Introduction: Toasted Marshmallow Ice Cream S'mores Sundae
This is probably the most ridiculously delicious ice cream I've made in a good while. Top that with some super simple Cocoa Hot Fudge, sprinkle on even simpler to make Graham Cracker Streusel and wow, talk about heaven on earth.
If you’re in need of further explanation or details, come by my shared b log Flaky Bakers for more.
Toasted Marshmallow Ice Cream
1 2/3 cup whole milk
10 oz large marshmallows (1 bag)
1/3 cup granulated sugar
1/4 teaspoon salt
1 1/2 cup heavy whipping cream
2 teaspoons vanilla
Cocoa Hot Fudge
3/4 cup sugar
1/2 cup cocoa
1/2 cup heavy cream or milk
4 tablespoons butter
1 teaspoon vanilla
pinch of salt
Graham Cracker Streusel
7 whole graham crackers (all four squares)
4 tablespoons melted butter (add a pinch of salt if using unsalted butter)
2 tablespoons granulated sugar
Step 1: Toast the Marshmallows
Be smart here, buy more than one bag of marshmallows as if you're anything like me, you'll burn the whole first batch.
Lay them on their sides on a silicone baking mat and tuck them under the broiler. Do not take your eyes off them or the fire department will be by shortly.
Once they're toasty to your liking on one side, flip them over as best you can (it's a feat but kinda possible) and toast the second side.
Set them aside to cool while you make the ice cream.
Step 2: Make the Ice Cream
Warm the milk in a saucepan and a separate large bowl, whisk the eggs with the sugar and salt until pale yellow in color.
Temper the eggy mix with the warmed milk, whisking constantly. Once the eggy part is warmed, strain it back into the saucepan through a fine mesh strainer then bump up the heat. Whisk constantly until the mix thickens, not long.
Set the heat to low then add in the toasty marshmallows, stirring and gently whisking. Remove from the heat and add the cream. Pour the whole thing into a big bowl over an ice bath and cover directly on the surface with plastic wrap. You can also put the mix in the fridge to chill.
Once it's cooled enough, churn it in your ice cream maker according to the manufacturer's directions. Put the finished ice cream in a freezer safe container, if you can do so without eating it all first, and freeze for a few hours.
Step 3: Make the Cocoa Hot Fudge
In a large microwave-safe bowl (make sure it's large), mix up the cream, sugar, and cocoa. It's going to look weird to start.
Microwave for about 2-3 minutes uncovered, until the whole thing boils and the sugar melts.
Add the butter and on 30 second intervals, microwave for another 2-4 minutes, watching and stirring until everything thickens.
Add the vanilla, add the pinch of salt, pour into a container and cool.
Step 4: Make the Graham Cracker Streusel
Preheat your oven to 325 degrees and in a bag or bowl, bust up the graham crackers making sure to leave different various sized pieces.
Mix up the broken crackers with the melted butter and sugar then spread out on a lined (either silicone mat or parchment paper) cookie sheet, breaking up any clumps.
Bake for a total of 18 minutes or so, stirring the crackers and spinning the tray in the oven halfway through.
Let all that cool off.
Step 5: Assembly and Eating!
The best part.
Scoop some of the ice cream into a bowl, drizzle with some reheated Cocoa Hot Fudge (which you can reheat in the microwave) and dash on some of that Graham Cracker Streusel.
Welcome to the best sundae ever.
If I missed anything here, it's likely in my blog post over on Flaky Bakers so be sure to swing on by there.
First Prize in the
Frozen Treats Challenge