S’mores Ice Cream

I never was a big fan of marshmallows. In fact, growing up, they were the only food I think I actually wouldn’t eat. But a few years ago that changed and now I can’t get enough of them when they are paired with graham crackers and chocolate. You seriously can’t go wrong.

So when I was choosing the next ice cream recipe to try, without hesitation I decided on chocolatey s’mores ice cream. Even though I usually prefer vanilla, this rich chocolate ice cream that’s loaded with graham crackers and marshmallow fluff has won me over.

Chocolate S’mores Ice Cream
adapted from Cuisinart

Ingredients:
– 1/2 cup cocoa powder, sifted
– 1/3 cup granulated sugar
– 1/4 cup packed dark brown sugar
– pinch salt
– 2/3 cup half and half
– 1 1/2 cups heavy cream
– 1 teaspoon pure vanilla extract
– 3/4 cup marshmallow fluff, softened in the microwave for about 10 seconds
– 4 graham cracker sheets, crushed into 1/2″ size pieces
– 2 ounces or 1/3 cup dark or semi sweet chocolate chips, melted and at room temperature

You will also need:
– ice cream maker
– container for storing and chilling ice cream

1. Place the bowl of your ice cream maker in the freezer to chill, at least overnight. I store one in the freezer all the time so I can make ice cream on a whim, even though this recipe needs to chill 2 nights.

2. In a large bowl, mix together the cocoa powder, sugar and salt. Then use a whisk or a hand mixer to to whisk in the half and half. Mix until both the sugars and cocoa powder are dissolved.

3. Stir in the heavy cream and the vanilla extract. Cover and refrigerate overnight.

4. Place a frozen ice cream bowl and paddle on the ice cream maker. Place the clear cover on top and turn it on. While it’s running, slowly pour in the chocolate mixture. Let it mix for about 12-14 minutes. It should start to look like soft serve.

5. While the ice cream maker is running, add a spoonful of marshmallow fluff at a time. This part is sticky and you may need to push the marshmallow into the bottom of the mixing bowl so it fully incorporates. Then add the graham crackers, mixing them with a rubber spatula until they are mixing in too.

6. Turn off the ice cream maker and transfer the ice cream into a container. Place it in the freezer and allow it to chill for several hours, overnight it best. After it’s chilled, then it’s ready to be scooped and severed.

Want to try out another ice cream recipe? Check out my other recipes here.

{Polka dot napkins from Anthropologie}