Preheat your broiler to high and line a baking sheet with foil. Spread the mini marshmallows evenly on the sheet and broil for 1-2 minutes, watching closely until golden brown.

In a large mixing bowl, combine 2 cups of heavy whipping cream with 1 can of sweetened condensed milk. Whip on medium speed until soft peaks form, about 3-5 minutes.

Carefully fold the toasted marshmallows into the whipped cream mixture using a spatula.

Transfer the mixture into an airtight container, cover tightly, and freeze for at least 8 hours until fully firm.

Once frozen, let the ice cream sit at room temperature for 5 minutes before scooping. Serve and enjoy with optional toppings like chocolate sauce or graham cracker crumbs.