Toasted Marshmallow Ice Cream


Okay, I’m well aware that it hasn’t exactly been “Ice Cream Weather” recently (it’s been so wet and windy here in Wales the past couple of weeks that I’ve had to dig my winter coat back out of storage)… so let’s call this post aspirational, shall we?  Mind you, I grew up slurping down Joe’s Icecream cwtched-up in the back of the car with my Mum and Mamgu parked up on the front in Mumbles in the dead of winter so I can’t say the weather’s ever really stopped me, so…

Don’t ever let anyone tell you that making ice cream is difficult – or that you need a special machine to do it – because they’re having you on (and trying to stop you from creating your own never ending supply of the good stuff…).  There are a lot of complicated recipes out there that involve creating the custard base with eggs, or stirring the mixture every hour as it freezes (ugh)… but this recipe?  It’s EASY.  Too easy, in fact.  All you need is some double cream and condensed milk, and with some restrained whipping you’ll have yourself a simple ice cream base that freezes like a dream (no need to break your wrist when it comes to scooping!) and can be flavoured any way you like it.

Since the weather’s been a bit… autumnal, I added some marshmallow fluff and toasted marshmallows to mine to make this Toasted Marshmallow Ice Cream – which I bet would be absolutely awesome served up between two cookies as a kind of Smores Ice Cream Sarnie.  Yum! 😉


Toasted Marshmallow Ice Cream


  • 600ml double cream
  • 400ml sweetened, condensed milk
  • 100g marshmallow fluff
  • 200g large marshmallows (plus a few more to serve!)
  1. This recipe is so easy, it’s practically criminal.  To make the ice cream base – grab a mixing bowl and whip up your double cream (whip it good) until it’s nice and thick and forming stiff peaks (if the cream becomes foamy and starts to separate then you’ve whipped too much!).  
  2. Pour in the marshmallow fluff and condensed milk and whip until everything’s combined.
  3. Next, toast your marshmallows.  It’s completely up to you how you do it; you can either pop them in the oven under the grill until they start to brown and bubble, or you can (carefully!) scorch them with a blow torch.  Set them aside for a few minutes to cool down – then mix them into your ice cream!
  4. Pour the ice cream into tubs, then freeze for at least five hours.  Serve up in cones, or between a couple of cookies (yum!) or over grilled peaches with a couple of scorched marshmallows and toasted nuts on top. 🙂


Have a great week!

Jammie Dodger Cheesecake

Did you hear about the gang who stole £20,000 worth of Jammie Dodgers?  No, this isn’t the opening of some joke, this is something that actually happened in South Wales a couple of years ago.  Basically a gang from Liverpool travelled down to the Burton’s Food Factory in Torfaen and stole a trailer containing £20,000 worth of biscuits.  The not so artful dodgers (…see what I did there?) were eventually caught and the trailer found.  But the biscuits?  Scoffed – I’m assuming – because they were never found.  Perhaps the funniest part of this story though is the fact that one of the thieves – whilst being led from the dock to start his eighteen month jail sentence – chirped up and said, “Anyone want a biscuit?”

Anyway.  It was my Mum’s birthday last week, which we celebrated quietly with a takeaway curry from our local and a game of Cards Against Humanity.  I adapted my old Mallow Cake recipe and made this Jammie Dodger Cheesecake using digestive biscuits for the base, and plenty of jam, whipped cream and Jammie Dodgers for the topping.

I have to say I’ve never been a huge fan of Jammie Dodgers (I’m more of a Hob Nob/Custard Cream kinda girl), but they worked really well in a cheesecake!  Yum! 🙂

Happy Birthday, Mum! 

Popcorn and Salted Caramel Mallow Cake

My brother has recently become obsessed with cheesecake – so obsessed in fact, that while I was away in Madeira he sneaked into my house to borrow a cake tin so he could try and make one himself.  Long story short, he forgot to use full fat milk and sadly, it collapsed.  Everyone’s first cheesecake is a disaster; when I was twelve I tried to make one I’d seen in a magazine, but I used cottage cheese and the wrong kind of cream and just ended up with a bowl of goop with chopped bananas floating in it.  Bleugh!  Even my Mum and Dad refused to eat that one, and – let me tell you – they’ve bravely eaten a lot of my kitchen disasters over the years.  When I told them I was planning to make a cheesecake for my brother’s birthday I think they probably had flashbacks to the banana goop cake.

Thankfully since then I’ve mastered the Mallow Cake.  It tastes like a cheesecake, it’s got a creamy texture like a cheesecake, but there’s no soft cheese to be found in the ingredients.  It’s basically a mix of milk, marshmallows and whipped double cream, and it’s really easy to adapt with any flavours, base or toppings you fancy.  Cheat’s Cheesecake.  🙂

Mallow Cake


  • 300g of crushed biscuits (I used Oreos)
  • 50g melted butter
  • 150g plain marshmallows
  • 125ml full fat milk
  • 250ml double cream
  1. Blitz the biscuits in a blender and then stir in the melted butter.  Transfer the mix into a cake tin with removable sides and press down to create the base.
  2. Put the marshmallows and milk in a saucepan and melt together over a low heat.  Don’t let it boil!  Remove the mix from the heat once it’s light and foamy.
  3. Whisk the cream to stiff peaks and then fold in the marshmallow mix (at this point you can add any flavours you fancy!).
  4. Pour the mix into the cake tin on top of the base and then allow it to set in the fridge for at least four hours, but overnight is preferable.
  5. Once the cake is set, remove from the tin and decorate.  I added salted caramel sauce and chopped toffee popcorn.


I’ve been drinking tea for a looooong time.  I mean, I can’t remember the first cup, but my Mum was definitely serving me up a mug every morning before I went off to Primary School.  One day however, and for whatever reason, my Dad was put in charge of making my morning of tea.  That was the morning I first tried coffee.  I didn’t like it then and I still don’t like now.  But I wish I did, because I absolutely love the smell of proper coffee – there’s something really warming about it.  These days Tiramisu is as close as I’ll ever get to ingesting coffee, and it’s really easy to make 🙂

All you need is: A pot of double cream and a tub of Mascarpone, 300 ml of strong coffee (whether you use granulated coffee or the leftovers from a pot of fresh coffee like I did is up to you, either will work fine), some lady fingers and amaretti (judge how many you’ll need based on the size of the tin you’re going to use to hold it all), some chopped/grated chocolate, and about 75ml of booze.
Traditionally I think you’re supposed to use Marsala, but I found this bottle of coffee flavoured Ouzo at the back of the cupboard.  A random souvenir from a trip to Rhodes a few years ago 😉  Tia Maria would work just as well I think.
Mix your double cream, mascarpone and chosen booze in a bowl until it’s all combined and looks as though it’s been whipped.  Then it’s just a case of layering everything up!  Dunk the lady fingers and amaretti into the coffee, then add a layer of the cream mix – repeat!  Once you reach the top scatter chopped chocolate pieces and crushed amaretti to finish. 🙂