A light and sweet Philadelphia style marshmallow ice cream base with chocolate cookie crumble and roasted mini marshmallows – what’s not to love?
Making this ice cream sounded like a great idea at the time – what is more summery than ice cream and smores? In the movies people seem to enjoy them around the campfire, although it clearly appears to be a very American thing. I may be very wrong about this, but campfires also strike me as quite American. If you just so much as happen to think of the word fire (without an official permit and at least three firemen present) in Europe there is already an official looking person wearing a polo shirt coming your way, ready to give you a ticket with a hefty fine. To be fair, wildfires are becoming a bigger threat as the climate keeps deteriorating, turning every open flame into potential disaster. No matter how pretty it is, I do not trust myself around an open fire. Yet, the idea of smores, minus the fire, still intrigued me. What could possibly be better than roasted marshmallows combined with chocolate, cookies and ice cream? In my imagination nothing could trump this dessert.
I realize, that I am setting this up quite negatively and it really was not bad. The ice cream base with the roasted marshmallows is super delicious, sweet yet light. It is my favourite ice cream base I have ever made. My problem was the cookie crumble portion of the recipe, because of the texture of the cookie in the ice cream as it gets melty while eating it. As you can see I had to use digestive biscuits instead of the traditional Graham Crackers, we don’t have those. I am not sure whether those would soak up less moisture and not get soggy. So if you don’t have the same texture issue I have, you should absolutely try this recipe. For anybody with the same issue as me, just make it into an Smores Ice Cream Sunday and avoid the texture problem completely. This is what I will do next time, as I never liked mix-ins.
Philadelphia Style Smores Ice Cream
- 1 cup whole milk
- 2 cups cream
- 180 gr marshmallow fluff
- 1/4 cup sugar
- 2 tbl honey or agave
- 1 dash of salt
- 1/4 cup mini marshmallows
- 1/4 cup chopped Graham Crackers or Digestive Biscuits (optional)
- 1/4 cup chopped milk chocolate (optional)
1. Blend the milk, cream, marshmallow fluff, sugar, honey and salt until smooth. Churn the mixture in the ice cream machine until it has visibly grown in volume.
2. Line a baking sheet with a baking paper and line up the mini marshmallows with some space. Turn on the grill on your oven and roast the marshmallows until they are golden.
3. Chop the optional ingredients and add them with the roasted marshmallows to the ice cream base shortly before it has finished churning.
4. Transfer the ice cream into a container to freeze for at least six hours or over night.