S'mores Ice Cream
Make homemade s'mores ice cream with toasted marshmallow creme, hot fudge, and crushed graham crackers. Rich, creamy, and so easy with an ice cream maker!
Servings: 8
Calories: 359kcal
Equipment
- 1 Ice Cream Maker I use my ice cream attachment for my kitchen aid.
Ingredients
- 2 cup whole milk
- 1 cup heavy cream
- 4 egg yolks
- ½ cup sugar
- 1 tablespoon vanilla extract
- 1 cup marshmallow creme or mini marshmallows
- ½ cup hot fudge
- ½ cup crushed graham crackers
Instructions
- At least 12 hours prior to starting the recipe, make sure you freeze your ice cream maker bowl. You will not get the correct final texture without this.
- In a large sauce pan add egg yolks and sugar. Whisk until eggs are light and fluffy.
- Add 1 cup milk to the egg and sugar mixture. Heat over medium heat to 165 Fstirring constantly.
- Transfer to container, add in remaining 1 cup milk, heavy cream and vanilla extract. Allow to cool in the fridge for at least 2 hours.
- Add the cooled mixture to the ice cream churner and mix according to the ice cream maker's instructions.
- Spread marshmallow cream onto a parchment lined small sheet pan and toast using a hand torch or the broiler.
- In a 1 quart container add ⅓ of the ice cream, layered with ⅓ of the hot fudge and ⅓ of the toasted marshmallow creme. Repeat with remaining ice cream and mix ins.
- Enjoy immediately as soft serve ice cream or transfer to a freezer container and allow to harden in the freezer for several more hours.
Notes
Tips for the Best S'mores Ice Cream
Do not skip heating the custard to 165°F. A thermometer is your best friend here. This makes sure the egg yolks are fully cooked and safe to eat, and it also gives you the creamiest texture. Keep your hot fudge cold when layering. Room temperature or warm hot fudge will melt right into the ice cream and disappear. Let it cool down first so you actually get those ribbons of chocolate in every scoop. Crush your graham crackers right before layering. If they sit too long, they can get soft. Fresh and crunchy is the way to go! Torch the marshmallow right before layering. You want it warm and toasty when it goes in. Letting it sit and cool defeats the purpose.Nutrition
Calories: 359kcal | Carbohydrates: 46g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 138mg | Sodium: 139mg | Potassium: 196mg | Fiber: 1g | Sugar: 34g | Vitamin A: 666IU | Vitamin C: 0.2mg | Calcium: 120mg | Iron: 1mg
