There’s something magical about gathering around a campfire, toasting marshmallows to golden perfection, and sandwiching them between layers of chocolate and graham crackers. Can it get even better? Yes, by making s’mores ice cream!
One of the great things about s’mores ice cream is that it can be made at home with just a few simple ingredients. It’s the perfect frozen treat for any occasion, whether you’re hosting a backyard BBQ or just enjoying a lazy summer day.
Ingredients
Here are the ingredients you’ll need to make this easy homemade s’mores ice cream.
Heavy Cream: Heavy cream is the star ingredient that lends the ice cream its luxurious and creamy texture. It contributes to the richness and mouthfeel of the final product.
Whole Milk: Whole milk adds a dairy base to the ice cream, balancing out the richness of the heavy cream and providing a smooth consistency.
Granulated Sugar: Sugar sweetens the ice cream base and balances the flavors of the other ingredients. It also helps prevent ice crystals from forming during freezing.
Pinch of Salt: A pinch of salt enhances the overall flavor profile by balancing the sweetness and highlighting the other ingredients’ nuances.
Large Egg Yolks: Egg yolks are used to create the custard base, which contributes to the ice cream’s creamy texture and helps emulsify the mixture.
Pure Vanilla Extract: Vanilla extract adds depth and complexity to the ice cream’s flavor profile. It’s a versatile ingredient that complements the other components.
Mini Marshmallows: Mini marshmallows add that unmistakable gooey and chewy texture reminiscent of roasting marshmallows over a campfire.
Chocolate Chunks: Chocolate chunks, whether milk or dark chocolate, provide a luscious and rich chocolate flavor that complements the sweetness of the marshmallows.
Graham Cracker Pieces: Graham cracker pieces add a delightful crunch and the distinct graham cracker flavor that completes the s’mores experience.
Steps
To make this homemade s’mores Ice Cream recipe, start by preparing the ice cream base.
Prepare the Base:
In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it’s steaming, but not boiling. Remove from heat.
Whisk the Yolks:
In a separate bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and slightly thickened.
Temper the Eggs:
Gradually pour a small amount of the warmed cream mixture into the egg yolk mixture, whisking constantly. This process, known as tempering, prevents the eggs from curdling.
Combine and Cook:
Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula. The custard is ready when it coats the back of the spoon and leaves a clear trail when you run your finger through it (about 5-7 minutes).
Strain and Chill:
Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract. Cover the bowl with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until thoroughly chilled.
Churn the Ice Cream (using an ice cream maker)
Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, add the mini marshmallows, chocolate chunks, and graham cracker pieces to incorporate them evenly into the ice cream.
Layer and Freeze:
Transfer the churned ice cream into an airtight container, layering it with additional marshmallows, chocolate chunks, and graham cracker pieces. This will create the signature s’mores layers.
Final Freeze:
Seal the container and freeze the ice cream for at least 4 hours, or until it’s firm and scoopable.
Serve and Enjoy:
When you’re ready to indulge, scoop the S’mores Ice Cream into bowls or cones. You can even garnish with a sprinkle of graham cracker crumbs for an extra touch. Enjoy the delectable combination of creamy ice cream, gooey marshmallows, rich chocolate, and the satisfying crunch of graham crackers.
Not using an Ice Cream maker
Transfer the homemade ice cream mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the ice cream at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Add the mini marshmallows, chocolate chunks, and graham cracker pieces to incorporate them evenly into the ice cream.
Transfer the ice cream back into its container and refreeze for at least 3 hours.
Equipment
Creating the perfect batch of S’mores Ice Cream requires a few key pieces of equipment to ensure that your frozen treat turns out irresistibly creamy and delicious. Don’t worry, you won’t need anything overly complicated or specialized. Here’s a list of the essential equipment you’ll need to get started:
- Ice Cream Maker: A good quality ice cream maker is a must-have for making ice cream at home. There are many different types of ice cream makers available, including electric and manual models. Choose one that suits your needs and budget.
- Saucepan: A medium-sized saucepan is essential for heating the cream and milk mixture. Choose a saucepan with a thick bottom to distribute heat evenly and prevent scorching.
- Measuring Spoons and Measuring Cups: You will need measuring cups and spoons to measure the ingredients accurately.
- Mixing Bowls: You will need several mixing bowls of various sizes to mix and store the ingredients.
- Whisk: A sturdy whisk is necessary for combining the egg yolks, sugar, and other ingredients. Opt for a whisk with a comfortable grip and strong wires.
- Baking sheet: A baking sheet is required to toast the marshmallows.
- Blender: A blender is necessary to blend the toasted marshmallows and milk.
- Fine mesh sieve: A fine mesh sieve is required to strain the blended marshmallow and milk mixture.
- Wooden Spoon or Heat-Resistant Spatula: A wooden spoon or heat-resistant spatula is essential for stirring the custard while it cooks. Choose one that can withstand high temperatures without melting or warping.
- Freezer-Safe Container: You’ll need an airtight container to store and freeze the churned ice cream. Make sure the container is freezer-safe and has enough capacity to hold your ice cream.
