S'mores Ice Cream

This s'mores ice cream has all the great flavors of a campfire s'mores - toasted marshmallow infused vanilla ice cream, crispy graham crackers cereal, and chocolate to bring it all together.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 45

Freezer Time 2

Total Time 1

Servings people

Calories 314kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

1 1/2 cups heavy whipping cream
2 cups whole milk
4 egg yolks
3/4 cup sugar
pinch of salt
1 Tbsp vanilla
1 cup mini marshmallows set some aside for garnish
1/2 cup Golden Graham Cereal can also use broken up graham cracker
1/4 cup granulated sugar the photo shows brown sugar but I found granulated sugar works better.
1/4 cup chocolate chips semi-sweet

Instructions

In a sauce pan combine milks. Heat over medium high heat just until bubbles form around the edge of the pan - do not boil.
In a medium size bowl whisk together egg yolks and sugar until thick and pale yellow.
Pour 1 cup of hot milk mixture into egg mixture. Stir to combine.
Pour sugar mixture back into the saucepan with remaining milk and heat over medium heat until it thickens slightly and coats the back of a spoon. When you run your finger through the middle if it will stay in place. Do not allow to come to a boil.
Place marshmallows on a cookie sheet and place under broiler until they are toasted to desired level, if you like a bit of char on your s'mores, let them burn a bit. Watch them closely.
Add toasted marshmallows into milk mixture stirring until they are melted into the milk mixture. Pour mixture into a bowl, cover with plastic wrap and refrigerate for 2-24 hours.
Place cereal into a small frying pan with brown sugar. Stir until sugar melts and then stir to coat the cereal with melted sugar. Remove from pan onto a plate to cool. Set aside until ready to assemble ice cream.
After ice cream custard has chilled, pour into ice cream maker and process according to manufacturer's directions.
About 5 minutes before it is done, melt chocolate chips in the microwave. You want the chocolate to be a nice drizzling consistency. If it is too thick add a couple drops of vegetable oil until it has desired smoothness.
Drizzle chocolate, in a thin stream into the ice cream as it is processing. It will harden when it hits the ice cream and form small flakes of chocolate.
After it is done processing put half of the mixture into your ice cream freezer container, sprinkle with sugared graham cereal. Add remaining ice cream and top with more cereal, a few toasted marshmallows and a few chocolate chips.
Place in freezer and allow to harden before serving.

Notes

The purpose for sugaring the cereal is to keep it from getting soggy in the ice cream. It will stay crunchy when coated with sugar.

If you prefer to use actual graham crackers I would sprinkling your ice cream with them right before serving so they don't get soggy.

Nutrition