Vegetarian Ice Cream
Easy S’mores Ice Cream
A s'mores ice cream with toasted marshmallows and biscuit pieces.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 8 | 8 | large marshmallows | |
| 120 ml | ½ cup | whole milk | |
| 180 ml | ¾ cup | double cream | |
| 6 g | 1 tsp | sea salt | |
| 65 g | ⅓ cup | granulated sugar | |
| 15 g | 1 tbsp | cream cheese, softened | |
| 70 g | ½ cup | digestive biscuits, broken, for mix-in | |
| 30 g | ¼ cup | mini dark chocolate chips, for mix-in | |
| pinch of sea salt, topping |
Ingredients
Method
- Line a baking tray with foil. Put the marshmallows on the tray and grill for 5–7 minutes, until browned. Take the marshmallows out and leave to cool.
- Microwave the cream cheese in a large bowl for 20 seconds. Add the sugar and sea salt and beat for about a minute, until it looks like frosting.
- Slowly stir in the double cream and milk until the sugar has dissolved.
- Once the marshmallows have cooled, stir them into the base. Pour the base into a Creami pint, put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the digestive biscuit crumbs and dark chocolate chips to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 920 kcal
- Fat
- 59 g
- of which saturates
- 36 g
- Carbohydrate
- 91 g
- of which sugars
- 64 g
- Fibre
- 1.9 g
- Protein
- 7.7 g
- Sodium
- 1440 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 2 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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