S’Mores Ice Cream Sandwiches
I’m going to be honest with you. I haven’t felt much like cooking or baking lately.
I don’t know if it’s the heat of the summer or if I’m just too caught up in summer-time fun and stuffing my face in other places, but I’ve just haven’t found myself motivated to make and blog new recipes lately.
I did throw these ice cream sammies together for some friends on the 4th of July though, and they were so good I think you really need to know about them.
Who wants to stand over a fire roasting s’mores when it’s 100°F outside? Not this girl. So I made the ice cream version. The recipe is simple.
Toasted marshmallow ice cream + a fudge ripple, sandwiched between some almost-stale graham crackers.
That’s right. Stale graham crackers. Here’s the thing: I don’t like crunchy-crisp graham crackers with cold ice cream. Something about that contrast in textures sends shivers up my spine. But soft cookies are delightful with ice cream, so I let my graham crackers sit out and soften for a day or two. Try it. You can thank me later.
In the process of making these ice cream sandwiches, I also learned that toasting marshmallows in your oven on parchment paper is a terrible idea. Unless you enjoy scraping melty sticky marshmallow off of paper only to end up with everything in your kitchen covered in marshmallow goo, in which case you’ll love it. Fortunately the ice cream is worth the mess. It will blow your mind how much this ice cream tastes like actual toasted marshmallows!
I had very short notice to make these treats (2 days, literally) so I rushed things a bit. With ice cream it’s always best to give it lots of chill time both before and after churning, but since I was in a hurry I cut the chill time short. It was also nearly 80°F in my kitchen. As a result, my ice cream sandwiches were a little bit messy. And by a little bit, I mean a LOT. Like, my fudge ripple was kind of oozing out the sides. But hey, they’re s’mores, right? They’re supposed to be messy.
Eat them with your hands, eat them with a fork. However you eat them, you’ll want s’more.
S’Mores Ice Cream Sandwiches
Makes 15 full-sized sandwiches, and 5 half-sized sandwiches
To make stale-ish graham crackers, open the packages and leave them sitting on your counter for a day or two. Alternately, you can just make these with fresh graham crackers because I’m weird. I wrapped the sandwiches in 6-inch wax paper squares.
Whisk ice cream base vigorously until pourable (marshmallows may settle and create a spongy texture when you first take it out of the fridge). Churn according to your manufacturer’s instructions.
While your ice cream is churning, line an 8×13 baking pan with waxed paper, leaving a few inches of overhang. Break graham crackers in half. Place one layer of graham cracker halves in the bottom of the pan, leaving as little space between them as possible. (You’ll have to play around with the spacing a bit. I used individual crackers to fill in the spaces along one edge.) Set aside remaining graham cracker halves (soon to be sandwich tops).
Once ice cream is done churning, gently dollop a thin layer onto graham cracker layer. Working quickly, spoon or drizzle chilled fudge ripped on top, alternating with dollops of ice cream, until you’ve used it all. Top with reserved graham cracker halves (try to match them up with the bottoms). Gently push tops into ice cream, just enough to secure them. Cover with plastic wrap and freeze for at least 24 hours.
Lift ice cream sandwiches out of the pan with the waxed paper overhang. Cut between graham cracker halves with a bench scraper or sharp knife to make individual sandwiches. Wrap and freeze, or serve immediately.
Adapted from The Pefect Scoop by David Lebovitz
Makes about 1 cup
1/2 cup granulated sugar
1/2 cup water
1/3 cup light corn syrup
6 tablespoons cocoa powder
1/2 teaspoon vanilla extract
Add all ingredients except vanilla extract to a medium saucepan. Cook over medium heat, whisking constantly, until mixture reaches a low boil. Continue whisking and cook for 1 minute. Remove from heat. Stir in vanilla extract. Cool to room temperature.
Toasted Marshmallow Ice Cream
Adapted from Tracey’s Culinary Adventures
Makes about 5 cups
This recipe calls for toasting an entire bag of marshmallows. The more toasty and charred they are, the more your ice cream will taste like toasted marshmallows. If you’re patient and have a good kitchen torch, I would recommend that method. Alternately, you can spread the marshmallows on parchment paper and brown them under your broiler for 1-2 minutes. Keep a close eye on them! Warning: This method is a sticky mess. The marshmallows will stick to the parchment once they melt. I used a greased bench scraper to free them from the paper, but it was a huge mess. Safety tip: Silpats are NOT approved for use under a broiler.
You’ll notice this recipe makes about 5 cups, but I only used 4 to make the sandwiches. My ice cream maker can only hold 4 cups so I reserved one cup of the ice cream base for another time.
10-ounce bag marshmallows, toasted
5 large egg yolks
scant 1/2 cup sugar
2 cups milk
1 vanilla bean
1 cup heavy cream
1 teaspoon vanilla
Whisk egg yolks, sugar and salt together in a large, heat-proof bowl. Set aside.
Place milk in a heavy-bottom saucepan. Split vanilla bean in half and scrape out seeds with the back of a knife. Add seeds and whole pod to milk. Bring to a simmer over medium heat. Remove from heat.
Slowly pour 1/4 cup of hot milk mixture into egg yolk mixture, whisking constantly to temper the eggs. Repeat two more times. Pour egg yolk mixture back into pan and whisk to combine with any remaining milk. Cook over medium-low heat, whisking constantly, until mixture thicken enough to coat the back of a spoon (around 170°F). Pour custard through a fine mesh sieve into a heat-proof 4-cup measuring cup or bowl. Set aside to cool for a few minutes.
Add toasted marshmallows to blender or large (at least 7-cup, preferably larger) food processor. Add custard and blend until smooth. Pour back into measuring cup or bowl. Stir in heavy cream and vanilla extract. Cover tightly with plastic wrap and chill in refrigerator for at least 12 hours, up to 24.
Follow instructions above for churning and sandwich assembly.