No Churn Smores Ice Cream Recipes

NO-CHURN S'MORES ICE CREAM

Steps:

• For the fudge sauce: In a small pot, heat the heavy cream, butter and sugar over medium heat, stirring frequently until the butter is melted and the sugar is dissolved. Bring to a boil, stirring constantly, then reduce heat to medium-low and boil for 2 minutes.
• Remove the pot from the heat and stir in the chocolate and a pinch of salt, stirring well until the chocolate is fully melted and the mixture is smooth. Pour into an 8- or 9-inch cake pan and keep in the freezer while you prepare the ice cream (see Cook's Note).
• For the ice cream: Whip the heavy cream with an electric mixer on medium-high speed in a large bowl to medium peaks. With the mixer running, add the sweetened condensed milk in a slow, steady stream. Mix in the vanilla and a pinch of salt. Set aside.
• Scoop the marshmallow creme into a disposable pastry bag or resealable plastic bag and cut a 1/2 inch opening from the tip. (This makes it easier to create streaks and swirls of marshmallow in the ice cream. Alternatively, you can just dollop the marshmallow creme over the ice cream, but it will be less streaky and more like mounds of marshmallow throughout). Remove the fudge sauce from the freezer--it should no longer be warm.
• Pour half of the ice cream base into a 9-by-9-inch baking pan. Drizzle with half of the fudge sauce, then squeeze half of the marshmallow creme over the top. Use a skewer to gently swirl the mixture to combine. Crumble 3 of the graham crackers over the top.
• Pour the remaining ice cream base on top, and repeat the process above with the remaining fudge sauce, marshmallow creme and graham crackers.
• Wrap the pan tightly in plastic wrap and freeze until firm, at least 4 hours. Serve or keep frozen for up to 2 weeks, tightly wrapped in plastic to avoid freezer burn.

S'MORES ICE CREAM PIE

Steps:

• For the crust: Place the bowl of a stand mixer in the refrigerator to chill.
• In a small saucepan, melt half the butter over medium-low heat. Cook, swirling occasionally, until the milk solids in the butter smell toasty and nutty and have turned golden brown, 3 to 4 minutes. Remove from the stove and cool to room temperature.
• In a food processor fitted with the blade attachment, add half of the graham crackers and salt. Process into fine crumbs. Add the cooled brown butter and process until the mixture starts to clump. Dump the graham cracker mixture into a pie dish. Using the flat bottom of a glass or dry measuring cup, press the crumbs in an even layer on the bottom and up the sides. (At this point, you can freeze the crust for 30 minutes to firm up, or continue with the next step.)
• Warm half the hot fudge sauce (1 1/4 cups) to an easily spreadable consistency (it shouldn't be hot). Pour the fudge over the graham cracker crust and, using an offset spatula, gently spread the fudge in an even layer on the bottom and up the sides of the crust. Place in the freezer for 1 hour until firm.
• Repeat the process for the brown butter graham cracker crust and fudge application for the second pie.
• To toast the marshmallows: Use a brûlée torch to toast. Alternatively, you can place an oven rack in the upper third position and preheat the oven to broil. Space the marshmallows 2 inches apart on a rimmed baking sheet. Broil until toasted, 30 seconds to 1 minute. Remove from the oven to cool completely, then place in the freezer while you make the ice cream.
• To make the ice cream: In the chilled bowl of the stand mixer fitted with the whisk attachment, beat the heavy cream to stiff peaks. Add the condensed milk, marshmallow creme, vanilla and salt and beat on high speed to fully combine, 30 seconds (it's a-okay if there are little bits of marshmallow in the cream). Working quickly, transfer half of the no-churn ice cream to a frozen pie crust, saving the remaining half for the second pie. Top each pie with 8 toasted marshmallows, pressing them into the ice cream. Freeze until very firm, at least 6 hours or up to overnight. Shave the chocolate on top to garnish. Slice and serve immediately.