Quite simply, it is not summer until you eat a s’more.
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 1 cup mini marshmallows
- 1 14-oz. can sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups heavy cream
- Preheat broiler (I used the broiler in my toaster oven). Line a baking sheet with parchment paper and spray it generously with cooking spray. Spread the marshmallows out on the baking sheet in a single layer and place in oven. Broil the marshmallows for about 2 minutes, just until marshmallows turn golden brown. The marshmallows will go from golden to burnt in a matter of seconds, so watch the marshmallows carefully as they broil and remove the baking sheet from the oven as soon as the marshmallows become golden. Let the toasted marshmallows cool while you begin the ice cream.
- Pour the condensed milk into a large bowl and mix in the vanilla.
- In another large bowl, whip the heavy cream until stiff peaks form. I recommend a hand mixer for this step.
- Add a scoop of the whipped cream to the condensed milk and gently mix to lighten the condensed milk and make it easier to fold in the rest of the whipped cream. Then pour the rest of the whipped cream into the bowl with the condensed milk and fold, being careful not to deflate the mixture, until the condensed milk and whipped cream are combined.
- Line a pan, such as a baking or loaf pan, with aluminum foil and then with plastic wrap. If you’ll be using this ice cream for S’mores Ice Cream Sandwiches, use an 8-inch x 8-inch baking pan.
- Pour half of the ice cream mixture into the pan and gently smooth it out without deflating the mixture. Peel half of the toasted marshmallows off of the parchment and sprinkle them on top of the ice cream mixture. Top with the remaining ice cream mixture and then the rest of the marshmallows.
- Cover the pan with aluminum foil and freeze for at least 6 hours before serving. Ice cream will keep in the freezer for up to two weeks.