Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
1 cup mini marshmallows
2 tablespoons crushed graham crackers
Directions:
Preheat your oven to 400°F (200°C) and spread mini marshmallows on a baking sheet. Toast in the oven for 5-7 minutes until golden brown. Keep a close eye to prevent burning.
In a mixing bowl, whisk together heavy cream, whole milk, sugar, and vanilla extract until the sugar dissolves.
Gently fold in the toasted marshmallows and crushed graham crackers.
Pour the mixture into an ice cream maker and churn for 25 minutes.
Transfer to a freezer-safe container and freeze for at least 4 hours until firm.
Notes:
For an extra toasted flavor, you can use a kitchen torch to lightly toast the marshmallows just before folding them into the mixture.
Serve with extra crushed graham crackers on top for added texture.
