It’s National S’mores Day and I couldn’t help posting this Sundae Sunday a day early to make it time for this national food holiday!
For decades making s’mores has been Summer’s favorite nightly activity after a barbecue or cookout. It’s fun to make and it tastes great! Anything involving marshmallows with its gooeyness equals kids loving it. Funny how this past enjoyment tends to continue even into adulthood. Maybe it’s because we remember it as such a positive experience of how great it was to be surrounded by our friends and family that we want to recapture those special moments again. To just lay low, have fun and be a kid once s’more! Who wouldn’t want that on a balmy summer night?
On the flipside, what happens if you live in the city and don’t have the means to make a bonfire? These days, we’re getting a bit more creative with s’mores making them into various treats such bars, cookies and cupcakes just to name a few. Which is great, but what if the weather is too hot for the oven? I speak first hand on this matter because it does get uncomfortably hot in my home even when the oven is on for a few minutes. So as for a no-bake treat, S’mores Ice Cream is the way to go.
Tastes just like real bonfire roasted s’mores minus the char. It’s light chocolate flavor is infused with ribbons of marshmallow cream. The best part of it all, is the chunks of frozen Hershey’s chocolate and flecks of graham cracker crumbs in every bite! This truly gives it a legit s’mores taste. A fun ice cream to make and even more fun to eat. This ice cream is a must make for any time of the year you want to achieve the taste of “Summer S’mores.”Print
S’mores Ice Cream
- Total Time: 3 hours
- Yield: 1 1/2 quarts 1x
- 1/2 cup cocoa powder
- 1/3 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1/4 teaspoon salt
- 2/3 cup whole milk
- 1 1/2 cups heavy cream
- 1 tablespoon pure vanilla extract
- 3/4 cup marshmallow cream
- 2 full graham cracker sheets, crushed
- 1/4 cup milk chocolate morsels
- In medium bowl, whisk together cocoa, sugars and salt.
- Add milk and whisk until combined and the dry ingredients are dissolved.
- Stir in heavy cream and vanilla.
- Cover and refrigerate for 1-2 hours or overnight.
- Pour mixture into the ice cream maker and follow the manufacturer’s directions.
- While the ice cream is mixing, in a small bowl, microwave morsels on HIGH for 30 seconds, stir and repeat for an additional 15 seconds, stir; set aside to cool.
- Five minutes before mixing of ice cream is completed, add marshmallow cream one spoonful at a time (this will give a slight swirled effect). Gradually add in graham cracker crumbs and melted chocolate.
- For thicker ice cream, place into an air tight container and freeze for 2 or more hours.
- Prep Time: 10 minutes
S’mores Ice Cream recipe adapted from Cuisinart.