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No-Churn S'mores Ice Cream


No-Churn S'mores Ice Cream

The secret to making this ice cream correctly is not over mixing it, and also layering the add-ins into the pan. That way, when you are scooping it out, you get a little bit of everything in each bite.
Hands-down, this is definitely my favorite homemade ice cream flavor to date.

Ingredients:
  • 2 cups heavy cream
  • One 14 oz. can sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 5 oz. mini marshmallows
  • 3 graham cracker sheets, coarsely crushed
For the homemade fudge sauce:
  • 2 tablespoon unsalted butter
  • 2/3 cup heavy cream
  • 1/2 cup light corn syrup
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon sea salt
  • 6 ounces bittersweet chocolate, chopped
  • 1/2 teaspoon vanilla extract
Directions:
Prepare the fudge sauce first. To a medium saucepan, add all ingredients except chocolate and vanilla extract. Set over medium-low heat and bring to a simmer. Allow to simmer for 2 to 3 minutes, or until everything has completely melted. Remove from heat and stir in chopped chocolate and vanilla extract. Pour into a glass jar and refrigerate.

Prepare the marshmallows. Distribute marshmallows evenly onto a baking sheet and using a kitchen torch, torch the marshmallows until golden. Alternately, you can broil them in the oven but you must keep an eye on them.

In the bowl of a stand mixer fitted with a whisk attachment, add heavy cream and whip until soft peaks form. Remove bowl from the stand mixer, and using a spatula, fold in sweetened condensed milk and toasted marshmallows. You want to slowly fold so you do not deflate the air in the whipped cream.

Line a loaf pan with parchment paper. Start off by adding a 1/3 of the ice cream base to the bottom of the pan. Drizzle on some fudge sauce. Sprinkle on crushed graham crackers. Repeat this process two more times. (You will likely have some fudge sauce left over.)

Freeze overnight, or a minimum of 6 hours.