S’Mores Ice Cream Recipe

If you are a s’mores lover and want to make your dream ice cream, this recipe is for you. The rich chocolate flavor, toasted marshmallows and crushed graham cracker chunks in each bite will give you a perfect time of happiness. Let’s make a s’mores Ice Cream recipe with us and add some sweet flavors to your life.

Why You Need to Make This Recipe

S’mores are always loveable in every season, either summer or spring. Even when the weather is cool, sitting around a fire with a toasty marshmallow covered in slightly melted chocolate makes your soul relax and happy.

Ingredients for S’Mores Ice Cream Recipe

For this recipe, we will make a dark chocolate base and mix it with crushed graham crackers and toasted marshmallows. But let’s gather our ingredients first.

Heavy Cream

Whole Milk

Sugar

Egg Yolks

Dark Chocolate Cocoa Powder

Graham Crackers

Vanilla Extract

Mini Marshmallows

Equipment

Medium Size saucepan

A Mixing Bowl

Ice Cream Maker

Large Baking Sheet

Plastic Wrap

Recipe Instructions

Put the heavy cream, whole milk, sugar, and cocoa powder in a saucepan and mix them well. Bring it to a simmer over medium heat and whisk continuously until the sugar and cocoa powder dissolve. When it simmers, turn off the heat and take care that it does not boil because this can cause the milk to separate.

Whisk egg yolks and vanilla extract for three minutes until pale. Temper ¼ to ½ cup of warm cream mixture and whisk constantly. Iterate this step three to four times.

Put the tempered egg-cream mixture back into the pot, whisk it over medium heat, and bring it back to a simmer. Do not boil. Cook this mixture until it thickens. Turn off the flame when you’re done.

Pour it into a large bowl, then cover the top of the custard’s surface with plastic wrap and keep it in the fridge until cold. Four hours of cooling time is good for proper churning. You can also keep it overnight.

Spread mini marshmallows on a boiler-safe sheet and broil them until they are brown and toasty. Use a spatula and move the mini marshmallows to baking paper to set. It will be a little sticky, and the marshmallows won’t hold their shape which is fine.

Pour the custard mixture into an ice cream maker and churn it for 20-25 minutes. 

In the last five minutes, add the crushed graham crackers and globs of toasted marshmallows in it. 

Finally, pour the churned ice cream mixture into an airtight container, freeze it, and enjoy!

Additional Recipe Notes 

Preparation time does not involve churning and chilling as that can vary based on the ice cream maker’s manufacturer.

Do not boil the custard mixture.

Don’t forget the step when you mix a scoop of warm cream into the eggs. This prevents the custard from turning into scrambled egg ice cream.

Perfect Pairing

The caramel-like nutty notes of the tawny port are perfectly matched to the graham cracker crumbles and toasty marshmallows. It’s a new twist on classic desserts. Once you will try this recipe, it will be your favorite ice cream.

Nutritional Facts

• Calories: 255kcal
• Carbohydrates: 29g
• Protein: 5g
• Fat: 14g
• Saturated Fat: 8g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 115mg
• Sodium: 82mg
• Potassium: 183mg
• Fiber: 2g
• Sugar: 24g
• Vitamin A: 500IU
• Vitamin C: 0.8mg
• Calcium: 110mg
• Iron: 0.7mg

S’Mores Ice Cream Recipe

Author: Tim Baker Cooking Method:Churn Cuisine:American Courses:Desserts

Difficulty:BeginnerPrep time: 15 minutesChurn time: 25 minutesFreeze time:4 hours Total time:4 hours 40 minutesServings:6 servingsCalories:255 kcal Best Season:Summer

Description

If you are a s’mores lover and want to make your dream ice cream, this recipe is for you. The rich chocolate flavor, toasted marshmallows and crushed graham cracker chunks in each bite will give you a perfect time of happiness.

Ingredients

• 2 cups Heavy Cream
• 2 cups Whole Milk
• 1 cup Sugar
• 7 Egg Yolks
• ½ cup Dark Chocolate Cocoa Powder
• 7 Graham Cracker Sheets (lightly crushed)
• 1 tsp Vanilla Extract
• 2 ½ cups Mini Marshmallows

Instructions

1. Put the heavy cream, whole milk, sugar, and cocoa powder in a saucepan and mix them well. Bring it to a simmer over medium heat and whisk continuously until the sugar and cocoa powder dissolve. When it simmers, turn off the heat and take care that it does not boil because this can cause the milk to separate.
2. Whisk egg yolks and vanilla extract for three minutes until pale. Temper ¼ to ½ cup of warm cream mixture and whisk constantly. Iterate this step three to four times.
3. Put the tempered egg-cream mixture back into the pot, whisk it over medium heat, and bring it back to a simmer. Do not boil. Cook this mixture until it thickens. Turn off the flame when you’re done.
4. Pour it into a large bowl, then cover the top of the custard’s surface with plastic wrap and keep it in the fridge until cold. Four hours of cooling time is good for proper churning. You can also keep it overnight.
5. Spread mini marshmallows on a boiler-safe sheet and broil them until they are brown and toasty. Use a spatula and move the mini marshmallows to baking paper to set. It will be a little sticky, and the marshmallows won’t hold their shape which is fine.
6. Pour the custard mixture into an ice cream maker and churn it for 20-25 minutes. 
7. In the last five minutes, add the crushed graham crackers and globs of toasted marshmallows in it. 
8. Finally, pour the churned ice cream mixture into an airtight container, freeze it, and enjoy!

Notes

• Preparation time does not involve churning and chilling as that can vary based on the ice cream maker’s manufacturer.
• Do not boil the custard mixture.
• Don’t forget the step when you mix a scoop of warm cream into the eggs. This prevents the custard from turning into scrambled egg ice cream.

Keywords:s’mores ice cream dessert, S mores ice cream recipe ice cream maker, s’mores ice cream