Homemade S'mores Ice Cream |
Author: The Crafting Chicks
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- dash salt
- 3 oz chocolate, chopped (I used 2 (1.55 oz) Hershey bars)
- 1½ cups mini marshmallows
- 4 graham crackers
- hot fudge for drizzling
- On a lined cookie sheet, toast the marshmallows under a hot broiler until they are golden.
- Let cool.
- Whip the cream until stiff peaks form.
- Add the sweetened condensed milk and dash of salt to a medium mixing bowl.
- Fold in the whipped cream.
- Add the chopped chocolate, half of the toasted marshmallows, and 3 graham crackers (broken into pieces) to the whipped cream mixture.
- In a freezer-safe container (I used a 9x5 bread pan), pour half of the mixture.
- Spread evenly in the container, then add half of the remaining marshmallows, and pieces from half of the remaining cracker.
- Drizzle with slightly warmed hot fudge (only warm it enough to get it to a drizzling consistency, it should not be hot).
- Spread the remaining half of the whipped cream mixture into the pan.
- Add the remaining marshmallows, remaining graham cracker (broken into pieces), and drizzle with more of the warmed hot fudge.
- Cover well and freeze for at least 6 hours.
Recipe by The Crafting Chicks at https://thecraftingchicks.com/homemade-smores-ice-cream/
3.5.3208