This toasted marshmallow ice cream will have you swooning in no time. Made with actually toasted marshmallows and in the convenience of a mason jar, it's easy, portable, and perfect for snacking during those hot summer days.
I love mason jar ice creams and have been experimenting a lot lately with different flavor combinations. This one right here is a true winner. It's absolutely perfect for any occasion because it's a sweet treat you can't beat. Serve it up with chocolate syrup and you've got yourself a perfect dessert for one. No sharing is required.
If you love toasted marshmallows (and who doesn't?) Then this roasted marshmallow ice cream recipe is perfect because it's just the right balance of toasty, sweet, creamy, ad chewy. What I love most is that I can grab a few mason jars toast a handful of marshmallows in the oven and then get my kids to do the shaking. They love helping out with these ice creams and helping me to come up with new flavors.
- Heavy Cream: This is the base of our ice cream and will make it nice and creamy. If you have to choose between different heavy whipping cream options, always go for the higher fat percentage because it yields a much creamier result.
- Sugar: We only need a little granulated sugar to help sweeten our ice cream.
- Vanilla: Adding vanilla extract will help to enhance the flavors in our recipe.
- Large Marshmallows: We will be toasting these in the oven but you can also just use 2-3 tablespoon of marshmallow fluff if you don't want your marshmallows to be toasted.
🍽 Equipment Needed
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- Pint sized mason jar
- Measuring cups
- Measuring spoons
- Baking sheet
- Aluminum foil or parchment paper
🍴 Recipe Tips
Making mason jar ice cream is so easy a kid can do it (and mine do). What you should remember is that a pint sized jar is perfect because there is plenty of space for the ice cream to move around and thicken as you shake the jar. Too small of a jar will result in less room so it will be much harder to mix everything up.
When you first start shaking the jar you will notice there is plenty of sloshing around, but depending on how fast or hard you're shaking the jar you may notice that within 1-2 minutes the liquid is moving less until there is no sloshing. You want to stop at this point. When you can noticeably feel and hear that the liquid is moving much less than it was, stop.
To overmix your ice cream will result in separation which is actually how you make your own butter...which is not what we are trying to do.
You will be able to open the lid, dip a spoon in, and hold it up. The spoon should remain coated in cream and have no drips (one or two small ones is fine, just don't let it roll off the spoon like chicken broth). Once your ice cream in a mason jar can do this, close the lid and place it in the freezer to chill for a few hours.
The two are practically the same thing and are easily interchangeable in recipes without any noticeable difference. The biggest difference is the fat content as one is easier to whip than the other but both are great and will work in this recipe.
Check out how to make toasted marshmallow mason jar ice cream with these simple step-by-step instructions:
- Turn your oven on to high broil and line a baking sheet with aluminum foil.
- Place 4 large marshmallows in the center of the pan and broil in the oven for 2-3 minutes or until toasted to your liking. Pay careful attention as they will go from golden to burnt really fast.
- Once roasted, smash them in a bowl and set them aside.
- Pour your heavy cream into the mason jar.
- Add in the granulated sugar.
- Add in vanilla extract and he smashed cooled marshmallows.
- Close the lid to the jar tightly and shake well for 3-5 minutes or until the liquid has thickened.
- Open the lid and dip a spoon in. Hold the spoon upside down. You want the liquid to not drip (one or two drips is fine) but it should cling well to the spoon.
- Then close the lid to the mason jar and place it into the freezer for 3 hours before eating.
More great frozen treat recipes to try
- Strawberry Mason Jar Ice Cream
- Vanilla Mason Jar Ice Cream
- Chocolate Mason Jar Ice Cream
- Peanut Butter Mason Jar Ice Cream
- Peanut Butter and Jelly Mason Jar Ice Cream
Toasted Marshmallow Mason Jar Ice Cream
- Pint sized mason jar
- Aluminum Foil or parchment paper
- ½ cup heavy cream ($0.50)
- 1 tablespoon sugar ($0.01)
- 2 teaspoon vanilla ($0.04)
- 2-4 large marshmallows ($0.04)
- Turn your oven on to High Broil. Line a baking sheet with aluminum foil.
- Place your large marshmallows in the center of the baking sheet and broil for 1-3 minutes or until toasted to your liking. Be careful as they can burn quickly. Smash marshmallows and set aside.
- Measure your heavy cream and pour it into a pint sized mason jar.
- Add your sugar to the jar.
- Add the vanilla extract and marshmallows.
- Close the lid to the jar nice and tightly.
- Shake the jar really good for about 3 minutes. You'll feel the texture within the jar change slightly and the mix should be thick enough to cling to a spoon when dipped, without running off more than a drop of two.
- Place the jar in the freezer and let it freeze for at least 3 hours before eating.