Line a baking sheet with parchment paper or a non-stick spill mat and place mini marshmallow on it. Broil these in the oven on high for 1-2 minutes until they become nice and toasted. Remove from oven and allow to cool fully.

Pour your heavy whipping cream into a large bowl or stand mixer. Begin to mix on low then slowly increase speed. Mix for ~3 minutes until stiff peaks form and you’ve made whipped cream! 

In a separate large bowl combine sweetened condensed milk and vanilla extract.

Gently fold in your whipped cream to the sweetened condensed milk mixture. Do not stir this vigorously! You don’t want to reduce the air in the whipped cream. Mix this for ~2-3 minutes until totally uniform and no lumps of whipped cream are present.

Now, fold in ~¾ of your toasted marshmallows. (You may need to break these apart a bit so they’re not just one big clump!)

Pour your ice cream into a ~6+ cup container (you can also use a loaf pan!). Add the remaining toasted marshmallows on top.

Freeze for 6-8 hours. 

Once frozen remove from the freezer and enjoy!