S'mores Ice Cream
This S'mores Ice Cream is crammed with gooey, chewy Giant Toastin' Marshmallows, buttery biscuit, chocolate chips and chocolate fudge sauce. The ultimate summer cooler!
Ingredients
- 500 ml double cream
- 1 can light condensed milk about 397g
- 6 Epic Snax Giant Toastin' Marshmallows
- 100 g digestive biscuits roughly chopped
- 100 g oreos roughly chopped
- 100 g chocolate chips
- 50 ml chocolate fudge sauce
Instructions
- Preheat the oven to 180C / 350F.
- Pour the double cream into a large mixing bowl, and using an electric whisk or stand mixer, whip until stiff peaks form. Set aside.
- Pour the condensed milk into a separate bowl.
- Place your marshmallows onto a lined baking tray and bake in the oven for 10-15 minutes until puffed up and toasted.
- Remove the marshmallows from the oven and immediately mix them into the condensed milk, breaking them down a little as you go. This may take a few minutes, and the mixture will be lumpy, but you’ll have gooey, chewy marshmallow pieces which MAKE this ice cream.
- Leave to cool before adding to your whipped cream, and folding in using a rubber spatula.
- Once combined, fold in the chopped digestives, oreos and chocolate chips - reserving about 25g each of the digestives and oreos to sprinkle over the top - and mix everything together.
- Pour into a 9 x 5 inch loaf pan and drizzle the chocolate fudge sauce on top, swirling into the ice cream using a palette knife or spoon.
- Top with the remaining crushed biscuits, cover with cling film and freeze for 5-6 hours.
Notes
Top tip: run your ice cream scoop under hot water before scooping for perfect balls of ice cream!