• 2 C. milk
• 2/3 C. granulated sugar
• 3 C. miniature marshmallows
• 2 cartons (8 oz.) dairy sour cream
• 1 tsp. vanilla extract

In a 3-qt. saucepan, heat milk, marshmallows and sugar until marshmallows are melted and sugar is dissolved. Cool. Stir in sour cream and vanilla extract. Pour into an 8x8" baking pan; cover and freeze until partially frozen. Break frozen mixture into chunks. Turn into a chilled large mixer bowl. Beat with mixer just until fluffy. Return to cold pan. Cover; freeze until firm, about 1-1/2 - 2-1/2 hours.