S’mores Ice Cream

I haven’t published a recipe on this blog in well over a year. Much of my content and ideas are on Instagram. With my upcoming wedding Kevin and I got some nice gifts, including a Kitchenaid stand mixer and the kitchenaid ice cream attachment. I’ve been playing around with various ice cream recipes lately. Our favorite was probably mint chocolate cookie with mint cream Oreos. I wanted to make a s’more‘s ice cream with a marshmallow base and I was not quite finding what I wanted scouring Pinterest. So I took ideas from here and there and I came up with my own.

Custard-style marshmallow ice cream with chunks of s’mores “bark” – graham crackers, chocolate, and toasted marshmallows.

FOR THE ICE CREAM BASE

2 egg yolks

1/2 cup sugar

1 tablespoon vanilla extract

2 cups heavy cream

1 1/2 cups milk

4 cups mini marshmallows

1/2 teaspoon salt

FOR THE BARK/SHEET PAN S’MORES

1 sleeve graham crackers (about 9 crackers)

3 full size Hershey milk chocolate bars (1.55 ounces each)

2 cups mini marshmallows (full recipe uses one standard 10-ounce bag mini marshmallows)

Using a double boiler or equivalent, whisk the egg yolks, sugar, and vanilla until sugar dissolves fully and mixture is light and fluffy, about 5 minutes.

In a large nonstick saucepan, gently heat heavy cream, milk, marshmallows and salt, stirring occasionally, until marshmallows melt and dissolve into the milk mixture. Temper the yolk mixture into the marshmallow base. Allow base to cool and transfer to quart container. Chill overnight, at least 12 hours.

Line a cookie sheet or sheet pan with foil. Layer the graham crackers in one layer. Place one piece of chocolate on each graham cracker section, and layer marshmallows on top. Set your oven to a low broiler setting. Place the sheet pan below the broiler for about 5 minutes. The marshmallows should just start to brown. Watch this process and be careful not to burn the marshmallows and chocolate. Remove from oven and allow to cool completely. Once cooled, chop the bark into small pieces. Store in an airtight container until ready to churn the ice cream.

When ready to churn, pour the base into your ice cream machine. Churn slowly for half an hour. Depending on the volume of your machine you may either stir in the s’more bark pieces or remove the mixing paddle and fold in the bark. Transfer to quart or pint containers and freeze for six hours before serving. Recipe yields a half gallon of ice cream.

Where have I been?

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I knew it had been awhile since I have posted anything. The blog has taken a back burner to retail, working crazy hours during the holidays, working crazy hours post holidays, being in school again, and of course, GrubHub. However, having just popped on the site, I did not realize it’s been three months!

To prove I’m still cooking, but doing more eating than writing, some highlights from my Instagram account and my phone in general. You can follow me at @greekgrl927 and/or search #accidentalchef

  
Bucatini with Sausage and Ricotta

  
Salted Pretzel Toffee Bark

  
Omelet I made at work testing out new products

  
Risotto I made at with that is making me itch for a pressure cooker, if only for risotto…

  
Carb overload. Cod with a lemon butter cracker crust and Greek lemon potatoes

  
Deep Dish Pizza love continues 

  
Beer and Cheese Soup with a Pretzel Bun

  
S’mores Mix

S’Mores Cheescake Bars

what's cooking

Since I recently have not been working as much, I had my girlfriends over for dinner as a late Christmas present. Rather than buying gifts, I cooked for them. For dessert, I winged this S’mores Cheesecake Bar recipe and I was overall happy with the results. I made a couple of tweaks to the recipe to improve it for future use and for you, my dear 5 or 6 readers 🙂

When I made this I used an 8×10 glass pan, but I recommend doing this in an 8×8 square pan instead.

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S’MORES CHEESECAKE BARS

For crust:
12 graham crackers, crushed
3 tablespoons butter, melted
2 tablespoons sugar
pinch of salt

For cheesecake and topping:
8 ounces cream cheese, softened (1 block)
1 cup marshmallow fluff
1/4 cup sugar
1 tablespoon vanilla extract
1 egg
pinch of salt
1 cup chocolate chips, optionally divided
1 1/2 cups marshmallows (or enough to cover top layer of bars)

  1. Preheat oven to 350 degrees
  2. Grease an 8×8 baking pan
  3. Mix graham crackers, butter, sugar, and pinch of salt. Texture should resemble wet sand
  4. Pour cracker mixture into pan. Using wax paper, firmly press it down into one uniform layer on bottom of pan
  5. Bake for 10 minutes or until golden brown. Allow to cool while you prepare filling
  6. Using a hand or stand mixture, beat the cream cheese about one minute. Add marshmallow fluff and sugar and mix until well blended
  7. Add egg, vanilla extract and salt, beat until smooth
  8. Fold in chocolate chips. You may choose to reserve some for the top
  9. Pour batter into pan. Add layer of marshmallows on top, enough to fully cover the mixture
  10. Bake for 15-20 minutes until cheesecake is set, but do not over bake
  11. Marshmallows should have a golden brown color. For a deeper, toastier look, switch your oven to the broiler setting and brown marshmallows for approximately one minute. You may do this with the door open so you may monitor and pull the pan before marshmallows burn
  12. Remove from oven. While still hot, you may add extra chocolate chips on top, if desired
  13.   Allow bars to cool before cutting. You may also refrigerate for up to a week

The One Minute S’more

chef's journal

My favorite new product is probably one of the least healthy on the market. Sugar and corn syrup laden, but of course, absolutely delicious. Jet Puffed Marshmallow Bits. My favorite part of Lucky Charms, Count Chocula, Swiss Miss Hot Chocolate Packets is definitely the dehydrated marshmallows. The product is solely the marshmallows. Add it to beverages, or in my case, make one utterly delicious low brow s’more.

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All you need for the s’mores is three ingredients – marshmallow bits, graham crackers, and a chocolate spread. Nutella, frosting, Justin’s nut butters, etc. all work. I’m a fan of the Choco Dream brand Chocolate Almond Spread. Spread some of this chocolaty love on a graham cracker, top with the marshmallows, and you’re good to go! S’mores in under a minute!