What makes this dessert so special?
The first time I had Korean marshmallow ice cream was at Myeongdong in Seoul, South Korea. Although I visited during winter, this dessert was still very delicious.
What makes it special is that the marshmallow exterior is toasted with a blow torch – think s’mores. Inside there is vanilla or chocolate ice cream. The contrast of the warm gooey marshmallow with cold ice cream inside is amazing.
If you make this right, there’s also a marshmallow pull! Super fun and aesthetic.
Is this hard to make at home?
No – this dessert is actually pretty easy to make if you take note of a few things:
- You need to generously oil the inside of the juice box to prevent the marshmallow from sticking! This step is CRUCIAL!
- You need to have a blow torch to toast the marshmallow to a nice golden brown colour. I tried using my gas stovetop the first time and it wasn’t safe for sure.
- When preparing this dessert, you need to microwave the marshmallows first, so they expand and become puffed up.
My first attempt
Check out the first time I made this dessert. I forgot to oil the inside of my juice box, and the marshmallow ended up being way too sticky. It took me a good 15 minutes to get the marshmallow inside the box.
Another mistake I made was to toast the marshmallow on my gas stove – the marshmallow ice cream ended up collapsing a bit.
My second attempt
The second time I made this dessert was so much better!
Key things I improved were:
- Adding oil to inside the juice box to prevent the marshmallow from being too sticky
- I used a blow torch to toast the marshmallow! It was the perfect golden brown, caramelised gooey goodness.
My third attempt
It was so delicious that I had to make the dessert a third time.
Marshmallow Ice Cream
Ingredients
Method
- Cut the top off an empty juice box
- Lightly coat the inside the juice box with coconut oil to prevent sticking
- Microwave the marshmallows in a bowl for about 1 minute or until they puff up
- Spoon the melted marshmallows into the juice box
- Insert the ice cream stick into the centre
- Freeze for 4-5 hours or overnight
- When ready to serve, cut open the juice box to release the marshmallow ice cream
- Use a blowtorch to toast the outside until golden, and enjoy!
