This recipe is sponsored by The French Farm. All opinions are my own.
When I was a kid, I went to Girl Scout day camp every single summer. I was so dedicated to it, that I once hid a broken hand from my mom so that I could still go to camp on Monday morning like normal. (Yes, it was purple by that night, and I missed most of Tuesday to get a cast.)
Every year at camp, we slept over on Wednesdays, in tents we pitched ourselves. We told ghost stories around the campfire, played games with our flashlights, and of course, roasted marshmallows to make s’mores.
To this day, marshmallows will always taste like summer to me.
One of our #CookoutWeek sponsors, The French Farm, sent me some delicious salted caramel cream to use in a recipe, and I immediately knew I wanted to make salted caramel marshmallow ice cream. A few years ago, we made s’mores at my friend’s house, and she had all sorts of yummy sauces and toppings, not just the normal graham crackers and chocolate bars. I made a s’more dripping in salted caramel sauce and it was one of the best things I’ve ever eaten, to this day. Caramel and marshmallow are a winning combination.
Best of all, you don’t need an ice cream maker to make this yummy dessert. You just whip up the cream, add the other ingredients, and freeze for 4-8 hours until the ice cream is set. It has a very rich, creamy texture and tons of caramel and marshmallow flavor.
Thank you to The French Farm for being a #CookoutWeek sponsor and providing the yummy salted caramel cream we used in this recipe. Here’s the printable recipe for you to try at home. Then, scroll down to see all of the other #CookoutWeek recipes being posted today. Don’t forget to enter the giveaway!
Salted Caramel Marshmallow Ice Cream (No Churn!)
- 1 cup heavy whipping cream
- 1 14- oz can sweet and condensed milk
- 1 teaspoon vanilla
- 1/2 cup salted caramel cream
- 1/2 cup marshmallow fluff
Whip the heavy cream using a stand mixer or hand mixer on high until soft peaks form.
Add the sweet and condensed milk, vanilla, salted caramel cream, and marshmallow fluff.
Mix on low to combine, then on high until hard peaks form.
Spoon the mixture into freezer-safe dishes and freeze for 4-8 hours over overnight, until set.
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