S'mores Ice Cream

I have a little story to tell you. Back on the 4th of July we went to Dairy Queen. They had a S'mores blizzard that of course I ordered and inhaled. It was fabulous. FAB.U.LOUS. 

You could taste marshmallows. There were chunks of chocolate and graham crackers. FAB.U.LOUS.

A couple weeks later I still could not get it out of my head. We went back. I ordered a S'mores blizzard and they said they were out.  Incredulously I asked how could you be out of a blizzard.  Where they out of one of the components? What the heck? I moped back to the car with no S'mores blizzard. I was devastated. And no I am not being over dramatic at all.

Pretty much every day afterwards I thought about that S'mores blizzard and decided to screw Dairy Queen by making my own. So here you go...

S'mores Ice Cream

by Emily Morris

Prep Time: 10 minutes

Cook Time: 9 hours of chilling, plus free

6051060

Ingredients (serves 8)

• 2 cups whipping cream (liquid cream)
• 2 cups half and half cream
• 4 cups, about 32 large marshmallows
• 1/2 teaspoon vanilla extract
• 2 milk chocolate Hershey bars, chopped
• 6 graham cracker squares, crushed

Instructions

Pre-freeze ice cream maker for a full 24 hours or according to manufacturer's directions.

Heat the cream, half and half and marshmallows in a medium saucepan over medium heat. Stir until the marshmallows are melted into the cream. Remove from heat and stir in the vanilla. Pour the mixture into a bowl, cover it and refrigerate overnight or until completely chilled.

Process the ice cream base in your ice cream maker according to your ice cream maker instructions, about 20-30 minutes. At the end of processing, add in chocolate chunks and graham crackers. Turn off the ice cream maker and scrape the ice cream into a freezer-safe container.

Freeze until set, about 24 hours for hard ice cream.  Before serving let rest at room temperature for about 10 minutes before scooping.

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