Raspberry S'mores & Ice Cream
Method
- For the ice cream - Place the condensed milk, cream, and vanilla in a large mixing bowl. Whisk with an electric mixer until the mixture is thick and holds its shape, similar to clotted cream. Transfer to a freezer-safe container or loaf tin, cover tightly with cling film, and freeze until firm.
- For the s'mores - Thread 2 marshmallows onto one end of each skewer, allowing lots of space on the other side.
- Preheat your BeefEater BBQ to a low-medium heat. Carefully hold the skewers over the grill for 1 minute, turning until evenly toasted and oozy.
- Spread 1 tsp raspberry conserve or sauce on the base of each biscuit. Lay 2 pieces of chocolate onto 6 of the biscuits, on top of the conserve or sauce, then use a fork to slide the marshmallows off the skewers, being careful not to touch them, and place on top of the chocolate. Top with 3 raspberry halves and another biscuit, sauce-side down. Stand for 1 min to let the chocolate melt a little and the marshmallow cool down slightly before eating.
Ingredients
- 12 large white marshmallows
- 4 tbsp raspberry conserve or raspberry sauce
- 12 malted milk biscuits (or biscuit of your choice)
- 80g dark chocolate, snapped into 12 pieces
- 9 raspberries, halved
- 6 metal skewers
For the ice cream
- 600ml pot double cream
- ½ a 397g can sweetened condensed milk
- 1 tsp vanilla extract
Tagged: easy
