50 g mini chocolate chips or chopped milk chocolate
100 g marshmallows (to melt into fluff)
Optional: A pinch of salt
Preparation
Melt Marshmallows: In a saucepan over low heat, gently melt the marshmallows with a splash of milk (about 1–2 tbsp), stirring constantly until smooth and gooey. Set aside to cool slightly — this is your homemade "marshmallow fluff."
Mix Base: In a mixing bowl, whisk together the milk, heavy cream, sugar, and vanilla extract until the sugar has fully dissolved.
Add Marshmallow Fluff: Gently fold in your melted marshmallow mixture until fully combined. This gives the ice cream its signature gooey, toasted flavour.
Chill: Place the mixture in the fridge and chill for about 30 minutes to enhance texture during churning.
Churn: Pour the chilled mixture into your self-freezing ice cream machine and churn according to the manufacturer’s instructions until thick and creamy.
Add-In Time: Just before the end of churning, fold in the crushed graham crackers and chocolate chips.
Freeze (Optional): For a firmer scoop, transfer the ice cream to a container and freeze for 1–2 hours.
