S'mores Ice Cream
Get some camping and outdoor feels this summer, even when you are home, with this Egg less S’mores Ice Cream. Roasted Marshmallows, Graham Cracker Crumbs and Chocolate Ice Cream come together for this fun summer dessert.
Servings 6 people
- 1 ¼ cup cocoa
- 2 ½ cups whole milk
- 1 cup sugar
- 1 tbsp instant espresso powder
- 1 tsp salt
- 1 cup mini marshmallows
- 5 graham crackers crumbled
Bring the milk to a slow boil over medium heat. Whisk in the cocoa, sugar, espresso powder and salt. Cook for a couple of minutes. Remove from heat and let it cool down to room temperature.
Meanwhile, toast the marshmallows in a toasted oven on broil. Watch the marshmallows at all time, as it can get burnt very easily.
Crush the graham crackers in a food processor, to bread crumb like texture.
Add the cooled milk-cocoa mixture to your ice cream machine and churn. Once it is almost come together, add the toasted mini marshmallows and the crumbled graham crackers. Once done, transfer to a loaf pan or an ice cream container and freeze for at least 4 hours.
Serve with more graham crackers and marshmallows, if needed. (optional)
Calories: 1864kcal | Carbohydrates: 389g | Protein: 46g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 61mg | Sodium: 3115mg | Potassium: 2744mg | Fiber: 38g | Sugar: 277g | Vitamin A: 990IU | Calcium: 882mg | Iron: 18.2mg