s'mores ice cream

s’mores ice cream

s'mores ice cream

We’ve turned the campfire treat of fire-roasted marshmallows and chocolate sandwiched between two cookies into yummy s’mores ice cream.

  • 20 mins + freezing
  • 6
  • Intermediate

INGREDIENTS

  • 625ml cream
  • 180g dark chocolate, chopped
  • 16 white marshmallows
  • 385g tin condensed milk
  • ½ x 200g packet Nutticrust cookies, crushed
  • sugar cones, to serve

METHOD

  1. Preheat oven to 200°C. Heat 125ml cream and chocolate in the microwave for about 1 minute 30 seconds, stirring every 30 seconds until melted. Cool to room temperature.
  2. Scatter the marshmallows over a baking paper lined tray and bake for about 4 minutes or until toasted.
  3. Beat the remaining cream until stiff peaks form. Fold in the condensed milk. Scrape hot marshmallows into the cream mixture and beat until well combined. Fold in the cookies.
  4. Layer the ice cream and ½ of the chocolate sauce in a freezer container. Freeze for 6 hours or overnight.
  5. Remove from freezer 20 minutes before serving. Scoop into cones and drizzle with remaining chocolate sauce.

Optional

Stir 15ml brandy into the chocolate sauce.

FEATURE: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART

Magazine issue date: October, 2018


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