I’m continuing the everlasting summer train, even though you’d never know it was summer based on this weather. It’s been cold and rainy for the last few days, only to be followed by an impending hurricane coming to the East coast on Thursday to undoubtedly drench the area even more. That’s okay because ice cream lives on in this household rain or shine.
By now, you probably know my obsession with s’mores. They are the kid classic but I’m okay with being a grown ass adult chomping on gooey marshmallow and melted chocolate smashed between two crisp graham crackers. Ain’t no shame in that game.
This ice cream is the answer to your s’mores prayers.
And did I mention that this doesn’t require you to have an icecream churner and to chill the batter prior to churning? Nope. None of that.
You want to turn this into Rocky Road? Skip the graham crackers and add some toasted almonds instead. YASSSSSSSS!
- 3 cups heavy whipping cream
- 1 14 oz. can of sweetened condensed milk
- 1/4 cup unsweetened cocoa powder
- 1 tsp. vanilla
- 1 cup chopped semi sweet chocolate chips
- 2 cups mini marshmallows
- 1/2 cup graham crackers, roughly broken into medium-sized pieces
- Pinch of salt
Whip heavy cream, salt, vanilla, and cocoa powder until mixture reaches stiff peaks (when you put your beater into the mixture and it keeps its mountain shape). Gently fold in the sweetened condensed milk, taking care to fold rather than stir (like you’re making mousse). This is how the ice cream will get some air in it to be fluffy. Then fold in chocolate, marshmallows and graham crackers until just combined.
Spoon ice cream in a freezer-safe container with a lid and freeze for 4-6 hours before serving.
And if you make one of these recipes, let me know how you like it. Nothing makes me happier than people enjoying my food! Leave a comment on this blog post or tag me on Instagram @wornslapout