It seems a bit odd to put something that is naturally warm, gooey, and melty into ice cream, but it worked out splendidly. Possibly because there are few things more quintessential to American summers than ice cream and s’mores. There is nothing like a cold ice cream cone on a hot day or the perfectly camp-fire-roasted s’more on a summer’s night.
Fortunately, chocolate and marshmallows are made for ice cream (see Rocky Road). The wonderful thing about marshmallows is that they stay fairly gooey even when frozen. The graham crackers were the only thing that provided a bit of a challenge. They would get a bit soggy if left alone, but that is easily taken care of when covered in chocolate.
I broke up about 4 crackers into bite size pieces, poured a melted bar of dark chocolate over top, and tossed them until all the pieces were coated in chocolate. I laid them out on a baking sheet and popped them in the freezer to harden. I wanted the marshmallows to be a bit chared like a true s’more, so I broke out my trusty cream brule torch. You could also put them under a broiler for a few minutes to get the same effect.
Once everything was nice and cool, I mixed everything into some homemade vanilla ice cream. If you don’t have an ice cream maker or don’t feel like making ice cream, you could just add these pieces to softened store-bought vanilla ice cream.
I scooped my mixed ice cream into a loaf tin, covered it with plastic wrap, and put it back in the freeze to harden a bit more. This takes at least 2 hours, if not over night. After that its ready to serve! My husband suggested that some crushed graham crackers sprinkled on top would be an excellent addition. Some melted chocolate would also be nice, especially to add that melty element.
What are some other of your favorite ice cream flavors and combinations?
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 4 graham crackers
- 1 large chocolate bar
- 1 cup mini marshmallows
- In a large bowl, whisk together milk, cream, and sugar until sugar is completely dissolved. Add in salt and vanilla and stir to combine.
- Pour the mixture into the ice cream maker and churn for 15 go 20 minutes until it has thickened.
- Meanwhile, break up the graham crackers into bite size pieces and place into a clean bowl. Melt the chocolate bar and pour over graham crackers. Toss the crackers until each piece is evenly coated in chocolate. Lay the pieces onto a baking sheet and freeze for 5 to 10 minutes until chocolate is hardened.
- Pour the marshmallows onto a flat heat-proof dish or baking sheet. Using a culinary torch (or the broiler of your oven), char the outside of the marshmallows to your taste. Let cool.
- Fold in the hardened graham cracker pieces and marshmallows into the ice cream mixture and transfer to a bowl, carton, or loaf tin. Cover the top in plastic wrap and allow to chill in the freezer for at least 2 hours.
- Remove from freezer 10 minutes prior to serving.