S’MORE ICE CREAM By Kathy Chrzaszcz

S’more Ice Cream

S'mores and ice cream are arguably two of the most summery foods around. Now, these two delicious desserts come together in this seriously delectable s'mores ice cream. Find this recipe and many more in the newly released ice cream recipe e-book, "We All Scream For Vegan Ice Cream", Available on holistichormonehelp.com
Course: Dessert
Cuisine: vegan
Keyword: easy, ice cream, quick, recipe, summer recipe, vegan, vegan recipe
Author: Kathy Chrzaszcz

Equipment

  • Ice Cream Maker, optional

Ingredients

1 – 400ml can full-fat coconut milk (chilled in fridge overnight)

    2/3 cup cane sugar

      1/2 cup + 2 tbsp cocoa powder

        3/4 tsp vanilla extract

          1/3 cup cane sugar

            3 tbsp aquafaba (liquid from a can of chickpeas)

              1/2 tsp vanilla extract

                1/4 tsp cream of tartar

                  3/4 cup vegan graham crackers

                    Instructions

                    • USING ICE CREAM MAKER
                      1. Blend the coconut milk, cane sugar, cocoa powder, and vanilla extract in a blender until smooth and combined.
                      2. Pour the ice cream into an ice cream maker and churn according to manufacturer's instructions.
                      3. While the ice cream is churning, make the marshmallow fluff. Using a mixer, whip the cane sugar, aquafaba, vanilla extract, and cream of tartar for about 25 minutes, until stiff peaks form.
                      4. Pulse graham crackers in a food processor until you get a mix of small pieces and crumbs.
                      5. Pour half of the churned ice cream into a loaf pan. Drizzle half of the marshmallow fluff onto the ice cream and sprinkle half of the graham cracker crumbs. Repeat by layering the rest of the ice cream on top. Drizzle the rest of the marshmallow fluff and sprinkle the rest of the graham cracker crumbs. Freeze for five to six hours, or until set. Serve and enjoy!
                    • NO CHURN METHOD
                      1. If you don't have an ice cream maker, you can use the no-churn method. Blend the coconut milk, cane sugar, cocoa powder, and vanilla extract in a blender until smooth and combined.
                      2. Pour all of the ice cream into a loaf pan and place a layer of food wrap directly onto the ice cream. Freeze for one hour.
                      3. After an hour has passed, whisk the ice cream to eliminate any ice crystals that may have formed. Place the food wrap back on top and freeze for another hour.
                      4. In the meantime, make the marshmallow fluff. Using a mixer, whip the cane sugar, aquafaba, vanilla extract, and cream of tartar for about 25 minutes, until stiff peaks form.
                      5. Pulse graham crackers in a food processor until you get a mix of small pieces and crumbs.
                      6. After the second hour has passed, transfer the ice cream to a blender and blend until smooth. This is the desired consistency of ice cream churned in an ice cream maker. Pour half of the ice cream into the loaf pan. Drizzle half of the marshmallow fluff onto the ice cream and sprinkle half of the graham cracker crumbs. Repeat by layering the rest of the ice cream on top. Drizzle the rest of the marshmallow fluff and sprinkle the rest of the graham cracker crumbs. Freeze for a few more hours until set. Thaw for several minutes before scooping. Serve and enjoy!

                    Notes

                    Print for future use, you’ll be making this more than once. 😉
                     
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