Irresistible Toasted Marshmallow S’mores Ice Cream: Your New Favorite Summer Treat
Prepare to have your taste buds utterly delighted by this incredible Toasted Marshmallow S’mores Ice Cream! Imagine the cozy, nostalgic flavors of a campfire s’more, transformed into a cool, creamy, and utterly refreshing dessert. This isn’t just any ice cream; it’s a meticulously crafted experience featuring beautifully toasted marshmallows and rich milk chocolate, all folded into an effortlessly easy custard ice cream base. To elevate the experience and perfectly balance the sweetness, we’ve added a savory cinnamon graham cracker “sand” that provides an intriguing texture and a delightful counterpoint to the sugary notes. It’s a truly spectacular, chilled take on the classic s’mores that you won’t want to miss!
As I mentioned before, this new ice cream maker has become a delightful “problem” in my kitchen – and honestly, I have no regrets! Just two days after my last ice cream creation, here we are again with another irresistible frozen treat. I simply couldn’t wait to share this one; it’s just too incredibly good to hold back. This Toasted Marshmallow S’mores Ice Cream isn’t just good, it will absolutely rock your world with its perfect blend of familiar s’mores flavors and a luxurious, creamy texture that defines homemade ice cream.
And yes, I am fully aware that “S’mores Week” was last week, but sometimes inspiration strikes at its own pace! I originally intended for this Toasted Marshmallow S’mores Ice Cream to be my Friday feature, but those sensational Toasted Marshmallow Golden Graham S’mores Bars stole the spotlight. While those bars were undeniably fantastic, this ice cream was brewing in the back of my mind, waiting for its moment to shine. There are absolutely no regrets about the timing, as this recipe deserves its own dedicated post to truly showcase its magic.
Crafting the Perfect S’mores Flavor in Every Scoop
My goal for this ice cream was to capture the essence of s’mores – that perfect balance of smoky, sweet, and chocolatey goodness – in a cold, creamy form. To achieve this, I thoughtfully incorporated toasted marshmallows and rich milk chocolate directly into the ice cream mixture. This method ensures that the ice cream base itself is deeply infused with that distinct toasted marshmallow flavor, rather than just having pieces stirred in. The result is a consistent, comforting taste that transports you straight to a campfire setting.
But the journey doesn’t end there! To add another layer of flavor and texture, I swirled in some luscious Nutella. The hazelnut-chocolate spread, when frozen, offers a delightful contrast to the ice cream. It maintains a slightly firmer texture when chilled but melts quickly and luxuriously in your mouth, creating a wonderful and complex flavor combination that perfectly complements the marshmallow and milk chocolate. For the final, essential touch, I topped it all with a savory graham cracker sand. This isn’t your average sweet crumb topping; I specifically designed it without added sugar, instead sprinkling in cinnamon and a tiny pinch of salt. This thoughtful addition helps to temper the overall sweetness of the ice cream, resulting in a beautifully balanced dessert with an intriguing, slightly crunchy texture. You could also take it a step further and top the whole thing with a dollop of homemade toasted marshmallow fluff for an extra layer of gooey deliciousness!
The Secret to Creaminess: A Custard Base
This Toasted Marshmallow S’mores Ice Cream is built upon a custard base, which is the secret to its incredibly rich and creamy texture. For those unfamiliar, a custard-based ice cream means that the base mixture is cooked with egg yolks before churning. While it might sound like an extra step or two, trust me, it is still very easy and makes all the difference in the final product. The egg yolks emulsify the fats, preventing the formation of large ice crystals and giving you that smooth, luxurious mouthfeel that truly homemade ice cream is known for. It ensures a scoopable, dense, and utterly satisfying dessert every single time.
Tips for Ice Cream Perfection
Creating this gourmet s’mores ice cream is a rewarding experience, and a few key tips will ensure your success:
- Pre-freeze your ice cream maker bowl: This is non-negotiable for any homemade churned ice cream. A minimum of 24 hours in the freezer will ensure your bowl is cold enough to properly churn the mixture.
- Toast Marshmallows Carefully: The broiler works wonders, but those little guys can go from perfectly golden to burnt in a flash! Keep a close eye on them, as the process typically takes only seconds. The goal is a light golden char that imparts that signature smoky flavor without bitterness.
