A ribbon of marshmallow fluff swirled through creamy mint chocolate protein ice cream. Soft, pillowy sweetness against a cool mint base. A customer creation from David Marrione.
2 scoops of CRUSHS mix
Milk: 10-12 oz
Marshmallow fluff: 20g (~1 Tbsp)
Add 2 scoops of CRUSHS and your milk to the pint
Blend well and freeze for 24 hours
Spin on Lite Ice Cream mode
Make a small divot in the center and add a splash of milk (1-2 oz)
Respin once more
Transfer to a bowl and swirl in the marshmallow fluff by hand
Enjoy!
For the Deluxe Creami, increase all ingredients by 50%
Blend 2 scoops of CRUSHS with 10 oz milk until smooth
Cover and refrigerate for 2+ hours to thicken
Pour into your ice cream maker and churn for 10-20 minutes
Transfer to a bowl and swirl in the marshmallow fluff by hand
Serve immediately or freeze for 5-15 minutes for a firmer texture
For 1-quart machines, double all amounts
Swirl the fluff in with a spoon at the very end, using only three or four strokes. Machine mixing dissolves it into the base and you lose the ribbon.
Nutrition shown is for base mix and milk only. Mix-ins will add to totals.
CRUSHS is good on its own, but when you add fun stuff it takes it to the next level. Mix-ins generally work best with a Creami. Most of the time you'll want to add them after the first spin. Make a little divot in the center of your pint, drop your stuff in along with a splash of milk, then hit the Mix-In button. You've now turned your base into something special. Don't be afraid to experiment!
Either works, but for the best texture, add heavier or delicate mix-ins (like sauces, peanut butter, cookies) after your first spin. Then, add your mix-ins along with a splash of milk and hit the Mix-In button.
No. Our amounts are a guide. Feel free to add more or less depending on how you like your pint.
Frozen fruits, crunchy textures (like crushed cookies, nuts), and creamy swirls (like peanut butter or caramel) all work great. Frozen fruits work best for texture. Add softer swirls after spinning. Adjust everything to your taste.