- Kitchen Torch: If you want to recreate the toasted marshmallow flavor and appearance, a kitchen torch can be used to gently torch the marshmallows before adding them to the ice cream.
- Food Processor: If you prefer a smoother texture and want to break down the graham crackers into finer crumbs, a food processor can help you achieve the desired consistency.
Remember, the goal is to have fun while making your s’mores ice cream, so don’t hesitate to get creative with your tools and techniques. Whether you’re using a classic hand-crank ice cream maker or a modern electric one, the result will undoubtedly be a frozen delight that captures the essence of a campfire classic.
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
Tips
When making s’mores ice cream, there are a few tips and tricks that can help ensure success:
- Use high-quality ingredients: The flavor of your ice cream will only be as good as the ingredients you use. Opt for fresh, high-quality cream, milk, and eggs.
- Chill your mixture thoroughly: Before churning, make sure your ice cream mixture is thoroughly chilled. This will help it freeze more quickly and evenly, resulting in a smoother texture. Aim for a temperature of around 40°F.
- Don’t overfill your ice cream maker: It can be tempting to fill your ice cream maker to the brim, but this can actually impede the freezing process. Stick to the manufacturer’s recommended capacity, and if you need to make a larger batch, do it in batches.
- Freeze your ice cream properly: Once your ice cream is churned, transfer it to an airtight container and freeze it for several hours or overnight. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.
By following these tips and tricks, you can create a smooth and creamy marshmallow ice cream that is sure to be a hit with everyone who tries it.
Variations
While the classic s’mores Ice Cream recipe is a winner on its own, why not have some fun experimenting with flavors and toppings to create your own signature twist? Here are a few variations to inspire your frozen culinary adventures:
- Campfire Bliss: To intensify the campfire feel, infuse the custard base with a smoky undertone. Before heating the cream and milk, gently toast the graham cracker pieces in a dry skillet until they’re fragrant and slightly browned. Add them to the cream and milk mixture and allow the flavors to meld as you heat it. Strain out the graham cracker pieces before tempering the eggs. This variation adds a delightful smokiness reminiscent of roasting marshmallows over an open flame.
- Double Chocolate Delight: If you’re a chocoholic, embrace the chocolatey goodness by using chocolate ice cream as the base. Incorporate chocolate chips or chunks into the custard before churning. Layer the chocolate ice cream with marshmallows and white chocolate chips for a harmonious play of flavors.
- Nutty Indulgence: Elevate the texture and flavor profile by adding chopped nuts like toasted almonds, pecans, or hazelnuts. Fold them into the churned ice cream along with the marshmallows and chocolate for a delightful crunch.
- Berry Burst: For a fruity twist, swirl in a homemade berry compote or preserve into the churned ice cream. The tangy berries provide a lovely contrast to the sweetness of the marshmallows and chocolate.
Frequently asked questions
Can you make lactose-free ice cream?
Absolutely! If you don’t have lactose tolerance and want to enjoy homemade ice cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.
Can you make dairy-free ice cream?
Yes! If you want a dairy-free ice cream without compromising its creamy and smooth consistency, use full-fat coconut milk instead of dairy milk. You can also add coconut cream instead of heavy cream for more creaminess.
Is ice cream gluten-free?
Ice cream is typically gluten-free, but it’s important to check the ingredients list to make sure there are no gluten-containing additives.
How long does ice cream last in the freezer?
Homemade rum raisin ice cream can last up to two weeks in the freezer, while store-bought varieties may last longer due to the addition of stabilizers. It’s important to store ice cream in an airtight container to prevent ice crystals from forming.
The Cherry on Top
Remember, the goal is to have fun while making your s’mores Ice Cream, so don’t hesitate to get creative with your tools and techniques. Whether you’re using a classic hand-crank ice cream maker or a modern electric one, the result will undoubtedly be a frozen delight that captures the essence of a campfire classic.
List of other ice cream recipes
Here’s the S’Mores Ice Cream recipe!
S’Mores Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1 cup chocolate chunks (milk or dark, according to your preference)
- 1 cup graham cracker pieces
- pinch of salt
Instructions
- In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it's steaming, but not boiling. Remove from heat.
- In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it's steaming, but not boiling. Remove from heat.
- Gradually pour a small amount of the warmed cream mixture into the egg yolk mixture, whisking constantly. This process, known as tempering, prevents the eggs from curdling.
- Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula. The custard is ready when it coats the back of the spoon and leaves a clear trail when you run your finger through it (about 5-7 minutes).
- Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract. Cover the bowl with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until thoroughly chilled.
- Cover and put in the fridge for at least two hours, but I would do overnight
- Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add the mini marshmallows, chocolate chunks, and graham cracker pieces to incorporate them evenly into the ice cream.
- Transfer the churned ice cream into an airtight container, layering it with additional marshmallows, chocolate chunks, and graham cracker pieces. This will create the signature s'mores layers.
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
Notes
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more
