Chocolate marshmallow ripple ice cream

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olive magazine

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1. To make the ice cream, heat the milk gently in a pan and add half the marshmallows. Stir until melted. Take off the heat and add the chocolate, stir until melted. Cool to room temperature.
2. With a pair of scissors, snip the remaining marshmallows into quarters (if they are mini marshmallows, leave whole) and stir them into the chocolate mixture. Whip the cream to soft peaks and fold in. Pour into a plastic box, cover and freeze for two hours, until just firm.
3. Meanwhile, make the chocolate ripple sauce. Put the milk, sugar and cocoa in a small pan and heat gently until the sugar is dissolved. Stir in the chocolate until melted, then the golden syrup. Chill until needed.
4. Pour the chocolate sauce over the ice cream. Cut through the ice cream with a metal spoon, turning chunks, to distribute the sauce roughly. Freeze overnight. Before serving, give the box 30 minutes in the fridge to soften the ice cream slightly.

Know-how

There's no need for an ice-cream maker for this.

Per serving

470 kcalories, protein 5.8g, carbohydrate 49.6g, fat 29 g, saturated fat 16.3g, fibre 2g, salt 0.13 g

http://www.bbcgoodfood.com/recipes/3956/

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Ingredients

• 250ml milk
• 200g marshmallows
• 200g plain chocolate (at least 50 per cent cocoa solids), broken into small pieces
• 284ml whipping cream

FOR THE CHOCOLATE RIPPLE

• 100ml milk
• 40g caster sugar
• ½ tbsp cocoa , sifted
• 75g plain chocolate (at least 50 per cent cocoa solids)
• 50g golden syrup

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Serves 8

Preperation and cooking times

Ingredients

• 250ml milk
• 200g marshmallows
• 200g plain chocolate (at least 50 per cent cocoa solids), broken into small pieces
• 284ml whipping cream

FOR THE CHOCOLATE RIPPLE

• 100ml milk
• 40g caster sugar
• ½ tbsp cocoa , sifted
• 75g plain chocolate (at least 50 per cent cocoa solids)
• 50g golden syrup

Per serving

470 kcalories, protein 5.8g, carbohydrate 49.6g, fat 29 g, saturated fat 16.3g, fibre 2g, salt 0.13 g

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