Treat yourself to some refreshing, oh-so-creamy, and and rich S’mores Ice Cream! You’re gonna be begging for s’more.
Welcome to day 2 of S’mores Week. Yesterday I featured s’mores pancakes, today I come to you with a frozen confection. I try to refrain from using superlatives often on my site as I don’t want to give anyone unrealistic expectations of a recipe. But in today’s case, I have to say that this is definitely the best ice cream I’ve ever made, and possibly ever tasted.
The flavors and textures within every scoop of this ice cream are simply delectable. Not to mention a little nostalgic. The recipe actually comes from the user manual of one of my newly favorite appliances – my Cuisinart ice cream maker. No, this post isn’t sponsored by Cuisinart. I just really love that little machine, especially living here in Arizona.
Taste: My boyfriend dubbed this ice cream “the best I’ve ever tasted”. Just take a look at the ingredient list and let your taste buds imagine the dreaminess of this ice cream.
Texture: The ice cream is rich yet light and oh-so-creamy. The bits of graham cracker are crunchy while the streaks of marshmallow are slightly chewy and the ribbons of milk chocolate feel like ganache.
Ease: A little messy but altogether easy. Also requires a few hours of chilling times.
Appearance: I wish the streaks of marshmallow and chocolate were more visible in my scoops but either way they still look cool and creamy.
Pros: Possibly the best ice cream I’ve ever made.
Would I make this again? Yes!!
How to make S’mores Ice Cream
Yield: 6 cups
Cook: 4 hours 25 minutes
1/2 cup cocoa powder, sifted
1/3 cup granulated sugar
1/4 cup packed dark brown sugar
2/3 cup whole milk
1½ cups heavy cream
1 teaspoon pure vanilla extract
2/3 cup marshmallow fluff
2 full graham cracker sheets, crushed
2 ounces milk chocolate (1/3 cup chips), melted and reserved at room temperature
In a medium bowl, whisk cocoa, sugars, and salt together. Add milk and, using a hand mixer on low speed, beat to combine so that the cocoa and sugars are dissolved. Stir in heavy cream and vanilla, cover, and refrigerate 1-2 hours or overnight.
Turn on ice cream maker, pour mixture and mix 15-20 minutes, until thick. Five minutes before completed, gradually add marshmallow cream, spoonfuls at a time. Once mixed, add crushed graham crackers and melted chocolate, one at a time, and let mix completely. Transfer to freezer for 2 hours until firm. Remove from freezer 15 minutes before serving.
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