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.
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.
Notes
Recipe TipsWhat 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.This ice cream in a jar is good for up to 6 months when kept sealed in the freezer. However, once you open the jar and thaw the ice cream enough to eat, I do not recommend re-freezing it. This ice cream is best enjoyed in one sitting.