Quite simply, it is not summer until you eat a s’more. And it certainly is not the Fourth of July unless you eat a s’more.
I’m having a little bit of a crisis this summer, because now that we live in an apartment in the city I don’t have access to an outdoor fire pit in which to roast marshmallows for s’mores. I’ve been craving s’mores since before Memorial Day and had to resort to toasting marshmallows in the oven. It was sad.
BUT then I decided to add my sad, oven-toasted marshmallows to homemade ice cream. And then I paired my toasted marshmallow ice cream with graham crackers and chocolate to make s’mores ice cream sandwiches. And then suddenly my sad, oven-toasted marshmallows didn’t seem so sad anymore.
My favorite Fourth of July treat just got upgraded!
Let’s begin with the homemade toasted marshmallow ice cream. The best thing about this ice cream – besides the obvious fact that it’s super tasty – is that it’s “no churn”, so there’s no fancy equipment needed. Plus, it all comes together with just 4 ingredients!
Toasted Marshmallow No Churn Ice Cream
1 cup mini marshmallows
1 14-oz. can sweetened condensed milk
1 tsp vanilla extract
2 cups heavy cream
Preheat broiler (I used the broiler in my toaster oven). Line a baking sheet with parchment paper and spray it generously with cooking spray. Spread the marshmallows out on the baking sheet in a single layer and place in oven. Broil the marshmallows for about 2 minutes, just until marshmallows turn golden brown. The marshmallows will go from golden to burnt in a matter of seconds, so watch the marshmallows carefully as they broil and remove the baking sheet from the oven as soon as the marshmallows become golden. Let the toasted marshmallows cool while you begin the ice cream.
Pour the condensed milk into a large bowl and mix in the vanilla.
In another large bowl, whip the heavy cream until stiff peaks form. I recommend a hand mixer for this step.
Add a scoop of the whipped cream to the condensed milk and gently mix to lighten the condensed milk and make it easier to fold in the rest of the whipped cream. Then pour the rest of the whipped cream into the bowl with the condensed milk and fold, being careful not to deflate the mixture, until the condensed milk and whipped cream are combined.
Line a pan, such as a baking or loaf pan, with aluminum foil and then with plastic wrap. If you’ll be using this ice cream for S’mores Ice Cream Sandwiches, use an 8-inch x 8-inch baking pan.
Pour half of the ice cream mixture into the pan and gently smooth it out without deflating the mixture. Peel half of the toasted marshmallows off of the parchment and sprinkle them on top of the ice cream mixture. Top with the remaining ice cream mixture and then the rest of the marshmallows.
Cover the pan with aluminum foil and freeze for at least 6 hours before serving. Ice cream will keep in the freezer for up to two weeks.
Ice cream base via The Kitchn.
Once the ice cream is ready, the fun begins! This ice cream is totally delicious on it’s own, but for a real summer treat we’ll add chocolate and graham crackers for a frozen version of everyone’s favorite campfire treat!
S'mores Ice Cream Sandwiches
1 1/4 cup dark chocolate
32 graham cracker squares (store-bought or homemade*)
1 batch of toasted marshmallow ice cream (see above in post for recipe)
Melt the chocolate in a double boiler. Lay graham cracker squares upside down on a baking sheet and spread each with the melted chocolate. Place the baking sheet in the fridge until the chocolate is set.
Make sure your toasted marshmallow ice cream is frozen in an 8-inch x 8-inch pan. Pull up on the aluminum foil to remove the frozen ice cream from the pan and place the ice cream, on top of the plastic and foil, on a cutting board. Cut the block of ice cream into four rows and four columns to create 16 2-inch squares.
Arrange 16 of the graham cracker squares on the baking sheet with the chocolate side facing up. Place one of the ice cream squares on each of the graham cracker squares. Top each with another graham cracker, chocolate side down, and press slightly so the sandwich sticks together. Freeze the tray of sandwiches for 30 minutes before serving.
If you won’t be eating all of the ice cream sandwiches at once, wrap the leftovers individually with aluminum foil and keep in the freezer for up to two weeks.
*I used a double batch of this graham cracker recipe to make 32 2-inch graham crackers squares (plus had some leftover for snacking!).