S'mores Ice Cream Pint To-go Recipe
toasted marshmallow ice cream with dark chocolate, butter cookie crumble, black sesame praline, torched marshmallows
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Ingredients
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Ice Cream Base
Dark Chocolate Swirl
Butter Cookie Crumble
Black Sesame Praline
Torched Marshmallows
Method
Ice Cream Preparation
- 1
Make the Ice Cream Base
In a large mixing bowl, combine the heavy cream, whole milk, sugar, vanilla extract, marshmallow fluff, and a pinch of salt. Whisk until the mixture is well combined and the sugar is dissolved.
- 2
Churn the Ice Cream
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Mix-ins and Assembly
- 3
Add Dark Chocolate
Melt the dark chocolate chips in a microwave or double boiler until smooth. Once the ice cream is churned, swirl in the melted dark chocolate.
- 4
Prepare Butter Cookie Crumble
In a bowl, mix crushed butter cookies with melted unsalted butter until well combined. Set aside.
- 5
Prepare Black Sesame Praline
In a saucepan, combine black sesame seeds, granulated sugar, and water. Cook over medium heat until the sugar caramelizes and turns golden brown. Pour onto a parchment-lined baking sheet to cool, then break into pieces.
- 6
Layer Ingredients
In a pint container, layer the ice cream, butter cookie crumble, and black sesame praline. Repeat until all ingredients are used.
Finishing Touch
- 7
Torch the Marshmallows
Top the ice cream with mini marshmallows and use a kitchen torch to lightly toast them until golden brown.
- 8
Freeze and Serve
Freeze the assembled pint for at least 4 hours before serving.
