Indulge in sticky heaven with this Korean Marshmallow Ice Cream Bar
Indulge in sticky heaven with this Korean MARSHMALLOW ICE CREAM BAR! is a easy Korean recipe that serves 8. 250 calories per serving. Recipe by Little Remy Food 🐭🍝 on YouTube.
Prep: 4 hrs 30 min | Cook: 10 min | Total: 4 hrs 55 min
Cost: $14.19 total, $1.77 per serving
Ingredients
- 200 g Marshmallows (large, plain)
- 500 ml Vanilla Ice Cream (softened slightly for spreading)
- 200 g Milk Chocolate Chips (for melting and coating)
- 30 g Unsalted Butter (optional, added to chocolate for shine)
- 8 Wooden Popsicle Sticks (for handling the bars)
- 1 sheet Parchment Paper (lined on tray to prevent sticking)
Instructions
Prepare the Tray
Line a freezer‑safe tray with parchment paper and set aside.
Time: PT2M
Soften and Spread Ice Cream
Let the vanilla ice cream sit at room temperature for 5‑7 minutes until slightly softened, then spread an even layer (about 1‑inch thick) onto the prepared tray.
Time: PT7M
Initial Freeze
Place the tray in the freezer and freeze the ice‑cream base for at least 2 hours, or until firm.
Time: PT2H
Freeze Marshmallows Overnight
Spread the marshmallows on a separate sheet of parchment and place them in the freezer overnight (minimum 8 hours) so they become firm and less sticky.
Time: PT8H
Cut Marshmallows into Bars
Remove the frozen marshmallows and, using a sharp knife, cut them into bars roughly the same width as the ice‑cream slab (about 2‑3 cm wide).
Time: PT5M
Assemble the Bars
Lay a marshmallow bar on top of each ice‑cream segment, press gently, and insert a wooden stick into the side of each bar for handling.
Time: PT5M
Melt Chocolate
Combine milk chocolate chips and butter in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between bursts, until smooth and fully melted.
Time: PT3M
Dip Bars in Chocolate
One at a time, dip each assembled bar into the melted chocolate, coating the top and sides. Allow excess chocolate to drip back into the bowl.
Time: PT5M
Torch the Chocolate (Optional)
If you have a blowtorch, gently torch the chocolate coating to create a crackly, caramelised surface. Move the flame continuously to avoid burning.
Time: PT2M
Final Freeze
Place the chocolate‑coated bars back onto the parchment‑lined tray and freeze for another 30 minutes to set the coating completely.
Time: PT30M
Serve
Remove the bars from the freezer, let them sit at room temperature for 2‑3 minutes for easier bite, then enjoy!
Time: PT3M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Vegetarian (contains gelatin), Contains dairy
Allergens: Milk, Gelatin
Ingredient Substitutions
- Instead of Marshmallows: Vegan marshmallows (gelatin‑free), Mini marshmallows (adjust size)
- Instead of Vanilla Ice Cream: Dairy‑free vanilla ice cream, Homemade vanilla frozen yogurt
- Instead of Milk Chocolate Chips: Dark chocolate chips, Chocolate melting wafers
- Instead of Unsalted Butter: Coconut oil, Vegetable shortening
- Instead of Wooden Popsicle Sticks: Plastic ice‑cream sticks
- Instead of Parchment Paper: Silicone baking mat
Equipment Needed
- Freezer‑Safe Tray
- Mixing Bowl
- Sharp Knife
- Spatula
- Microwave‑Safe Bowl
- Blowtorch (optional)
Critical Steps — Do Not Skip
- Freezing marshmallows overnight to prevent sticking
- Ensuring the ice‑cream base is fully firm before adding marshmallows
- Melting chocolate without overheating
- Optional torching – keep flame moving to avoid burning
Chef Tips from the Video
- For extra flavor, sprinkle a pinch of sea salt on the chocolate coating before it sets.
- Add a drizzle of caramel or strawberry sauce just before serving for a gourmet touch.
- If you don’t have a blowtorch, place the chocolate‑coated bars under a hot broiler for 30 seconds to achieve a similar crackle.
Troubleshooting
Marshmallows stick to the knife or each other.
Make sure the marshmallows are completely frozen; run the knife under hot water briefly, dry, and slice quickly.
Chocolate coating cracks or separates.
Add a small amount of butter or coconut oil to the melted chocolate for a smoother sheen and better adhesion.
Bars become too soft when removed from the freezer.
