Marshmallow spread is a sweet, melt-in-your-mouth, and incredibly delicious treat. It's ideal for adding a fun and comforting touch to your ice cream. This spread is perfect for swirling, coating, or even incorporating directly into your ice cream before churning for a soft and indulgent texture. And the best part? It's super easy to make!
Ingredients :
- 150g of marshmallows
- 50 ml of whole milk (or liquid cream for an even creamier texture)
- 1 teaspoon of vanilla extract (optional)
- 1 pinch of salt
Preparation :
- Melt the marshmallows.
In a saucepan over low heat, melt the marshmallows with the milk (or cream), stirring regularly. This will take about 5 to 7 minutes. Be careful not to burn them. Once the marshmallows are completely melted and the mixture is smooth, remove from the heat. - Add the vanilla and salt.
Add the vanilla extract and a pinch of salt to balance the sweetness, then mix well. These little touches will enhance the flavor of the marshmallows without being overpowering. - Let it cool slightly.
Allow the marshmallow paste to cool a little before using it, but not too much, or it will harden. If it becomes too thick, you can warm it slightly or add a little more milk to soften it. - Store the dough.
If you're not using the dough right away, store it in an airtight container in the refrigerator. It will keep well for about a week. Before using, warm it slightly so it becomes easy to work with again.
My Personal Tip:
This marshmallow paste is perfect for swirling chocolate or strawberry ice cream with Ninja Creami. It adds a sweet, melt-in-your-mouth touch that will delight anyone with a sweet tooth. You can also use it as a topping for creamy ice creams like vanilla or coconut. And for an even more indulgent treat, try incorporating it into a frozen milkshake base, or pour it over crepes or pancakes with a scoop of ice cream. It's pure, unadulterated bliss!
Here is an easy homemade marshmallow paste, ideal for adding a melt-in-your-mouth, sweet texture to all your Ninja Creami frozen creations.
