Toasted Marshmallow Fudge Ripple Ice Cream

Toasted Marshmallow Fudge Ripple Ice Cream

Serves8
Prep time15 minutes
Cook time45 minutes
Total time1 hour
Meal type Dessert

Ingredients

    Ice Cream

    • 200g mini marshmallows (toasted)
    • 40g cream cheese
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon kosher salt
    • 70g sugar
    • 2 cups whole milk
    • 1 cup heavy cream

    Chocolate Ripple Sauce

    • 1/4 cup sugar
    • 1 tablespoon corn syrup
    • 1/4 cup water
    • 2 tablespoons unsweetened cocoa powder
    • 1 tablespoon dark chocolate of your choice (finely chopped)
    • 1/4 teaspoon vanilla extract

    Directions

    Ice Cream
    1.Spread marshmallows on a baking sheet and toast all sides with kitchen torch, or under the oven broiler. Getting some a little charred is okay.
    2.Add toasted marshmallows to blender along with cream cheese, vanilla extract and salt. Slowly blend until all ingredients are mixed together and it has turned into a smooth marshmallow paste.
    3.Add remaining ice cream ingredients to pan on stove top. Slowly bring to a boil, stirring often to keep the milk from burning on the bottom. Bring to a boil and continue to boil and stir for 4 minutes. Remove from heat.
    4.Add boiled milk to blender containing blended marshmallows. Slowly blend for a few seconds to thoroughly combine all ingredients.
    5.Transfer blender contents into a bowl (preferably metal) and either place in an ice bath or in the refrigerator until thoroughly chilled.
    6.Add chilled ingredients to ice cream maker and churn until finished according to whatever ice cream maker you're using.
    7.Scoop ice cream into a one quart freezer safe container, alternating 2-3 inches of ice cream with a drizzle of 2 tablespoons of chocolate ripple sauce. Cover and place in freezer for at least two hours to chill completely.
    Chocolate Ripple Sauce
    8.While ice cream is in mixer, add remaining sugar, corn syrup, water, cocoa and chocolate to saucepan on medium low heat.
    9.Gently heat chocolate sauce until it is melted and bring to a low simmer for a couple of minutes. Remove from heat to let cool and stir in remaining 1/4 teaspoon vanilla extract. Refrigerate to cool while ice cream finishes mixing.