S’mores Ice Cream {National Ice Cream Month}

[Introducing…Frozen Friday! In honor of National Ice Cream Month, each Friday in July, starting today, I will share a new ice cream recipe, enjoy!]

I hope all my United Statesian readers had a wonderful Independence Day, and the rest of you had a wonderful regular ole Monday. I spent the last week+ in Lead, SD visiting M while he works there. We celebrated by watching Independence Day on the 3rd, and going to the Lead fireworks display on the 4th. The movie was a bit better, I must say.

As you may have guessed, I actually meant to have this posted last Friday, but between traveling and working remotely it fell by the wayside. My sincere apologies. There will be a surprise bonus post sometime this month to bring the total up to five.

S'mores Ice Cream {{Baking Bytes}}

In any case, ice cream! Ice cream is one of my favorite things to make and play with new recipes. Partially because it’s really hard to screw it up (even if it doesn’t turn out how you wanted, it’s rarely inedible) and also because it’s one of my favorite desserts. Thinking of new flavors and tinkering with the proportions until it’s what I dreamed in my head is both rewarding and delicious. Admittedly my ice cream consumption is rather higher throughout early summer for this reason, but I consider it a sacrifice worth making. You’re welcome.

S'mores Ice Cream {{Baking Bytes}}

We’ll kick off the month with what might be my new favorite flavor, or definitely at least Top 5: s’mores ice cream. Graham cracker ice cream swirled with homemade chocolate and marshmallow makes for a melt-in-your-mouth s’mores experience – no fire necessary. It has the added bonus of being substantially less messy to make and eat, which is a huge win in my book.

S'mores Ice Cream {{Baking Bytes}}

The ice cream is smooth and creamy with that wonderful Graham cracker flavor. Honestly, it’s delicious all on its own and likely I’ll add it into my usual rotation even without the extras. For a cheater version, you can just top the ice cream with chocolate sauce and marshmallows without making them yourself and doing the swirl. However, I highly recommend doing the whole she-bang. All of the components are simple to make and beginner friendly, and the result is something magical.

S'mores Ice Cream {{Baking Bytes}}

The marshmallow creme was surprisingly easy; I actually expected it to be much more complex. Much like pudding or mousse, however, it’s mostly just heating and stirring things. Not a big deal at all. I’ve always been somewhat freaked out by store-bought marshmallow creme, so having this super easy (and pretty quick) option for ice cream is fantastic. Tastes delicious and doesn’t have anything artificial in it. Yum. I used my go-to chocolate sauce recipe here, but you can substitute your own favorite if you prefer. Just make sure it’s regular chocolate sauce, and not hot fudge, as the latter will freeze too hard.

S'mores Ice Cream {{Baking Bytes}}

Kick your summer up a notch with this s’mores ice cream, sure to be both kid- and adult-approved.

Graham Cracker Ice Cream 

Makes ~6 cups

Ingredients

2 cups heavy whipping cream
1 cup half and half
1/2 cup egg substitute
1-2 packages Graham crackers1
1/2 cup brown sugar

Directions

  1. Place all ingredients in a blender and blend until smooth.
  2. Chill contents in blender in the fridge at least 4 hours, or overnight.
  3. Blend briefly, then freeze according to your ice cream maker’s directions.
  4. Transfer to a freezer-safe bowl to freeze for an additional three hours, or overnight. Or follow s’mores ice cream recipe below.
  5. Top with additional crushed Graham crackers for some extra flair and a little crunch.

Notes

For a milder Graham cracker flavor, use just one package. For a more kapow experience, use up to two. I like a pretty strong flavor, so I use two packages minus two or three crackers that I crush separately and reserve for topping.

Fudge Ripple

Borrowed from Brown Eyed Baker
Makes 1+ cups1

Ingredients

½ cup sugar
1/3 cup light corn syrup
½ cup water
6 tablespoons unsweetened cocoa powder2

½ teaspoon vanilla extract

Directions

  1. In a medium saucepan, whisk together all ingredients except vanilla. Cook over medium heat, whisking often, until the sauce comes to a low boil.
  2. Continue cooking for another 2 minutes, whisking almost continuously.
  3. Remove sauce from the heat, stir in the vanilla, and let cool in the pot for several minutes.
  4. Chill in the fridge for at least 30 minutes before using in ice cream.

Notes

The quantity varies a bit depending on cooking time, in my experience. I used about 1/2 cup in my ice cream and put the rest in the fridge to use later. You can also freeze it but you may need to take it out for a bit before it becomes pourable.

The original recipe calls for Dutch-processed cocoa powder but I just used Hershey’s because that’s what I always have on hand. I used one tablespoon dark cocoa powder and the rest regular.