Allow the bars to set for an additional 10‑15 minutes in the freezer before serving, or keep them on a chilled plate.
Storage
Refrigerator: Store bars in an airtight container in the freezer for up to 2 weeks.
Freezer: Keep frozen at -18°C (0°F) in a sealed container; avoid frequent thaw‑refreeze cycles.
Room temperature: Do not store at room temperature; the ice cream will melt.
Make-Ahead Tips
- Prepare the ice‑cream base and freeze it a day ahead.
- Marshmallows can be frozen up to 3 days in advance.
- Chocolate‑coated bars keep well frozen; just let them soften briefly before serving.
Frequently Asked Questions
What is the cultural significance and history of Korean Marshmallow Ice Cream Bar in Korean dessert culture?
While not a traditional Korean dessert, the marshmallow ice cream bar became a viral trend on Korean social media, blending the country’s love for soft, sweet treats with the global popularity of ice‑cream bars. It reflects Korea’s modern, playful approach to snack culture, where novelty and visual appeal are as important as flavor.
What are the traditional regional variations of marshmallow‑based desserts in Korean cuisine?
Korea traditionally uses rice‑based sweets like tteok and honey‑glazed treats, but modern street food has introduced marshmallow‑style confections such as ‘marshmallow hotteok’ and ‘marshmallow bingsu’. The marshmallow ice cream bar is a contemporary twist that borrows the fluffy texture of marshmallows and combines it with frozen desserts.
How is the Korean Marshmallow Ice Cream Bar traditionally served in Korea?
In Korea, the bars are usually presented on a small plate or parchment square, often dusted with a light sprinkle of toasted sesame seeds or a drizzle of chocolate. They are eaten straight from the freezer as a refreshing snack on hot summer days or at gatherings with friends.
What occasions or celebrations is the Korean Marshmallow Ice Cream Bar associated with in Korean culture?
The bar is popular at casual gatherings, birthday parties, and summer festivals where viral food trends are showcased. It’s also a hit during school events and K‑pop fan meet‑ups because of its eye‑catching appearance.
What other Korean desserts pair well with the Korean Marshmallow Ice Cream Bar?
Pair it with classic Korean shaved ice (bingsu) topped with fruit, or serve alongside sweet red‑bean paste pancakes (hotteok) for a contrast of textures. A cup of sweetened barley tea (bori‑sacha) also balances the richness of the chocolate coating.
What are the most common mistakes to avoid when making Korean Marshmallow Ice Cream Bar at home?
The biggest errors are cutting marshmallows before they’re fully frozen, which causes them to stick, and overheating the chocolate, which makes it seize. Also, avoid over‑torching the chocolate; a quick pass is enough to create a crackle without burning.
Why does this Korean Marshmallow Ice Cream Bar recipe use a blowtorch instead of a broiler for the chocolate coating?
A blowtorch gives precise, localized heat that caramelises the chocolate surface without melting the ice cream underneath. A broiler can heat the entire bar, risking a melted ice‑cream core, whereas the torch crisps only the outer layer.
Can I make Korean Marshmallow Ice Cream Bar ahead of time and how should I store it?
Yes, you can assemble the bars a day ahead. Keep them in an airtight container in the freezer. When ready to serve, let them sit at room temperature for 2‑3 minutes so the chocolate softens slightly for easier biting.
What texture and appearance should I look for when making Korean Marshmallow Ice Cream Bar?
The marshmallow should be firm and not sticky, the ice‑cream base should be solid but not rock‑hard, and the chocolate coating should be glossy with a light crackle from the torch. The bar should hold its shape when lifted by the stick.
How do I know when the Korean Marshmallow Ice Cream Bar is done cooking?
The bar is finished once the chocolate coating has set (firm to the touch) after the final 30‑minute freeze and, if using a torch, the surface shows a faint, even crackle. The ice cream inside should remain solid.
What does the YouTube channel Little Remy Food 🐭🍝 specialize in?
The YouTube channel Little Remy Food 🐭🍝 focuses on fun, approachable Asian‑inspired desserts and snack‑size treats, often recreating viral internet food trends with clear, step‑by‑step tutorials for home cooks.
How does the YouTube channel Little Remy Food 🐭🍝's approach to Korean dessert cooking differ from other Korean cooking channels?
Little Remy Food emphasizes quick, no‑bake methods and creative twists on classic flavors, using everyday kitchen tools and budget‑friendly ingredients, whereas many Korean cooking channels focus on traditional techniques and more elaborate preparations.
Last updated: September 6, 2026
