Smores Ice Cream Homemade Food

NO-BAKE S'MORES ICE CREAM PIE

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 (HOMEMADE)

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.

NO-CHURN S'MORES ICE CREAM

Steps:

• For the fudge sauce: In a small pot, heat the heavy cream, butter and sugar over medium heat, stirring frequently until the butter is melted and the sugar is dissolved. Bring to a boil, stirring constantly, then reduce heat to medium-low and boil for 2 minutes.
• Remove the pot from the heat and stir in the chocolate and a pinch of salt, stirring well until the chocolate is fully melted and the mixture is smooth. Pour into an 8- or 9-inch cake pan and keep in the freezer while you prepare the ice cream (see Cook's Note).
• For the ice cream: Whip the heavy cream with an electric mixer on medium-high speed in a large bowl to medium peaks. With the mixer running, add the sweetened condensed milk in a slow, steady stream. Mix in the vanilla and a pinch of salt. Set aside.
• Scoop the marshmallow creme into a disposable pastry bag or resealable plastic bag and cut a 1/2 inch opening from the tip. (This makes it easier to create streaks and swirls of marshmallow in the ice cream. Alternatively, you can just dollop the marshmallow creme over the ice cream, but it will be less streaky and more like mounds of marshmallow throughout). Remove the fudge sauce from the freezer--it should no longer be warm.
• Pour half of the ice cream base into a 9-by-9-inch baking pan. Drizzle with half of the fudge sauce, then squeeze half of the marshmallow creme over the top. Use a skewer to gently swirl the mixture to combine. Crumble 3 of the graham crackers over the top.
• Pour the remaining ice cream base on top, and repeat the process above with the remaining fudge sauce, marshmallow creme and graham crackers.
• Wrap the pan tightly in plastic wrap and freeze until firm, at least 4 hours. Serve or keep frozen for up to 2 weeks, tightly wrapped in plastic to avoid freezer burn.

ICE CREAM S'MORES CUPS

Steps:

• Combine graham cracker crumbs and butter. Press 1/4 of the crumbs into the bottom of 4 dessert cups, lining the sides and bottom of each cup. Fill cups with vanilla or chocolate ice cream. Shave curls of bittersweet chocolate over cups using a vegetable peeler. Thread marshmallows on to a metal skewer. Hold the skewer over a burner at high heat and toast the marshmallows. Top each cup with a toasted marshmallow and serve.

S'MORES SUNDAES

Steps:

• Place crushed grahams in the bottom of dessert bowls or sundae dishes. Top with rocky road ice cream, 2 big scoops for each dessert. Heat hot fudge in microwave and pour over ice cream. Top with whipped cream, nuts and a cherry.

S'MORES MELTED ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Thoroughly grease a 12-cup bundt pan with the butter, making sure to cover the entire inner surface. Sprinkle the flour over the butter and shake the pan to create an even layer of flour. Shake out any excess.
• Whisk together the cake mix, ice cream and eggs in a large bowl until well combined; pour into the prepared bundt pan. Bake until a cake tester comes out clean and the sides of the cake are beginning to pull away from the edge of the pan, 35 to 40 minutes. Cool the cake in the pan for 20 minutes, then place a cooling rack over the pan and invert the cake onto the rack. Cool completely.
• Microwave the marshmallow creme in a microwave-safe container until pourable, about 30 seconds. Drizzle over the cake and top with crushed graham crackers and mini chocolate chips.

S'MORES ICE CREAM CAKE

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.

S'MORES ICE CREAM BARS

Steps:

• Place 9 graham squares in single layer on bottom of foil-lined 9-inch square pan. Spread with 1/2 cup fudge topping; sprinkle with marshmallows.
• Top with layers of ice cream, remaining fudge topping and remaining graham squares; cover.
• Freeze several hours or overnight. Let stand at room temperature 10 min. before cutting into squares.