Rocky Road Toasted Marshmallow Ice Cream
Toasted marshmallow & ice cream. The perfect pairing.8 hours prep
1 hour cook
Ingredients
- 4 Wood Sticks
- Raspberry Ice Cream
- 10 -12Large Marshmallows
- 100 gDark Chocolate
- 150 mlSingle Cream
- 25 gButter
- 1 tbspHoney
- Maltesers
- Ginger Biscuits
- Toasted Almonds
If you take the idea of a smore, give it a rocky road twist and add some ice cream you get the tastiest combo and a showstopping dessert that looks like it came straight out of a fancy restaurant. Cores of raspberry ice cream in a toasted marshmallow shell, drizzled with a dark chocolate sauce and covered with bits of ginger biscuit, broken maltesers and toasted almonds.
Method
Start by filling mini cake rings with ice cream, insert a stick into the center and place in the freezer to set overnight. Once set remove the rings and place back into the freezer until time to use.
Prepare a silicone cube mold with oil and put to one side, then in a bowl melt large marshmallows in a microwave for around 1 minute then . With the next steps you have to move quickly - using a spatula or wet fingers fill a cube with melted marshmallow creating a space in the center. Insert one of the ice cream sticks, carefully fold the marshmallow around the top to seal in the ice cream and then place back into the freezer.
Depending on how quick and easy the last step was for you the marshmallow should only take around 30 mins to firm - but if you feel the ice cream has become too soft leave in the freezer for a couple of hours to set again then remove from the molds.
In a bowl heat single cream until boiling then add dark chocolate, butter and honey. Stir until combined.
Serve your marshmallow ice creams smothered with a large helping of your chocolate sauce along with crushed ginger biscuits, maltesers bits and a sprinkle of toasted almonds.
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