Print Recipe

Ingredients

For the Toasted Marshmallow Ice Cream

  • 1 cup Horizon Organic Whole Milk
  • 2 cups Horizon Organic Heavy Whipping Cream
  • 1 cup white sugar
  • 8 oz marshmallows

For the Graham Cracker Swirl:

  • 6 graham cracker cookies
  • 1 TBS sugar
  • 2 TBS melted butter

For the Chocolate Ganache Swirl:

  • 4 oz semi sweet chocolate (chopped)
  • 1/2 cup heavy whipping cream

Instructions

For the Graham Cracker Swirl:

  • Crush your graham crackers into a fine crumb. 
  • Mix together the graham cracker crumbs, sugar, and melted butter. Set aside till needed. 

For the Chocolate Ganache Swirl:

  • Put chopped chocolate into a medium sized bowl. 
  • Put heavy cream into a small bowl and microwave for 1 to 1.5 minutes until its very hot. 
  • Pour hot heavy cream over the chocolate mixture and allow to sit for about 5 minutes. 
  • Whisk until smooth. Set aside. 

For the Toasted Marshmallow Ice Cream:

  • Place marshmallows on a baking sheet lined with parchment paper. Place in the oven and broil, for about 30-45 seconds until golden brown. Watch closely to avoid burning marshmallows. 
  • Allow marshmallows to cool for a few minutes. 
  • Place marshmallows in a blender. 
  • Add milk and sugar to blender and blend together till smooth with toasted marshmallows. 
  • Dump in heavy cream and whisk everything together. 
  • Add ice cream mixture to your ice cream machine and run according to manufactures instructions. (For mine its about 25-30 minutes)

For the S'mores Ice Cream:

  • Scoop a few dollops of ganache onto the bottom of a bread pan. 
  • Sprinkle some graham cracker crumbs around. 
  • Spread a layer of ice cream over the top. 
  • Sprinkle graham cracker crumbs over the ice cream layer, and dollops of ganache. Swirl the ganache as much a little, without making the ice cream turn brown. 
  • Repeat another layer of ice cream. Another layer of chocolate and graham cracker. Another layer of ice cream. Another layer of chocolate and graham. Ice cream again and end with just a little ganache and crumbs. (So 4 layers of ice cream if you can) 
  • Cover and place in the freezer for 6 hours up to overnight till ice cream is a hard and scoop-able consistency. 
  • Serve when ready. Leave leftovers in the freezer covered for up to 2 weeks.