S’mores Ice Cream

It’s another taste test! We made two versions of the s’mores ice cream for Madeleine’s birthday. The original recipe is the chocolate version but when we made it we realized that it was really chocolatey and combined with her equally chocolatey cake might be a bit much for birthday guests. We decided to whip up a vanilla version to give a less chocolatey alternative and also to see which tasted better.

Hands down the vanilla version won. You could taste the graham cracker, chocolate chips, and marshmallow in with the vanilla ice cream and it had a very light taste. With the chocolate version you could pretty much just taste chocolate. It was pretty overpowering, and that’s saying a lot from a chocolate lover. It really reminded me of rocky road with the texture of the marshmallow and the chocolate chips resembling the texture of the nuts but really all you taste is chocolate. I mean, it was a really good chocolate, but still, just chocolate. Vanilla S’mores will be a repeat ice cream flavor in this house. Enjoy!

Chocolate S’mores Ice Cream:

• 1/2 cup cocoa powder, sifted
• 1/3 cup granulated sugar
• 1/4 cup packed dark brown sugar
• pinch salt
• 2/3 cup whole milk
• 1 1/2 cups heavy cream
• 1 teaspoon pure vanilla extract
• 3/4 cup marshmallow creme (fluff)
• 2 full graham cracker sheets, crushed
• 1/3 cup chocolate chips (we used mini)

In a medium bowl, whisk together the cocoa, sugars, and salt. Add the milk and using a hand mixer on low speed or a whisk, beat to combine until the cocoa and sugars are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

Pour the mixture into the frozen freezer bowl and let mix until thickened (follow directions on your ice cream maker). About 5 minutes before mixing is completed, gradually add in the marshmallow creme one spoonful at a time. Once mixed, add the crushed graham crackers and chocolate chips, letting it mix in completely. Once it reaches the desired thickness, transfer to an airtight container and place in freezer for about 2 hours.

Vanilla S’mores Ice Cream:

• 1 cup whole milk
• 3/4 cup granulated sugar
• pinch salt
• 2 cups heavy cream
• 1 tablespoon pure vanilla extract
• 3/4 cup marshmallow creme (we used Fluff)
• 2 full graham cracker sheets, crushed
• 1/3 cup chocolate chips (we used mini)

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

Pour the mixture into the frozen freezer bowl and let mix until thickened (follow directions on your ice cream maker). Once it reaches the desired thickness, transfer to an airtight container and place in freezer for about 2 hours. About 5 minutes before mixing is completed, gradually add in the marshmallow creme one spoonful at a time. Once mixed, add the crushed graham crackers and chocolate chips, letting it mix in completely. Once it reaches the desired thickness, transfer to an airtight container and place in freezer for about 2 hours.