No-churn heavenly hash ice cream from Midwest Made: Big, Bold Baking from the Heartland (page 223) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jimandtammyfaye on May 18, 2024

    In my top 3 ice cream recipes. I sub dark chocolate covered almonds when a good brand is available. The toasted marshmallow situation felt risky the first time, but I mixed them into the ice cream base in melty spoonfuls. The toasty, chewy marshmallows added a nice texture contrast.

  • anya_sf on August 05, 2022

    Super yummy and easy to make (1/2 recipe). I used roasted, salted almonds. Marshmallow toasting instructions were not provided, and I did not attempt to try toasting them for fear of melting and/or burning, so just used them plain and they were good (and I don't even like marshmallows).

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