Toasted marshmallow Easter egg ice cream


Easter, Easter recipes, marshmallows, ice cream, E

Ingredients 3
Servings 1.5 l
Time 20 min (plus freezing time)

Ingredients

  • 12
    marshmallow Easter eggs, roughly chopped
  • 200
    g
    mini shortbread biscuits
  • 1
    l
    good-quality vanilla ice cream, softened
 

Method

 

Using a blowtorch, gently toast the chopped marshmallow eggs until golden. Allow to set in the refrigerator. 

Stir the biscuits and toasted marshmallow egg chunks into the softened ice cream then return to the ice cream container and freeze until solid.

Reprinted with the permission of The Kate tin.

For more sweet decadence follow her foodie adventures on Instagram and Facebook!

ALSO try these recipes:

Hot cross bun ice cream

Salted caramel toffee chunk ice cream

Chocolate Easter eggs filled with coffee cheesecake mousse 

To receive quick and convenient weekday recipes, join our Easy Weekday Meals  mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

You might also Like

NEXT ON FOOD24X
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.