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Styling and Photography by Sina Mizrahi

I’m not really a marshmallow person, but toasted marshmallows I can be convinced into. Let’s be honest, this flavor is a hundred percent for the kids (at least in my house!).


  • ½ 8-oz (225-g) bag mini marshmallows
  • 15 chocolate sandwich cookies, crushed
  • 56 oz (1.65 liters) pareve chocolate ice cream, slightly softened

Preheat oven to broil. Line a baking sheet with parchment and spray with cooking spray.

Spread out marshmallows on the baking sheet and broil until lightly browned — watch carefully, as it should only take a minute or two. Cool.

Mix marshmallows (they may have stuck together in chunks, that’s okay!) and sandwich cookies into the ice cream until the elements are lightly layered and mixed together, but not completely combined. Freeze completely.


(Originally featured in Family Table, Issue 800)

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