Description
A chocolate ice cream base, filled with gooey marshmallows, graham cracker chunks, and pieces of milk chocolate. Almost as good as eating s’mores around the campfire!
Ingredients
1 cup heavy cream
1 1/2 cups whole milk
3/4 cup granulated sugar
1 tsp vanilla extract
3 tablespoons cocoa powder
1 capful vodka or rum (optional, to prevent freezing)
Pinch salt
1 cup mini marshmallows
4 whole graham crackers, coarsely chopped
2 full-size Hershey bars, coarsely chopped
Instructions
In a mixing bowl, combine cream, milk, and sugar. Whisk until sugar has dissolved.
Add cocoa powder and whisk until all chunks of powder have dissolved.
Stir in vanilla extract, vodka (if using) and salt.
Chill mixture in the refrigerator for a minimum of two hours, or overnight.
Pour chilled ice cream mixture into frozen ice cream maker freezer bowl. (Refer to manufacturer’s instructions for freezing time, but I find my Cuisinart works best when the bowl has been frozen for at least 24 hours.)
Churn until thickened, about 15 minutes.
With ice cream maker still churning, add chopped chocolate bars, marshmallows, and graham cracker chunks, allowing mixture to churn for a few minutes between each addition.
Scoop ice cream mixture into a freezer-safe container and freeze for an additional 2-4 hours prior to serving, or until ice cream reached desired consistency.
Notes
Ice cream will fill the better part of a 42-ounce Glad storage container, and should serve 3-5 people depending on portion size.
These pint containers are great for storing or gifting homemade ice cream!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Ice Cream
- Method: Ice Cream Maker
- Cuisine: Desserts