Homemade S’Mores Ice Cream

S'Mores Ice Cream-2

It took a lot of attempts until I found what we think is ice cream perfection:  Homemade S’Mores Ice Cream.  As usual, something this good takes a little time.  Just give yourself a couple days before you serve.  Vanilla bean custard ice cream infused with roasted marshmallows, studded with large pieces of graham cracker, and layered with homemade chocolate sauce.  Yes.  It’s as good as it sounds.   Make this and you’ll probably be considered a superstar…I was after the Loon took one bite.   100% Loon Approved!


Homemade S'Mores Ice Cream
 
Prep time
Cook time
Total time
 
This S'Mores Ice Cream recipe, as will happen from time to time, takes a little effort. But with one bite, you'll be so glad you stepped up to the challenge. I've played around with this recipe for a while...and we are thrilled with the final result. Use easy-to-make homemade chocolate sauce, and you'll be thrilled. Amazing.
Author:
Recipe type: Dessert
Cuisine: Dessert
Serves: 6 - 8
Ingredients
  • 10 oz bag of large marshmallows
  • 2 cups whole milk
  • 1 & ½ cups heavy cream
  • 1 cup sugar
  • Pinch of Kosher salt
  • 1 whole vanilla bean, halved and seeds scraped
  • 5 large egg yolks
  • 1 & ½ teaspoons vanilla extract
  • 1 & ½ cup of graham crackers, roughly chopped
  • 1 cup of chocolate sauce (click for recipe)
Instructions
  1. Turn on broiler to high.
  2. Place marshmallows on shallow baking sheet lined with parchment paper and broil for 2 - 3 minutes (keep close eye...don't get too burnt)...turn one or two times during the roasting.
  3. Let the marshmallows cool slightly, then place them in blender.
  4. Next, in a medium saucepan over medium low heat, whisk together the milk, cream, ½ cup of the sugar, salt and the scraped vanilla bean (as well as the pod). Bring the mixture just to a boil.
  5. While the cream mixture is heating, combine the yolks and remaining sugar in a medium bowl, and then, using a hand mixer on low speed or whisk, beat until the mixture is pale and thick.
  6. Now, once the cream mixture has come to a slight boil, whisk about ⅓ of the hot cream mixture into the yolk/sugar mixture. Stir to incorporate, and now add another ⅓ of the mixture, stir again.
  7. Next, return the combined mixture to the saucepan with the remaining cream mixture, and stir to fully incorporate.
  8. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. DO NOT boil, or the yolk will overcook...this only take a few minutes.
  9. Pour the mixture through a fine mesh strainer and discard the vanilla pod. Bring to room temperature (you can place the bowl in an ice bath, without submerging, to expedite cooling).
  10. Add the cooled cream mixture to the marshmallows in the blender. And add another ½ cup of cream and the vanilla extract. Puree until well blended and smooth.
  11. Pour into a bowl and refrigerate 4 hours, or overnight (overnight is best).
  12. FREEZE THE ICE CREAM
  13. Make the chocolate sauce and let cool (you can do this up to 8 hours in advance)
  14. Remove the cream mixture from the refrigerator and whisk again.
  15. Pour mixture into your ice cream maker and follow manufacturer instructions.
  16. During the last 5 minutes, fold in the graham cracker pieces.
  17. In a separate vessel, pour about ¼ cup of the chocolate sauce on the bottom.
  18. Layer in one level of churned iced cream (don't mix with the chocolate, or it will get dark and murky).
  19. Continue adding ice cream and chocolate, in layers.
  20. Cover and place in freezer for at least 3 hours.
  21. Remove from freezer about 10 minutes before serving.
  22. Enjoy!!

 

2 Comments

  • A friend of mine spotted this on my Pinterest and made it for several of us. It was AMAZING! It last less than 24 hours, and we all can’t wait to make it again.

    • We are so happy you made this ice cream!! I played around with this recipes quite a bit. Sometimes, I worry that folks will just think, ah, that’s too complicated. And I just want to say…give it a try…you will LOVE it! We were the same way, once the recipe became solid…it did not stay in the freezer for more than 24 hours! Thanks for letting us know!! Happy Summer!! Keep coming back!!

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