It’s been ~9 years, time to revisit the super delicious marshmallow ice cream! Add in hot fudge sauce and Golden Grahams and you’ve got the non-campfire s’mores dreams are made of. I did put the cereal straight into the ice cream and will admit the texture suffers slightly – if you want to be sure it’s still extra crunchy, just add the Golden Grahams as a topping, not a mix-in.

Ingredients:

• 10 ounces marshmallows
• 2 cups half-and-half
• 2 cups heavy cream
• 2 tablespoons vanilla extract
• 10 ounce jar hot fudge sauce
• 2 big handfuls of Golden Grahams cereal

Combine the marshmallows and half-and-half in a heavy-bottomed pot over medium heat.

Cook, stirring frequently, until the marshmallows completely dissolve. Remove from heat and let cool for a few minutes, then place in the refrigerator until chilled, 20-30 minutes. (If you leave it for substantially longer, it’ll firm up quite a bit, but can be mixed back in with the mixer in the next stage.)

While the marshmallow mixture cools, beat the cream until it reaches the soft peaks stage.

Briefly beat in the vanilla, then add the marshmallow mixture and beat until just combined.

Freeze according to your ice cream maker’s instructions – for my mixer, it makes enough to take 2 batches.

Once each batch is nearly frozen, add half the chocolate sauce, and 1 large handful of Golden Grahams (or save the cereal to add as a topping). Store in the freezer until ready to enjoy.

S’mores Ice Cream

 

• 10 ounces marshmallows
• 2 cups half-and-half
• 2 cups heavy cream
• 2 tablespoons vanilla extract
• 10 ounce jar hot fudge sauce
• 2 big handfuls of Golden Grahams cereal

Combine the marshmallows and half-and-half in a heavy-bottomed pot over medium heat. Cook, stirring frequently, until the marshmallows completely dissolve. Remove from heat and let cool for a few minutes, then place in the refrigerator until chilled, 20-30 minutes.

While the marshmallow mixture cools, beat the cream until it reaches the soft peaks stage. Briefly beat in the vanilla, then add the marshmallow mixture and beat until just combined. Freeze according to your ice cream maker’s instructions. Once each batch is nearly frozen, add half the chocolate sauce, and 1 large handful of Golden Grahams (or save the cereal to add as a topping). Store in the freezer until ready to enjoy.