“A light and fluffy dessert made with fresh strawberries and marshmallows. Cook time is freezing time. From a '70's refrigerated desserts cookbook.”
READY IN:
4hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the marshmallows in a medium saucepan with two tbs milk. Melt on low heat, stirring constantly with a whisk, until they are less than half way melted.
  2. Remove from heat and keep stirring until they are uniform and fluffy. Let cool a couple of minutes.
  3. Whisk in the remaining milk, strawberry puree and lemon juice.
  4. Pour the mallobet into a glass baking dish that is not too deep. Place in the freezer.
  5. Once ice crystals form around the edges of the pan (about 1 hr), beat mixture lightly to incorporate everything together. Repeat this process once more until it is completely frozen (at about 2 hrs freezing time).
  6. Serve scoops garnished with strawberries.
  7. Note: For a raspberry mallobet, use fresh raspberry puree and 1 1/2 cups milk.

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