One of my favorite memoires as a child was making s’mores! Whether it was a beach bonfire in Maine or by a campfire in New Hampshire, they still are one of my favorite indulgences. I can remember also making them with my nan over the stovetop, using a fork as a “stick” to toast the marshmallow over the open flame – yikes! Grandmas will do anything for their grandchildren to make them happy.
Now that I am well into my adult years (I call it “adulting”), I still make s’mores whenever there is a fire pit, bonfire, or even a charcoal grill. On Ryan’s parents’ farm – regardless of the season – we always make a huge fire and sip wine and make these ooey-gooey treats!
I typically don’t buy or use specialty kitchen equipment – especially things that take up precious cupboard space. However, there are two items that I cannot live without: My ice cream maker and small kitchen torch. Though they have very specific functions, they are what make my S’mores Ice Cream possible! And not just possible, truly incredible! The flavors from the homemade milk chocolate ganache, crusty and chewy toasted marshmallows, all enrobed in a velvety vanilla ice cream base will make the purchase of these two new kitchen accoutrement well worth every penny!
In fact, homemade ice cream is simpler that you think! It really is just about using a few quality ingredients like cream, sugar, vanilla, and salt. The hardest part is waiting the 25 minutes while the machine “does its thing” until you have the most luxurious ice cream, ever! Take a peek at my Salted Hot Chocolate Ice Cream, too!
S'mores Ice Cream
Ingredients (makes 1 ½ quarts)
Ice Cream Base
- Heavy Cream – 3 cups
- Sugar – ⅔ cups, granulated
- Honey – 2 teaspoons
- Vanilla – 1½ teaspoons, pure extract
- Fleur de Sel – ½ teaspoon
- Heavy Cream – ¼ cup
- Milk Chocolate Chips – 4 ounces
- Fleur de Sel – ⅛ teaspoon
- Mini Marshmallows – 3 cups
- Graham Crackers – 10 full sheets, broken into small and medium pieces, plus more for garnish
- Milk Chocolate Chips – 7.5 ounces
Chocolate Ganache & Marshmallows
- In a heatproof bowl set over a pan of barely-simmering water, add the heavy cream, chocolate chips, and salt. Stir until just melted. Remove from the heat and set aside to cool.
- Place the mini marshmallows onto a half sheet pan. Using a small kitchen torch, toast the marshmallows until well-toasted. Set aside to cool.
Ice Cream Base
- In a medium sauce pan set over medium heat, add the heavy cream, sugar, honey, vanilla, and salt. Stir until the sugar is just dissolved, about 5 minutes. You can tell the sugar is dissolved by rubbing a bit of the cream between your fingertips. If there are no granulates, it is done.
- Transfer to a bowl and cover with plastic wrap pressing it directly onto the surface of the mixture. Chill until very cold, or overnight.
- Once the mixture is very cold, add it to an ice cream maker and follow manufactures directions.
- Once the ice cream base is finished, transfer to a large bowl and quickly fold in the cooled toasted marshmallows, graham crackers pieces, and chocolate chips.
- Then, fold in the cooled chocolate ganache.
- Transfer to freezer containers and chill until firm.
- To serve, garnish with more crumbled graham crackers.