If you’re an adventurous foodie or looking for something new to try then this is the recipe for you. This clever recipe takes the sweetness of marshmallows and adds them into the creamy goodness of ice cream.
- 2 cups (450 ml ) cold whipping cream (or heavy cream)
- 400ml cold condensed milk (fat-free or regular)
- 1 teaspoon vanilla extract (optional)
- 12 large marshmallows
Whip the cold cream on medium/ high using a hand mixer until soft peaks form.
Add the condensed milk and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract now if desired.
- Carefully and safely toast your marshmallows over your stove until they are brown and caramelized.
Leave the marshmallows to cool. While they are still soft and warm, but not hot stir them into the mixture. It will be sticky but keep mixing until fully combined.
Freeze for at least 4 hours in a sealable container or overnight before eating. Keep for up to 6 weeks.