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Toasted marshmallows form the flavor base in a simple homemade ice cream. If you don't have an ice-cream maker, soften 1 pint low-fat vanilla frozen yogurt, and place in a food processor; add 5 ounces toasted marshmallows, puree, and freeze until firm. For chocolate lovers, use chocolate graham crackers. To achieve the look on our cover, freeze ice cream in a bowl until firm, and scoop onto graham crackers.

Robin Bashinsky
Recipe by Cooking Light July 2015

Gallery

Credit: Romulo Yanes; Styling: Lindsey Lower

Recipe Summary

hands-on:
27 mins
total:
7 hrs 27 mins
Yield:
Serves 8 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Place marshmallows in a single layer on a baking sheet lined with parchment coated with cooking spray. Broil 30 seconds or until golden brown and toasted. Cool.

  • Combine half-and-half and granulated sugar in a saucepan over medium-high heat; bring to a simmer, stirring occasionally. Place yolks in a medium bowl; stir with a whisk until smooth. Gradually add hot half-and-half mixture to egg yolks, stirring constantly with a whisk. Return egg mixture to pan; cook over medium heat 6 minutes or until mixture thickens slightly and reaches 160°, stirring constantly. Strain through a fine sieve into a large bowl set over a larger ice water-filled bowl. Let stand until cold, stirring occasionally. Place half-and-half mixture, marshmallows, and vanilla in a blender; process until smooth. Chill mixture 3 hours or overnight.

  • Pour marshmallow mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Line an 11 x 7-inch freezer-safe dish with plastic wrap, allowing wrap to extend over ends of dish; spread ice cream in bottom of dish. Freeze 3 hours or until firm.

  • Combine milk, shortening, and syrup in a saucepan over low heat; cook 1 minute or until shortening melts, stirring constantly. Stir in powdered sugar and cocoa; cook over medium heat 1 minute or until smooth, stirring with a whisk.

  • Remove ice cream from pan using extended plastic wrap to lift; discard plastic wrap. Cut ice cream into 8 squares. Place 1 square on 1 graham cracker half; top with other half of cracker. Drizzle chocolate mixture evenly over sandwiches.

Nutrition Facts

311 calories; fat 11.6g; saturated fat 5.8g; mono fat 1.9g; poly fat 1.1g; protein 5g; carbohydrates 50g; fiber 1g; cholesterol 92mg; iron 1mg; sodium 117mg; calcium 81mg.
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