Desserts
S’mores Ice Cream
Makes about 6 cups (twelve ½-cup servings)
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.
