S’mores, the all-American summer classic & everyone’s favorite treat. You haven’t lived life if you didn’t spend your childhood summers outside by the campfire making these melty, gooey treats.
A few years ago, when Zack and I had first started dating, I was really getting into my ice cream making addiction. I spent the summer driving back and forth from my hometown to Zack’s house in Jim Thorpe, PA. I would spend hours packing little coolers with ice and ice cream trying to find a way to keep it cold enough to survive a 2-hour car drive in 90-degree heat – when I finally figured it out, this recipe was one of the firsts that made the trip with me and Zack’s life was forever changed.
Packed with delicious treats, this rich ice cream has always been one of Zack’s top 5 favorite treats that I’ve ever made and it will be one of yours too once you try it out! I only took about a quart and his family had it quickly devoured within the first 24 hours that I was there.
My ice cream machine broke that winter so this is the first year the recipe has made a comeback and Zack spent the past 6 months since I purchased my new machine asking me when I was going to make it. So here it is.
Not to brag or anything, but a coworker did claim that this ice cream is BETTER than the Ben & Jerry’s s’mores ice cream so in case you didn’t have enough incentive to try it already, now you do. I recommend making your marshmallow fluff from scratch – it makes a world of difference in terms of texture and really takes no time at all!
Needless to say, this recipe will soon become a staple of your summer recipe collection. Serve it in a cone, serve it as a s’more, eat it from the pint – any way you serve, you’re going to love it.
S'mores Ice Cream
Makes approx. 1 quart
- 2 cups heavy cream
- 3 tbsp cocoa powder
- 1 1/2 cups dark chocolate (or chocolate of preference)
- 1 cup whole milk
- 3/4 cup sugar
- 1/4 tsp. salt
- 5 egg yolks
- 1/2 tsp. vanilla
- 1 1/2 cups marshmallow cream
- 1/2 pack graham crackers
- 2 Hershey chocolate bars (dark chocolate, if preferred)
DirectionsIn a large saucepan, whisk 1 cup of the heavy cream and the cocoa powder together over medium heat until well dissolved. Bring the cream to a boil and then let simmer for 30 seconds. Remove from heat and stir in the chocolate until smooth. Add the remaining cream and pour the mixture into a bowl to cool.
Return the saucepan to the stove and heat the milk, egg yolks, salt and sugar. Be sure to keep the mixture over medium-low heat to avoid boiling the mix. If the mixture comes to a boil, you can scramble your eggs and ruin the texture of the ice cream.
Cook the mixture (stirring frequently) until it is thick enough that it coats the back of a wooden spoon and leaves a clear line when running your finger through it.
Using a fine mesh strainer, pour your mixture into the chocolate base prepared earlier and whisk together. Let the ice cream mix come to room temperature and refrigerate for several hours until chilled.
Then, place your ice cream in your ice cream maker and freeze according to instructions! Once the mixture is finished freezing, stir in the graham cracker pieces and Hershey bars using a rubber spatula. Pour into a shallow dish and scoop the marshmallow mixture on top and swirl in using a knife or skewer. If you want, sprinkle on some additional graham cracker and chocolate pieces to make it look extra photo-worthy! Enjoy!