S’mores Ice Cream

Anyone who has had a campfire experience knows the joy of S’mores. Now, imagine that classic flavor transformed into a creamy, dreamy dessert: S’mores Ice Cream. I’ve always associated summer nights with roasting marshmallows and the rich, sweet taste of melted chocolate. The crackle of a fire and the laughter of friends fill the air, making it one of those magical moments. This ice cream brings that nostalgia right into your kitchen, capturing all the essence of a bonfire in a delightful scoop. Whether you’re gathered around with loved ones or enjoying a quiet night in, this treat is sure to spread smiles.

Essential Ingredients for S’mores Ice Cream

The ingredients for S’mores Ice Cream are straightforward yet essential for delivering that beloved flavor profile. The combination of toasted marshmallows, rich chocolate, and crunchy graham crackers creates a harmonious blend that is simply irresistible. Each element plays a vital role, working together to evoke memories of warm summer nights around the campfire.

• Large Marshmallows: 10 ounces of these fluffy delights are essential for that classic toasted flavor.
• Vanilla Bean: One whole bean adds deep aroma and flavor that elevates the ice cream.
• Whole Milk: Two cups provide a creamy base for the ice cream.
• Egg Yolks: Five yolks create a rich custard that enhances the texture.
• Granulated Sugar: A half cup sweetens the base perfectly.
• Salt: Just a pinch balances the sweetness.
• Heavy Cream: One cup adds richness and creaminess to the ice cream.
• Cocoa Powder: Six tablespoons of Dutch-process cocoa powder give it that chocolatey flavor.
• Light Corn Syrup: A third cup ensures the fudge swirl is smooth and not too hard.
• Graham Crackers: One and a half cups of coarsely chopped graham crackers for that classic crunch.

The Method for S’mores Ice Cream

Making S’mores Ice Cream is an adventure in itself! It’s not just about following a recipe; it’s about creating a delicious masterpiece that you’ll cherish. Let’s dive into the steps to craft this delightful dessert.

1. Make the Ice Cream Base: Start by spreading the marshmallows in a single layer on a parchment-lined baking sheet. Place them under the broiler for about 30 seconds to 1 minute until they are toasted. Keep a close eye to prevent burning! Flip the marshmallows over and broil for another 30 seconds. Set these aside to cool.

2. Prepare the Milk Mixture: In a medium saucepan, pour in the whole milk. Split the vanilla bean down the middle and scrape the seeds into the pan. Add the whole bean as well, then set the pan over medium heat until it simmers gently.

3. Whisk the Egg Yolks: In a large, heatproof bowl, whisk together the egg yolks, granulated sugar, and salt. This mixture should be light and fluffy. Gradually add the warm milk mixture to this bowl, whisking constantly to avoid scrambling the eggs.

4. Cook the Custard: Pour the mixture back into the saucepan and lower the heat to medium-low. Stir constantly with a rubber spatula until it thickens enough to coat the back of a wooden spoon, reaching a temperature between 170 and 175 degrees F. Strain this custard through a fine-mesh sieve into a heatproof bowl to remove the vanilla bean.

5. Cool the Mixture: Allow the custard to cool for about 15 minutes, stirring occasionally to expedite the cooling process. In a blender, combine the toasted marshmallows and the custard. Blend until smooth and completely combined.

6. Add Cream: Pour in the heavy cream and vanilla extract, blending again for about 5 to 10 seconds. Transfer the mixture into a bowl, cover, and refrigerate overnight to let the flavors meld.

7. Make the Fudge Swirl: In another medium saucepan, whisk together granulated sugar, water, light corn syrup, and cocoa powder. Cook over medium heat, whisking constantly until it bubbles at the edges. Allow it to boil gently for about 1 minute, then remove from heat and stir in some vanilla. Cool this mixture and chill it in the refrigerator for at least 2 hours.

8. Churn the Ice Cream: Before starting the churn, whisk the custard until smooth and pourable. Freeze in your ice cream maker according to the manufacturer’s instructions. Once it’s done, gently fold in the chopped graham crackers.

9. Layer and Freeze: Spoon some fudge swirl into a storage container, then layer ice cream and fudge in generous spoonfuls, ending with a layer of ice cream. Avoid stirring to keep the layers distinct. Freeze until firm for at least 2 hours before serving.

