Marshmallow-Coconut Ice Cream Recipe
Today I want to treat you all to an unusually delicious, and most importantly, quick to prepare, ice cream. What I liked about this recipe is that it doesn’t need to be constantly stirred. Put it in the freezer and after 5-7 hours enjoy a soft, tender, stunningly delicious ice cream. And yet – it does not crystallize. Interesting? Come to me!
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. That’s all we need. Marshmallows, as I have already written, you can take any at your discretion. I’ve been making this ice cream for a whole week, with different marshmallows. I liked it most with cranberries, but this is for an amateur.
  2. Pour 250 ml of cream into a saucepan, bring to a boil over low heat and add coconut chips. Mix well and let cool to room temperature.
  3. In another saucepan, pour the second half of the cream and add the marshmallows broken into small pieces. On low heat, with constant stirring, dissolve the marshmallows in cream. It is not necessary to wait for its complete dissolution, small pieces then fly apart when knocked down. Remove the pan from the heat and cool the contents to room temperature.
  4. Mix both mixtures in one saucepan, put the saucepan in a cup of ice water and beat our mixture on a slow mixer speed for 5-7 minutes. Then you can decompose our semi-finished product into small molds or put it in one large mold and put it in the freezer for 5-7 hours (or overnight). I do not shift the semi-finished product from the pan, but clean it right in it.
  5. Bon appetit.
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