Toasted Marshmallow Ice Cream

Ingredients

• 1 can (385g) condensed milk 
• 1 tsp (5ml) vanilla extract or essence 
• 2 cups (500ml) cream 
• 1–2 packets (150g each) PnP pink and white mini marshmallows 

Method

1. Combine condensed milk and vanilla. 
2. Whisk cream in a separate bowl using an electric hand mixer until it forms stiff peaks. 
3. Fold cream into condensed milk mixture. 
4. Toast the marshmallows under the oven grill on a foil-lined tray for 5–8 minutes. (The more toasted they are, the deeper the flavour.) 
5. Quickly fold toasted mallows into cream mixture, breaking up any clumps that form. 
6. Pour into a freezer-safe container and freeze for at least 8 hours, or until set.  
7. Serve scooped into bowls or in ice-cream cones.  

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