LA has been so hot lately, I haven’t been able to go for a run when the sun is up. Granted, I just started running again, so maybe it is my lack of athleticism that is more to blame for that, but either way, its hot. Which has me craving any, and everything cold. Mainly ice cream.
I have a handful of ice cream recipes in the June issue of the Supper Club Social magazine, but the s’mores ice cream is easily my favorite. Ice cream and s’mores are my two favorite summer desserts, but hard to combine due to their standard serving temperatures. And when it is attempted, it tends to lack the great toasted flavor on the marshmallows.
Most of the s’more ice cream recipes I have seen call for chocolate ice cream, with marshmallow, chocolate bits, and graham cracker as add its. Good, but not great. It makes me think of more rocky road than s’mores.
The other thing I noticed with s’more recipes is they call for raw marshmallows, which to me, is just not okay. The best part of s’mores is the toasted marshmallow, other wise it truly, is not a s’more.
I wanted to come up with a recipe that highlighted what I think is the most important flavor in s’mores, the toasted marshmallow. I went with a toasted marshmallow ice cream base and made the chocolate and graham crackers the adds in. I went ahead and topped it with more toasted marshmallows, just because.