Ugh.

Toasted Marshmallow Coconut Milk Ice Cream I howsweeteats.com

HI!!!! my name is Jessica and I’m an ice cream-a-holic.

Toasted Marshmallow Coconut Milk Ice Cream I howsweeteats.com

No really… it’s bad. Do you want to know how bad it is? Well.

I’ve made ice cream like, multiple times per week, for WEEKS. I made this ice cream the day after I made the buttermint ice cream, and since that was two weeks ago you can only imagine how much more ice cream I’ve made since. My freezer is overflowing and my mind… my mind is totally one track. It’s all I can think about – my next flavor, my next creamy adventure if you will. Ew. That sounds weird. Whatever.

But I’m half tempted to turn this into an ice cream only blog because my brain won’t stop churning… pun completely intended.

And since I can’t turn this into an ice cream only blog without 1. literally drowning in heavy cream and 2. annoying all of my invisible internet friends, I’m combining two of the things I love the most into one flavor: toasted marshmallow and coconut milk.

Oh and a few of you told me that yesterday was national toasted marshmallow day? Again, who the heck makes up these holidays and no, I didn’t know because I’m not hip. Not hip at allll. Let’s celebrate today, k?

Toasted Marshmallow Coconut Milk Ice Cream I howsweeteats.com

You know who’s not all about this ice cream thing? My husband. Okay wait… I shouldn’t put it that way. He loves ice cream. He actually loves ice cream more than I do. I find him closet-eating ice cream straight out of the container right over the kitchen sink almost as much as I find him shoveling chocolate chip cookies into his mouth with diet Coke in hand.

I didn’t expect him to like the buttermint ice cream because he… dun dun dun… doesn’t really like mint. Oh, except he likes the “spiciest” mint gum that BURNS THE HECK OUR OF YOUR MOUTH. Ouch is all I have to say about that. But surprise surprise… he did enjoy the buttermint. And then one day later, as I forced him to taste this ice cream (which was a feat in itself since he just had his first s’more last month and realized he actually likes marshmallows), his response was “it’s good… but I just really wish you’d make chocolate ice cream.”

Toasted Marshmallow Coconut Milk Ice Cream I howsweeteats.com

Um. What? Never once in our lifetime together… in our itty bitty relationship… has he EVER ordered, bought or scooped chocolate ice cream. Ever. He is the king of either plain vanilla with fruit (um hi, totally boring) or cookies and cream. Always. This never changes. And I’m definitely that annoying person that always tries to get him to choose new! and creative! choices while he is in starvation mode (read: hasn’t eaten in 7 minutes) and just wants some stupid food.

So what does this mean? It means I’ve made more varieties of chocolate ice cream in the last two weeks that I can count. Breakfast? Spoonful of ice cream. Made cookies? Squish ice cream in between. Coming to visit? You absolutely cannot leave this house without ice cream.

Toasted Marshmallow Coconut Milk Ice Cream I howsweeteats.com

It’s cool though… he’s happy, and with my marshmallow coconut milk scoops I’m happy too. I might have enjoyed this even more than the first batch of buttermint because it stayed super creamy from the coconut milk. No, the marshmallows don’t really harden and they add this awesome chewy texture to the ice cream which I can only assume would be made even better with ripples of fudge and peanut butter and pumpkin and graham cracker. But that’s for another time.

Because you know… exactly what I need to do is make more ice cream.

Toasted Marshmallow Coconut Milk Ice Cream I howsweeteats.com

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Toasted Marshmallow Coconut Milk Ice Cream

Yield: about 1 quart

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

Directions:

In a small bowl, mix together 2 tablespoons of the coconut milk with the cornstarch and whisk until smooth. Set aside.

In a large saucepan (Jeni recommends a 4-quart), add coconut milk, sugar and corn syrup, whisking together. Bring to a rolling boil – for me, this was over medium heat. Keep a close eye on the mixture because if it gets too hot, it will boil up and over very quickly. You want it to the point when the milk is bubbling and rolling but now boiling over. Once it comes to that point, boil for 4 minutes. I stirred occasionally here. After 4 minutes, remove from heat and very slowly whisk in the cornstarch mixture. I did it in 3 parts – adding 1/3 of it and whisking at a time. Bring back over heat and bring to a rolling boil again, this time stirring with a spatula while the mixture just thickens slightly – about 1-2 minutes.

Grab another very large bowl and fill it halfway full with cold water, adding a bunch of ice cubes as well. Remove the coconut milk mixture from heat and pour the it into a one gallon freezer ziplock bag, pushing the air out and sealing it. Place it in the ice bath for 30-45 minutes until cold, adding more ice if needed. I actually set my bag right IN the ice bath, then carefully poured in the milk.

After 30 minutes or so, pour the ice cream mixture into your ice cream maker and churn according to the directions. When it begins churning, you can toast your marshmallows. If you have a gas stove you can do it that way, or you can place them under the broiler for a little less than a minute or until your desired doneness. You don't have to use the whole bag - use as many as you'd like. After 10-15 minutes of churning, add in the vanilla extract and spoonfuls of marshmallow fluff while still churning. (If you don't have an opening in your ice cream make to add, you can add the vanilla at the beginning and fold in the marshmallow at the end.) After 5 more minutes, add in the toasted marshmallows one at a time, making sure they get mixed in.

Once churned to your desired consistency, place in a freezer-safe container, add more marshmallows if desired, cover with a lid or layer of plastic wrap pressed on the ice cream, and freezer 2-6 hours.

idea from the sweet potato marshmallow ice cream in jeni's book, recipe adapted from her buttermint ice cream

Toasted Marshmallow Coconut Milk Ice Cream I howsweeteats.com

You may have noticed we got a little facelift this morning! Tell you more about that soon.

