Marshmallow Ice Cream
A creamy, colourful twist on a beloved treat. Made with fluffy homemade marshmallows and rich whipped cream, giving you a fun twist in every scoop.
Ingredients:
- 455g heavy cream (full fat)
- 400g condensed milk
- 2 packs Marshmallow mix from Foster Clark’s
- 300ml water
- ¼ tsp blue food colour from Foster Clark’s
- ¼ tsp pink food colour from Foster Clark’s
- ¼ tsp orange food colour from Foster Clark’s
- Corn flour from Foster Clark’s
- Sprinkles for decoration
Preparation:
- 1. Prepare 1 pack of marshmallow mix by emptying the sachet in a deep bowl with 150ml boiling water and ¼ tsp of orange colour. Dissolve the product using a spatula and let it rest for 10min.
- 2. Beat the marshmallow mixture until it becomes fluffy and aerated. Pour in a desired container and lightly dust with corn flour. Set it in the fridge overnight.
- 3. Once set, cut in small squares.
- 4. In a bowl, whip the heavy cream using an electric mixer, until stiff peaks are formed.
- 5. In a separate bowl mix the second marshmallow sachet with 150ml boiling water. Dissolve the product using a spatula and let it rest for 10min. Beat the marshmallow mixture until it becomes fluffy and aerated.
- 6. Combine the condensed milk, whipped cream, and aerated marshmallow mix with an electric mixer until it becomes completely homogenous. This is your ice cream mix.
- 7. Divide the ice cream mix into 2 portions and add ¼ tsp of pink food colouring in one portion and ¼ tsp of blue food colour in the other. Along with the small squared marshmallows.
- 8. Transfer the mixtures to an airtight container alternating between the two to create a colourful pattern and freeze it overnight. (tip: for a creamier result, churn the product with a spatula after the first hour of freezing.)
- 9. For serving, take the container out of the freezer and place it at room temperature for 10-15 min before serving.
- 10. Decorate with sprinkles and serve.
Made With
