Toasted Marshmallow Ice Cream

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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! 😉

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Toasted Marshmallow Ice Cream

Ingredients

  • 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. 🙂

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Have a great week!

*Creams

A couple of weeks ago I was walking down St Mary’s Street for the first time in a long time – actually looking around instead of at my feet for a change! – and I couldn’t believe how many ice cream places have popped up.  Back in the day, my mates and I only had the unlimited ice cream bowl from Pizza Hut to tickle our taste-buds if we fancied something cool and sweet to finish our weekly trips into town.  Oh, how times have changed!  How come places like Creams didn’t exist back then?!  Can you imagine if they had?

So you can imagine how excited this lady was when Creams got in touch and asked if I fancied coming along to get the scoop on their new summer menu (…see what I did there 😉 ).

As well as their usual mix of sundaes, crepes and waffles is their new Bubble Waffle range – which is basically a sundae wrapped in a hot waffle.  Sunny – who didn’t need much convincing to come along and join me for a cheeky ice cream lunch – couldn’t believe the size of it when it landed on our table, but easily managed to polish it off.  Due to their shape and texture, Bubbles Waffles are much less filling than their traditional counterparts, but just as good!



I went for their After Eight Sundae (I’m a huge fan of mint chocolate chip ice cream) and loved every bite.




Have you ever been to Creams?  What’s your favourite ice cream flavour? 🙂