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S’mores Ice Cream

Indulge in Creamy S’mores Ice Cream for Sweet Nostalgia

S’mores Ice Cream captures the nostalgic essence of summer nights in a creamy treat that everyone will love.
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Prep Time 25 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings: 8 cups
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 2 cups Whole Milk You can use low-fat for a lighter version.
  • 4 large Egg Yolks Substitute with an egg replacer for egg-free options.
  • 1/4 cup Granulated Sugar Brown sugar can be used for deeper flavor.
  • 1 cup Heavy Cream Half-and-half can be a lighter substitute.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results.
  • 1 pinch Salt A pinch of sea salt can enhance flavor.
For the Chocolate Swirl
  • 4 ounces Bittersweet Chocolate Bar Dark or milk chocolate can be substituted.
For the Mix-Ins
  • 1 cup Mini Marshmallows Toast for added flavor and texture.
  • 6 pieces Graham Crackers Use gluten-free options if required.

Equipment

  • medium saucepan
  • mixing bowl
  • Ice Cream Maker
  • baking sheet

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, heat 2 cups of whole milk over medium heat until it reaches 165°F, stirring occasionally.
  2. Whisk together 4 egg yolks and 1/4 cup of granulated sugar in a bowl until smooth and slightly pale.
  3. Slowly drizzle the hot milk into the egg mixture while whisking continuously to temper the eggs.
  4. Return the tempered egg mixture to the saucepan over low heat, stirring constantly until it thickens, about 8-10 minutes.
  5. Remove from heat and stir in 1 cup of heavy cream, 1 teaspoon of vanilla extract, and a pinch of salt.
  6. Transfer the mixture into a bowl, cover with plastic wrap, and refrigerate until thoroughly chilled, roughly 4 hours or overnight.
  7. Chop 4 ounces of bittersweet chocolate into small pieces and melt it in a heatproof bowl over low heat.
  8. Crush 6 graham crackers into small pieces and toast 1 cup of mini marshmallows in the oven for 1-2 minutes.
  9. Pour the chilled ice cream base into your ice cream maker and churn until it thickens, about 20-25 minutes.
  10. During the last minutes of churning, drizzle in the melted chocolate.
  11. Fold in the toasted marshmallows and crushed graham crackers with a rubber spatula.
  12. Transfer to an airtight container, smooth the top, and freeze for at least 4 hours or until firm.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 200IUCalcium: 250mgIron: 1.5mg

Notes

Ensure all ingredients are fresh for the best flavor. Store in an airtight container to avoid ice crystals.

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