Desserts

S’mores Ice Cream

Name: S’mores Ice Cream
Yield: Makes about 6 cups (twelve ½-cup servings)

Makes about 6 cups (twelve ½-cup servings)

View Recipe

S’mores Ice Cream

Makes about 6 cups (twelve ½-cup servings)

All of the flavors of a s’more in one bite of ice cream.

Nutritional information per serving (based on ½ cup):Calories 257 (47% from fat) carb. 32g pro. 2g fat 14g sat. fat 8g chol. 43mg
sod. 44mg calc. 37mg fiber 1g

Ingredients

½ cup cocoa powder, sifted
⅓ cup granulated sugar
¼ cup packed dark or light brown sugar
Pinch sea or kosher salt
⅔ cup whole milk
1½ cups heavy cream
1 teaspoon pure vanilla extract
¾ cup marshmallow cream (e.g. Fluff®)
2 full graham cracker sheets, crushed
2 ounces milk chocolate (⅓ cup chips), melted and reserved at room temperature*

*Do not allow chocolate to cool or it will be difficult to add to ice cream

Preparation

In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa and sugars are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.
Turn the ice cream maker on and select the program and time, if applicable, and then pour the mixture into the freezer/mixing bowl. Let mix until thickened, about 20 to 40 minutes, depending on the model being used.
Once the ice cream is nearing completion (it should hold shape, but still be soft), gradually add the marshmallow cream, one spoonful at a time. Once mixed, add the crushed graham crackers and melted chocolate, one at a time, through the mix-in opening and let mix in completely.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.

Tip: If marshmallow cream is too stiff, warm slightly in microwave before adding to freezer bowl.