S’mores Ice Cream
65 comments » 
You didn’t think that I would make innocent-looking graham crackers without providing you with something else to do with them, did you? It’s summer, I obviously have s’mores on the brain, and so I set about making some s’mores ice cream. I’ve seen many versions of it over the last few years, but most of them all took the same general route – chocolate ice cream, mini marshmallows and some crumbled graham crackers. All of the components are there, but it’s missing one key element. Toasted marshmallows. S’mores aren’t just about plain old marshmallows… you’ve got to get them nice and toasty (I usually let mine catch fire and huff and puff to blow it out), and only then do you add them to your graham cracker and chocolate sandwich. They melt and ooze, but have that burnt, crisp exterior. This version of s’mores ice cream starts with a toasted marshmallow ice cream base, to which I added a fudge swirl for the chocolate component and chopped up pieces of my homemade graham crackers. Now this is s’mores ice cream nirvana.
I’ve been thinking about this ice cream ever since seeing toasted marshmallow ice cream over on Tracey’s blog a few months ago. It made my ears shoot straight up, my eyes widen and my tongue drool just a little. I loved the idea and tucked it away on the back burner for when summer rolled around, since summer makes me crave s’mores like nobody’s business. I revisited it again recently and was trying to figure out how I could turn the ice cream into one massive s’more. I gave it some thought and decided to use the toasted marshmallow ice cream as a base, swirl in a fudge ripple, and throw in big chunks of graham crackers.
I took my first spoonful of ice cream straight from the bowl when it finished churning and I almost fell over. The flavor of toasted marshmallows is so distinct and delicious – there is absolutely no questioning what you’re eating; the flavor shines through the ice cream. By the time the graham cracker chunks were mixed in and the fudge swirl layered on, I had exactly what I had hoped for – the most insane s’mores ice cream I could have ever imagined. I was floating on a cloud of toasted marshmallows. Your summer NEEDS this ice cream! You’re going to love it!
Three years ago: Almond Macarons Filled with Nutella
Four years ago: Parmesan Chicken
S'mores Ice Cream
Yield: 1½ quarts
Prep Time: 12 hours
Cook Time: 20 minutes (churn time)
Total Time: 12 hours
Ingredients:
For the Toasted Marshmallow Ice Cream:
1 (10-ounce) bag large marshmallows
1 vanilla bean
2 cups whole milk
5 egg yolks
½ cup granulated sugar
Pinch of salt
1 cup heavy cream
1 teaspoon vanilla extractFor the Fudge Swirl:
½ cup granulated sugar
½ cup water
1/3 cup light corn syrup
6 tablespoons Dutch-process cocoa powder
½ teaspoon vanilla extract1½ cups coarsely chopped graham crackers (store-bought or homemade)
Directions:
1. Make the Ice Cream Base: Spread the marshmallows in a single layer on a parchment-lined baking sheet. Place them under the broiler for 30 seconds to 1 minute, or until toasted (keep a close eye so they don't start smoking!). Take them out and, using tongs, flip them over and pop them back under the broiler for another 30 seconds or so, until the other side is toasted. (Alternately, you can use a kitchen torch to toast them right there on the pan.) Set the marshmallows aside.
2. Place the milk in a medium saucepan. Split the vanilla bean down the middle and scrape the seeds into the pan with the milk, then add the vanilla bean to the milk as well. Set the pan over medium heat and bring the mixture to a simmer.
3. Meanwhile, whisk together the egg yolks, sugar and salt in a large, heatproof bowl. Slowly add the warm milk mixture to the egg mixture, whisking constantly. Pour the mixture back into the saucepan, using a rubber spatula to scrape the mixture from the bowl back into the pan. Turn the heat down to medium-low and cook, stirring constantly with the spatula, until the mixture thickens enough to coat the back of a wooden spoon (it should be between 170 and 175 degrees F on an instant-read thermometer). Strain the custard through a fine-mesh sieve into a heatproof bowl.
4. Let the mixture cool for about 15 minutes, stirring it every few minutes to help it cool down faster. Put the toasted marshmallows in the blender, then pour the custard into the blender as well. Puree until the marshmallows are completely broken down and the mixture is smooth. Add the heavy cream and vanilla extract and blend again for about 5 to 10 seconds to combine. Pour the mixture into a bowl, cover with a lid or plastic wrap and refrigerate overnight.
