Growing up I was never a big fan of S’mores. While the process was alway fun – roasting the marshmallows until they were perfectly browned (although I was never patient enough and always ended up setting mine aflame) while sitting around a campfire both loving and hating the smoke as it blew around the circle – I usually opted to eat my marshmallows right off the roasting stick. S’mores were messy and the texture was all wrong.
Despite this I have been craving S’mores recently. Maybe because it’s finally August (official S’more’s month) or maybe it’s just been too long – too long since roasting marshmallows and too long since I’ve been camping. But with no camping trips on the horizon, I found a solution: Frozen S’mores. While traditional S’mores are contained to outdoor fires, I created something that can be eaten year around straight from your kitchen.
- Toasted Marshmallow Ice Cream
- 10 oz vegan marshmallows (I used Dandies)
- 1 can full fat coconut milk
- ½ cup soy milk
- 2 tsp vanilla extract
- pinch of salt
- Dipping Chocolate
- 12 ounces semi-sweet chocolate
- 3 tbsp coconut oil
- 1/2 batch Homemade Graham Crackers
- Make Graham Crackers according to these directions. Don’t break crackers into individual pieces after baking.
- To make Toasted Marshmallow Ice Cream, place vegan marshmallows on a parchment-lined baking sheet and broil until browned and bubbly. This will take about 5 minutes but watch oven closely. Let cool 20-30 minutes.
- In a food processor or high-powered blender blend together marshmallows with remaining ice cream ingredients until smooth. Transfer to air tight contain and place in refrigerator to chill completely, about 45-60 minutes.
- Transfer to ice cream maker and make according to manufacture’s instructions. If you don’t have an ice cream maker, follow these instructions.
- Let ice cream firm up slightly in freezer. Remove while ice cream is hard but still moldable.
- To assemble sandwiches, divide graham crackers into two sheets. Place one graham cracker sheet on plastic wrap. Spread ice cream on top so that it is ¾ – 1 inch thick. Cover with remaining graham cracker sheet and wrap tightly in plastic wrap. Place in freezer until the ice cream is frozen solid (about 6 hours)
- Melt chocolate in the microwave or over a double broiler. Stir in coconut oil.
- Dip or drizzle chocolate over frozen ice cream sandwiches and re-freezer for at least 10 minutes before serving.
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