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Do you love the taste of Smores? Want to try it as ice cream? This smores dessert is the perfect combination of rich and creamy ice cream with the sweet taste of smores!
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Easy Smores Dessert Ice Cream Recipe
This recipe is for all my fellow s’ mores lovers out there. You NEED this ice cream in your life. And since it is technically summer for a few more days, now is the perfect time to make it! The recipe may look a bit complicated due to the marshmallow toasting, but trust me on this one, the end result is nothing short of amazing.
The recipe starts with the most crucial part of making a s’more-roasting the marshmallows. I used the broiler in my oven, but you can also use a kitchen torch if you prefer. A whole bag of large marshmallows go into this recipe…every ooey, gooey, toasted bite. I can’t say enough about this ice cream! You have to give this recipe a try! It’s a definite winner in my book.
All of the flavors of as’morein one bite ofice cream…it doesn’t get much better than that!
If you love Smore Desserts, you are going to love these S’more Bites too. Cupcake sized smores with a crunchy cup, these smore bites are so good.
What makes this a custard ice cream?
This recipe uses a french style ice cream which means it is custard-based. This is my favorite kind of ice cream base. Custard based ice cream relies on egg yolks to give the ice cream a rich and creamy texture and taste. The end result is simply incredible.
Can I add chunks of real marshmallow smores?
When making this smore ice cream, you are using a whole bag of marshmallows. You start by toasting the marshmallows and then adding it to a blender to create the rich marshmallow taste in the ice cream. If you want to have chunks of real marshmallow smores you will want to save some of the toasted marshmallows and stir it in afterward. This will save the larger chunks of marshmallows to add another texture to this ice cream.
How to Store this Smores Dessert Ice Cream
When you are done making this ice cream you will want to store it in the freezer. You need to make sure you have it in an airtight container. This keeps the ice cream from getting freezer burn. If you want to protect the ice cream a little more, add plastic wrap tight onto the ice cream and then put the lid on top.
How Long Does Ice Cream Last
When you make this ice cream, it needs to be stored properly. When stored in the freezer with plastic wrap over the ice cream and a lid over it, the ice cream will last about 3 months.
Ingredients for smores ice cream
- large marshmallows
- whole milk
- heavy cream
- granulated sugar
- egg
- vanilla extract
- water
- light corn syrup
- Dutch-process cocoa powder
- vanilla extract
- graham crackers
How to make smores dessert ice cream
Step 1. Set a medium sized bowl over a large container of ice water. Spread the marshmallows in a single layer on a parchment-lined baking sheet. Place them under the broiler until toasted, about 30 seconds to 1 minute (what them closely so they don’t burn). Take them out and, using tongs, flip them over and place them back under the broiler until the other side is toasted; set aside.
Step 2. Heat milk, cream, and 1/4 cup sugar in a large, heavy saucepan over medium-high heat, stirring occasionally until steam appears and the liquid is hot (175 degrees).
Step 3. Meanwhile, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot liquid mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot liquid mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees). Immediately pour custard into bowl set in the ice bath and let cool, stirring occasionally, for about 15 minutes. Remove the custard mixture from the ice bath and stir in vanilla extract.
Step 4. Put the toasted marshmallows into a blender, then pour the custard into the blender as well. Puree until the marshmallows are completely broken down and the mixture is smooth, about 2 minutes. Pour the mixture into a bowl, cover tightly with plastic wrap and refrigerate until very cold (40 degrees), at least 4 hours and up to 24 hours.
To Make the Fudge Swirl
Step 1. In a medium saucepan over medium heat, whisk together the sugar, water, corn syrup and cocoa powder, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla and let cool.
Step 2. Chill in the refrigerator for at least 2 hours before using.
