Churn This: Snap 'N Crackle Marshmallow Treats – Salt & Straw
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For a Cereal-sly Delicious Series favorite, we took a trick from three little elves and made a magical rendition of brown butter treats, pressed and toasted with marshmallow into a lacy florentine for that insatiable crunch, in a rich, malty graham ice cream. Now it’s your churn 🙃 Make sure to tag us in your homemade scoops on social.
Snap 'N Crackle Marshmallow Treats
Makes about 2 ½ pints
2 ½ tablespoons butter
3 cups mini marshmallows
3 cups crispy rice cereal
3 cups ice cream base, very cold (recipe follows)
1/4 cup toasted graham crackers, crushed
1 teaspoon salt
  • Melt butter in large pot until slightly browned. When butter is browned, add mini marshmallows and mix with a spatula until fully melted.
  • When marshmallows are fully melted, add crispy rice cereal and mix vigorously until combined.
  • Line a cookie sheet with parchment paper and spray with cooking oil. Using your hands, form fist-sized balls of marshmallow treat mixture and spread evenly on cookie tray. Don't worry about flattening the mixture too much because it will flatten in oven like florentine biscuits.
  • Bake in 325°F oven for 5-10 minutes or until golden brown.
  • Let cool, then use the back of a spoon or meat tenderizer to break marshmallow treat mixture into bite-sized pieces. Set aside.
  • Combine toasted graham crackers and salt with ice cream base. Use an immersion blender or whisk to combine until smooth.
  • Pour the mixture into an ice cream maker and turn on the machine. Churn until the mixture has the texture of soft-serve, about 25 minutes.
  • Alternate spooning layers of the ice cream mixture and generous chunks of crispy rice florentines in freezer-friendly containers.
  • Cover with parchment paper, pressing it to the surface of the ice cream is it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store in the coldest part of your freezer (furthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.

Ice Cream Base

Makes about 3 cups

½ cup granulated sugar

2 tablespoons dry milk powder

¼ teaspoon xanthan gum

2 tablespoons light corn syrup

1 ½ cups whole milk

1 ⅓ heavy cream

  • Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
  • Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
  • Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)