Smores Ice Cream Homemade Recipes

S'MORES ICE CREAM RECIPE

Steps:

• Mix together milk, whipping cream, sugar, salt and vanilla. Pour into the insert of ice cream maker and make according to ice cream maker instructions. In the meantime, place marshmallows on a baking sheet and broil for about 3 minutes, taking care not to burn. Remove from oven and allow to cool.
• Once ice cream is almost ready, add crumbled graham crackers and chocolate pieces. Tear apart marshmallows and add pieces to ice cream as well. Continue making ice cream until it has completely made. Serve immediately for softserve ice cream or place in an airtight container and place in freezer for a few hours or overnight for a firmer ice cream.

S'MORES ICE CREAM

Steps:

• Freeze the ice cream bowl: Place the ice cream maker churning bowl in the freezer the day before you want to make ice cream. (Most manufacturers recommend that the churning bowl be frozen for 24 hours before making ice cream.)

S'MORES ICE CREAM BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, extending paper at least 1 inch over 2 opposite sides of pan. Clip excess paper to pan with binder clips. Spray paper lightly with cooking spray.
• In medium bowl, stir together Crust ingredients; press in bottom of pan. Bake in center of oven 12 to 15 minutes or just until firm. Cool completely, about 15 minutes. Place in freezer.
• In small bowl, stir together cornstarch and cocoa with whisk. Beat in 1/4 cup of the milk to make a paste. Set aside.
• In 2-quart saucepan, mix remaining 1 1/4 cups milk, the cream, 1/2 cup sugar, 2 tablespoons corn syrup and the salt. Heat over medium-low heat until bubbles just begin to form around edge of pan and mixture begins to steam. Remove from heat. Beat in cornstarch-cocoa mixture with whisk until completely combined. Return to medium-low heat. Cook, stirring constantly, until mixture thickens enough to coat a spoon. Continue to cook and stir another minute. Remove from heat.
• Place chocolate chips in large heatproof bowl. Pour milk-cream mixture over chips. Let stand 1 to 2 minutes to melt chips; beat well with whisk to combine. Place bowl in larger bowl of ice cubes; stir mixture until completely cooled, or cover surface with plastic wrap and refrigerate overnight.
• Process mixture in ice cream machine according to manufacturer's instructions. Scrape ice cream onto crust in pan. Cover; freeze at least 1 hour.
• In heatproof bowl (bowl of stand mixer works, too), stir together Topping ingredients. Place bowl over saucepan of simmering water, making sure water does not make contact with bottom of bowl. Beat constantly with whisk until sugar is dissolved and egg whites are just hot to the touch. Remove from heat. Using beaters or whisk attachment of electric mixer, beat egg white mixture until it triples in volume, becomes glossy, and holds a stiff peak. Scrape meringue onto ice cream; spread to coat evenly. Return to freezer for another hour.
• To serve, cut into 4 rows by 3 rows or 4 rows by 4 rows. Toast meringue on each bar with kitchen torch. Serve immediately.

CAMPFIRE S'MORES IN A CONE

Steps:

• Place about 1 teaspoon chocolate chips into an ice cream cone, followed by a layer of mini marshmallows. Continue layering chips and marshmallows into the cone until full. Repeat with remaining chips, marshmallows, and cones.
• Wrap each cone tightly in aluminum foil.
• Heat the foil-wrapped cones in a campfire until chocolate and marshmallows are melted, 3 to 5 minutes.

GRILLED S'MORES ICE CREAM SANDWICHES

Steps:

• Preheat the grill to medium heat.
• Fold a sheet of Reynolds Wrap® Aluminum Foil for the Grill in half, making a rectangle about 8x11-inches, and place it onto the grill in the center.
• Place 2 graham cracker squares onto the foil and place the chocolate squares on top.
• Close the grill and cook for about 3 to 5 minutes until the chocolate has melted. Using a spatula, transfer the crackers to a plate.
• Scoop some ice cream onto the crackers with chocolate, and then top with the other cracker squares. You can also serve these open faced by just using one graham cracker and melted chocolate with one scoop of ice cream. Serve immediately.

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.

S'MORES ICE CREAM (HOMEMADE)

Steps:

• With a mixer, mix the eggs for 2min until light in color and slightly fluffy.
• Mix the cocoa powder into the sugar, then slowly add this mix to the eggs, mix for approx 1min longer or until well blended.
• Add the cream, milk, and vanilla again mix until well incorporated.
• Pour this mixture into your ice cream maker and freeze according to manufacturers directions.
• About 2min before the ice cream is finished, add the remaining ingredients.
• When finished scoop into container and if desired, top with additional crushed graham crackers, marshmallows and chopped or shaved chocolate.

ICE CREAM S'MORES CUPS

Steps:

• Combine graham cracker crumbs and butter. Press 1/4 of the crumbs into the bottom of 4 dessert cups, lining the sides and bottom of each cup. Fill cups with vanilla or chocolate ice cream. Shave curls of bittersweet chocolate over cups using a vegetable peeler. Thread marshmallows on to a metal skewer. Hold the skewer over a burner at high heat and toast the marshmallows. Top each cup with a toasted marshmallow and serve.

NO-BAKE S'MORES ICE CREAM CAKE RECIPE BY TASTY

Steps:

• Place graham crackers in a zipper storage bag and crush with a rolling pin until the cookies are fully crushed.
• Transfer the graham cracker crumbs to a bowl, and add in the sugar, cinnamon, and salt, stirring to combine. Add in the melted butter and mix well.
• In a buttered 6-inch (15 cm) springform pan, add the graham cracker mixture and press firmly to form an even layer. Chill in the fridge for 30 minutes.
• In a medium size bowl, combine softened ice cream, half of the marshmallows, and chocolate chips.
• Pour over the graham cracker crust and freeze over night.
• Microwave the chocolate and heavy cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
• Pour the ganache over the ice cream cake. Freeze for 30 minutes.
• In a medium bowl, combine rum and remaining half of the marshmallows. Let sit for 15 minutes.
• Pour the marshmallows over the ice cream cake. Using a torch, brown the marshmallows on top of the cake.
• Slice and serve.
• Enjoy!

S'MORES ICE CREAM CAKE

Steps:

• Heat oven to 325°F.
• Crush 8-1/2 crackers to form fine crumbs; break remaining crackers into rectangles. Place cracker crumbs in medium bowl. Add butter and sugar; mix well. Press onto bottom of 9-inch springform pan. Bake 12 min. or until lightly browned. Cool completely.
• Meanwhile, microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Let stand 15 min. Spread chocolate mixture over crust. Stand cracker rectangles, top-sides facing out, around edge of pan, pressing gently into chocolate mixture to secure. Freeze 20 min. or until filling is firm.
• Cover with ice cream. Freeze 4 hours or until ice cream layer is very firm. When ready to serve dessert, reserve 2 cups marshmallows. Microwave remaining marshmallows and milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Cool 10 min.
• Heat broiler. Place dessert on baking sheet; top with melted marshmallow mixture and reserved marshmallows. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown. Remove rim of pan before serving dessert.