Marshmallow Creme

Borrowed from Cooking Classy
Makes 1+ cups1

Ingredients

3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/8 tsp salt

2 egg whites
1/4 tsp cream of tartar

1 teaspoon vanilla extract

Directions

  1. In a small saucepan, whisk together sugar, corn syrup, water, and salt over medium heat. Continue cooking, whisking occasionally, until mixture has reached 240 degrees.
  2. Meanwhile, add egg white and cream of tartar to the bowl of a stand mixer. Whip with an electric mixer (I prefer to use a handheld rather than my stand mixer for small amounts like this) on medium-high speed until mixture is fluffy and has soft peaks. If you weren’t already using your stand mixer and whisk attachment, set that up now.
  3. When sugar mixture has come to the correct temperature, remove from heat. Turn your stand mixer to low, and slowly pour hot sugar mixture down the side of the bowl into the egg whites while the mixer is running.
  4. When all the sugar mixture is added, increase speed to medium-high and whip until mixture is glossy and medium peaks form. This will take several minutes.
  5. Scrape the bowl, add vanilla, and continue to whip on medium-high until stiff peaks form.
  6. Store in an airtight container in the fridge until ready to use.

Notes

This is half the original recipe, and I still had some leftover. It keeps well in the fridge so feel free to double it and have lots of extra for toppings.

S’mores Ice Cream

Ingredients

1 recipe Graham cracker ice cream, chilled but not churned
1 recipe of fudge ripple, chilled
1 recipe of marshmallow cream

Directions

  1. If you haven’t already, place a freezer-safe bowl in the freezer.
  2. Freeze ice cream according to your ice cream maker’s directions.
  3. Transfer about 1 cup of marshmallow creme to a frosting bag or Ziploc, and snip a 1/2″ hole.
  4. Remove bowl from freezer, and drizzle some chocolate sauce on the bottom.
  5. Gently spread about one cup of ice cream into the bowl. Pipe a swirl of marshmallow creme, then drizzle chocolate sauce over the marshmallow cream. Repeat until all ice cream is used up. Tip: end with plain ice cream or just a small drizzle as it could muddle together once you add the lid.
  6. Return bowl to freezer for at least 3 hours, or until ice cream is firm. Serve solo or with additional crushed Graham crackers, marshmallow creme, and/or chocolate sauce for topping.

Coffee Fudge Ripple Ice Cream {National Ice Cream Month}

[Welcome! In case you missed it, this month is National Ice Cream month. Each Wednesday I am sharing a new ice cream recipe for the entire month of July. If you missed the first three recipes, they can be found herehere, and here.]

If you’re not a coffee drinker, you probably just want to skip this one. But if you do like coffee, then boy do I have the recipe for you.

Coffee ice cream is actually something I’ve been ruminating on for quite a while, but wasn’t quite ready to take the plunge. I am not fond of the way instant coffee tastes and I wasn’t thrilled at the idea of buying yet another extract. Obviously the ground coffee I already buy was the answer, but it seemed like a more intimidating adventure than I was prepared for so I put it off for several months. However, the heat wave we had in June reminded me of iced coffee, which reminded me of coffee ice cream, which inspired me to peruse Pinterest for methods.

Coffee Fudge Ripple Ice Cream {{Baking Bytes}}

While instant coffee was by far the most common, I immediately wrote off any recipes that employed it. I saw several that brewed coffee milk as the first step, which seemed promising, so I decided to give it ago. Since I typically use half and half in my recipes, that’s what I tried first. Unfortunately it was too thick for the coffee to brew well, and was nearly impossible to squeeze out of the grounds without breaking the coffee filters.

Coffee Fudge Ripple Ice Cream {{Baking Bytes}}

Take 2: Whole milk. This worked fabulously and was surprisingly easy. One of my batches I accidentally left brewing closer to an hour. This made it incredibly strong but since I like strong flavors, I was thrilled with this outcome. Feel free to taste test yours at the 30-minute mark and maybe leave it in a little longer if it tastes too weak to you. Bear in mind, however, that it’ll taste somewhat stronger once it’s in ice cream form. This seems counter-intuitive but it’s the experience I had so I thought I would pass on the knowledge.

Coffee Fudge Ripple Ice Cream {{Baking Bytes}}

By itself, this recipe tastes like an extra creamy, rather sweeter latte. Very smooth and absolutely fabulous on its own, but for visual interest and to go a bit more the mocha route, I added a small chocolate ripple to my batches. This is absolutely not necessary but it is extremely delicious, so I included the recipe and method for this below. Long-time readers will recognize it from last year’s Peanut Butter Fudge Ripple recipe. Add more or less chocolate to suit your preferences, or just make the recipe to use as a topping on the fly.

