Dairy Free S'mores Ice Cream
Guys, I did something dangerous in the kitchen the other day.
I created dairy-free s’mores ice cream. Cannot-stop-eating-dangerous.
Let me rewind. Funk and I recently went to Georgia where we had a blast making s’mores during a lightning storm blackout over the grill. They were THE perfect summer treat. But the fun couldn’t stay in Georgia! I wanted s’more s’mores and have been itching to try a new ice cream flavor. Fortunately I already had graham crackers and dark chocolate chips in the house, and Funk ran out to get me some mini marshmallows. I also used my tried and true standard vegan ice cream base.
2 cans light canned coconut milk
1/2 cup sugar
1 pinch salt
1 tsp vanilla extract
2 cups dark chocolate chips, pulsed in the blender a few times
7 graham cracker squares, crushed into crumbs and bits. I used Attune organic cinnamon graham crackers
2 cups mini marshmallows
In a blender, blend coconut milk, sugar, salt, and vanilla. Pour into a tupperware container and chill in the fridge for four hours or more. Meanwhile, make sure your ice cream machine’s bowl has been previously frozen overnight.
Pour the milk mixture into the ice cream machine and churn for about 10 minutes for it to start to solidify. Then slowly add in the goodies, a scoop at a time.
The ice cream won’t be solid at this point – more like soft fro yo. If you want it harder, freeze for a few more hours.
A few things to note – I can’t call this vegan ice cream because of the gelatin in the marshmallows, but it is pretty dang amazing dairy free ice cream. Woo! Also, next time I make this (and there will be a next time) I might even omit the sugar. The chocolate, marshmallows and graham crackers add SO much sweetness, that you might not even notice the sugar cut-back! Or at least cut it back to 1/4 cup.
Funk and I shared this with his grandma for a 4th of July dessert celebration before turning into the Pops and fireworks on TV. It was divine. Crushing up the chocolate chips in the blender ensured there were tiny chocolate bits in every bite. And the marshmallows stayed pillowy soft, and didn’t freeze solid like I was worried about.
This ice cream recipe is my #1 now. I don’t know how I can top it, but I’m willing to try!
Clearly, we couldn’t finish it.