The taste of s'mores is quintessentially summer. Melted chocolate, gooey marshmallows and crisp graham crackers just screams summer, right? It is amazing that something so simple can be so delicious. I think it is part nostalgia (I am pretty sure I have eaten s'mores every summer my entire life) and part perfect flavor combination. Although s'mores are nearly perfect as is, I am kicking it up a notch by adding in vanilla ice cream and taking this summertime treat to a whole new delicious level.
When I think of summertime food I first think of ice cream. Cool and creamy ice cream. My next thought then goes to s'mores and memories of eating s’mores around a fire while camping. By combining the two I created the ultimate summer treat. Since no summertime event is complete without a glass of wine, I like to pair my ice cream sandwiches with a juicy glass of Cambria Benchbreak Pinot Noir, which compliments the chocolate and the toasted marshmallows.
The recipe below calls for making homemade ice cream. Feel free to skip that part and use your favorite store-bought ice cream and soften it before “smushing” (yes that is a technical term) it between the graham crackers. I froze my ice cream in a square shaped pan then cut it and placed it between the graham crackers. But a scoop of ice cream straight from the container works just as well.
The best way to get melted marshmallows indoors is to carefully place them under an oven broiler for a minute or two on a parchment lined sheet tray. Warning they get pretty sticky when you do this, but when are melted marshmallows not sticky?
So the next time you are looking for the ultimate summertime treat consider making these summertime s'mores ice cream sandwiches. I promise they will become a summertime tradition for years to come.
S'mores Ice Cream Sandwiches
- 1 ¼ cups heavy cream
- 1 ¼ cups whole milk
- 1/3 cup sugar
- A pinch of kosher salt
- ½ vanilla bean
- 5 large egg yolks
- 18 graham crackers
- 9 large marshmallows
- 6 oz semi sweet chocolate, chopped
- In a medium sized saucepan combine, heavy cream, whole milk, pinch of kosher salt and vanilla bean. Bring to a simmer over medium high heat, remove from heat and let steep for 30 minutes.
- In a large bowl combine egg yolks and sugar. Gradually whisk in ½ cup warm cream mixture. Whisk cream/yolk mixture into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 2-3 minutes and the mixture has turned into a silky custard. Strain the custard into a medium bowl and refrigerate until cold. Process custard in an ice cream maker according to manufacturer’s instructions.
- Freeze ice cream overnight. When ready to assemble the sandwiches, place marshmallows on a parchment lined sheet tray. Place tray under the broiler and toast marshmallows for 1 to 2 minutes, until they have begun to melt and have started to brown.
- Place a scoop (or square) of ice cream on one graham cracker square. Top with a melted marshmallow and one graham cracker square. Repeat with remaining ice cream, graham crackers and marshmallows. Freeze for 30 minutes. While sandwiches are freezing, melt chocolate in a double boiler or a microwave. Remove ice cream sandwiches from freezer and dip half of the sandwiches in the melted chocolate. Repeat with remaining sandwiches. Freeze on a parchment lined sheet tray for another 15 to 20 minutes, then serve with a glass of Cambria Benchbreak Pinot Noir.
Makes 9 ice cream sandwiches.