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.
