Fudge Topped Marshmallow Ice Cream: Marshmallows along with heavy cream and half and half made for super creamy frozen treat. Homemade Fudge Sauce didn’t hurt, either!
Fudge Topped Marshmallow Ice Cream
I’m joining some blogger friends in a marshmallow ice cream extravaganza. We were challenged by Jenni, of Pastry Chef Online, and Kirsten, of Comfortably Domestic, to churn up some frozen treats featuring marshmallows.
I took the easy route when I made this Fudge Topped Marshmallow Ice Cream. Melting a bag of marshmallows in half and half to add to the custard was a cinch…and certainly simpler than dealing with gelatin and egg whites to make marshmallows from scratch.
Marshmallow Ice Cream Extravaganza
Miss Katie was happy with a big bowl after dinner. When we visited Victoria, British Columbia, a number of years ago, we both fell hard for a vanilla ice cream that tasted like marshmallows. Mind you, I’m not a huge fan of marshmallows, but this ice cream was memorable.
I kept asking for more tastes from her bowl—I should have gotten my own! The whole family loved this homemade marshmallow ice cream! Contact Jenni through her blog if you’d like to join in on the fun.
In this household, ice cream toppings are de rigueur. Last week it was homemade caramel sauce, and this week I paired this creamy marshmallow concoction with a rich and silky fudge sauce.
The hubby took a spoon to it as soon as he spotted it in the refrigerator. Between the healthy dose of cocoa powder and the addition of instant coffee powder to intensify the chocolate flavor, this was truly a luscious combination. Whether you make the ice cream, the fudge sauce or both, your family will be delighted to kick off the summer on this delicious note!Print
Marshmallow Ice Cream
Ultra creamy marshmallow ice cream topped with fudge sauce!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Ice Cream, Ice Cream Toppings
- Method: Freezing
- Cuisine: American
For ice cream:
- 2 cups half and half
- 10 ounces marshmallows
- 2 cups heavy cream
- 1/2 cup sugar
- 4 egg yolks, I used Safest Choice
- 2 tablespoons vanilla
For Fudge Sauce:
- 1 cup sugar
- 1/8 t salt
- 1/2-1 teaspoon instant coffee, optional
- 1/3 cup unsweetened cocoa powder
- 1/2 cup butter
- 1/2 cup heavy cream
- 2 teaspoons vanilla
- 1-2 tablespoons rum
- In a large pot, melt marshmallows with half and half over medium heat, stirring frequently till smooth. Set aside to cool.
- Heat whipping cream in large pryex measuring cup till almost boiling. Whisk egg yolks and sugar together in large mixing bowl. Slowly drizzle a hot cream into yolk mixture, whisking constantly so egg yolks don’t cook. Add vanilla.
- When marshmallow mixture is cooled, add to cream and egg mixture. Whisk to combine. Refrigerate overnight. Process in ice cream maker following manufacturer’s directions.Freeze till if firms up to desired consistency.
To make Fudge Sauce:
- In a medium bowl, whisk together the dry ingredients. In a sauce pan, combine butter and cream and heat until the butter has melted. Add dry ingredients to the cream mixture, constantly whisking. Boil, stirring constantly until thick and smooth, about 5 minutes. Add vanilla and rum. Cool and refrigerate unused portion.
- Can be reheated in a microwave, as needed.
Total time does not include freezing time.
Marshmallow Delights From My Friends:
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- Strawberry Cheesecake Ice Cream with Key Lime Mallow Swirl from Jenni of Pastry Chef Online
- Frozen Coconut S’mores Bars from Karyn of Pint Sized Baker
- Strawberry Ice Cream with Marshmallow Swirl and Toasted Walnuts from Dionne of Try Anything Once Culinary
- Fudge Topped Marshmallow Ice Cream from Liz of That Skinny Chick Can Bake
- Kahlua Marshmallows and Marshmallow Sauce from Betsy of Desserts Required
- No-Churn Amaretto Ice Cream with Almond Marshmallows from Stacy of Food Lust People Love
- Traverse City Cherry Cordial Frozen Yogurt from Kirsten of Comfortably Domestic
- Strawberry Marshmallow Ice Cream from Donna of Cookistry
- Horchata Ice Cream with Mocha Mallow Swirl from Allison of Decadent Philistines Save the World
- Blackberry Cheesecake Swirl Ice Cream from Jeanne of Inside Nana’Bread’s Head
- Princess Badass Ice Cream from Sophia of NY Foodgasm
I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.
Tip #5: Don’t deprive yourself. Denying yourself leads to overeating. I eat a cookie after dinner most nights. Just don’t eat the whole batch!