- 75g/3oz dark chocolate, broken into pieces
- 175g/6oz white marshmallows
- 150ml/5fl oz milk
- 300ml/10fl oz double cream
- Put the chocolate and marshmallows into a pan and pour in the milk.
Warm over a very low heat until the chocolate and marshmallows have
melted. Remove from the heat and leave the mixture to cool completely.
- Whisk the cream until thick, then fold it into the cold chocolate mixture
with a metal spoon. Pour into a 450g/1lb loaf tin and freeze for at least