Rainbow Marshmallow Ice Cream with Chocolate Orange Fudge Sauce


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 Unsweteened Cocoa Powder

  • ¾ cup Sugar

  • 2 tsp Vanilla Essence

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Rainbow Marshmallow Ice Cream

  1. Melt the vanilla ice cream in a pot.

  2. Chop the marshmallow to small pieces.

  3. Fold the marshmallows in the ice cream mixture.

  4. Freeze the mixture for 4 hours.

Orange Hot Fudge Sauce

  1. Heat up Marigold’s Evaporated Full Cream Milk and the orange zest until it reaches a boil.

  2. Add the butter, cocoa powder, sugar and vanilla essence and stir until fully combined.

  3. Serve hot over ice cream.

Chef's Tip:

Leaving the ice cream mixture to chill overnight before freezing will improve the creaminess of the ice cream.

Prep time: 10 minutes
Cooking time: 4 hours (freezing)
Serves: 4
MARIGOLD Evaporated Full Cream Milk (390g)