Sheet Pan

S'mores Ice Cream

May 23, 2013
5 Ratings
Author Notes

This is sort of an apology to my kids for never ever taking them camping. I tell them, "Well, at least you get to eat s'mores ice cream all the time!" This is a really fun recipe to make with kids as long as they're hardcore aware of the dangers of the broiler and hot marshmallows. You will have extra s'mores chunks and they store beautifully in the freezer. —Phyllis Grant

  • Serves 4
  • S'mores Chunks
  • 12 graham crackers (honey or plain, but not cinnamon)
  • 2 cups mini marshmallows
  • 10 ounces bittersweet chocolate
  • Burnt Marshmallow Ice Cream Custard
  • 4 egg yolks
  • 1 1/2 cups half and half
  • 1/4 teaspoon salt
  • 2 cups mini marshmallows
  • 1 1/2 cups heavy cream
In This Recipe
  1. For the S'mores Chunks: Preheat broiler. Line a baking sheet with parchment paper. Place 6 graham crackers down in 2 rows of 3, touching completely with no spaces in between. Cover evenly with marshmallows. To prevent burning, make sure none of the graham crackers are peeking through. Broil. Don't walk away. Rotate the sheet pan around for even broiling. Remove when marshmallows are just starting to burn.
  2. Immediately cover the marshmallows with the other 6 graham crackers. Press down firmly so they stick together like sandwiches.
  3. Break apart or chop chocolate. Melt over low heat or in a double boiler. Pour melted chocolate over the graham cracker sandwiches. Spread chocolate all over and let it drip down over the edges. Freeze.
  4. Chop into bite-sized pieces. It will fall apart. That's okay. This leads to all kinds of wonderful textures and flavors in the ice cream. Freeze in a jar or a freezer bag.
  5. For the Burnt Marshmallow Ice Cream Custard: Set up an ice bath by placing several cups of ice in a large bowl. Place a smaller bowl inside the larger bowl. Rest a fine strainer on top of the smaller bowl. Set aside.
  6. In a medium-sized bowl, whisk together the yolks, half and half, and salt. Set aside.
  7. Preheat broiler. Spread marshmallows evenly on the bottom of a medium-sized ovenproof pot. Broil until tops of marshmallows are nicely browned and just about to burn (be careful, because too many burned marshmallows will make a bitter ice cream).
  8. Over medium heat, pour heavy cream over broiled marshmallows. Whisking the whole time, bring it to just under the boil. Slowly whisk hot marshmallow cream into yolk/half and half mixture. Pour back in pot and cook over medium heat, stirring the whole time with a wooden spoon. The custard is done when you drag your finger across the back of the spoon and a trail lingers.
  9. Pour custard through strainer and into smaller bowl. Fill larger bowl up with water until it rises to the level of the custard. Once cool, cover and place custard in fridge overnight.
  10. Place a serving bowl in the freezer. The cold ice cream custard will be very thick. That's normal. Churn according to manufacturer's instructions. Scoop into bowl and fold in at least 2 cups of the s'mores chunks. Freeze for a few hours or overnight. Eat!

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Phyllis Grant is an IACP finalist for Personal Essays/Memoir Writing and a three-time Saveur Food Blog Awards finalist for her blog, Dash and Bella. Her essays and recipes have been published in a dozen anthologies and cookbooks including Best Food Writing 2015 and 2016. Her work has been featured both in print and online for various outlets, including Oprah, The New York Times, Food52, Saveur, The Huffington Post, Time Magazine, The San Francisco Chronicle, Tasting Table and Salon. Her memoir with recipes, Everything Is Out of Control, is coming out April 2020 from Farrar Straus & Giroux. She lives in Berkeley, California with her husband and two children.