Ugh.
Hi! I’m Jessica, and I’m completely obsessed with ice cream.
Seriously — it’s out of control. I’ve been churning ice cream multiple times a week for weeks. I made this toasted marshmallow coconut milk flavor the day after a buttermint batch, and that was two weeks ago, so you can imagine how many more batches I’ve made since then. My freezer is overflowing and my brain is one-track: thinking about the next flavor, the next creamy experiment. I know, it sounds dramatic, but I can’t help it.
Part of me wants to turn this into an ice-cream-only blog, but that would involve drowning in heavy cream and probably annoying everyone who reads this. Instead I combined two of my favorite things into one scoop: toasted marshmallows and coconut milk.
Fun side note: a few readers mentioned yesterday was National Toasted Marshmallow Day. Who makes up these holidays? I didn’t know — let’s celebrate today instead.
My husband isn’t as single-minded about ice cream as I am — well, that’s not quite right. He loves ice cream, maybe even more than I do. I catch him sneaking spoonfuls straight from the container at the sink or shoveling chocolate chip cookies into his mouth with a Diet Coke. I didn’t expect him to love buttermint ice cream because he’s not usually a mint fan. Still, he surprised me and enjoyed it. When I made this toasted marshmallow coconut milk batch, his reaction was polite: “It’s good… but I really wish you’d make chocolate ice cream.”
That’s odd because he rarely chooses chocolate — he’s a vanilla-with-fruit or cookies-and-cream kind of person. Still, his chocolate request pushed me into experimenting more with chocolate varieties lately. The result: more batches, more tastings, and a lot of sharing and sampling around the house. If you visit, you’ll probably leave with a container of ice cream.
Back to this flavor: I might love it even more than the buttermint. The coconut milk keeps it wonderfully creamy, and the toasted marshmallows add a chewy, nostalgic texture. The marshmallows don’t harden into rocks — they stay pleasantly soft and slightly gooey. I can imagine this ice cream with swirls of fudge, peanut butter, pumpkin, or crumbled graham crackers, but those additions will have to wait for another batch.
Because of course I’ll be making more ice cream.
Toasted Marshmallow Coconut Milk Ice Cream
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Ingredients
- 3 1/4 cups full-fat canned coconut milk, mixed well so it’s not separated
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon sea salt
- 2/3 cups granulated sugar
- 2 tablespoons light corn syrup
- 1 tablespoon vanilla extract
- 1/2 cup marshmallow fluff or cream
- 1 10- ounce bag of marshmallows, toasted
Instructions
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In a small bowl, mix 2 tablespoons of the coconut milk with the cornstarch and whisk until smooth. Set aside.
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In a large saucepan, combine the remaining coconut milk, sugar and corn syrup and whisk to combine. Heat over medium until the mixture reaches a rolling boil. Watch it closely — if it gets too hot it can boil over. Once bubbling and rolling, boil for 4 minutes, stirring occasionally. Remove from heat and very slowly whisk in the cornstarch mixture in three additions, whisking each time. Return to heat and bring back to a rolling boil, stirring with a spatula until the mixture thickens slightly, about 1–2 minutes.
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Prepare an ice bath: fill a very large bowl halfway with cold water and plenty of ice. Pour the hot coconut milk mixture into a one-gallon freezer bag, press out the air and seal. Place the sealed bag into the ice bath (you can pour the mixture into the bag while it sits in the ice water) and chill for 30–45 minutes, adding ice as needed, until the mixture is cold.
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When chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s directions. While churning, toast the marshmallows: use a gas flame or place them under the broiler until lightly browned to your liking. Add the vanilla and spoonfuls of marshmallow fluff into the churn about 10–15 minutes in. If your machine doesn’t allow adding during churning, add the vanilla at the start and fold in the marshmallow fluff at the end. In the last 5 minutes of churning, add the toasted marshmallows a few at a time so they distribute evenly.
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Transfer the churned ice cream to a freezer-safe container, add extra marshmallows if desired, press a layer of plastic wrap directly onto the surface to prevent ice crystals, cover, and freeze 2–6 hours until firm.
Notes
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