Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Chocolate Marshmallow Ice Cream
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- #78619
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 cup sugar
6 eggs
1 tablespoon flour
1 can chocolate syrup
2 cups miniature marshmallows
1 large can evaporated milk
1 can sweetened condensed milk
directions
Gradually add sugar to eggs, beating thoroughly. Add flour, evaporated milk, sweetened condensed milk, chocolate syrup and marshmallows. Whip thoroughly together. Put all this in double boiler and cook until it coats the spoon. Cool.
Pour in freezer can and finish filling the freezer can with whole milk; freeze.
added by
TKateLou
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
July 31, 2011
While the flavor of this recipe is really good it just wouldn't set up for me. I think the chocolate syrup is the culprit. Combine that with marshmallow and there just isn't enough freezable material to make this a real ice cream. Also, the directions are vague when it comes to adding whole milk. It doesn't specify how much, just to "finish filling the freezer can" - and since the recipe doesn't specify what size ice cream machine to use, well, you have to guess on the exact amount.