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S'mores Ice Cream
Ingredients
- 250 ml whole milk
- 150 ml heavy cream (or whipping cream)
- 100 g granulated sugar
- 1 tsp vanilla extract
- 50 g crushed graham crackers
- 50 g mini chocolate chips or chopped milk chocolate
- 100 g marshmallows (to melt into fluff)
- Optional: A pinch of salt
Preparation
- Melt Marshmallows: In a saucepan over low heat, gently melt the marshmallows with a splash of milk (about 1–2 tbsp), stirring constantly until smooth and gooey. Set aside to cool slightly — this is your homemade "marshmallow fluff."
- Mix Base: In a mixing bowl, whisk together the milk, heavy cream, sugar, and vanilla extract until the sugar has fully dissolved.
- Add Marshmallow Fluff: Gently fold in your melted marshmallow mixture until fully combined. This gives the ice cream its signature gooey, toasted flavour.
- Chill: Place the mixture in the fridge and chill for about 30 minutes to enhance texture during churning.
- Churn: Pour the chilled mixture into your self-freezing ice cream machine and churn according to the manufacturer’s instructions until thick and creamy.
- Add-In Time: Just before the end of churning, fold in the crushed graham crackers and chocolate chips.
- Freeze (Optional): For a firmer scoop, transfer the ice cream to a container and freeze for 1–2 hours.