Coffee Fudge Ripple Ice Cream {{Baking Bytes}}

As a note, I found this recipe froze harder due to its lower fat and sugar than my usual concoction. To combat this, I added a little Kahlúa to my recipe. This is 100% optional but makes the ice cream much easier to dish straight out of the freezer as well as kicking up the coffee flavor a notch. You could also use vodka if you don’t want any added flavor, or basically any alcohol or liqueur of your choice. Baileys or vanilla would be a great addition if you want to switch up the experience a bit.

Chocolate-covered espresso beans make for a lovely, crunchy topping, as well as giving people a hint to the flavor they’re about to enjoy.

Coffee Fudge Ripple Ice Cream {{Baking Bytes}}

If for some reason you’re not a coffee fan but have still made it this far into the post, make sure you check back next week for a totally different taste experience.

Coffee Ice Cream 

Makes ~6 cups

Ingredients

1 cup whole milk (not half and half; 2% is okay if you must)
1/2 cup ground coffee

3/4 cup sugar
2 cups heavy whipping cream
1/2 cup egg substitute
1-2 Tbsp alcohol, optional

Directions

  1. Place coffee in a sealed coffee filter, cheesecloth, etc. so the grounds don’t get in your ice cream. I used a clip to keep a regular coffee filter closed around the grounds, using one filter per 1/4 cup of coffee.
  2. In a small saucepan, heat milk on medium until it just starts to boil, then remove from heat. Place coffee (in filter!) in the milk and allow to steep for about at least 30 minutes. Remove coffee (and any escaped grounds), squeezing grounds gently to release the most flavorful milk.
  3. In a large bowl, whisk together remaining ingredients with coffee milk until completely combined.
  4. Cover bowl and chill in the refrigerator at least 8 hours, or overnight.
  5. Freeze according to your ice cream maker’s directions, then place in a freezer-safe bowl to freeze for an additional three hours, or overnight. Or follow fudge ripple ice cream recipe below.
  6. Top with chocolate-covered espresso beans for some extra flair and a little crunch.

Notes

1 You could use decaf if you’re concerned about the caffeine at night, I used it in my second batch and it was just great. Regardless of caffeine content, pick a coffee you like to drink since the flavor is very prominent.

I found that with the reduced fat and sugar from my usual recipe the ice cream froze a lot harder. The easiest way to fix this is to add alcohol, so that’s what I did. I used 2 Tbsp of Kahlúa which not only kicked up the coffee flavor an extra notch, but made it possible to dish the ice cream straight out of the freezer. If you’re using straight alcohol (e.g. vodka) 1 Tbsp is probably enough, if you’re using a liqueur (e.g. Kahlúa, Baileys) then the full two is probably better. Or, add up to 1/4 cup if you want the added flavoring to shine through.

Fudge Ripple

Borrowed from Brown Eyed Baker
Makes 1+ cups1

Ingredients

½ cup sugar
1/3 cup light corn syrup
½ cup water
6 tablespoons unsweetened cocoa powder2

½ teaspoon vanilla extract

Directions

  1. In a medium saucepan, whisk together all ingredients except vanilla. Cook over medium heat, whisking often, until the sauce comes to a low boil.
  2. Continue cooking for another minute, whisking almost continuously.
  3. Remove sauce from the heat, stir in the vanilla, and let cool in the pot for several minutes.
  4. Chill in the fridge for at least 30 minutes before using in ice cream.

Notes

The quantity varies depending on cooking time, in my experience. I used about 1/2 cup in my ice cream and put the rest in the fridge to use later. You can also freeze it but you may need to take it out for a bit before it becomes pourable.

The original recipe calls for Dutch-processed cocoa powder but I just used Hershey’s because that’s what I always have on hand. I used one tablespoon dark cocoa powder and the rest regular.

Fudge Ripple Ice Cream

Ingredients

1 recipe ice cream of choice, chilled but not churned
1 recipe of fudge ripple (above), chilled

Directions

  1. If you haven’t already, place a freezer-safe bowl in the freezer.
  2. Freeze ice cream according to your ice cream maker’s directions.
  3. Remove bowl from freezer, and drizzle some chocolate sauce on the bottom.
  4. Gently spread about one cup of ice cream into the bowl, and top with another drizzle of chocolate sauce. Avoid stirring or the ice cream will look muddy. Repeat with remaining ice cream (you may have sauce leftover), finishing with a sauce drizzle on top. Pro tip: end with just a small drizzle on top or it could mix together once the lid is on.
  5. Return bowl to freezer for about 3 hours, or until ice cream is firm.