Perfectly Purple Marshberry Ice Cream
Catherine Olson
Marshmallow Ice Cream base with lots of heavy cream and succulent fresh blackberries!
Prep Time 15 minutes mins
Churn Time 30 minutes mins
Course Dessert
Cuisine Italian
- ½ pint blackberries
- ½ cup sugar
- 1 cup brown sugar
- 2 eggs
- ½ cup mini marshmallows
- 2 ¼ cups heavy cream
- ¼ cup water
- ½ pint blackberries
- ½ cup mini marshmallows
- ¼ cup fresh squeezed juice from a whole orange optional
- ¾ cup powdered sugar optional
Ice Cream Base
Add all ingredients except ½ pint of blackberries & ½ cup mini marshmallows into a blender and purée until smooth
Transfer to a sauce pan and bring to a boil over medium heat
Cook for 5 minutes then remove from heat
Let cool for 10 minutes
Stir in remaining ½ pint of blackberries & ½ cup mini marshmallows and stir to melt slightly
Churn according to maker's manufacturers instructions.
For an extra burst of goodness, pour orange syrup over the scoop(s)!
Keyword Marshmallow Ice Cream