5. Make the Fudge Swirl: Whisk together the sugar, water, corn syrup and cocoa powder in a medium saucepan over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla and let cool. Chill in the refrigerator for at least 2 hours before using. It can be stored for up to 2 weeks, covered, in the refrigerator.
6. Churn the Ice Cream: Before churning, whisk the custard vigorously until it is smooth and has a pourable consistency (it will be a little spongy when it first comes out of the fridge). Freeze in your ice cream maker according to the manufacturer's directions. When it's done churning, gently fold in the chopped graham crackers with a rubber spatula. Spoon some of the fudge swirl onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of the ice cream, ending with a top layer of ice cream. Do not stir the fudge into the ice cream, as it will make the ice cream muddy looking. Freeze until the ice cream is firm, at least 2 hours.
(Toasted Marshmallow Ice Cream recipe adapted from Tracey's Culinary Adventures; Fudge Swirl recipe from The Perfect Scoop)
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Haha, you were right, I definitely love your take on this ice cream!! I am due for another batch this summer, and there’s definitely a good chance I’ll follow your lead with the fudge swirl and graham crackers. It looks fantastic
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the toasted marshmallow ice cream is gorgeous and that shot of those ‘mallows in the blender…love it!!
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This is probably going to be my new favorite ice cream of all time!
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Linda on June 27th, 2012 at 3:40 am
It sounds and look so good. Don’t think I could physically do that much work.
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Oh my goodness, this looks like such a winner! Thank you
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I love that you TOASTED the marshmallows. Amazing!
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OMG! I just recently bought an ice cream maker and I’m looking to experiment. This is exactly what I was looking for.
By the way, great blog.
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Pure heaven right here. Mmmm.
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the base blended with the marshmallows is too good of an idea.
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Awesome! It has been horribly hot this week and I am looking forward to busting out my ice cream maker this weekend. This looks like the perfect recipe to try out! I love the idea of roasting the marshmallows before putting them in the ice cream. Wonderful!
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Oh my goodness — this sounds HEAVENLY! I love that you blended the toasted marshmallows!!
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*speechless*
Those toasted marshmallows almost made me faint. This ice cream, may very well be my new addiction
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I have to wipe the drool from my keyboard!
Any recipe that starts with a bag of marshmallows (toasted, no less) has my attention. Thanks for another creative recipe!
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WOW! I love how you blended the marshmallows right in there! What a great idea!
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This is so inventive! This just solidifies my need for an ice cream maker.
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Blending the marshmallows is genius! This looks delicious – I really am speechless……
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This sounds truly delicious!
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THANK YOU!!!! I can’t wait to try this!
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Heaven in a bowl!
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This sounds ridiculously good. You should sell this stuff!
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Sold. You are so right in that this is what Smore’s ice cream should be. And as I am devouring the batch of cookies & cream ice cream you made last week, I think I know what kind I’m making next! Thanks for creating and sharing!
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Oh man! Smores ice cream!!! Dam this looks GOOD!!
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Oh, my. Love!!
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I’ve always got s’mores on the brain! And this looks delicious!
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I agree. . .my summer definitely needs this!! Love how you toast the marshmallows!
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You should submit this to Ben and Jerry’s!!! Amazing!!
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I agree w/ Averie… the shot of those toasted marshmallows in the blender is amazing! I think I found my new favorite s’more obsession. Love it Michelle!
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Oh. My. God. I’m buying an ice cream maker tonight.
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THIS, in a nutshell, is why Brown Eyed Baker is the only food blog I follow on a regular basis. Recipes like this one make your reputation as a kitchen wizard. You’ve done it again, Michelle – KUDOS!!
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This looks absolutely mouth watering! Can’t wait to try it!
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All I can say is GET OUT!!! I’m so into anything s’mores lately, and this looks divine! I’m drooling!
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Amazing! I remember that ice cream last year too, this is such a great use of it! I think I might be able to live off this bowl!
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This is one outstanding ice recipe, so rich and decadent!
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What would I use as a substitution for the vanilla bean?
