Recipe: Raspberry Ripple Marshmallow Ice Cream
This raspberry ripple ice cream recipe doesn't require an ice cream maker. It's a quick, simple and cheap pudding but we obviously needed to give it a SORTEDfood twist! Cue the delicious little marshmallows laced through. Yummy.
- 600 ml double cream
- 397 g condensed milk
- 225 g marshmallows
- 25 ml raspberry coulis
Whip The Cream
Whip the cream lightly until it forms soft peaks.
Stir through the condensed milk.
Melt the marshmallows in a small saucepan or a microwave then pour the mixture into the cream. Stir well.
Pour into a suitable container then ripple the raspberry coulis through and freeze for a couple of hours.
Leave the ice cream out of the freezer to soften for 10 minutes before serving.
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