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


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