Add an element of crunch by folding through chopped nuts or melted chocolate. 

Toasted marshmallow ice cream 

Makes 1.5L 

Ingredients

1 can (385g) condensed milk
1 tsp (5ml) vanilla essence
2 cups (500ml) whipping cream
1–2 packets (150g each) pink and white mini marshmallows 

Method

1. Whisk together condensed milk and vanilla.
2. In a separate bowl, whisk cream until it forms stiff peaks.
3. Gently fold cream into the condensed milk mixture, trying to retain as much air as you can. 
4. Preheat the oven grill and line a tray with foil.
5. Spread marshmallows evenly on the foil and toast for 5-8 minutes, checking often (the more you toast, the deeper the flavour becomes). 
6. Scoop marshmallows into the cream mixture, breaking up any clumps that form. 
7. Pour into a freezer-safe container and freeze for at least 8 hours, or overnight. 
8. Scoop into sugar cones or serve in bowls.

Recipes & styling: Lichelle May
Photography: Zhann Solomons

Also read: Semifreddo 3 ways 

The post Toasted marshmallow ice cream appeared first on MyKitchen.

Every good meal needs something sweet to finish it off. When you don’t feel like a heavy winter pud, these Snickers s’mores will be a hit! And the kids can help make them too.

MAKES 6 // COOKING TIME 10 min

INGREDIENTS
4 Snickers bars
6 chocolate cream biscuits
75 g mini marshmallows

METHOD
1. Cut the Snickers bars into slices. Separate 6 chocolate biscuits into halves.
2. Place 6 biscuit halves on a plate and top each with pieces of chocolate. Microwave for 30–40 seconds, until melted.
3. Place the other 6 biscuits on another plate. Top each one with marshmallows and microwave for 15–20 seconds.
4. Sandwich the biscuit halves together and serve the s’mores immediately.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za

If you’re looking for the ultimate breakfast treat, then you will love our marshmallow egg waffle s’mores for breakfast!

The post Drool-worthy Snickers s’mores for the kids (and the adults) appeared first on MyKitchen.

Surprise your little ones with these Easter-inspired marshmallow egg waffles for breakfast on Easter morning as a fun treat for the whole family.

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the waffles
2 eggs
2 cups flour, sifted
1¾ cups milk
½ cup vegetable oil
1 tbsp sugar
4 tsp baking powder
¼ tsp salt
½ tsp vanilla essence
6 marshmallow eggs
For the chocolate sauce
1 cup water
½ cup cocoa powder
⅓  cup caster sugar
⅓  cup chopped milk chocolate
To assemble
2 cups mixed berries
Icing sugar, to sprinkle

METHOD
For the waffles
1. Grease and preheat your waffle iron. Beat the eggs until light and fluffy.
2. Mix in all the ingredients, except the marshmallow eggs, and whisk until smooth.
3. Make the waffles in batches, until golden brown and cooked.
4. Press each marshmallow egg between two still-hot waffles.
For the chocolate sauce
1. In a pot, whisk together the water, cocoa powder and caster sugar, until smooth.
2. Bring to the boil over medium. Reduce the heat to low and allow to simmer for 3–5 minutes, until thickened.
3. Remove from the heat and immediately whisk in the chocolate, until melted.
4. Serve the waffle s’mores with chocolate sauce, fresh berries and a sprinkling of icing sugar.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Get the kids involved next time with these yummy chocolate waffle pops.

The post Ready for s’mores? Try our marshmallow egg waffles appeared first on MyKitchen.

We’ll take any excuse to enjoy, and cook with, marshmallows and chocolate! This rocky road fudge only takes 10 minutes to throw together, and it’s also a perfect way to get the kids involved in the kitchen.

MAKES 8–10 // COOKING TIME 10 min, plus setting time

INGREDIENTS
5 × 55 g Bar-Ones
125 g butter
¼ cup cream
200 g Marie Biscuits
50 g mini marshmallows, plus extra to decorate

METHOD
1. Melt the Bar-Ones, butter and cream in a pot over low heat. Remove from the heat and set aside.
2. Put the biscuits in a ziplock bag and bash with a rolling pin until you have crumbs. Stir the biscuits and marshmallows into the melted Bar-One mixture.
3. Line a baking tray with baking paper. Spread the mixture on to the tray and decorate with a few extra marshmallows. Refrigerate overnight to harden.
4. Remove from the fridge, cut into fingers and serve.

The post Rocky road fudge appeared first on MyKitchen.