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A bowl of graham central station ice cream topped with an ice cream cone.
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5 from 3 votes

Graham Central Station Ice Cream

This Graham Central Station ice cream is a creamy graham cracker ice cream, with a graham cracker swirl and chocolate covered honeycomb candy pieces.
Prep Time45 minutes
Chilling Time6 hours
Total Time6 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: Graham Central Station Ice Cream, ice cream
Servings: 8
Calories: 549kcal

Equipment

  • Large Mixing Bowl

Ingredients

For the Graham Cracker Ice Cream Base:

  • 1 1/2 cups whole milk
  • 8 whole graham crackers
  • 2 cups heavy cream
  • 2/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt

For the Graham Cracker Swirl:

  • 4 whole graham cracker cookies
  • 2 TBS melted butter
  • 1/2 TBS sugar

For Mix Ins:

  • 1 cup chopped chocolate covered honeycomb candies
  • 6 TBS mini chocolate chips

Instructions

For the Graham Cracker Ice Cream Base:

  • Add the graham crackers and milk to a medium bowl and stir them together. Cover the bowl and place it back in the fridge to let the cookies soak for about 30 mins to 1 hour. The graham crackers should mostly dissolve, but you can blend the mixture in a blender, or push it through a fine mesh strainer to remove bigger pieces.
  • Add the graham cracker and milk mixture to a large bowl, add in the heavy cream, brown sugar, vanilla extract, and salt and stir it together for a couple minutes to help the sugar dissolve.
  • Pour the mixture into a prepared 2QT ice cream maker and let it run for about 25 minutes, according to the manufactures directions, until it's almost like a soft serve ice cream.

For the Graham Cracker Swirl:

  • While the ice cream is churning crush the graham crackers in a blender into a fine crumb. Then mix the graham crackers, in a small bowl with the sugar and butter.

For Mix Ins:

  • Add the honey comb candy pieces and mini chocolate chips and let them churn into the ice cream the last 5 minutes until mixed evenly into the ice cream.
  • Scoop about 1/4 to 1/3 of the ice cream into a 2QT pan (a 9x5 bread pan works great for this). Then sprinkle 1/3 of the graham cracker crumble over the top. Repeat with more ice cream, more crumble, more ice cream and the final crumble.
  • Cover the container with a lid, or with plastic wrap and foil and place in the freezer to freeze for at least 6 hours until frozen solid, into a scoopable ice cream.

Nutrition

Calories: 549kcal | Carbohydrates: 58g | Protein: 5g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 244mg | Potassium: 188mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1061IU | Vitamin C: 0.4mg | Calcium: 141mg | Iron: 1mg