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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This ice cream cake can be made ahead. Serve this for the end of school or any other time for that matter! Who doesn't love the flavor of toasted marshmallows?? Ingredients:
2 1/2 cups large marshmallows (about 20) |
1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat) |
2 tablespoons vanilla extract |
2 cups whipping cream |
2 cups graham cracker crumbs |
1/2 cup butter, melted |
1/2 cup semisweet chocolate, chopped |
12 large marshmallows, toasted |
Directions:
1. Preheat oven to 350°F Line a baking sheet with parchemnt paper to prevent the marshamllows from sticking to the baking sheet. Place all marshmallows, including the 12 for the garnish on the prepared baking sheet,.
2. Bake in preheated oven for 12-15 minutes until soft and lightly browned,.
3. Line the bottom of a 9-inch springform pan with parchment paper.
4. Combine graham cracker crumbs and melted butter in a bowl, Pat firmly into the bottom of the prepared pan. Reserve.
5. Combine Eagle Brand and vanilla.
6. Whip cream in a large bowl until thick and cream holds its shape. Fold whipped crea m into sweetened condensed milk. After removing the marshamllows from the oven, immediately fold in the 2 1/2 cups toasted marshmallows to the mixture.
7. Pour mixture into reserved pan, Place the remaining 12 toasted marshmallows around the edge of the cake. Sprinkle with chocolate. Cover well and freeze overnight. Cake can be made 2-3 days ahead of serving. Let cake sit at room temperature about 10 minutes before serving.
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