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170 Responses to “Toasted Marshmallow Coconut Milk Ice Cream.”

  1. #
    101
    Leonie Barlow — September 8, 2012 @ 9:40 pm

    Hello I love your blog and was wondering if you would mind if I reblog some of your Amazing recipes please? I would always include your URL so my followers could find you. It would be great to hear from you.
    Thanks so much
    Leonie

    Reply

  2. #
    102
    Kari@Loaves and Dishes — September 14, 2012 @ 3:52 pm

    I just got this link from Bake at 350. I’m so glad I did, cuz HOLY MOLY, this ice cream look good!

    Reply

  3. #
    103
    Anne @ Have a Cookie! — September 15, 2012 @ 11:11 am

    Wow – an easy ice cream recipe with everything I love!

    Reply

  4. #
    104
    Amber Canning — September 26, 2012 @ 11:34 pm

    My son can’t handle and I am nursing so this recipe is perfect for me. I made this today and it is really good. I used the fluff but not the toasted mallows. I used 1/2 vanilla bean paste, 1/2 extract and added a handful of sweetened coconut. It made about 2 1/2 pints ( I found that 3 1/4 c coconut milk equaled about 2 cans) . The possibilities are endless, I think I am going to try raspberry coconut next or maybe cookies and cream! Thanks

    Reply

    • Amber Canning — September 26th, 2012 @ 11:38 pm

      Excuse my oops ^^^ my son can’t handle dairy….

      Reply

  5. #
    105
    Katharine — November 27, 2012 @ 10:19 am

    I made this last night and it was hands down the best ice cream I’ve ever had, and I absolutely love ice cream.

    PS I bought and used the ice cream maker you recommended to me and it was perfect.

    You run my life and it is scary.

    Reply

  6. #
    106
    Autumn — January 5, 2013 @ 3:38 pm

    I loooove your blog and have made many of your recipes! This ice cream is in the ice bath phase right now and I know it will be amazing!! Question though, it calls for 1/2 tsp salt but I don’t see where it calls to add it in? I’ve read the recipe a few times and I’m not sure if I’m just completely missing it? I decided to just add it in with the coconut milk and sugar. Hopefully I am right :) I’ll let you know the final result!

    Reply

  7. #
    107
    Caddie — January 28, 2013 @ 6:59 am

    WOW!!!!!!!! This look glorious!!! SO gonna try this!

    Reply

  8. #
    108
    Christa — February 1, 2013 @ 2:46 pm

    How crucial is the corn syrup? Could I just use a tad more sugar? Or maybe maple syrup for a slight variation?

    Reply

  9. #
    109
    Caddie — February 4, 2013 @ 7:00 am

    I tried this on the weekend and its GLORIOUS!!!! You just saved my “allergic to dairy 4 year old daughter”! Thanks! :)

    Reply

  10. #
    110
    Tracy — March 27, 2013 @ 4:44 pm

    YUM!!!
    Used 3 cans 13.5oz each of coconut milk.
    Also added the contents of one vanilla bean while in the ice cream maker—next time will mix in before.
    Did not add the fluff or the toasted marshmellows.

    Reply

  11. #
    111
    Elisabeth — March 28, 2013 @ 3:53 pm

    So this sounds amazing, but I looked through your recipes and couldn’t find a Chocolate ice cream. I came to your blog first looking for, well any, ice cream, but really want a chocolate one that is off the charts and I know you are the one to produce just that! Can’t wait to try this and a few others though :)

    Reply

  12. #
    112
    Roxy — April 29, 2013 @ 9:22 am

    Hi There,

    What can I use instead of corn syrup??? We dont get it here in South Africa!

    Thanks

    x

    Reply

  13. #
    113
    Kathrina — June 18, 2013 @ 3:49 pm

    In the recipe list it calls for sea salt. But it doesn’t mention it in the steps. Where do I add in the salt??

    Reply

  14. #
    114
    D3 Buy Goldd3 Farm Gold — June 20, 2013 @ 9:51 pm

    From what I is able to see AAA games that arrive broken do not get reviewed with high-scores and a reviewers don’t wait around ahead of the problems get fixed to setup their word. In other words, this game is time shitty ‘brand-loyalty’ plea for the investment.

    Reply

  15. #
    115
    niege — May 29, 2014 @ 11:07 pm

    I was very excited when I saw this ice-cream – looks delicious. But then I read the ingredients list… I have no idea what marshmallow fluff/cream even is ( I live in NZ) and I dont know where I would find corn syrup unless it is in a huge catering bottle ( actually there is no way I am ever buying any even if I could find it – that stuff is diabetes in a bottle! – I’m assuming it comes in a bottle :-)). Sooo I am going to leave that stuff out and give it a try anyway, maybe with some agave or something to replace the corn gloop? does that sound viable? what is marshmallow fluff????

    Reply

  16. #
    116
    Michal — June 5, 2014 @ 12:41 pm

    Wow looks sublime!

    Reply

  17. #
    117
    maria — July 7, 2014 @ 12:26 pm

    Great blog and photos! My daughter has a dairy allergy and we are forever researching recipes for her, so thank you for the ice cream back in our lives! I have only one comment regarding your ingredients…We are avoiding gmo (genetically modified organisms) in our diet so in this particular case I would use non gmo marshmallows and cane sugar syrup , you can find these both at whole foods or online or at your local natural foods store. We also make our own simple syrup or even maple syrup which we have used successfully in many recipes calling for corn syrup. Corn syrup is cheap, but that’s not what we are going for here! The better your ingredients the better your outcome. Thanks again and can’t wait to try making this!

    Reply

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