Smores Ice Cream Recipes

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S'MORES ICE CREAM (HOMEMADE)



S'mores Ice Cream (Homemade) image

It's like camping without the bugs. I use one full sleeve of graham crackers, which is about 10 sheets and 4 Hershey Bars - but the 'zaar computer cant seem to read those amounts no matter how I type them in (?)

Provided by GotBoxer

Categories     Frozen Desserts

Time 40m

Yield 1 quart

Number Of Ingredients 9

2 large eggs
3/4 cup sugar
1 tablespoon unsweetened cocoa powder
2 cups heavy cream
1 cup milk
1 teaspoon vanilla
honey graham crackers, broken up
1 Hershey Bar, chopped
3/4 cup miniature marshmallow

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.

Nutrition Facts : Calories 2905, Fat 208.9, SaturatedFat 125, Cholesterol 1119.4, Sodium 506.7, Carbohydrate 235.4, Fiber 3.3, Sugar 196, Protein 35.4

S'MORES ICE CREAM PIE



S'mores Ice Cream Pie image

Provided by Molly Yeh

Categories     dessert

Time 8h50m

Yield two 9-inch pies

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter
30 (double-square) graham crackers
1/2 teaspoon kosher salt
2 1/2 cups store-bought fudge sauce
16 large marshmallows
2 cups (480 grams) heavy cream, cold
One 14-ounce can sweetened condensed milk, cold
One 7 1/2-ounce jar marshmallow creme, cold
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 chocolate bar, to shave, for garnish

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.

NO-BAKE S'MORES ICE CREAM PIE



No-Bake S'mores Ice Cream Pie image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 10

1/2 stick (4 tablespoons) unsalted butter
1/2 cup semisweet chocolate chips
1 3/4 cups finely ground graham cracker crumbs
2 tablespoons coconut oil
1 cup semisweet chocolate chips
3 cups vanilla ice cream, softened
1/4 cup finely ground graham cracker crumbs
1/2 cup semisweet chocolate chips
7 1/2 ounces marshmallow creme
20 to 24 marshmallows

Steps:

  • For the graham cracker crust: Melt the butter in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate chips until melted and combined.
  • Combine the graham cracker crumbs and melted butter mixture in a large mixing bowl. Mix with a wooden spoon until combined.
  • Press the crumb mixture into the bottom and sides of a 9-inch pie dish. Transfer to the freezer for 10 minutes to firm up.
  • For the homemade magic chocolate shell: Melt the coconut oil and chocolate chips in a small saucepan over low heat, just until smooth. Remove from the heat.
  • To assemble the pie: Evenly spread half of the softened ice cream on the bottom of the pie crust. Drizzle a layer of chocolate shell over the ice cream, followed by the graham cracker crumbs and chocolate chips. Add the second half of the ice cream, followed by another drizzle of chocolate shell. Lastly, add a layer of marshmallow creme and a layer of marshmallows on top. Freeze for at least 2 hours or overnight.
  • Serving options: Place under a broiler to toast the marshmallows, 20 to 30 seconds. Keep an eye on the marshmallows as they toast up extremely quick. Or you can torch the top for the burnt marshmallow flavor.

S'MORES ICE CREAM CAKE



S'mores Ice Cream Cake image

Check out our video on how to make S'mores Ice Cream Cake! The ice cream inside our S'mores Ice Cream Cake stays frozen as the topping toasts golden brown.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 5h12m

Yield 11 servings

Number Of Ingredients 8

14 graham crackers, divided
1/4 cup butter, melted
2 Tbsp. sugar
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
1 container (1-3/4 qt.) chocolate ice cream, softened
1 pkg. (10 oz.) JET-PUFFED Miniature Marshmallows, divided
2 Tbsp. milk

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.

Nutrition Facts : Calories 550, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 25 mg, Sodium 230 mg, Carbohydrate 82 g, Fiber 2 g, Sugar 53 g, Protein 8 g

CAMPFIRE S'MORES IN A CONE



Campfire S'mores in a Cone image

These s'mores are neater and easier to make than traditional s'mores. We love making them while camping or sitting around the fire pit. The quantity can easily be adjusted to suit your needs.

Provided by AllieGeekPi

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 30m

Yield 12

Number Of Ingredients 4

½ cup milk chocolate chips, or more to taste
12 ice cream cones
½ cup miniature marshmallows, or more to taste
12 12x12-inch squares of heavy-duty aluminum foil

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.

Nutrition Facts : Calories 61.6 calories, Carbohydrate 9 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 13.9 mg, Sugar 5 g

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



No-Bake S'mores Ice Cream Cake Recipe by Tasty image

Here's what you need: graham cracker, sugar, cinnamon, salt, butter, chocolate ice cream, marshmallow, chocolate chips, chocolate, heavy cream, rum

Provided by Rie McClenny

Categories     Desserts

Yield 8 servings

Number Of Ingredients 11

1 cup graham cracker
2 tablespoons sugar
1 teaspoon cinnamon
½ teaspoon salt
½ cup butter, melted
1 pt chocolate ice cream
4 cups marshmallow, divided
1 cup chocolate chips
8 oz chocolate
2 cups heavy cream
⅓ cup rum

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!

Nutrition Facts : Calories 907 calories, Carbohydrate 93 grams, Fat 60 grams, Fiber 3 grams, Protein 9 grams, Sugar 68 grams

S'MORE ICE CREAM PIE



S'more Ice Cream Pie image

We're turning s'mores into the perfect Father's Day-inspired dessert. Your father will associate this pie with so many things men love: building fires, carving pointy sticks, scaring things, and so forth. This has the classic three layers of the s'more: the graham crackers, chocolate, and toasted marshmallows.

Provided by Chef John

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Pie Recipes

Time 5h50m

Yield 8

Number Of Ingredients 5

1 ½ cups finely crushed graham cracker crumbs
¼ cup white sugar
6 tablespoons butter, melted
1 (28 ounce) package chocolate ice cream, slightly softened
2 cups miniature marshmallows, or enough to cover the top

Steps:

  • Place graham cracker crumbs into a bowl, add sugar and melted butter, and mix until well combined. Transfer mixture into a 9-inch pie dish. Gently press graham cracker mixture into the bottom and up the sides of the pie dish using a spatula. Pat the edge and inside of the crust smooth with your fingers.
  • Refrigerate crust until thoroughly chilled, at least 30 minutes.
  • Fill crust with chocolate ice cream using a small ice cream scoop. Smooth the ice cream with a spatula. Place a ring of mini marshmallows around the inside of the crust and cover top of ice cream with remaining marshmallows. Gently press marshmallows into the ice cream.
  • Freeze until very firm, at least 2 hours.
  • Use a propane blow torch to toast the marshmallows, moving the torch quickly to brown the marshmallows. Marshmallows should have small charred spots. Return to freezer to chill the marshmallow topping, at least 3 hours; slice and serve.

Nutrition Facts : Calories 426.1 calories, Carbohydrate 56.6 g, Cholesterol 56.6 mg, Fat 21.1 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 12.5 g, Sodium 247.7 mg, Sugar 43.5 g

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