Monday, September 22, 2014

S'mores Ice Cream

This summer we introduced our kids to 'The Sandlot'.

(It was all fun and games until my 6 year old played catcher on his T-ball team and started taunting the batters. Thank you Ham..)

On the 4th of July we went to the city park and they played 'America the Beautiful' by Ray Charles as the fireworks went off.

Magical Sandlot moment.

Seriously.  I almost cried.

And all summer my kids quoted, "S'more?  S'more what?" and "First you take the graham..."

It's like every dream I've ever had has come true.  It is a beautiful, beautiful, life.

And so, I give you- rich chocolate ice cream swirled with marshmallows and graham cracker crust.  The perfect S'more ice cream.  So you can eat it with someone you love and quote 'The Sandlot' all.night.long.

You're welcome! 

S'mores Ice Cream

For Graham Cracker Crust pieces:
-1 cup graham cracker crumbs
-1 Tbsp sugar
-1/4 cup butter, melted
In a bowl, combine the cracker crumbs and the sugar.  Stir in butter.  Press mixture into an ungreased 8x8 baking dish or pie pan.  Bake 10-15 minutes at 350 degrees or until light brown.  Cool completely then crumble into nickel-sized pieces to mix into ice cream.  Store in an airtight container until ready to use.
For Ice Cream:
-2 cups heavy cream (divided)
-1 cup sugar
-3/4 cup Hershey's Special Dark cocoa powder
-pinch of salt
-1 cup whole milk
-2 tsp vanilla
-2 cups mini marshmallows
-Graham Cracker crust pieces (above)

Combine 1 cup of cream, sugar, cocoa, and salt in a saucepan over medium heat.  Whisk until sugar is completely dissolved.  Remove from heat. Stir in second cup of cream, milk, and vanilla. Cover mixture well and refrigerate overnight.
Freeze ice cream in an ice cream maker according to manufacturer's directions.  I use an electric and it takes about 30 minutes.  When done, scoop ice cream into a covered freezer-safe container and fold in marshmallows and graham cracker crust pieces.

Freeze several hours or overnight before serving.
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