Jul 13
S’mores Ice Cream2 Comments

In case you didn’t already know, July is national ice cream month aka the best month ever. Ice cream is my number one pick when it comes to desserts, I love it so so much. When we were younger, we used to vacation in Stone Harbor, NJ for a week in August. Every night my family would stand in the incredibly long line to get Springer’s ice cream. It was homemade and the flavor choices were overwhelming. I always remember thinking to myself how hard it must of been for them to make all those homemade flavors, and now here I am making some interesting flavors myself. I actually had another ice cream flavor to share with you today, but then this little concoction when straight on my must to make list and then straight to the top of my favorite ice cream flavors. It is unbelievably good.

 You start with a toasted marshmallow ice cream base, mix in some crushed up graham crackers, and place a fudge swirl in between the layers of ice cream. The fudge ripple itself is to die for and I could have eaten that right from the bowl. When you combine all these flavors, you get that reminiscent flavor of a s’more. The components may seem overwhelming, but when you have a darling husband whipping up the fudge swirl while you work on the custard base, things go rather quickly. So have I convinced you yet to make this at home? Come on, at least make it for national ice cream month!

S’mores Ice Cream
For the Toasted Marshmallow Ice Cream:
1 (10-ounce) bag large marshmallows
2 tsp. vanilla extract
2 cups whole milk
5 egg yolks
½ cup granulated sugar
Pinch of salt
1 cup heavy cream
1 teaspoon vanilla extract

For the Fudge Swirl:
½ cup granulated sugar
½ cup water
1/3 cup light corn syrup
6 tablespoons Dutch-process cocoa powder
½ teaspoon vanilla extract
1½ cups coarsely chopped graham crackers

What you’ll do:
Make the Ice Cream Base:
Spread the marshmallows in a single layer on a parchment-lined baking sheet sprayed with cooking spray.  Place them under the broiler for 30 seconds to 1 minute, or until toasted to your liking (some like it toastier than others, just keep a close eye on them!). Take the marshmallows out and flip them over to get the other side toasty, put them in the oven for about 30 seconds to a minute more. You could also use another parchment-lined baking sheet and do one big flip. Set the marshmallows aside.

Place the milk in a medium saucepan. Add the vanilla to the milk and mix well. Set the pan over medium heat and bring the mixture to a simmer.

Meanwhile, whisk together the egg yolks, sugar and salt in a large bowl. Slowly add the warm milk mixture to the egg mixture, whisking constantly. Pour the mixture back into the saucepan. Turn the heat down to medium-low and cook, stirring constantly, until the mixture reaches 170-175 on an instant-read thermometer. Strain the custard through a fine-mesh sieve into a heatproof bowl.

Let the mixture cool for about 15 minutes. Put the toasted marshmallows in the blender, then pour the cooled custard into the blender as well. Puree until the marshmallows are completely broken down and the mixture is smooth. Add the heavy cream and vanilla extract and blend again to combine. Pour the mixture into a bowl, cover with a lid or plastic wrap and refrigerate overnight or until the mixture is thoroughly chilled.

Make the Fudge Swirl:

Whisk together the sugar, water, corn syrup and cocoa powder in a medium saucepan over medium heat, whisking constantly, until you see bubbling at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla and let cool. Chill in the refrigerator for at least 2 hours before using. It can be stored for up to 2 weeks, covered, in the refrigerator, it is also tasty straight from the spoon ;).

Churn the Ice Cream:
Before churning, whisk the custard vigorously until it is smooth and has a pourable consistency (it will be a little spongy when it first comes out of the fridge, the consistency reminded me of jello, keep stirring until it is smooth). Freeze in your ice cream maker according to the manufacturer’s directions. When it’s done churning, gently fold in the chopped graham crackers with a rubber spatula. Spoon some of the fudge swirl onto the bottom of the storage container. As you remove the ice cream from the machine, layer spoonfuls of the sauce between layers of the ice cream, ending with a top layer of ice cream. Do not stir the fudge into the ice cream since it won’t be the ripple effect you are looking for. Freeze until the ice cream is firm, at least 2 hours.

Source: Brown Eyed Baker,

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2 Responses to S’mores Ice Cream

  1. This ice cream sounds amazing! And with a custard base, I might even be able to get away with making this without an ice cream machine!

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