There are a million S’more flavored recipes being posted this summer all over in the blogging world. I just couldn’t resist joining in on the fun! S’mores are definitely one of my favorite campfire foods! Just thinking about them almost makes me want to go camping…almost. Right now my toddler is going through an extreme fear of bugs phase…she won’t even walk on the sidewalk if she sees an ant (and screams to be held)…and anything that flies sends her into a fit. Anyways, the thought of dealing with that toddler drama and a one-year-old who still isn’t sleeping regularly through the night….well it just doesn’t sound so great. But hey, if anyone wants to watch a couple of kids for a day…I’d love to do a little camping trip without the kiddos!
Back to the ice cream…I slightly adapted the recipe from Cuisinart and I came up with something I found pretty tasty. I would have loved to layer vanilla and chocolate ice cream to cut the chocolate a bit (I’m not a big chocolate ice cream fan)…but there is always next time. If the ice cream would have lasted long enough, I would have tried it with a scoop of vanilla…but it disappeared fast!
S’more Ice Cream
adapted from Cuisinart
1/2 cup cocoa powder, sifted
1/3 cup granulated sugar
1/4 cup packed brown sugar (I used light, the recipe called for dark)
2/3 cup whole milk
1 1/2 cups heavy cream
1 teaspoon pure vanilla extract
mini marshmallows (large marshmallows would work too – that’s what I used)*
2 full graham crackers, crushed into large chunks*
Combine the cocoa, sugars, and salt using a whisk. Add the milk and whisk until combined and dissolved. Stir in the cream and the vanilla. Refrigerate for a couple of hours (I honestly don’t always refrigerate my mixture first when using these uncooked recipes…but it does speed up processing time in the machine). Process according to your manufacturers directions.
While ice cream is processing, crush the graham crackers. If using large marshmallows, cut up into smaller pieces. If the marshmallows are too sticky you can use powdered sugar to separate the pieces. (Using mini marshmallows would be much easier!! But I didn’t have any.)
When ice cream is done churning, fold in the graham cracker pieces and marshmallows. Freeze for a couple of hours (or until firm enough to scoop) in a freezer safe container.
* I didn’t measure how many graham crackers or marshmallows we used. I just added enough to make the ice cream loaded with goodies! I like my ice cream with lots of extras!
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