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3.5 oz sweetened condensed milk
2 tbsp unsweetened cocoa powder
½ cup heavy cream
¼ cup light cream
A splash of vanilla extract
2 tbsp chopped pecans
¼ cup miniature marshmallows
Ingredients:
rocky road
ice cream
1. In a medium saucepan, cook the condensed milk and cocoa powder over low
heat, stirring until smooth and slightly thickened, around 5 minutes. Remove the
mixture from heat and let it cool slightly.
2. Stir into the mixture the heavy cream, light cream and vanilla extract. Refrigerate
until cold, around 1-4 hours.
3. Take the Mug out of your freezer (freeze it for 24 hours prior to use) and
assemble your My Mug Ice Cream Maker. Pour the mixture through the Food
Chute and run the Ice Cream Maker for 15-20 minutes, then add in the pecans
and marshmallows. Enjoy after mixing, or put your ice cream in the freezer if
you’d like a rmer consistency.
Directions:
Yield: 2 servings
∙ 23 ∙
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