No Churn Burnt Marshmallow Ice Cream

By Chantal Payette & Katrina Johns - recipe & food styling

Photos By Jeff Coulson

burnt marshmallow ice cream


  • Approximately 16 toasted marshmallows
  • 2 cups heavy whipping cream
  • 1 ¼ cup (300g can) sweetened condensed milk
  • 1 tsp. pure vanilla extract


Set oven to broil. Place marshmallows on a baking tray and broil until toasted brown. Set aside.

Using a stand mixer, fitted with the whisk attachment, whip cream until soft peaks form. Remove the mixing bowl and slowly fold in condensed milk carefully so as not to deflate the whipped cream. Fold in a ⅓ of the marshmallow. Pour mix into a glass dish, about halfway. Add another ⅓ of the marshmallows. Top with more cream mixture, then with remaining marshmallows.

Freeze for at least 4 hours, or overnight. To serve, let stand at room temperature for at least 10 minutes before scooping.