4-ingredient no churn s’mores ice cream

I had some Graham crackers to use up. Originally I had bought them to make a cheesecake but I procrastinated (happens a lot) and got distracted by other things I could bake (happens a lot too) and so now I found myself in the position of having to use them up asap! Yes, that also happens a lot. :D

So I decided to make a tub of S’mores Ice-Cream. 

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I think S’mores has everything going for it. There are cookies, and chocolate, and marshmallows – everything kids (and many adults) love. 

I didn’t add marshmallows to this ice-cream because I thought that there was already quite a bit of sweetness in it. Also, I was not sure how marshmallows will freeze and I didn’t want to risk having hard chunks of marshmallows in the ice-cream.

No-churn ice-creams really are the way to go these days. They are so easy to make, and you can, to an extent, adjust the level of sweetness to suit your taste buds.

I halved the amount of condensed milk from the original recipe when I made this. You can actually reduce it a tad more if you like, but do bear in mind that things taste less sweet when frozen. If you reduce the sugar level by too much, you will end with literally with an iced cream (ie, frozen whipped cream), which is not very good at all. Also, an ice-cream is a treat and is not meant to be eaten regularly, so I think a bit of sweetness now and then is acceptable.

Let me show you how to make this ice-cream!

In a mixing bowl, whisk the cream until stiff peaks form. Keep a close eye on the cream – it changes from soft peaks to stiff peaks in a jiffy and if you over-whip the cream, you will have to chuck it and start all over again!

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Place the Graham crackers in a bag. Push the air out and seal, Bash with a rolling pin until you achieve the desired consistency. I left a the crackers slightly chunky so there is some texture.

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Add the vanilla extract to the condensed milk and stir to combine.

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Add the Graham crackers and chopped chocolate – I used milk chocolate but you can also use dark chocolate if you like – and stir until well-distributed.

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When the cream has been whipped to stiff peaks, gently fold it into the condensed milk mixture in 2 batches.

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Transfer this into a freeze-friendly container – I used my Tovolo Glide-A-Scoop Ice-cream tub, which has double layer insulation and a non-slip base (See how you can win one of these brilliant ice-cream tubs and a Tovolo Tilt-Up ice-cream scoop here!) – and freeze for a minimum of 4 hours (best if chilled over-night).

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Serve the ice-cream, drizzled with some chocolate sauce, or maybe topped with some marshmallows, or even a it is, and you have yourself a bunch of very happy kiddos!

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NOTE: If you prefer the ice-cream to be less sweet, by all means reduce the amount of condensed milk. The original recipe called for 430ml of condensed milk. I reduced it to 226ml, which I am happy with. If you still think that is too sweet, then by all means reduce it again. I am not sure by how much one can actually reduce the condensed milk, so there is only one way to find out – try! Also, please do not ask me if this ice-cream (or any bakes) is going to be too sweet for you. It puzzles me when people ask me that – do you know how sweet I like my food? How would I be able to tell how sweet you like yours? You have to try making something at least once, eat it, then judge for yourself if  the amount of sugar needs to be reduced!

4-Ingredient No Churn S’mores Ice Cream
Serves 8
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Ingredients
  1. 8oz (226g) condensed milk
  2. 16oz (470g) cold whipping cream
  3. 2 teaspoons (10ml) vanilla extract
  4. 10 rows Graham crackers
  5. 1 chocolate candy bar, chopped
Instructions
  1. In a mixing bowl, whisk the cream until stiff peaks form.
  2. Place the Graham crackers in a bag. Push the air out and seal, Bash with a rolling pin until you achieve the desired consistency. I left a the crackers slightly chunky so there is some texture.
  3. Add the vanilla extract to the condensed milk and stir to combine.
  4. Add the Graham crackers and chopped chocolate – I used milk chocolate but you can also use dark chocolate if you like – and stir until well-distributed.
  5. When the cream has been whipped to stiff peaks, gently fold it into the condensed milk mixture in 2 batches.
  6. Transfer this into a freeze-friendly container and freeze for a minimum of 4 hours.
  7. Serve the ice-cream, drizzled with some chocolate sauce, or maybe topped with some marshmallows, or even a it is!
Notes
  1. To serve, allow the ice-cream to sit on the kitchen counter top for 5-10 minutes before scooping.
  2. If you prefer the ice-cream to be less sweet, by all means reduce the amount of condensed milk. The original recipe called for 430ml of condensed milk. I reduced it to 226ml, which I am happy with. If you still think that is too sweet, then by all means reduce it again. I am not sure by how much one can actually reduce the condensed milk, so there is only one way to find out - try! Also, please do not ask me if this ice-cream (or any bakes) is going to be too sweet for you. It puzzles me when people ask me that - do you know how sweet I like my food? How would I be able to tell how sweet you like yours? You have to try making something at least once, eat it, then judge for yourself if the amount of sugar needs to be reduced!
Adapted from grainchanger.com
Adapted from grainchanger.com
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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