Toasted Marshmallow Ice Cream with Fudge and Graham Swirls

Filling vanilla ice cream with all your favorite ingredients is a fail-safe dessert option
Marshmallow Ice Cream

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We get hungry just thinking about this marshmallow, hot fudge, and Graham cracker-filled ice cream.

This recipe is courtesy of Heather’s French Press.

4
Servings
726
Calories Per Serving
Deliver Ingredients

Ingredients

For the hot fudge sauce:

  • 2/3 Cups heavy cream
  • 1/2 Cup agave
  • 1/4 Cup brown sugar
  • 1/4 Cup cocoa powder
  • 1 Cup dark chocolate chips
  • 2 Tablespoons butter
  • 1/2 Teaspoon salt
  • 2 Teaspoons vanilla extract

For the ice cream:

  • 1 7-ounce bag mini marshmallows
  • 1 quart half and half
  • 1/2 Cup granulated sugar
  • 4 egg yolks
  • 1 Teaspoon vanilla extract
  • 1/4 Cup hot fudge sauce
  • 1/4 Cup Graham cracker crumbs

Directions

For the hot fudge sauce:

In a medium saucepan combine the cream, agave, sugar, cocoa powder, and ½ cup of the chocolate chips. Whisk everything together. Set over medium heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 5 minutes.

Remove from the heat and whisk in the butter, remaining chocolate, salt, and vanilla. Set aside to cool.

For the ice cream:

Line a baking sheet with parchment paper and arrange the marshmallows in a single layer. Toast under the broiler for one minute.

Heat the half and half in a pan set over medium heat until it reaches a simmer. Stir in the vanilla extract.

Whisk together the sugar and eggs until light. Add ¼ cup of the warm half and half to the eggs, whisking constantly as you pour.

Pour the egg mixture back into the saucepan with the remaining half and half, and continue to cook until the custard has thickened and coats the back of a wooden spoon.

Remove from the heat and whisk in the toasted marshmallows.

Chill the custard overnight.

Churn the custard according to your ice cream machine’s instructions.

Scoop the ice cream into a freezer container, alternating ice cream with a scoop of fudge and Graham cracker crumbs. Swirl the ice cream with a knife to swirl the fillings around.

Freeze until set.

Nutritional Facts

Total Fat
33g
47%
Sugar
34g
38%
Saturated Fat
13g
54%
Cholesterol
26mg
9%
Carbohydrate, by difference
99g
76%
Protein
8g
17%
Vitamin A, RAE
63µg
9%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
373mg
37%
Choline, total
10mg
2%
Fiber, total dietary
9g
36%
Fluoride, F
1µg
0%
Folate, total
48µg
12%
Iron, Fe
8mg
44%
Magnesium, Mg
35mg
11%
Niacin
2mg
14%
Phosphorus, P
80mg
11%
Selenium, Se
2µg
4%
Sodium, Na
504mg
34%
Vitamin D (D2 + D3)
1µg
7%
Water
50g
2%
Zinc, Zn
1mg
13%

Marshmallow Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Marshmallow Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.