Hope you don’t mind, but I made you some ice cream… again. But it’s not just any ice cream – this is S’mores Ice Cream!
I just love frozen treats. Pies, ice creams, cakes – as long as they are frozen, I am in.
It’s all about the sweetness, the creaminess, the crunchy, and the cold. Oh, I get happy just writing about it!
I couldn’t even finish photographing this ice cream – I had to bite into it right away. (I always eat my props before it’s time :/). And what a bite it was! It’s marshmallow-y, it’s creamy, it’s crunchy, and a bit chocolate-y. I promise you’ll love it!
The sandwich version was my favorite. The cone is good, too, so is the ice cream in a bowl, but the samwich was the best-est.
S’mores Ice Cream
- 14 ounces half of a bag Jet-Puffed Jumbo Marshmallows
- 1 cup milk
- 1 1/2 cups heavy whipping cream
- 1 1.55 oz Hershey’s Bar, roughly chopped (I used half of Special Dark Hershey’s – it’s my favorite)
- 6 graham crackers broken in large pieces
- In a large saucepan bring together the marshmallows, milk, and heavy whipping cream, and cook over medium heat until the marshmallows are melted. Stir frequently.
- marshmallow mixtureSave
- Remove from heat and let cool for a few minutes, stirring occasionally.
- Pour the marshmallow mixture into your ice cream maker and churn for 35 to 40 minutes.
- The mixture may not freeze because it was warm when you poured it in. That’s okay.
- Transfer the ice cream to an air tight container, fold in the chopped chocolate and graham crackers.
- Cover with the lid and freeze for a few hours.
- If you would like to make the S’mores Ice Cream Sandwiches all you will need is a couple of graham crackers and Hershey’s chocolate syrup.
- Put a scoop of ice cream over one graham cracker.
- Pour the syrup near the edges of the ice cream and top it with another graham cracker. Put it back in the freezer for 20 to 30 minutes.