Make This with Amy Mahon: Toasted Coconut Marshmallow Ice Cream
Ingredients
1 cup heavy cream
1 cup whole milk
1 can (13.5 oz) full fat coconut milk
3/4 cup superfine sugar
1 tablespoon vanilla paste
2 teaspoons coconut extract
Pinch salt
1 7 oz package unsweetened shredded coconut flakes
6 to 7 Kilwins Classic Marsh-Mallows (or other handmade marshmallows)
Marshmallow Fluff (optional)
Waffle cone bowls (optional)
Directions
In a medium bowl, whisk together the heavy cream, milk, coconut milk, sugar, vanilla, coconut extract, and a pinch of salt until sugar is dissolved. Cover and refrigerate for two hours.
While the ice cream mixture chills, cut up the marshmallows into bite-sized pieces and toast the coconut flakes. To toast the coconut flakes, preheat oven to 325° F. Spread the flakes onto a parchment lined baking sheet and toast for three minutes at a time until lightly browned. Be sure to turn over the flakes with each three minute interval. Add the marshmallows to a bowl and toss to coat with some of the warm coconut flakes.
Once chilled, transfer the ice cream mixture to base of an ice cream maker and follow machine’s instructions. My Cuisinart model takes 20 minutes. During the last five minutes, add half of the marshmallows and half of the remaining toasted coconut flakes. Mix until combined. Transfer the ice cream to an airtight container and layer with the remaining marshmallows. You can also layer in some marshmallow fluff if desired. Freeze until completely firm. Serve the ice cream in a waffle cone bowl with additional toasted coconut flakes.
Good to Know: Have fun with this one! If you want to get creative, add a drizzle of Nutella, strawberry sauce… there is no limit!
Follow Amy Mahon on Instagram @
sundaygirleats and at www.etsy.
com/shop/beachgirlacrylics