S’mores Ice Cream

Toasted marshmallow ice cream packed with fudgy swirls and graham cracker chunks. Everything you love about s’mores in ice cream form!

S’mores Ice Cream | From: sweetpeaskitchen.com

This recipe is for all my fellow s’mores lovers out there. You NEED this ice cream in your life. And since it is technically summer for a few more days, now is the perfect time to make it!

S’mores Ice Cream | From: sweetpeaskitchen.com

The recipe may look a bit complicated due to the marshmallow toasting, but trust me on this one, the end result is nothing short of amazing. All of the flavors of a s’more in one bite of ice cream…it doesn’t get much better than that!

S’mores Ice Cream | From: sweetpeaskitchen.com

The recipe starts with the most crucial part of making a s’more-roasting the marshmallows. I used the broiler in my oven, but you can also use a kitchen torch if you prefer.  A whole bag of large marshmallows go into this recipe…every ooey, gooey, toasted bite.

S’mores Ice Cream | From: sweetpeaskitchen.com

While the marshmallows toast, go ahead and make the custard. The recipe below for the custard base is one that I use for almost all of my ice cream recipes. It’s a “French-style” ice cream, meaning that the custard base relies on egg yolks for a rich and creamy end result. It’s absolutely incredible!

S’mores Ice Cream | From: sweetpeaskitchen.com

After the custard is prepared (and cooled briefly) you place it along with all of the toasted marshmallows into a blender. Let it blend until the marshmallows are pureed right into the custard. Then take off the blender lid and take a whiff…heaven? Am I right? :) If you think that smells good, just wait until the first bite! I can’t say enough about this ice cream! You have to give this recipe a try! It’s a definite winner in my book.

S’mores Ice Cream

Toasted marshmallow ice cream packed with fudgy swirls and graham cracker chunks. Everything you love about s'mores in ice cream form!

Yield: 1 1/2 quarts

Ingredients:

For the Ice Cream:
1 (10-ounce) bag large marshmallows
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 cup granulated sugar, divided
4 large egg yolks
2 teaspoons vanilla extract

For the Fudge Swirl:
1/2 cup granulated sugar
1/2 cup water
1/3 cup light corn syrup
6 tablespoons Dutch-process cocoa powder
1/2 teaspoon vanilla extract
1 1/2 cups coarsely chopped graham crackers

Directions:

1. Set a medium sized bowl over a large container of ice water.

2. Spread the marshmallows in a single layer on a parchment-lined baking sheet. Place them under the broiler until toasted, about 30 seconds to 1 minute (what them closely so they don't burn). Take them out and, using tongs, flip them over and place them back under the broiler until the other side is toasted; set aside.

3. Heat milk, cream, and 1/4 cup sugar in a large, heavy saucepan over medium-high heat, stirring occasionally, until steam appears and the liquid is hot (175 degrees).

4. Meanwhile, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot liquid mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot liquid mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees). Immediately pour custard into bowl set in the ice bath and let cool, stirring occasionally, for about 15 minutes. Remove the custard mixture from the ice bath and stir in vanilla extract.

5. Put the toasted marshmallows into a blender, then pour the custard into the blender as well. Puree until the marshmallows are completely broken down and the mixture is smooth, about 2 minutes. Pour the mixture into a bowl, cover tightly with plastic wrap and refrigerate until very cold (40 degrees), at least 4 hours and up to 24 hours.

6. To Make the Fudge Swirl: In a medium saucepan over medium heat, whisk together the sugar, water, corn syrup and cocoa powder, until the mixture begins to bubble 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.

7. Churn the Ice Cream: Before churning, whisk the custard until it is smooth and has a pourable consistency (it will be a little spongy when it first comes out of the fridge). Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions. When it's done churning, gently fold in the chopped graham crackers. Spoon a small amount of the fudge swirl onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the fudge swirl sauce between layers of the ice cream, ending with a top layer of ice cream. Do not stir the fudge into the ice cream, as it will make the ice cream muddy looking. Freeze until the ice cream is firm, at least 2 hours.

Source: adapted from Brown Eyed Baker, originally adapted from Tracey's Culinary Adventures and The Perfect Scoop

S’mores Ice Cream | From: sweetpeaskitchen.com

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2 Responses to “S’mores Ice Cream”

  1. #
    1
    Jenn@eatcakefordinner — September 20, 2014 @ 11:00 pm

    I totally need this ice cream in my life. You had me at toasted marshmallows :)

  2. #
    2
    Jennie @themessybakerblog — October 2, 2014 @ 9:08 am

    Whoa! This looks amazing. I need this ice cream in my life.

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