Korean Marshmallow Ice Cream
The viral trend of torched Korean marshmallow ice cream has been sweeping the internet. It features a perfect combination of hot, crispy, and golden brown roasted marshmallow on the outside, chewy and stretchy melted marshmallow in the middle, and a cold and creamy ice cream center. This recipe enables you to recreate this popular dessert effortlessly at home using a milk carton.
Equipment
- paper milk carton (Mine was 8.45fl/250ml)
- scissors
- Microwave
- kitchen torch
- nonstick baking sheet
Ingredients
- ½ tsp vegetable oil
- 15 regular marshmallows (My milk carton was 8.45fl/250ml, you may need more marshmallows if your milk carton is larger than mine.)
- 1 ice cream bar
Instructions
- Rinse out a paper milk carton thoroughly with water and dry it completely, cut the top off.
- Add ½ tsp of vegetable oil to the milk carton, brush it evenly on the inner surface of the carton. (With this step the frozen marshmallow won't stick to the carton.)
- Add 15 regular size marshmallows to a large microwave safe bowl, microwave them for 1 minute until they turn soft.
- Wet your hands with cold water to prevent the marshmallows from sticking to them. Use chopsticks to stir the marshmallows for 10 seconds to deflate them. Transfer the melted marshmallows quickly to the prepared milk carton. It is important to complete this step quickly before the marshmallows start to cool down.
- Insert the ice cream bar of your choice into the milk carton and use damp hands to smooth the surface of the marshmallow.
- Keep the milk carton in the freezer for at least 4 hours (or overnight) until the marshmallow layer turns completely hard.
- 4 hours later, use a pair of scissors to cut along the edge of the milk carton, peel it off from the marshmallow ice cream.
- Place the marshmallow ice cream on a nonstick baking sheet, use a kitchen torch to grill all the surfaces of the marshmallow ice cream until it is caramelized to your desired level.
- Serve immediately and enjoy!