In case you didn’t know, today is National S’mores Day! I love s’mores, but my favorite part is definitely the burnt marshmallow… I tend to be a very impatient s’more maker so yes, my marshmallows are always burnt. But hey that’s the way I like ‘em! I also love how s’mores have become so much more than the classic chocolate and a toasted marshmallow sandwiched between two honey graham crackers. While you can’t go wrong with this classic combo, there are so many new ways people are taking their s’mores to the next level. Swapping out the chocolate for different candy bars or using cookies instead of graham crackers are definitely ways to up your campfire game, but I am a big fan of the new ways people are taking s’mores to the kitchen and creating a variety of s’mores inspired desserts. I mean why save s’mores for the summer when you can enjoy them all year long?
Today I want to share my favorite s’mores inspired dessert, S’mores Ice Cream! Ever since I discovered this recipe for marshmallow frosting, I have had nothing but s’mores, s’mores, s’mores on my mind. My best friend Katie’s birthday was a few weeks ago and I begged her to let me make her something s’mores inspired for her birthday treat. I take that back, I definitely didn’t beg, friends love it when you make them food.
I set out into the world (wide web), in search of the perfect s’mores inspired dessert. It didn’t take long for me to realize that s’mores ice cream was without a doubt the way to go. A mutual love of ice cream is definitely one of the things that keeps our friendship strong. There was a time though that Katie and I thought it would be a good idea to split an ice cream sundae… Her favorite flavor at the time was black raspberry chip and mine was mint chocolate chip and, let me tell you, those two flavors are not best friends. We have since learned that in order to keep our friendship going strong we should really just order our own sundaes.
This s’mores ice cream was loosely adapted from this recipe I found on Food52, one of my favorite websites to find new recipes. It starts with a toasted marshmallow ice cream base made out of just milk, cream, eggs and marshmallows, no sugar! At first I thought it was odd that the base didn’t include sugar like most ice creams, but the toasted marshmallows add just the right amount of sweetness that, when paired with the s’mores bites and chocolate ganache you mix in at the end, gives you the perfect s’mores flavor.
Katie loved this ice cream so much she went back for a second scoop; so did I and I didn’t even have the “it’s my birthday” excuse! Give it a try and let me know what your best friend thinks. I’d also love to hear about your favorite s’mores inspired treats; leave them in the comments below!
S’mores Ice Cream
By: Kateri Budo
- For the Toasted Marshmallow Ice Cream Base:
- 2 cups heavy cream
- 1 cup milk
- 4 egg yolks
- ¼ tsp salt
- 2 cups mini marshmallows For the S’mores Bites:
- 4 egg whites
- 1 cup sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- about 8 graham crackers For the Chocolate Ganache Chips:
- about 8 oz. semisweet chocolate chips
- about 2 Tbs heavy cream
- For the Toasted Marshmallow Ice Cream Base: Set up an ice bath by placing several cups of ice in a large bowl, place a smaller bowl inside the larger bowl and place a fine mesh strainer on top.
- In a mixing bowl, whisk together the egg yolks, milk, and salt.
- Preheat the broiler and spread the mini marshmallows evenly on a baking sheet lined with parchment paper or a silicone baking mat. Once the broiler is preheated, place the marshmallows in the oven and watch them closely. Take the marshmallows out of the oven when they are nicely browned but not yet burnt. If the marshmallows burn, start over with 2 cups of fresh marshmallows. Burnt marshmallows will make the ice cream bitter.
- In a medium sized pot over medium heat, whisk the heavy cream and toasted marshmallows until the marshmallows have dissolved and the mixture starts to simmer.
- Turn off the heat and slowly whisk about 1/3 of the hot marshmallow cream into the egg yolk and milk mixture. Then whisk this mixture back into the pot with the marshmallow cream and return the pot to medium heat, whisking until the custard registers 170 F.
- Pour the custard through the fine mesh strainer into the inner bowl of the ice bath, fill the larger bowl up with water until it rises to the level of the custard. Once cooled, cover and place the custard in the fridge overnight.
- For the S’mores Bites: Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk the mixture until the sugar is dissolved and the mixture is warm to the touch, about 3 minutes.
- Transfer the bowl to the electric mixer, fitted with whisk attachment, and beat until stiff and glossy peaks form. Start out low and gradually increase the speed to high. Stiff, glossy peaks should form in 5 to 7 minutes. Add vanilla and mix to combine.
- Lay half of the graham crackers out on a sheet pan, be sure that the graham crackers are touching completely with no spaces in between. Spoon the marshmallow mixture onto the graham crackers and spread evenly among the crackers. Place the remaining graham crackers evenly over the top of the marshmallow mixture to make one big s’more. Cover and place in freezer overnight.
- Assembly: Churn the Toasted Marshmallow Ice Cream according to your manufacturer’s instructions.
- While the ice cream is churning, prepare the chocolate ganache chips and the s’mores bites: Melt the chocolate over a double boiler or in the microwave, then whisk in the heavy cream; Take the s’more slab out of the freezer and cut into bite size pieces.
- Once the ice cream is done churning, spoon a layer of ice cream into the bottom of a freezable container. Layer on some of the s’mores bites and spoon in some chocolate ganache. Repeat layer by layer until you’re out of ice cream and mix-ins. Cover and freeze for a few hours to let it firm up. Then, dig in!