Rainbow Marshmallow Ice Cream with Chocolate Orange Fudge Sauce

Ingredients
Rainbow Marshmallow Ice Cream
3 cups Vanilla Ice Cream
18 Rainbow-colored Marshmallows
Orange Hot Fudge Sauce
1 can Marigold’s Evaporated Full Cream Milk
2 tbsp Orange zest
1 cup Butter
5 tbsp Unsweetened Cocoa Powder
¾ cup Sugar
2 tsp Vanilla Essence
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Rainbow Marshmallow Ice Cream
Melt the vanilla ice cream in a pot.
Chop the marshmallow into small pieces.
Fold the marshmallows in the ice cream mixture.
Freeze the mixture for 4 hours.
Orange Hot Fudge Sauce
Heat up Marigold’s Evaporated Full Cream Milk and the orange zest until it reaches a boil.
Add the butter, cocoa powder, sugar and vanilla essence and stir until fully combined.
Serve hot over ice cream.
Leaving the ice cream mixture to chill overnight before freezing will improve the creaminess of the ice cream.
