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