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!

Piña Colada Pavlova

It was my Mum’s birthday over the weekend and since we’re still in the middle of a heatwave I decided to do something a little bit different instead of baking the ol’ tried and true sponge cake.  If there’s one thing I remember about dinners in my house as a kid, it was the prepacked meringue nests my Mum used to buy from Sainsbury’s to make impromptu pavlova for afters (sorry, Mum, I know… I meant “pudding”).  So I thought I’d give it a go from scratch and make a pina colada flavoured one complete with pineapple curd, coconut cream and a healthy splash of rum.


Pina Colada Pavlova


For the Curd:

  • 80g butter
  • 80ml pineapple juice
  • 2 eggs
  • 2 egg yolks (keep the whites, you’ll need those later!)
  • 2 tsp cornflour

For the Meringue Layers:

  • 250g caster sugar
  • 4 egg whites
  • 1 1/2 tsp cornflour
  • 1 tsp white vinegar

For the Cream:

  • 300ml Double Cream
  • 100ml coconut syrup
  • 100ml rum
  1. To make the curd, whisk together your eggs, sugar and cornflour in a pot and then transfer onto the hob.  Warm everything up on a low heat, adding your pineapple juice and butter.  Make sure you stir slowly but constantly to prevent it sticking or scrambling.  After 10 minutes the mixture will thicken and look a little bit like custard.  Take it off the heat and leave it to cool.
  2. To make your meringue layers, whisk together your 4 egg whites, gradually adding the caster sugar and cornflour.  Once you’ve got nice stiff peaks, whisk in the vinegar – that’s going to give you a nice crispy meringue on the outside whilst keeping it nice and gooey in the middle.
  3. Spread them out on a lined baking tray, smoothing them into disks and then bake in the oven for an hour at 120°.  Leave to cool.
  4. Once you’re ready to assemble (and eat; meringue’s hate moisture and as soon as you pile them with cream they’re going to crack and then go soggy), whip up your double cream with the coconut syrup and rum and then sandwich it in between the meringue layers with the pineapple curd.  Top with chopped pistachios if you want to be fancy 😉

Tada!  I decided to give Instagram TV a go the other day, so you can catch a video of me making this recipe over there.  It was my first attempt at making a video with a voiceover, so let me know what you think! 🙂