Rich creamy S’mores Ice Cream with toasted marshmallows, chocolate chunks and crushed graham crackers mixed through. This is the classic s’mores flavor but in cool creamy ice cream!
Are you ready for a weird and kinda freaky story? I love to make my own ice cream but haven’t actually made any in a long while. So I decided to make this outrageously creamy batch of S’mores Ice Cream two nights ago, and yes my kids were stoked!
Out of curiosity I decided to check to see when I last posted ice cream, and it turns out that it was one day away from being a year ago.
Let’s call this my ice cream anniversary.
As always there’s boatloads of s’mores ice cream recipes on the inter webs, but who cares. This tastes evil good, especially if you can score a giant lump of burnt toasted marshmallow in your scoop. If I was a firefighter and the Jet Puff marshmallow factory went up in flames, I’m not sure I’d try to put it if I’m honest.
That toasty smell is awesome.
What the heck is it about s’mores that gets everybody in a hot mess?
All ice cream recipes need a good solid base and I can’t take the credit for this one. Ever since I was given Jeni’s Splendid Ice Cream book, this is the recipe I use to make every batch. It’s so easy and never lets me down. The add-ins are the fun part and can easily be folded in at the end.
Let your imagination run crazy with recipe ideas including even savory ice cream. I know, you’re thinking I’ve lost my mind but don’t knock it until you’ve tried it. I once made a blue cheese ice cream with salted caramel and pecans. I thought it was freaking amazing but M almost threw up when she tasted it. I think she just had a chunk of Stilton in her scoop and got hit hard.
You can scoop it or plop it in a waffle cone. Shoot, if you have extra graham crackers make yourself an easy ice cream sandwich.
Maybe you could even dip half of it in melted chocolate?
Toasted Marshmallow S'mores Ice Cream
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 3 tablespoons cream cheese softened
- Pinch of salt
- 1 1/4 cups heavy cream
- 2/3 cups sugar
- 2 tablespoons dark corn syrup
- 2 teaspoons vanilla extract
- 2 Hershey Chocolate Bars chopped
- 4 graham crackers crushed roughly by hand double
- 12 medium sized marshmallows toasted
- Place the milk into a medium sized pot.
- Add the cornstarch plus 2 tablespoons of the whole milk to a small bowl and mix. Set aside.
- Add the cream cheese to a bowl with the pinch of salt and whisk to soften it.
- Add the heavy cream to the milk along with the sugar, corn syrup and vanilla.
- Bring to a rolling boil and then boil for 4 minutes.
- Slowly add the cornstarch mixture to the boiled milk mixture while whisking.
- Bring back to a boil and whisk for about two minutes.
- Very gradually add some of the mix to the cream cheese whisking to keep the mixture smooth.
- Once all of the ice cream liquid has been transferred to the cream cheese carefully pour it into a gallon zip lock bag and seal.
- Place the bag into the bowl of iced water to cool for about 30 minutes.
- Once it's cool pour the mixture into your ice cream maker and follow the instructions as per the manufacturer.
- After the ice cream starts to solidify add the chocolate, crushed crackers and toasted marshmallows.
- Fold through the ice cream and cover the surface with a piece of parchment paper.
- Place in the freezer to harden for at least 4 hours.