Do you love S’mores? If so, you will love this delicious, S’mores Ice Cream Recipe with graham crackers, chocolate and marshmallows mixed into chocolate ice cream!
It seemed so silly to me that I had never thought about making s’more ice cream, so yesterday I made some!
Yes, my husband and I are a little obsessed with anything to do with s’mores, but who isn’t? For me, I love anything with crunch in it, and my hubby loves anything with marshmallows, so this ice cream is kind of a match made in heaven.
We think you’ll love it too!
S'mores Ice Cream Recipe
Rich and creamy, this S'mores Ice Cream Recipe blends smooth chocolate custard with graham cracker crunch and soft marshmallows, swirled in for the ultimate campfire-inspired scoop.
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Servings: 6 servings
Calories: 799kcal
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3 Tbsp Unsweetened Dutch-process cocoa powder
- 3/4 cup semisweet chocolate - chopped
- 5 egg yolks
- 3/4 cup sugar
- 1 pinch of salt
- 1/8 tsp ground cinnamon
- 1/2 teaspoon vanilla extract
- 6 graham crackers - crumbled
- 2 cups mini marshmallows - divided
- 1/2 cup mini semisweet chocolate chips
Instructions
- In a medium saucepan, warm 1 cup of heavy cream with the cocoa powder, whisking to blend the cocoa.
- Bring the mixture to a boil, remove from the heat, and add in ¾ cup of bittersweet or semisweet chocolate. Stir until smooth. Then add the remaining cup of heavy cream, stirring until smooth. Pour the mixture into a large bowl, scraping the saucepan to remove all the chocolate. Set a mesh sieve over the bowl.
- Warm the milk, sugar, and salt in the same saucepan.
- In a separate bowl, whisk the yolks lightly. Slowly pour the warm milk, sugar, and salt mixture into the egg yolks, whisking constantly. Then pour the mixture back into the saucepan to cook. Constantly stir the mixture over medium heat with a heat-resistant spatula, scraping the sides and bottom. The mixture will begin to thicken and coat the spatula (it should also reach 170 degrees Fahrenheit / 77 degrees Celsius). Remove immediately and pour through the mesh sieve into the chocolate mixture. Stir in the vanilla and cinnamon.
- Place the bowl over an ice bath to cool, and then place it in the refrigerator to chill thoroughly (approximately 25–30 minutes).
- Pour the mixture into an ice cream maker according to the manufacturer’s instructions. Churn for 20–25 minutes. Meanwhile (toward the end of the churning process), in a double boiler, melt 1 cup of mini marshmallows until smooth. Set aside.
- Remove the bowl from the mixer. Fold in the melted marshmallow. Add the whole marshmallows, mini chocolate chips, and graham cracker pieces. Mix until incorporated.
- Store the mixture in an airtight, freezer-safe container and freeze for 4–6 hours before serving.
NOTES
STORE S'mores Ice Cream in an airtight, freezer-safe container. A shallow container works best for even freezing. Place a layer of parchment paper or plastic wrap over the surface before sealing to prevent ice crystals from forming.
The ice cream will stay good for up to 2 weeks in the freezer. Allow it to sit at room temperature for 5–10 minutes before scooping if it’s too firm.
Nutrition
Serving: 1serving | Calories: 799kcal | Carbohydrates: 77g | Protein: 10g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 259mg | Sodium: 155mg | Potassium: 453mg | Fiber: 5g | Sugar: 57g | Vitamin A: 1469IU | Vitamin C: 0.5mg | Calcium: 163mg | Iron: 4mg
Can’t wait to try!
Mmm, this looks so good! Thanks for sharing on our “Strut Your Stuff Saturday”. Hope you come back next week. -The Sisters