Toasted Marshmallow Coconut Milk Ice Cream Recipe

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Toasted Marshmallow Coconut Milk Ice Cream
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Ingredients
8
Count
Nutrition
1397
Calories
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Ingredients:

  • 3-1/4 cup full-fatt canned coconut milk mixed well
  • 1-1/2 tbsp cornstarch
  • 1/2 tsp salt
  • 2/3 cup sugar
  • 1-10 oz bag mini- marshmallows toasted

Directions:

  1. In a small bowl, mix together 2 tablespoons of the coconut milk with the cornstarch and whisk until smooth. Set aside.
  2. In a large saucepan (Jeni recommends a 4-quart), add coconut milk, sugar and corn syrup, whisking together. Bring to a rolling boil – for me, this was over medium heat. Keep a close eye on the mixture because if it gets too hot, it will boil up and over very quickly. You want it to the point when the milk is bubbling and rolling but now boiling over. Once it comes to that point, boil for 4 minutes. I stirred occasionally here. After 4 minutes, remove from heat and very slowly whisk in the cornstarch mixture. I did it in 3 parts – adding 1/3 of it and whisking at a time. Bring back over heat and bring to a rolling boil again, this time stirring with a spatula while the mixture just thickens slightly – about 1-2 minutes.
  3. Grab another very large bowl and fill it halfway full with cold water, adding a bunch of ice cubes as well. Remove the coconut milk mixture from heat and pour the it into a one gallon freezer ziplock bag, pushing the air out and sealing it. Place it in the ice bath for 30-45 minutes until cold, adding more ice if needed. I actually set my bag right IN the ice bath, then carefully poured in the milk.
  4. After 30 minutes or so, pour the ice cream mixture into your ice cream maker and churn according to the directions. When it begins churning, you can toast your marshmallows. If you have a gas stove you can do it that way, or you can place them under the broiler for a little less than a minute or until your desired doneness. You don't have to use the whole bag - use as many as you'd like. After 10-15 minutes of churning, add in the vanilla extract and spoonfuls of marshmallow fluff while still churning. (If you don't have an opening in your ice cream make to add, you can add the vanilla at the beginning and fold in the marshmallow at the end.) After 5 more minutes, add in the toasted marshmallows one at a time, making sure they get mixed in.
  5. Once churned to your desired consistency, place in a freezer-safe container, add more marshmallows if desired, cover with a lid or layer of plastic wrap pressed on the ice cream, and freezer 2-6 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1397.24 Kcal (5850 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 1413.26mg 59%
Potassium 35.6mg 1%
Total Carbs 346.66g 116%
Sugars 260.4g 1042%
Dietary Fiber 0.12g 0%
Protein 4.3g 9%
Calcium 17.1mg 2%
Amount Per 100 g
Calories 327.5 Kcal (1371 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 331.26mg 59%
Potassium 8.34mg 1%
Total Carbs 81.25g 116%
Sugars 61.04g 1042%
Dietary Fiber 0.03g 0%
Protein 1.01g 9%
Calcium 4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.9
    Points
  • 38
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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