Toasted Marshmallow Ice Cream in 25 Min

Instructions:

1. Spread the mini marshmallows in a single layer on a baking sheet.
2. Using a kitchen torch, sear the tops until they turn a mahogany-brown and begin to bubble. Alternatively, place them under a broiler on high heat for 30–60 seconds.
3. Immediately toss the hot marshmallows with vanilla extract while they are still tacky and set aside to cool.
4. In a chilled bowl, beat the heavy whipping cream on medium-high speed for 3–4 minutes until soft peaks form.
5. Reduce speed to low and slowly stream in the honey and sea salt.
6. Gently fold in the Greek yogurt using a spatula until the mixture is uniform and velvety.
7. Carefully fold in the cooled toasted marshmallows, maintaining distinct ribbons of marshmallow.
8. Pour the mixture into a freezer-safe container, smooth the top, and freeze for at least 6 hours or overnight.