No Churn Toasted Marshmallow Ice Cream

This is inspired by a recipe I saw from Katie’s Cucina, and I knew I had to try. I’ve tweaked the proportions of her recipe but it’s pretty straight forward. The hardest thing about it will be not going back and forth to the freezer to “check it’s OK”.

Spread the marshmallows evenly on a tray before placing under the grill

It has only 3 ingredients, and doesn’t need all the faff most ice creams recipes involve, like needing stir it constantly or having to have an ice cream maker.

Remember to keep an eye on these so they don’t burn

This tastes spectacular as it is, but teams really with anything chocolate related. Really the taste of toasted marshmallows is something else. This is definately a pure filth recipe. But there is always room for a little filth in your life.

Ingredients

200 Grams Mini marshmallows

250 ml Condensed milk

125 ml Double cream

Method

  1. Line an oven proof tray with tin foil and rub this with a thin film of oil
  2. Turn on your grill to high, spread the marshmallows evenly across the tray
  3. Put the tray under the grill and watch closely. You’re looking for toasted but not burnt, and this can happen in a matter of seconds if you don’t watch out
  4. In a bowl with the cream and condensed milk together with an electric whisk until it thickens. You can use a stand mixer if you have one
  5. Add the toasted marshmallows gradually (they’ll want clog up the whisk otherwise) and whisk at a medium speed until thoroughly mixed. You’ll see little flecks of brown from the toasted parts of the marshmallow but this where the flavour is.
  6. Freeze for 8 hours (and do your best not to eat it all yourself)

Frozen Banana Pops

These were inspired by the great minds at Thug Kitchen,  these food writers like myself, try to stay healthy and are prone to saying f*ck quite a lot.  You can also use vegan dark chocolate if that’s your thing.

Gorgeous on a hot day, or my own guilty pleasure is to have them while sitting on the sofa with a cup of coffee.  But f*ck it, eat them how you like.

Makes 6

Ingredients

6 Lollipop sticks

100 grams Dark chocolate (you can use vegan chocolate if that’s your thing)

3 Bananas

1 Tsp. Coconut Oil

50 grams chopped almonds (peanuts, or hazelnuts also work really well)

Method

  1. Line a baking sheet or plate with grease proof paper.
  2. Toast the nuts in a dry pan, and set to one side. (It’s worth taking the time to do this, as it really improves the flavour).
  3. Chop the chocolate and put in a bowl over a pot of barely simmering water, and allow it to melt.  You can also try melting this in the microwave, by give it blasts of 30 seconds at a time.  Once the chocolate has melted, stir in the teaspoon of coconut oil.
  4. While the chocolate is melting, peel the bananas and cut width ways. Stick the lollipop stick up the middle of the banana from the flat end.
  5. When the chocolate is melted dip the banana in it, using a spoon to cover any bits that aren’t covered.
  6. Sprinkle the chocolate covered bananas with the nuts, place on the grease proof paper and put in the freezer for 2 hours.
  7. When frozen if you aren’t going to eat these immediately, but them in freezer bag.

Cuppa Cuppa Cuppa Cake

I’m going to be honest, I stole this recipe from one of my roles models in life, the fabulous Ms Dolly Parton.

One rainy afternoon while I was firmly wedged on the sofa watching Steel Magnolias, Dolly Parton’s character calls out this recipe to a friend.  When I had recovered from having a little cry at the film, I decided to go shopping and see if this recipe would work, and it did.  I think it’s more of pudding than a cake, but you’ll enjoy it none the less.

Dolly’s recommendation is to serve this with ice cream (to cut the sweetness), and it does go extremely well.  So have a go at this recipe, put on Steel Magnolias and treat yourself to some cuppa cuppa cuppa cake.

Ingredients

1 cup flour

1 cup sugar

1 cup tinned fruit cocktail in syrup

Method

Preheat your oven to 180 Celsius

Combine all the ingredients, mix well, and transfer to a greased cake tin.

Bake for 30 – 40 mins, or until golden and crunchy on top.