I recreated the Viral Korean marshmallow ice cream Again
I recreated the VIRAL Korean marshmallow ice cream AGAIN! 🤯 is a easy American recipe that serves 2. 120 calories per serving. Recipe by Late Night Anna on YouTube.
Prep: 15 min | Cook: 1 min | Total: 21 min
Cost: $34.47 total, $17.24 per serving
Ingredients
- 1 piece Juice Box (empty plastic container) (cleaned, dried; any 12‑oz rectangular juice box works)
- 12 pieces Jumbo Marshmallows (store‑bought, about 2‑inch diameter)
- 1 tablespoon Vegetable Oil (lightly coat interior of juice box; neutral flavor)
- 1 pair Kitchen Gloves (prevents sticky hands; disposable or reusable)
- 1 sheet Plastic Wrap (cling film to seal the box tightly before freezing)
- 1 piece Kitchen Blow Torch (optional; used for quick caramelized finish)
Instructions
Oil the Juice Box
Using a small brush, lightly coat the interior walls and bottom of the empty juice box with vegetable oil. Rotate the box to ensure an even thin film.
Time: PT5M
Add Marshmallows
Put on the kitchen gloves. Drop the 12 jumbo marshmallows into the oiled juice box, spacing them evenly.
Time: PT2M
Microwave Puff
Place the juice box (open side up) on a microwave‑safe plate and microwave on high for 30‑45 seconds, watching closely until the marshmallows puff up dramatically but before they overflow.
Time: PT45S
Cool Briefly
Allow the box to sit for about 1 minute to let the marshmallows settle and the interior cool enough to handle.
Time: PT1M
Wrap for Freezing
Cover the top of the juice box tightly with plastic wrap, pressing out any air pockets. Seal the edges to prevent freezer burn.
Time: PT2M
Freeze Overnight
Place the wrapped box on a flat surface in the freezer and freeze for at least 8 hours (overnight) until solid.
Time: PT8H
Torch the Surface (Optional)
Remove the plastic wrap. Using a kitchen blow torch, quickly sweep over the top of the frozen marshmallow block to caramelize the surface, creating a golden crust.
Time: PT30S
Temperature: high flame
Serve
Using an ice‑cream scoop or spoon, cut portions from the frozen block and serve immediately. Enjoy the fluffy, sweet treat!
Time: PT0M
Nutrition Facts
- Calories
- 120
- Protein
- 0g
- Carbohydrates
- 30g
- Fat
- 0g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten‑Free, Dairy‑Free
Allergens: Gelatin (found in marshmallows)
Ingredient Substitutions
- Instead of Juice Box (empty plastic container): small rectangular plastic container, silicone ice‑cream mold
- Instead of Jumbo Marshmallows: regular marshmallows (use more)
- Instead of Vegetable Oil: canola oil, melted butter
- Instead of Kitchen Gloves: plastic wrap for hand protection
- Instead of Plastic Wrap: wax paper
- Instead of Kitchen Blow Torch: broiler in oven
Equipment Needed
- Microwave
- Oil Brush or Small Basting Brush
- Gloves
- Plastic Wrap
- Freezer
- Kitchen Blow Torch (optional)
- Ice Cream Scoop or Spoon
- Cutting Board (optional) (optional)
Critical Steps — Do Not Skip
- Oil the juice box thoroughly to prevent sticking
- Microwave marshmallows until fully puffed but not overflow
- Wrap tightly to avoid freezer burn
- Freeze for a full 8 hours for proper texture
Chef Tips from the Video
- For an even smoother texture, line the inside of the juice box with a thin sheet of parchment before oiling.
- If you don’t have a blow torch, place the frozen block under a hot broiler for 1‑2 minutes to achieve a similar caramelized top.
Troubleshooting
Marshmallows did not puff in the microwave
Increase microwave time by 10‑15 seconds; ensure the microwave is set to high power.
Marshmallows stick to the box when unmolding
Make sure the interior is fully coated with oil and that the box is completely dry before adding marshmallows.
Ice cream is too hard after freezing
Let the block sit at room temperature for 5‑10 minutes before scooping.
Storage
Refrigerator: Can be kept in the fridge for up to 2 days; will soften quickly.
Freezer: Store wrapped for up to 1 month; re‑wrap if ice crystals form.
Room temperature: Do not store at room temperature; will melt within minutes.
Make-Ahead Tips
- The ice cream can be prepared up to 3 days in advance; keep it wrapped tightly in the freezer.
Frequently Asked Questions
What is the cultural significance and history of marshmallow ice cream in American novelty desserts?
Marshmallow ice cream is a playful twist on classic American frozen treats, emerging from home‑cooking experiments that blend the fluffy texture of puffed marshmallows with the cold creaminess of ice cream. It reflects the DIY spirit of late‑night snack culture and has become popular on social media for its eye‑catching puffed appearance.
What traditional regional variations of marshmallow‑based frozen desserts exist in the United States?
While marshmallows are most often enjoyed as a topping, some Southern families incorporate them into ice‑cream sundaes, and the Midwest has a tradition of "marshmallow ice‑cream sandwiches" using cookies. The microwave‑puffed version is a newer, internet‑driven variation.
How is marshmallow ice cream traditionally served in American gatherings?
It is usually served in bite‑size scoops or cut into bars, often topped with a drizzle of chocolate or caramel. The torch‑finished version adds a caramelized crust that mimics a brûlée topping, making it a fun centerpiece for casual parties.
What occasions or celebrations is marshmallow ice cream associated with in American culture?
Because of its bright white color and sweet flavor, it’s popular at summer barbecues, birthday parties, and especially during Halloween or Christmas when marshmallows are already a seasonal favorite.
What other American desserts pair well with marshmallow ice cream?
It pairs beautifully with warm brownies, chocolate fudge sauce, fresh berries, or a simple drizzle of caramel. A side of crunchy toasted nuts adds texture contrast.
What makes marshmallow ice cream special or unique in American dessert cuisine?
The key uniqueness lies in the rapid puffing of marshmallows in the microwave, creating a light, airy interior that freezes into a surprisingly creamy texture without any dairy or churned base.
What are the most common mistakes to avoid when making marshmallow ice cream?
Common errors include not oiling the container (causing the marshmallows to stick), microwaving for too short a time (resulting in a dense block), and wrapping loosely, which leads to freezer burn. Follow the critical steps for best results.
Why does this marshmallow ice cream recipe use a juice box as the mold instead of a traditional ice‑cream container?
A juice box provides a narrow, rectangular shape that encourages the marshmallows to expand upward, creating a tall, fluffy column that looks dramatic when unwrapped. Its thin walls also freeze quickly, shortening the set time.
Can I make marshmallow ice cream ahead of time and how should I store it?
Yes, you can prepare the marshmallow block up to three days in advance. Keep it tightly wrapped in plastic and stored in the freezer; for serving, let it sit at room temperature for a few minutes to soften before scooping.
What does the YouTube channel Late Night Anna specialize in?
The YouTube channel Late Night Anna focuses on fun, late‑night snack experiments, quick dessert hacks, and playful twists on classic comfort foods, often featuring bold visual tricks and viewer‑driven challenges.
How does the YouTube channel Late Night Anna's approach to American dessert cooking differ from other cooking channels?
Late Night Anna emphasizes spontaneous, low‑prep experiments that prioritize visual wow‑factor and audience interaction, whereas many other channels stick to traditional techniques and polished presentations. Her videos often include humor, viewer comments, and unconventional tools like blow torches.
Last updated: August 29, 2026
