Graham Cracker Ice Cream Recipes

GRAHAM CRACKER ICE CREAM

Steps:

• Combine half-and-half and sugar in a large bowl. Split vanilla bean lengthwise, scrape seeds into the bowl, and whisk to combine.
• Pour cream mixture into ice cream maker, and process according to manufacturer's directions. When semi-frozen, sprinkle in the crushed graham crackers. Continue to process until desired consistency is reached.

GRAHAM CRACKER ICE CREAM

Steps:

• 1 Whisk together 2 tablespoons of the milk and all of the cornstarch in a small bowl, to form a slurry
• 2 Whisk the cream cheese and salt in a medium bowl until smooth
• 3 Fill a large mixing bowl with ice water
• 4 Combine the remaining milk, the cream, sugar and corn syrup in a 4-quart saucepan; bring to a boil over medium-high heat
• 5 Cook for 4 minutes, then remove from the heat
• 6 Gradually whisk in the cornstarch slurry
• 7 Return the saucepan to medium-high heat; bring the mixture to a boil and cook for about 1 minute, until slightly thickened, stirring with a spatula
• 8 Remove from the heat
• 9 Gradually whisk the hot milk mixture into the cream cheese until smooth and well incorporated
• 10 Add the graham crackers; steep for about 5 minutes or until the cracker pieces soften and begin to dissolve
• 11 Press the mixture through a fine-mesh strainer into a gallon-size zip-top bag, then seal, pressing out as much air as possible, and submerge in the ice bath
• 12 Cool for 30 minutes, adding ice as necessary
• 13 Turn on the ice cream maker (so it is rotating)
• 14 Pour in the chilled ice cream base; churn according to the manufacturer's directions, until thick and creamy
• 15 Transfer the ice cream to a freezer-safe storage container
• 16 Press parchment paper directly on the surface of the ice cream before sealing airtight
• 17 Freeze for at least 4 hours, or until firm

GRAHAM CRACKER FRIED ICE CREAM

Steps:

• Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze. , Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture., Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately.

NO-CHURN BLUEBERRY GRAHAM CRACKER ICE CREAM

Steps:

• In a small saucepan, combine blueberries, sugar and vanilla. Bring to a boil; reduce heat. Simmer until mixture begins to thicken, about 5 minutes, stirring frequently. Cool completely. Refrigerate until chilled., In a large bowl, beat cream until soft peaks form. Add condensed milk; beat until mixture thickens. Gently fold graham crackers into cream mixture. Transfer to freezer containers, allowing headspace for expansion. Drop blueberry mixture by tablespoonfuls over ice cream. Cut through ice cream with a knife to swirl. Freeze for 8 hours or overnight before serving.

GRAHAM CRACKER ICE CREAM CONE BOWLS

Steps:

• Preheat oven to 300°F.
• In a medium bowl, beat the sugar into the egg until it is pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the graham cracker crumbs and sifted flour.
• Let mixture rest for 10-15 minutes.
• Grease a large cookie non-stick cookie sheet and spread 1 tablespoon of the batter into a 6" circle using a flexible spatula. The batter will spread about 1/2" while baking, so keep the circles 1" apart.
• Bake for 12-15 minutes or until lightly browned. Remove from the cookie sheet using a large metal spatula. Remove 1 cookie at a time. Immediately place on a small overturned bowl or a small glass gently coaxing the cookie into a bowl shape. You will need 6 or 8 of these, one for each cookie. Repeat with remaining cookies. The cookies will harden as they cool, so work as quickly as possible. Let the cookie sheet cool and repeat the process with the remaining batter. Remove the cookie from the overturned bowl when cooled.