Easy peasy recipe for pink marshmallow ice cream

Ingredients
200g large marshmallows (I used only pink ones)
400ml cream
400ml milk
pinch of salt
50g mini marshmallows

  • How to
    Spread the large marshmallows out onto a lined baking sheet. Preheat your oven to 230°C on the grill setting.
  • Place your mini marshmallows onto a lined baking tray and grill for about 1 minute, watching closely (these little guys can burn quickly).
  • Remove the paper and marshmallows from the tray and place in the freezer until needed. This makes them much easier to remove and add to the ice cream later.
  • Grill the large marshmallows for 1-2 minutes, watching them all the time.
  • Heat the milk, cream and salt together until boiling, then remove from the heat.
  • Once grilled to your liking, add the marshmallows (only the large ones) to the hot cream mixture and stir until mostly dissolved (some crispy bits may
    remain).
  • Allow the mixture to cool to room temperature then refrigerate for a few hours until cold.
  • Pour the mixture into the metal bowl of your ice cream maker and churn for about 2 hours, or until the ice cream is ready.
  • Pour a third of the ice cream into a container or loaf tin, then sprinkle a third of the grilled (and frozen) mini-mallows on top. Repeat with a second layer, and then a third until you have used all the ice cream and finished with a layer of mini mallows.
  • Freeze the mixture for a few hours, until set.

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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes