Kaylee in the Kitchen: Homemade S'more Ice Cream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate offers a richer flavor with less sugar.

graham crackers

🥗Healthier: whole grain crackers

💰Cheaper: store-brand crackers

Whole grain crackers provide more fiber.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

Wash hands before starting.

Break up 6 graham crackers into a combination of large and small pieces using hands.

Chop chocolate bar if not using chocolate chips and set aside.

Open a can of sweetened condensed milk and pour it into a bowl, scraping the sides with a spatula.

Add 2 teaspoons of vanilla extract to the sweetened condensed milk and stir until combined (optional).

Add 2 cups of very cold heavy cream to a large bowl that has been chilled in the freezer.

Start mixing the cream on low speed to avoid splattering, then increase to high speed after it begins to thicken.

Whip the cream for about 4 minutes until stiff peaks form, being careful not to overmix.

Add the sweetened condensed milk mixture to the whipped cream and gently fold together with a spatula until fully combined.

Add the broken graham crackers, chopped chocolate, and mini marshmallows to the mixture and mix until combined.

Transfer the ice cream mixture to a freezer-safe Tupperware or a rinsed-out ice cream container, cover with plastic wrap, and add the lid.

Freeze for 6 to 8 hours or until set, checking after 6 hours for consistency.

If the ice cream is still soft after 6 hours, let it freeze overnight for a firmer texture.

When ready to serve, let the ice cream sit for 2-3 minutes after removing from the freezer for easier scooping.

Scoop the ice cream into bowls and top with leftover chocolate chips and marshmallows.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens