones, and top with extra toasted marshmallow or a drizzle of the swirl if you like.

Pro Baker Tips

✓For extra toasty flavor, use a kitchen torch to lightly brown the marshmallow swirl on top of each scoop.

✓Do not skip the cooling step for the marshmallow mixture or the ice cream base may scramble.

✓Adding a pinch of smoked salt to the marshmallow swirl enhances the campfire vibe.

✓If you do not have an ice cream maker, you can still get a soft serve texture by placing the mixture in a shallow pan and freezing, stirring every 30 minutes.

Storage & Serving Notes

◆Store ice cream in an airtight container in the freezer for up to 2 weeks. Place a piece of parchment directly on the surface to limit ice crystals.

◆Serve slightly softened for the easiest scooping.

Serving Suggestions

Serve this dreamy swirl ice cream in cones or bowls, with a little extra toasted marshmallow on top.

›Scoop into a chilled waffle cone for a classic campfire feel.

›Garnish with a tiny sprinkle of sea salt for contrast.

›Pair with fresh berries for a sweet and juicy balance.

Frequently Asked Questions

Why did my marshmallow swirl turn out grainy?

This usually happens if the sugar syrup was not cooked to a proper amber stage or if the cream was added too quickly. Make sure you cook the syrup to a deep amber and let the marshmallow mixture cool fully before folding it into the ice cream.

Can I make this without an ice cream maker?

Yes, you can. Churn the base in a shallow pan in the freezer, stirring every 30 minutes until it reaches a soft serve consistency, then fold in the cooled marshmallow swirl.

How do I get nice ribbons of marshmallow without overmixing?

Drizzle the cooled marshmallow swirl over the soft ice cream and use a spatula to gently fold just until you see thick ribbons. Avoid stirring constantly.

Can I toast the marshmallow topping with a torch?

Absolutely. After scooping, lightly toast the top of each swirl with a kitchen torch for a deeper toasty flavor and a beautiful golden look.

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Go Make It!

This Toasted Marshmallow Swirl Ice Cream is all about slow, joyful moments in the kitchen and savoring every creamy, caramelized bite. You deserve a bowl of pure sweetness, so go ahead, scoop up a memory.