Description
Toasty marshmallow ice cream makes an appearance between layers of chocolate and graham.
Ingredients
- 1 pint Heavy Whipping Cream
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- 1 cup Toasted Marshmallows
- 3 cups Milk Chocolate Chips, Divided
- 1 Sleeve (abotu 4 Oz. Size) Graham Crackers
- 5 Tablespoons Butter, Melted, Divided
Preparation
In the bowl of a stand mixer fitted with the whisk attachment, add heavy whipping cream. Start beating slowly, and then once it starts to foam, increase speed whipping until soft peaks form.
Carefully add sweetened condensed milk, gently so as to not to deflate the whipped cream. Add vanilla in the same manner. Add toasted marshmallows. Pour ice cream mixture into a 9×5-inch loaf pan and cover with aluminum foil. Place in freezer until hard.
Melt 1 cup chocolate and 1 tablespoon butter (or oil) over double broiler. Place 1 tablespoon in the bottom of a mini-muffin pan. Spread with the back of the spoon until it evenly covers the bottom of each cup. Freeze until firm.
Using a food processor, pulse a sleeve of graham crackers until fine crumbs remain. Add 2 tablespoons melted butter slowly until the mixture begins to clump. Once the chocolate layer is firm, add 1 tablespoon of graham cracker into each muffin cup and pack down with the back of a spoon. Freeze again until ice cream is set.
Spoon a generous portion of the toasted marshmallow ice cream and level it so it completely fills each mini-muffin cup. Freeze again until firm. Use a butter knife if necessary to pop each frozen bonbon out of its mold. Freeze until melted chocolate is slightly cooled.
Melt remainin 2 cups chocolate chips and remaining butter (or oil) in a double boiler. Place the bonbons side by side on a baking sheet and drizzle the melted chocolate over the tops and sides. Freeze again until set. Devour. I dare you not to!
Ice cream recipe from A Happy Food Dance.
