No-Churn S’More Ice Cream is all the fabulous flavors of a summery s’more tucked into the easiest and most delicious no-churn chocolate ice cream – make a batch for your next summer BBQ
This No-Churn S’More Ice Cream is a direct result of two things: 1) realizing how stupidly easy it is to make ice cream after making these No-Churn Brownie Ice Cream Sandwiches and 2) my childhood friend Casey.
I’ve talked a lot about Casey on this blog. Way back in the day, she was my first “Kitchen Bitchin’ Recipe Series” guinea pig. She shared her nana’s famous One-Pot Italian Sausage Soup, a classic that she made frequently in her teeny tiny NYC kitchen. Then last year, I talked about her again in this recipe for Casey’s Peanut Butter Cookies when she lost her battle with cancer after fighting for two long, strong and brave years. I made these cookies for her during one of my last visits, when she really wasn’t able to eat much, and she referred to them as “bomb” – so I knew they were pretty good.
Last Wednesday was her 1 year anniversary. It seems like an eternity, but also like it was just yesterday. We have a very close knit group of hometown friends – some of us were even there the night that Casey passed, spending her last hours singing songs, telling stories, and watching her take her very last breaths on this earth. An experience that I know will never be forgotten, or taken for granted.
So a few of us gals got together last Wednesday to celebrate her life, and do one of the things that Casey loved doing best – EAT. We had pizza, lots of it, and then managed to stuff some ice cream into our bellies, because of all things that Casey enjoyed eating, ice cream was probably in the top 3. The pizza was a treat from Rail Trail Flatbread, and the ice cream from New City Micro Creamery, both in Hudson, MA. It’s funny to all of us because back in the day, we’d venture out to Hudson to hit up Applebees or take a spin around the rink at Roller Kingdom. But in the last few years, it really has become an all-around ‘cool place’ to hang, with amazing eats from places like New City and Rail Trail, but also a BYOF (bring your own food) Brewery called Medusa with really delicious and locally brewed beers and there’s EVEN a speak easy. They’ve come a long way from the illustrious bloomin’ onion (no offense Applebee’s).
I took a dive into the s’mores ice cream from New City and lemme tell you, it was a dream. And the dream became better when I added hot fudge and chocolate sprinkles (because #whatwouldcaseydo). I liked it so much that last weekend, I made my own no-churn version, which was dangerously easy and just so, so good. The layering situation turned out better than I ever imagined too. Instead of flat layers of marshmallow, graham crackers and chocolate chunks, I made sure that they were fully submerged into the ice cream so every bite would have s’more elements. And let’s just say I have been enjoying it all week long – a little too much actually.
But, I do it for my girl, who I miss and think about often. I hope she’s indulging in all the indulgences there are to offer wherever it is that she landed over the rainbow.
No-Churn S'More Ice Cream is all the fabulous flavors of a summery s'more tucked into the easiest and most delicious no-churn chocolate ice cream
Ingredients
- One 14-ounce can sweetened condensed milk
- 1/2 cup unsweetened natural cocoa powder
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- 2 cups heavy cream, cold
- 9 graham cracker sheets (2 squares per sheet)
- 1 - 7oz milk chocolate Hershey bar (the large sized bar)
- 1 - 7.5oz jar of marshmallow fluff
Instructions
Prepare your ice cream by mixing together the condensed milk, cocoa powder, vanilla and salt in a large bowl. Then set aside.
Whip the cream with a stand mixer fitted with the whisk attachment (or with electric beaters) on medium-high speed until firm peaks form. Usually takes me about 10 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then continue to add the whipped cream a little at a time until it's all incorporated into the chocolate mixture.
Line a standard sized loaf pan with parchment paper (this step is optional - I only do this because the ice cream goes right to the tippy top and the parchment helps to keep it contained).
Prep your mix-ins by chopping the graham crackers and hershey bar into chunks.
Take 1/3 of the ice cream mixture and line the bottom of the loaf pan. Then take 1/3 of the graham crackers and chocolate chunks, sprinkling them over the ice cream mixture, and then gently pushing them down into the mixture with a spoon. Take small spoonfuls of the marshmallow fluff and do the same, pushing them down into the ice cream mixture. Repeat layers twice (chocolate mixture/grahams/chocolate chunks/fluff scoops), leaving the top layer of mix-ins resting on the top of the chocolate ice cream.
Let ice cream freeze for at-least 6 hours, up to overnight.
https://www.andtheycookedhappilyeverafter.com/no-churn-smore-ice-cream/