S’mores Ice Cream}Real Mom Kitchen

 

Today I am excited to welcome Laura from Real Mom Kitchen to the blog.  Laura was one of the very first bloggers I met when I attended my first blogging conference.  She was so nice and welcoming to me and has been a sweet blog friend every since.  Today she is sharing a recipe that includes two of my favorite things about summer – Homemade ice cream and s’mores.  She has combined the two for a real treat.  Please welcome Laura and leave her a comment to say hi!!

Hey everyone! I am Laura from Real Mom Kitchen. I am a busy mom of 3 children. My youngest and only daughter has a genetic disorder called turner syndrome. This genetic disorder has brought her heart issues along with an autism spectrum disorder. Needless to say, my caboose definitely keeps me on my toes. Then I have two teenage boys who are 12 and 15. So, as you can tell, there is never a dull moment at our house.

I am excited to help out Leigh Anne as she is busy with wedding plans. She is pretty awesome! It is so fun to have friends like Leigh Anne who share my passion for food and cooking.

From the time I was a little girl, I have enjoyed homemade ice cream each summer. I have carried this tradition on with my own family and have a great recipe to share with you today. It incorporates another yummy summer flavor – S’mores!

For this recipe, I don’t have to use the big old ice cream maker like my grandma used. I use my Cuisinart ice cream maker which makes 1 ½ quarts. It is just the right amount of ice cream for my family to enjoy.

The chocolate flavored ice cream base requires no cooking and it turns out rich and creamy. Once it’s done churning, you mix in some marshmallow fluff and chocolate covered graham crackers to get that S’mores flavor.

S’mores Ice Cream

S'mores Ice Cream

Yield: 1 1/2 qts.

Ingredients

  • 1/2 cup cocoa powder (I used Hershey’s)
  • 1/3 cup granulated sugar
  • 1/4 cup packed brown sugar
  • pinch salt
  • 2/3 cup whole milk (you could get by with a lower fat milk)
  • 1½ cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 2/3 cup marshmallow fluff
  • 16 Keebler Deluxe Grahams, chopped

Instructions

  • In a medium bowl, whisk together the cocoa, sugars, and salt. Add the milk to the cocoa mixture and whisk together until the cocoa and sugars are dissolved.
  • Next, add the heavy cream and vanilla. Stir to combine. Pour the mixture into the ice cream and churn for 20 minutes or until thick.
  • Leave the ice cream churning and add the marshmallow fluff a spoonful at a time. Once that is all mixed in add the chopped graham crackers and let mix into the ice cream. Once mixed, you can serve immediately or transfer to a freezer container and freezer for 2 hours or until firm. Makes 1 1/2 qts.

Recipe adapted from Handle the Heat.

 

Comments

  1. Jill says

    I just found your blog through pinterest, your bisquick 7-up biscuits. I looked around your blog a little to find we have several things in common. I too am a mormon, I grew up in Vancouver, WA (recently moved to Kansas), I cook gluten free, my 3 sons and I are celiac. It was fun learning those things and I will definitely be checking back. You have a great blog! Have a good day!

  2. Wendy Webster says

    Made this today! It was the best ice cream to have ever come out of my ice cream maker! I made a couple changes: I did a mix of dark cocoa and regular cocoa and then I used chocolate covered grahm crackers. Every one was scraping their bowls! It was fabulous. Thank you for sharing!

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