Toasted marshmallow coconut milk ice cream is a completely acceptable meal for the summertime. Sometimes, room temperature things just don’t cut it, and you absolutely have to consume foods that are strictly cold/ice related. Plus, a little toasted marshmallow never hurt. Recipe and image via How Sweet It Is.
3 1/4 cups full-fat canned coconut milk, mixed well so it’s not separated
1 1/2 tablespoons cornstarch
1/2 teaspoon sea salt
2/3 cups granulated sugar
2 tablespoons light corn syrup
1 tablespoon vanilla extract
1/2 cup marshmallow fluff or cream
1 10-ounce bag of vegan or kosher marshmallows, toasted
For preparation instructions, click here.
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