- Temper Your Egg Yolks Slowly: This step is crucial for a smooth custard. Gradually adding a small amount of hot cream to the yolks while whisking continuously prevents them from scrambling. Patience here yields a silky base.
- Chill Thoroughly: After cooking, the ice cream base needs to be thoroughly chilled. Overnight in the refrigerator is truly best. A well-chilled base churns faster and results in a creamier, more stable ice cream. Trying to rush this step often leads to a less desirable texture.
- Don’t Skimp on the Graham Cracker Sand: The balance of sweet and savory is what makes this dessert truly special. The cinnamon and a tiny pinch of salt in the graham cracker sand cut through the sweetness of the ice cream beautifully, adding that compelling flavor and crunchy texture. Make it fresh just before serving for the best results!
On a totally random side note, how amazing is my vintage loaf pan?! It’s circa 1940 and I’m completely obsessed. It’s the perfect vessel for freezing this delightful treat, adding a touch of old-world charm to a modern-day indulgence.
Toasted Marshmallow Smores Ice Cream
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Ingredients
For the Ice Cream:
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar divided
- pinch salt
- 5 egg yolks
- 1 ½ teaspoons vanilla extract
- 2 ½ cups mini marshmallows
- ⅓ cup milk chocolate chips I use Ghirardelli
- ½ cup nutella or chocolate hazelnut spread of your choice
For the Graham Cracker Sand:
- 2 tablespoons butter unsalted
- ½ cup graham cracker crumbs
- tiny pinch of salt
- ¼ teaspoon Saigon cinnamon
Instructions
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Pre-freeze your ice cream maker’s freezer bowl at least 24 hours ahead!
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In a large, heavy-gauge saucepan whisk together the milk, cream, half the sugar and salt. Place over medium heat and bring just to a boil, stirring occasionally.
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In a medium bowl, whisk together the egg yolks and remaining ½ cup sugar. Whisk until mixture is thick and a pale yellow.
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While the cream is heating, toast your marshmallows. Preheat the broiler with the top rack as close to the coils as possible. Next prepare the baking sheet on which you will toast the marshmallows. Cut a piece of parchment paper so that it fits inside a heavy-gauge baking sheet. Swipe a streak of butter in the middle of the pan and place parchment in the pan, smoothing down to secure. Butter the parchment paper with softened butter. I use my hands but you could also use a pastry brush. Place 2 ½ cups of mini marshmallows in a single layer on the buttered parchment. Broil as close to the coils as you can without touching them. Watch these little guys carefully! They only take 10-40 seconds depending on how close you are to the coils. Remove from the oven and set aside.
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Temper the Egg Yolks: Add ¼ cup of the boiling cream mixture slowly to the egg mixture while constantly whisking. Once that has been incorporated, add another ½ cup of the cream mixture in a steady stream while whisking. Add the egg yolk mixture to the sauce pan with the remaining cream mixture. Stir constantly with a wooden spoon until the mixture thickens and it coats the back of the spoon. This took approximately 15-20 minutes. Do not let the mixture boil. Stir in the vanilla extract.
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In a large blender add the toasted marshmallows and the chocolate. Place a fine sieve on top, and pour the cream mixture through the sieve into the blender. If your blender isn’t large enough, just use as much of the cream mixture as will fit; you can mix the rest in after. Mine exploded all over the kitchen. You will not make this mistake.
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Secure the lid on the blender and hold it down FIRMLY with a folded dish towel. Pulse the blender until a smooth mixture forms. Pour into a large bowl, mix with the remaining cream mixture if necessary, cover and refrigerate at least 5 hours or until cold. Overnight is best…I didn’t and I regretted it.
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Place your container to hold the ice cream in the freezer. Turn on the ice cream maker and pour the cream mixture into the moving, frozen bowl. Churn 20-25 minutes or until the ice cream is soft and creamy.
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Place half of the ice cream in the container and squeeze ~1/4 cup Niccolata or Nutella on top. Repeat with the remaining ice cream. Cover and refrigerate 2 hours or more.
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When you are ready to serve, prepare the graham cracker sand. Melt butter in a microwave safe bowl on high just until melted. Pour in graham cracker crumbs, salt and cinnamon. Mix with a fork until combined and crumbly. Yummy. Try not to “taste test” it all…
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Scoop, top with graham cracker sand, and enjoy!
Notes
Store up to 1 week, tightly covered, in the freezer
Yield: 1.5 Quarts
Nutrition