Change It Up

There are so many fun ways to customize S’mores Ice Cream to match your tastes! Here are some tips for making it your own:

• Storage: Make sure to store your ice cream in an airtight container to avoid ice crystals forming.
• Freezing: You can freeze the fudge swirl separately and add it as a topping when serving for a fresh burst of flavor.
• Variations: Try adding in some nuts for a crunchy texture or fruit for a refreshing twist.
• Serving Style: Serve in cones or cups, and top with whipped cream or more toasted marshmallows.
• Pairing: Consider pairing it with a drizzle of chocolate sauce or caramel for added sweetness.

Side Dish Ideas for S’mores Ice Cream

When serving S’mores Ice Cream, think about how to elevate the experience with some delicious accompaniments. Here are some ideas:

• Fresh Berries: Serve with a side of strawberries or raspberries to balance the rich sweetness.
• Chocolate Sauce: Drizzle some warm chocolate sauce over the ice cream for an extra chocolatey kick.
• Whipped Cream: A dollop of whipped cream adds a light, fluffy touch that complements the ice cream perfectly.
• Other Desserts: Pair with brownies or chocolate chip cookies for an indulgent dessert platter.
• Outdoor Gatherings: This ice cream is perfect for summer barbecues and picnics!
• Holiday Celebrations: Enjoy it during family gatherings, birthdays, or any special occasion.

FAQ

Conclusion

S’mores Ice Cream is not just a dessert; it’s an experience that evokes the warmth of summer nights spent around the fire. Combining toasted marshmallows, rich chocolate, and crunchy graham crackers, each bite is a nostalgic reminder of those perfect moments. I encourage you to try making this delightful treat at home. It’s sure to become a favorite in your household!

S'mores Ice Cream

The ultimate summer treat, S'mores Ice Cream combines toasted marshmallows, rich chocolate, and crunchy graham crackers. With its creamy texture and delicious flavors, it's the perfect dessert for barbecues or movie nights. Make it tonight for a sweet, nostalgic experience!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 10 ounces Large Marshmallows
• 1 Vanilla Bean
• 2 cups Whole Milk
• 5 Egg Yolks
• 0.5 cup Granulated Sugar
• Pinch Salt
• 1 cup Heavy Cream
• 1 teaspoon Vanilla Extract
• 0.5 cup Granulated Sugar
• 0.5 cup Water
• 0.333 cup Light Corn Syrup
• 6 tablespoons Dutch-process Cocoa Powder
• 0.5 teaspoon Vanilla Extract
• 1.5 cups Coarsely Chopped Graham Crackers

Equipment

• Large Pot
• Blender
• Food Processor
• Saucepan
• Frying pan
• Wooden Spoon
• Chef's Knife
• Whisk
• Mixing Bowl

Method

 

1. Make the Ice Cream Base: Spread the marshmallows in a single layer on a parchment-lined baking sheet. Place them under the broiler for 30 seconds to 1 minute, or until toasted. Flip them over and pop them back under the broiler for another 30 seconds. Set the marshmallows aside.
2. Place the milk in a medium saucepan. Split the vanilla bean down the middle and scrape the seeds into the pan with the milk. Set the pan over medium heat and bring the mixture to a simmer.
3. Meanwhile, whisk together the egg yolks, granulated sugar, and salt in a large, heatproof bowl. Slowly add the warm milk mixture to the egg mixture, whisking constantly. Pour the mixture back into the saucepan, scraping it back into the pan. Turn the heat down to medium-low and cook until it thickens enough to coat the back of a spoon. Strain through a fine-mesh sieve into a heatproof bowl.
4. Let the mixture cool for about 15 minutes, stirring every few minutes. Blend the toasted marshmallows and the custard until smooth. Add the heavy cream and vanilla extract, blending to combine. Refrigerate overnight.
5. For the Fudge Swirl: Whisk together the granulated sugar, water, corn syrup, and cocoa powder in a medium saucepan. Cook until it bubbles, whisking constantly, and then boil for 1 minute. Remove from heat and stir in vanilla. Cool and chill for at least 2 hours.
6. Churn the ice cream: Whisk the custard until smooth before churning. Freeze in the ice cream maker as per manufacturer's directions. Once done, fold in the chopped graham crackers.
7. Layer the fudge swirl: Spoon some fudge swirl into a container, alternating with layers of ice cream. Freeze until firm.

Notes

• Tip: Nutritional values are based on half a quart.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.