Tag Archives: Graham cracker

S’mores Ice Cream {National Ice Cream Month}

Posted by Lindsey @ Baking Bytes in Celebration/Holiday, Dessert, Ice cream, Sauces and Frostings and tagged with , , , ,
[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

1 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

1 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.

2 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

1 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.
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Frozen Peanut Butter Banana Treats

Posted by Lindsey @ Baking Bytes in Celebration/Holiday, Cookies, Dessert and tagged with , , , ,

Hi friends. It’s been somewhat rainy and gray here but I’m sharing a summer treat anyway. This is one of my favorite easy snacks and childhood memories all rolled into one. I’m not sure how often we actually had these as kids, but I remember it being a lot and them being awesome. I still make them semi regularly since they keep in the freezer pretty well.

Frozen Peanut Butter Banana Treats {{Baking Bytes}}

Peanut butter mixed with honey makes for a sweet flavor without being terribly unhealthy. Plus bananas! Bananas are healthy. Graham crackers aren’t terrible for you, probably, so all in all it’s a pretty solid choice. Protein and fruit, can’t go wrong. The freezer makes these into a fabulous summer snack for a hot day when you don’t want ice cream. Or your parents won’t let you have ice cream, whatever the case may be.

Even though I set my own dessert rules now, I still like these as a healthier alternative without feeling like I’m depriving myself of deliciousness. Nice and cold on a hot day and perfect for satiating a sweet tooth. Yum.

Frozen Peanut Butter Banana Treats {{Baking Bytes}}

This is a super simple recipe so really there’s not much more to say…other than I suppose if you’re not a peanut butter fan (weirdo) you could use some other kind of nut butter, or I guess Nutella (gross) if you’re into that sort of thing. I typically use roughly a 1-to-1 ratio of peanut butter and honey but it doesn’t really matter that much so long as you end up with about a half cup total, otherwise you won’t have enough for all your crackers. My mom, for example, uses more like a 4-to-1 ratio, so really just go with whatever suits you.

Prepare for hot, lazy days and stick some of these in the freezer now, then later applaud yourself for being so forward-thinking.

Frozen Peanut Butter Banana Treats {{Baking Bytes}}

PS – If you think of a better name for these, let me know. I was not feeling creative.

Frozen Peanut Butter Banana Treats

Adapted from childhood
Makes about 8 treats

Ingredients

1 package (8-9 sheets) Graham crackers1 

1/4 cup honey
1/4 cup peanut butter

2 small (narrow) ripe bananas

Directions

  1. Carefully break Graham crackers into squares. I like to gently press a knife along the perforation to do this cleanly.
  2. Mix honey and peanut butter together until smooth. Feel free to adjust the proportions!
  3. Spread honey mixture on one side of all crackers.
  4. Slice bananas into approximately 1/4″ pieces.
  5. Top half of the crackers with banana slices and place another cracker on top (peanut butter side down, of course.)
  6. Carefully wrap each sandwich in aluminum foil2 and place in the freezer several hours, or overnight.2
  7. Enjoy straight out of the freezer on a hot day.

Notes

1 For my British friends, Digestives work great also. Since they are a little thicker, you may want to use more of the honey mixture per cracker biscuit.

2 Or use plastic wrap and put them all in a freezer Ziploc.