Who doesn't love ice cream on a hot summer day? This creamy recipe is made even better with nuts and marshmallows.
262 people made this
1 (405g) tin sweetened condensed milk
50g (2 oz) cocoa powder
475ml (16 fl oz) double cream
225ml (8 fl oz) single cream
1 tablespoon vanilla essence
50g (2 oz) pecans, chopped
50g (2 oz) marshmallows, chopped
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:5min › Cook:5min › Extra time:2hr50min › Ready in:3hr
In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool slightly. Stir in double cream, single cream and vanilla. Refrigerate until cold.
Pour mixture into the canister of an ice cream maker and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.