No churn marshmallow ice cream

Ingredients

1.2 L thickened cream

2 x 395ml cans condensed milk

40 standard sized marshmallows

1 teaspoon vanilla bean paste

dash of pink food colouring (optional)

mini marshmallows (optional)

In a large bowl, combine condensed milk and vanilla bean paste and set aside
in the bowl of a stand mixer, whip thickened cream on high speed until thick and able to hold it’s own shape. Don’t over whip or it will turn to butter.
Place marshmallows in a microwave safe bowl and then heat in microwave for 30 second bursts. After each interval, gently fold the marshmallows to avoid uneven heating and melting. Continue this process until all marshmallows are melted. Allow this to cool only slightly.
While the marshmallow mixture cools, gently fold the whipped cream in to the condensed milk, trying not to deflate the cream. Pour over your melted marshmallows and fold gently to incorporate. Once the slightly warm marshmallow mixture touches the cool cream mixture, it can start to set and become stringy. Continue to fold anyway. If you are would like an extra marshmallow hit, add in a handful of mini marshmallows. you can add a few drops of pink food colouring here too.
Wrap the bowl well and transfer to a freezer for six hours.
Use an ice cream scoop and serve in a waffle cone or cup and top with your favourite Doe Sprinkles