S’mores Ice Cream

I love s’mores. It’s not often that I have them since I don’t have a fire pit to roast the marshmallows over, but I find ways to turn most anything into a variation on the classic s’more. Graham crackers, chocolate, and marshmallows. It’s so simple (and messy), but it’s so good and it just screams summer.

So what did I do this time? Turn it into ice cream. And I will tell you right now that you don’t want to substitute the Fluff for mini marshmallows.

Why, you ask? Because the marshmallows could get frozen and then it’s like chewing on little white rocks. And that’s not fun for anyone.

And why do I specify Marshmallow Fluff? Because it was invented in Massachusetts, and I live in Massachusetts, and if I didn’t it would be pretty much be blasphemous.

Could you make your own version of Fluff? Of course you could. If they don’t sell Fluff where you live, or you just want the peace of mind that it’s homemade, go nuts. Try this recipe over at Spend With Pennies.

Why do I keep asking questions and answering them myself? I really don’t know, but I promise I’m done.

S’mores Ice Cream

A cold and creamy spin on an American summer classic! Smooth vanilla ice cream with chunks of chocolate and graham cracker is sure to cool you down and bring a smile to your face. No campfire required!

[Makes 1 quart]Ingredients
2 1/2 cups heavy whipping cream
3/4 cup sugar
1/2 cup half and half
1 teaspoon vanilla extract
1 cup Marshmallow Fluff
1 cup mini semi-sweet chocolate chips
3 or 4 graham crackers, crushed

Directions
1) In a large mixing bowl, combine heavy cream, sugar, half and half and vanilla. Mix until ingredients are well-combined and smooth.

2) Add in Fluff with a wooden spoon and stir until well combined.

3) Place bowl in the fridge for 30 minutes to an hour to let it thoroughly chill.

4) Place graham crackers in a heavy-duty plastic baggie and crush with a rolling pin. Having bigger chunks isn’t bad, it doesn’t need to be crushed to a fine powder. Add chocolate chips to the bag and shake it up to mix them together.

5) Pour batter into ice cream maker and prepare according to manufacturers directions (usually 25-30 minutes of churning). During the last 5 minutes, add in your chocolate chips and graham cracker mixture.

6) Store in freezer-safe container and freeze for a couple hours if you want it to be soft-serve texture (or overnight, if you want to eat it after it’s hardened). Scoop it into a bowl, plop it on top of a cone, sprinkle it with some mini marshmallows or whipped cream and enjoy!