S'mores Ice Cream

I have a thing for s'mores. Especially during the summertime. I love roasting marshmallows over a camp fire then putting them atop a Hershey's bar to make it all melty, only to eat it sandwiched between a crumbly graham cracker. Yum!

I like to kind of slow roast my marshmallows so they get evenly toasty all around and get nice and poofy. I love that toasty flavor. That's why I decided, when making this ice cream, that I would try to simulate that same toasty marshmallow flavor in the ice cream base by putting the marshmallows under the broiler. The verdict: UH-mazing! The ice cream base really tastes like toasted marshmallows and the whole deal tastes like one big fat cold s'more! Now, what's not to love about that?

I don't know if it's a good thing or a bad thing that this only makes about a pint of ice cream, but heaven sakes go ahead a double it if you're worried about it or have more than yourself to feed!

S'mores Ice Cream
Makes about a pint

1/2 package mini marshmallows
1 cup whole or 2% milk
1 1/2 cups heavy cream
2-1.55 oz. bars Hershey’s Chocolate (they're usually the ones that come in a 6-pack)
3 graham crackers


Put milk and cream into a medium saucepan and warm over medium heat. Meanwhile spread marshmallows out on a cookie sheet and put under broiler for about 30-60 seconds. DO NOT take your eyes away or you'll have flaming marshmallows! Cool for a few seconds then immediately scrape into the saucepan with the milk and cream. Stir constantly until marshmallows are melted and incorporated.

Pour mixture (yes, the hot mixture) into ice cream maker that has been frozen according to manufacturer’s instructions, and churn for about 30-60 minutes. It may take longer than normal to get to the right consistency since the mixture is hot when you pour it in. Add ice and rock salt, if necessary to keep it cold enough.

While the ice cream is churning, break chocolate into chunks or pieces however you like. Break graham crackers into a little bit larger pieces.

After churning is completed, turn off ice cream maker and fold in chocolate and graham cracker pieces. Pour into freezer safe container and freeze until firm.

SOURCE: Adapted from Bonnie the Baker

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Sweet Tooth Friday @ Alli n' Son
Sweets For A Saturday @ Sweet As Sugar Cookies
Sweet Indulgences Sunday @ A Well-Seasoned Life
Sweet Treats Thursday @ Something Swanky
Savory Sunday @ The Sweet Details
Potluck Sunday @ Mommy's Kitchen
Mangia Mondays @ Delightfully Dowling