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Michelle on June 27th, 2012 at 1:42 pm
Hi Beverly, If you omit the vanilla bean then I would increase the vanilla extract to 1 tablespoon.
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holy camoley! YES! love that the marshmallows are ACTUALLY toasted!
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Wow ! This is out of this world! Delicious!
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Yes, you’re correct. Tasted marshmallows doesn’t make it into s’mores ice cream very often. I wish I had some now!
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Alright….great minds think alike! I posted S’mores Milkshakes today!
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Which ice cream maker do you use?
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Michelle on June 28th, 2012 at 10:26 am
Hi Diana, I use the KitchenAid ice cream maker attachment.
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That looks wonderful.
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Ahhhh!! This is what my dreams are made of!
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You are so on point about toasted marshmallow!
This looks so good!
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Oh my gosh, you are giving me SO MANY good ideas for my new ice cream maker!!!
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Oh. My. WORD!!! Toasted Marshmallows?!? Pure genius, my friend.
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Mmm, such a summery concoction! Just a great idea.
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I think this post was meant for me…
My sister and I were just talking about what kind of ice-cream we should make next. Marshmallow ice cream was tossed around as an idea, but this is like that plus 10. YUM!
Can’t wait to try it. Thanks!
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Yummmmy….I made this for my son’s birthday on Sunday. Everyone loved it…
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Few things are better than toasted marshmallows. This ice cream looks so good!
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You are so bad for me. Looks INSANELY delicious! Goodbye summer swimsuits and weddings!
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I made this yesterday and finally got to eat some today. May I say, “WOW”. The toasted marshmallow is a wonderful flavor. I’m making another batch tomorrow for my co-workers.
But because the marshmallows are delicate and sticky while toasting, and I’m an impatient clod, I decided against trying to turn them individually with tongs and just used a second parchment-lined cookie sheet and flipped them all at once.
Thanks for another FABULOUS ice cream recipe. Since I’ve found your site, I’ve been able to get more than my money’s worth out of my ice cream maker.
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Oh my goodness! this looks absolutely amazing, I wonder if a little but of salt sprinkled on this would give it that over the top punch of flavor.
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This all sounds delicious… I am not sure I have the patience to do all of this work for ice cream…
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This was such a great recipe! It was my first time attempting to make ice cream so I wasn’t sure if I was doing all the steps right, but it turned out perfectly! I highly recommend trying this ice cream before the summer is over, although I’m sure I’d love to eat it any time of year!
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Do you have to refridgerate over night?
Love all of your recipes!!
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Mollie on July 6th, 2012 at 4:32 pm
(The mixture before you use the ice cream maker)
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Michelle on July 21st, 2012 at 1:50 pm
Hi Mollie, Yes, you’ll see at the end of step 4 that you should refrigerate the custard mixture overnight.
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HOLY COW!!!! If I ate all of your ice cream recipes I’d be one chunky girl!! haha
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Made this for the 4th. It has been voted into the ice cream rotation list. High praise coming from all of my family. It was delicious!
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I made this ice cream this week, and we had it today to celebrate National Ice Cream Day. Delicious! In some instances, I thought the fudge swirl overwhelmed the flavor of the ice cream, but it may have just been the cocoa I used. I used Penzey’s – I only had a small amount of their dutch-processed variety left, so I combined that with their natural high fat cocoa. What brand of cocoa do you typically use? Next time I may add chopped pieces of chocolate instead, but we’ll see. I’ll definitely make it again!
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Michelle on July 27th, 2012 at 5:55 pm
Hi Carol, For recipes that call for Dutch-process cocoa I use Penzeys; for natural unsweetened cocoa, I use Hersheys.
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Yum! Just finished churning the toasted marshmallow ice cream and it tastes wonderful! This time I decided to make a “rice krispies treat” ice cream by adding homemade butter toffee chips to your toasted marshmallow ice cream. Next time I will have to do the s’mores recipe all the way through.
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Darn! I JUST tried making the fudge sauce and totally used the wrong kind of cocoa…i think if i use less it’ll still be delicious though! Can’t wait to see how it turns out
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This looks absolutely amazing! I will be making this ASAP! Thank you for posting such a good-looking ice cream!
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