Stage 1: Create the Toasted Marshmallow Ice Cream

1. Prepare for Broiling & Soften Ice Cream:

• Preheat your oven’s broiler to high. Lightly brush a baking sheet with a little vegetable oil to prevent sticking.
• Take the vanilla ice cream out of the freezer and let it sit at room temperature until it softens slightly but is not fully melted (about 10-15 minutes).
• Place a medium stainless steel bowl in the freezer to chill thoroughly. This will be used for mixing the ice cream.

2. Make the Toasted Marshmallow Component:

• Scatter 2 cups of the mini marshmallows in a single layer on the prepared oiled baking sheet.
• Place the baking sheet under the preheated broiler. Watch constantly and rotate the pan as needed, until the marshmallows are very dark, toasted, and puffy, about 3 to 4 minutes. You are looking for a deep toast to get that authentic campfire flavor.
• Let the broiled marshmallows cool completely on the baking sheet. Once cool, they may be sticky. Scrape them up from the pan, transfer them to a cutting board, and roughly chop them. (Pro-tip from the recipe: lightly oil the blade of your knife to help keep the marshmallows from sticking as you chop).

3. Combine Ice Cream & Freeze:

• Transfer the softened vanilla ice cream to the chilled stainless steel bowl from the freezer.
• Add the chopped, toasted marshmallows to the ice cream and stir with a spatula until they are well combined.
• Transfer this toasted marshmallow ice cream mixture to a resealable, freezer-safe container. Freeze until solid, which will take about 3 hours. (This ice cream can be made up to a day ahead).