Homemade Marshmallows in Salted Toasted Rocky Road Ice Cream

My journey to rocky road ice cream began on a (yes another) rainy and dreary spring weekend when I was trying to come up with a new cookie to send to my marshmallow-loving sister for her birthday. I’d recently fell in love with making meringue (and wielding my kitchen torch), plus s’mores cookies seem to be having a moment. In the past I’ve made a copycat version of a local bakery’s s’mores cookie that has a whole graham cracker baked along the bottom of a chocolate chip cookie and topped with a marshmallow, but I wanted something different. I turned to my copy of 100 Cookies (#90 to be exact), to see what Sarah Kieffer would do. Turns out that she rolls balls of chocolate chip cookie dough in crushed graham crackers mixed with sugar and melted butter. Then she suggests turning to page 284 and making homemade marshmallows for the tops – and toasting them. Decision made. I was making these cookies. And left with too many marshmallows, I naturally had to make rocky road ice cream. It’s a bit of a “when you give a mouse a cookie” conundrum. Anyhow, all good paths lead to ice cream. While the jury may be out on the s’mores cookies, the marshmallows were definitely superior to mass-manufactured, and the case is closed when it comes to Salted Toasted Rocky Road Ice Cream.