Churn the Ice Cream
Step 1. Before churning, whisk the custard until it is smooth and has a pourable consistency (it will be a little spongy when it first comes out of the fridge). Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions. When it’s done churning, gently fold in the chopped graham crackers. Spoon a small amount of the fudge swirl onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the fudge swirl sauce between layers of the ice cream, ending with a top layer of ice cream. Do not stir the fudge into the ice cream, as it will make the ice cream muddy looking.
Step 2. Freeze until the ice cream is firm, at least 2 hours.
Enjoy!
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S’mores Ice Cream
Cook Time: 8 hours hours
Total Time: 8 hours hours
Do you love the taste of Smores? Want to try it as ice cream? This smores dessert is the perfect combination of rich and creamy ice cream with the sweet taste of smores!
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Instructions
Set a medium sized bowl over a large container of ice water.
Spread the marshmallows in a single layer on a parchment-lined baking sheet. Place them under the broiler until toasted, about 30 seconds to 1 minute (what them closely so they don't burn). Take them out and, using tongs, flip them over and place them back under the broiler until the other side is toasted; set aside.
Heat milk, cream, and 1/4 cup sugar in a large, heavy saucepan over medium-high heat, stirring occasionally, until steam appears and the liquid is hot (175 degrees).
Meanwhile, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot liquid mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot liquid mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees). Immediately pour custard into bowl set in the ice bath and let cool, stirring occasionally, for about 15 minutes. Remove the custard mixture from the ice bath and stir in vanilla extract.
Put the toasted marshmallows into a blender, then pour the custard into the blender as well. Puree until the marshmallows are completely broken down and the mixture is smooth, about 2 minutes. Pour the mixture into a bowl, cover tightly with plastic wrap and refrigerate until very cold (40 degrees), at least 4 hours and up to 24 hours.
To Make the Fudge Swirl: In a medium saucepan over medium heat, whisk together the sugar, water, corn syrup and cocoa powder, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla and let cool. Chill in the refrigerator for at least 2 hours before using.
Churn the Ice Cream: Before churning, whisk the custard until it is smooth and has a pourable consistency (it will be a little spongy when it first comes out of the fridge). Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions. When it's done churning, gently fold in the chopped graham crackers. Spoon a small amount of the fudge swirl onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the fudge swirl sauce between layers of the ice cream, ending with a top layer of ice cream. Do not stir the fudge into the ice cream, as it will make the ice cream muddy looking. Freeze until the ice cream is firm, at least 2 hours.
Notes
Source: adapted from Brown Eyed Baker, originally adapted from Tracey's Culinary AdventuresandThe Perfect Scoop
Author: Laura
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More Ice Cream Recipes
If you love this amazing ice cream, you are going to love these other ice cream recipes. There is nothing as good as homemade ice cream. With each of these recipes, ice cream takes on a new flavor using some of your favorite desserts are the flavor base.
Bourbon Cherry Ice Cream – This homemade ice cream is perfect for an adult ice cream party. Creamy rich cherry ice cream with a splash of bourbon. This ice cream is the perfect summertime treat.
Red Velvet Ice Cream – Cake and ice cream. You can’t have one without the other and with this Red Velvet Ice Cream, you don’t have to choose! Red Velvet cake is crumbled into a cheesecake ice cream base creating quite possibly the best tasting ice cream around!
Sea Salt Caramel Truffle Ice Cream – You not be able to take only one bite of this sea salt caramel truffle ice cream. Packed with milk chocolate caramel chunks folded into salted caramel ice cream. This is such an amazing homemade ice cream.
September 18, 2019
- American
- Desserts
- Gluten Free
- No Cook
- Recipes
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2 comments
- Jessamyn
I recently realized you were posting recipes again and I’m so happy! I have many favorites from your blog from years ago and look forward to many more!! This ice cream looks unreal. We were in Seattle this summer and had s’mores ice cream that looks similar. It had chunks of actual fudge in it too. I may have to try it!
- Reply
- Laura
Thanks for your comment Jessamyn, I really appreciate you like the recipes on the site 🙂
- Reply
