Chocolate S'mores Ice Cream
This Chocolate S'mores Ice Cream is the ultimate summer frozen treat! Suuuper creamy chocolate custard ice cream is churned with buttery graham cracker crumbles and swirled with a torched homemade marshmallow meringue.
INGREDIENTS
Chocolate Custard
- 2 Cups (1 pint | 473g) Heavy Cream
- 1 ¼ Cups (284g) Whole Milk
- ½ Cup (100g) Granulated White Sugar
- ¼ Cup (25g) Dutch Process Cocoa Powder
- ½ Teaspoon Fine Sea Salt
- 3 Large Egg Yolks
- 2 Tablespoons (25g) Granulated White Sugar
- 6 Ounces (170g) Dark Chocolate Bar (60 to 70%) finely chopped
- 1 Teaspoon Vanilla Extract (optional)
Graham Cracker Crust Crumbles
- 6 (92g) Whole Graham Cracker Sheets
- 2 Teaspoons Granulated White Sugar
- 2 ½ Tablespoons (34g) Unsalted Butter melted
Marshmallow Meringue
- 3 Large Egg whites
- ½ Cup (100g) Granulated White Sugar
- ½ Teaspoon Vanilla Extract
- Scant ⅛ Teaspoon Cream of Tartar
Instructions
Day 1 - Make Chocolate Custard
- Before you start, if your ice cream machine has a freezer bowl, freeze for at least 24 hours to ensure that it’s completely frozen.
- Prep Chocolate - Finely chopped your chocolate and set aside. Also, place a fine sieve over a medium bowl, preferably with a spout (will make it easier to pour into ice cream machine).6 Ounces (170g) Dark Chocolate Bar (60 to 70%)
- Make Hot Cocoa Mixture - In a medium saucepan, add heavy cream, milk, sugar, cocoa powder and salt. Set the pot over medium-low heat, whisking frequently, bring to a low simmer (about 170ºF). The cocoa powder may resist incorporating at first, but will eventually dissolve into the mixture.2 Cups (1 pint | 473g) Heavy Cream1 ¼ Cups (284g) Whole Milk½ Cup (100g) Granulated White Sugar¼ Cup (25g) Dutch Process Cocoa Powder½ Teaspoon Fine Sea Salt
- Whisk Yolks - Meanwhile, in a small bowl, whisk together egg yolks and 2 tablespoons of sugar until it thickens and turns to a pale yellow. You can either whisk vigorously by hand or use a hand-held mixer. Set aside.3 Large Egg Yolks2 Tablespoons (25g) Granulated White Sugar
- Temper the Yolks - Once the cream/milk mixture reaches 170ºF, turn the heat off. Temper the yolk mixture by slowly streaming 1 cup of the hot cocoa mixture into the yolks, while whisking continuously. This is important so you don’t scramble the yolks.
- Cook Mixture Again - Slowly pour the yolk mixture back into the pot and whisk well and continuously. Return the pot back to medium heat and simmer the custard back to 170ºF (76ºC).
- Add Chocolate & Vanilla - Remove the pot from the heat again and add your finely chopped chocolate and vanilla extract. Mix until the chocolate is fully melted and everything is incorporated.6 Ounces (170g) Dark Chocolate Bar (60 to 70%)1 Teaspoon Vanilla Extract (optional)
- Strain & Chill Custard - Strain the custard into a clean bowl. Place plastic wrap directly onto the custard to prevent a skin from forming. Cover the entire bowl with another piece of plastic wrap and chill overnight or up to 48 hours.
Day 1 - Make Graham Cracker Crumbs
- Preheat Oven - Preheat oven to 350℉ (180℃), then line a small baking sheet with parchment paper.
- Prep Graham Crackers - Crush graham crackers in a food processor or place in a ziploc bag and crush with a rolling pin. Transfer crumbs to a small bowl and combine with sugar and melted butter.6 (92g) Whole Graham Cracker Sheets2 Teaspoons Granulated White Sugar2 ½ Tablespoons (34g) Unsalted Butter
- Bake - Press the graham cracker mixture into a flat even layer onto your prepared pan. Bake for 8 to 10 minutes.
- Cool & Store - Cool completely and break into bite sized pieces. I kept some pieces larger to add more texture. Store in an airtight container until needed.
Day 2
- Churn Custard - Remove custard from the fridge and give it a good mix. Pour into your ice cream maker and follow the manufacturer's directions. Once it resembles soft serve ice cream, which is after 20 minutes for my machine, add your graham cracker crumbs (reserve some crumbs to add on top). You may need to use a spoon to push the crumbs through as it's churning because the ice cream will be thick.
- Make Marshmallow Meringue - Meanwhile, in a large heatproof bowl, whisk together egg whites, sugar, vanilla and cream of tartar until combined. Place the bowl over a saucepan filled with 1 inch of simmering water, making sure the water is not touching the bottom of the bowl. Over low/medium-ish heat, whisk continuously until the egg white mixture reaches between 160ºF to 170ºF (71ºC to 77ºC). 3 Large Egg whites½ Cup (100g) Granulated White Sugar½ Teaspoon Vanilla ExtractScant ⅛ Teaspoon Cream of Tartar
- Whip Meringue - With an electric mixer, beat the meringue mixture on medium/high speed until firm peaks form. Be careful not to over whip.
- Assemble & Freeze - Add half of the chocolate ice cream and half of the meringue into your ice cream container. Using a kitchen torch, quickly torch the meringue (see notes below) and then swirl into the ice cream. Repeat layering with the remaining ice cream and meringue. Top with reserved graham cracker crust crumbs. Cover tightly and freeze for at least 4 hours or overnight for best results. Serve and enjoy!
Notes
I churned the ice cream and made the meringue simultaneously to save time. If your ice cream is ready before your meringue, cover and place it in the freezer until ready and vice versa.
Making the Meringue - I like using my metal kitchen-aid mixing bowl because of the tall sides. If using a regular bowl, be sure to use a large bowl, as steam from the simmering water can climb up the sides of the bowl and drip down into your egg white mixture. Also a metal bowl will heat up quicker than a glass bowl.
Torching the Meringue - I torched the meringue right in the ice cream container. You can totally torch it in your mixing bowl and then scoop into the ice cream. If you do not have a kitchen torch, you can spread it on a cookie sheet and place it under the broiler until it's charred. Or, you can also choose to leave it untorched.
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