Toasted marshmallows form the flavor base in a simple homemade ice cream. If you don't have an ice-cream maker, soften 1 pint low-fat vanilla frozen yogurt, and place in a food processor; add 5 ounces toasted marshmallows, puree, and freeze until firm. For chocolate lovers, use chocolate graham crackers. To achieve the look on our cover, freeze ice cream in a bowl until firm, and scoop onto graham crackers.
7 ounces miniature marshmallows (about 4 cups)
2 cups half-and-half
1/4 cup sugar
3 large egg yolks
1 teaspoon vanilla extract
1 tablespoon fat-free milk
2 teaspoons vegetable shortening (such as Earth Balance)
2 teaspoons light-colored corn syrup
6 tablespoons powdered sugar
3 tablespoons unsweetened cocoa
8 graham cracker sheets, halved crosswise
How to Make It
Preheat broiler to high.
Place marshmallows in a single layer on a baking sheet lined with parchment coated with cooking spray. Broil 30 seconds or until golden brown and toasted. Cool.
Combine half-and-half and granulated sugar in a saucepan over medium-high heat; bring to a simmer, stirring occasionally. Place yolks in a medium bowl; stir with a whisk until smooth. Gradually add hot half-and-half mixture to egg yolks, stirring constantly with a whisk. Return egg mixture to pan; cook over medium heat 6 minutes or until mixture thickens slightly and reaches 160°, stirring constantly. Strain through a fine sieve into a large bowl set over a larger ice water-filled bowl. Let stand until cold, stirring occasionally. Place half-and-half mixture, marshmallows, and vanilla in a blender; process until smooth. Chill mixture 3 hours or overnight.
Pour marshmallow mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Line an 11 x 7-inch freezer-safe dish with plastic wrap, allowing wrap to extend over ends of dish; spread ice cream in bottom of dish. Freeze 3 hours or until firm.
Combine milk, shortening, and syrup in a saucepan over low heat; cook 1 minute or until shortening melts, stirring constantly. Stir in powdered sugar and cocoa; cook over medium heat 1 minute or until smooth, stirring with a whisk.
Remove ice cream from pan using extended plastic wrap to lift; discard plastic wrap. Cut ice cream into 8 squares. Place 1 square on 1 graham cracker half; top with other half of cracker. Drizzle chocolate mixture evenly over sandwiches.
These look great and taste amazing. There are however a few things I learned. First, when they say, put he marshmallows on parchment and spray with cooking spray, they are very serious. I used the silicon mat so I decided it was not needed. It was. As they cool they stick. Solved by putting in freezer and then pealing off. Made the ice cream base and added marshmalllow and waited to make ice cream until next day. To my suprise the ice cream base was the consistency of a thick custard. I should have figured the marshmallow would add quite a lot of gelatin and thicken. Anyway, it actually makes a very sturdy ice cream and seems to be a little less delicate to work with or melt as fast. I doubled the recipe and then used half regular graham crackers and half chocolate. The chocolate ones were very popular but the regular seemed to look nicer with the chocolate on top. The chocolate is easy to make and ok to use but I think some of the suggestions about using commerical sauce is a good one. I also would add the chocolate right on top of the ice cream and then freeze individually as snacks for anytime. The other thought was to add mini chocolate chips to line the edges? This marshmallow ice cream is super delicious and any variation would be fun including making pie which was also already suggested.
I noticed this recipe because I happen to really love making ice cream, and I was curious to see if the toasted marshmallow flavor really comes through. It absolutely does! The added marshmallows also make the texture of the ice cream a little smoother and stickier (similar to a toasted marshmallow) so that between two graham crackers, it really is just like eating a frozen s'more. I did not make my own chocolate syrup, but instead melted chocolate chips and drizzled it inside of the s'more. It made for a slightly neater eating experience, even with three kids oohing and ahhing about how good they were between bites. This is the perfect dessert for a backyard bbq with lots of kids, or even just adults, who will love them just as much. The kids will get a huge kick out eating s'mores, and you don't have to worry about anyone burning themselves.
Made this with Dreyer's lower fat ice cream. After mixing in the roasted marshmallows, I poured the ice cream into a graham cracker pie crust. I used smuckers hot fudge sauce--warned up in the microwave. Out Of This World delicious! Can't wait to make for a family get together in August.
Doubled this recipe for use in my 4-qt ice cream maker and used 2 cups full fat half+half and 2 cups fat free half+half. Did not make sandwiches but did crumble up 4 lo-fat graham crackers and stirred those in after churning and before placing in freezer. Did not make the chocolate sauce (intended to and bought the ingredients but ran out of time haha) but this ice cream is so delicious and silky that we frankly didn't miss it -- though I will do it next time for sure! Absolutely will make again!
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