You will love this Toasted Marshmallow Smores Ice Cream! Toasted marshmallows and a rich milk chocolate are incorporated in an easy custard ice cream! A savory cinnamon graham cracker sand tempers some of the ice cream's sweetness for a perfectly balance dessert! A cool, refreshing take on the traditional S'mores!
I told you this ice cream maker was going to be a problem. Here we are two days later and I have another ice cream post. I just couldn’t wait to appropriately space it out. It’s just too dang good! This Toasted Marshmallow Smores Ice Cream will absolutely rock your world!
And, yes, I am fully aware that S’mores week was last week but I just couldn’t get this ice cream made and photographed in time! It was going to be my Friday post but those sensational Toasted Marshmallow Golden Graham Smores Bars happened instead.
I incorporated toasted marshmallows and milk chocolate into the ice cream mixture, so that it is infused with toasted marshmallow flavor. I swirled in some nutella and topped it with a savory graham cracker sand.
And so is this ice cream! The nutella freezes but it melts quickly in your mouth creating a wonderful flavor combination! I didn’t add any sugar to the graham cracker sand and I sprinkled in some cinnamon and a teeny tiny pinch of salt to temper some of the sweetness of the ice cream. The result is a balance of sweet and savory with an intriguing texture.
This is a custard-based, churned ice cream, which basically means there are some added egg yolks and the whole ice cream base is cooked before churning. Even though there are one or two extra steps, it is still very easy.
On a totally random side note, how amazing is my vintage loaf pan?!!? It’s circa 1940 and I’m obsessed.
Toasted Marshmallow Smores Ice Cream
For the Ice Cream:
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar (divided)
- pinch salt
- 5 egg yolks
- 1 ½ teaspoons vanilla extract
- 2 ½ cups mini marshmallows
- ⅓ cup milk chocolate chips (I use Ghirardelli)
- ½ cup nutella (or chocolate hazelnut spread of your choice)
For the Graham Cracker Sand:
- 2 tablespoons butter (unsalted)
- ½ cup graham cracker crumbs
- tiny pinch of salt
- ¼ teaspoon Saigon cinnamon
- Pre-freeze your ice cream maker’s freezer bowl at least 24 hours ahead!
- In a large, heavy-gauge saucepan whisk together the milk, cream, half the sugar and salt. Place over medium heat and bring just to a boil, stirring occasionally.
- In a medium bowl, whisk together the egg yolks and remaining ½ cup sugar. Whisk until mixture is thick and a pale yellow.
- While the cream is heating, toast your marshmallows. Preheat the broiler with the top rack as close to the coils as possible. Next prepare the baking sheet on which you will toast the marshmallows. Cut a piece of parchment paper so that it fits inside a heavy-gauge baking sheet. Swipe a streak of butter in the middle of the pan and place parchment in the pan, smoothing down to secure. Butter the parchment paper with softened butter. I use my hands but you could also use a pastry brush. Place 2 ½ cups of mini marshmallows in a single layer on the buttered parchment. Broil as close to the coils as you can without touching them. Watch these little guys carefully! They only take 10-40 seconds depending on how close you are to the coils. Remove from the oven and set aside.
- Temper the Egg Yolks: Add ¼ cup of the boiling cream mixture slowly to the egg mixture while constantly whisking. Once that has been incorporated, add another ½ cup of the cream mixture in a steady stream while whisking. Add the egg yolk mixture to the sauce pan with the remaining cream mixture. Stir constantly with a wooden spoon until the mixture thickens and it coats the back of the spoon. This took approximately 15-20 minutes. Do not let the mixture boil. Stir in the vanilla extract.
- In a large blender add the toasted marshmallows and the chocolate. Place a fine sieve on top, and pour the cream mixture through the sieve into the blender. If your blender isn’t large enough, just use as much of the cream mixture as will fit; you can mix the rest in after. Mine exploded all over the kitchen. You will not make this mistake.
- Secure the lid on the blender and hold it down FIRMLY with a folded dish towel. Pulse the blender until a smooth mixture forms. Pour into a large bowl, mix with the remaining cream mixture if necessary, cover and refrigerate at least 5 hours or until cold. Overnight is best…I didn’t and I regretted it.
- Place your container to hold the ice cream in the freezer. Turn on the ice cream maker and pour the cream mixture into the moving, frozen bowl. Churn 20-25 minutes or until the ice cream is soft and creamy.
- Place half of the ice cream in the container and squeeze ~¼ cup Niccolata or Nutella on top. Repeat with the remaining ice cream. Cover and refrigerate 2 hours or more.
- When you are ready to serve, prepare the graham cracker sand. Melt butter in a microwave safe bowl on high just until melted. Pour in graham cracker crumbs, salt and cinnamon. Mix with a fork until combined and crumbly. Yummy. Try not to “taste test” it all…
- Scoop, top with graham cracker sand, and enjoy!
You may also like:
Soft Chewy Smores Crumble Bars
Mini Milk Chocolate Smores Cheesecakes
Toasted Marshmallow Golden Graham Smores Bars (No Bake!)
Strawberry Caramel Swirl Chocolate Cookie Ice Cream
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