This is like a s’more on steroids. It’s ice cream. Ice cream with Nutella… and marshmallows. AND GRAHAM CRACKERS.
See I told you, it is still a s’more, but it isn’t just a s’more, okay?
(As if someone could call the second greatest food item you can prepare over a campfire “just a s’more”- crazy talk!)
It is sweltering hot in DC right now. Like 98° and 60% humidity hot to be exact.
I love summer, but I have a love-hate relationship with DC summers. It looks all sunny and inviting outside and then the instant you step out of your apartment your shirt gets that gross sweat stain right under your boobs and you haven’t even started walking to the Metro yet.
You couldn’t get me anywhere near a campfire now, but you could give me a bowl of s’mores ice cream and I would be happy. 😉
I’ve already had a bowl actually. Mmm.
S’mores Ice Cream
- 1 3/4 cup cold heavy cream
- 4 egg yolks
- 2/3 cup Nutella
- 1/3 graham cracker crumbs
- 1 cup mini marshmallows, plus more for garnish
- semi-sweet chocolate chips
Recipe inspired by Frozen Honey Cream
Put the bowl of your electric mixer in the freezer for 10 minutes (a cold bowl helps the whip cream form). Meanwhile, separate your eggs, reserving the yolks. Once the bowl has chilled, beat the heavy cream on high speed until stiff peaks form; transfer to a new bowl and refrigerate.
Beat the eggs yolks on high in your electric mixer until they are pale yellow. In a small saucepan over low heat, melt the Nutella just until it is smooth and runny. Don’t walk away from this, the Nutella can easily overheat and seize up. While the mixer is running on high, slowly pour the hot Nutella into the yolks. Continue to beat on high until the egg yolks have cooled to room temperature, about 5 minutes.
Next, fold the chilled whip cream and 1 cup mini marshmallows into the cooled yolk mixture.
Spread half the mixture in a 9×5 loaf pan (I used a rectangle 7×7 Tuperware and it worked too) and sprinkle the graham cracker crumbs in 4 even rows. This will create graham ripples in the ice cream when you scoop it. Sprinkle with chocolate chips and more mini marshmallows to taste.
Top with the second half of the mixture and smooth evenly. Cover and chill for at least 3 hours or overnight.
P.S. I used my kitchen butane torch for the first time to toast the marshmallows and didn’t burn off my eyebrows or set the apartment on fire. Success!!!