I made this ice cream by leveraging my favorite ice cream base from Ample Hills and adding chopped up s’mores cookies. This chocolate s’mores ice cream will be one of your new favorite chilled desserts!
Have you been to the grocery store lately? It’s been all kinds of crazy around here. The three of us attempted to go to Trader Joe’s last weekend and the freezer shelves were completely empty. Thankfully, we only needed a few items so we were able to get what we needed.
A few days later, we were running out of bananas. My husband volunteered to run to the grocery store, and I added a few items to his list. When he returned, he asked me, “Guess how much stuff I bought at the store?” It turns out that he came home empty-handed. The shelves were bare, so there was nothing left.
One morning, I ran to the store to grab a few things. I tried to go fairly early in the morning and was grateful that some of the items were available. Although there still weren’t any bananas, I was able to buy some eggs, cream, milk and yeast. When I returned, I made the base for this ice cream.
I used my favorite chocolate ice cream base from Ample Hills Creamery and added in some chopped Girl Scout cookies (the s’mores kind). You can absolutely add whatever cookies you like, or you can even have it plain. I invited my skating besties over during Learn To Skate time since we normally would have been on the ice together. Because the rink is closed for 2 weeks, we weren’t able to skate. The next best thing in my mind was to watch a movie and eat ice cream. Right?
Anyway, I hope that you all continue to stay safe and have enough food and supplies. If you need some ice cream, come on over!
Chocolate s'mores ice cream
- ¼ cup (50 grams) organic cane sugar
- ⅓ cup (30 grams) unsweetened cocoa powder
- 2 ounces (55 grams) semisweet chocolate chopped
Ice cream base
- ¾ cup organic cane sugar
- ½ cup skim milk powder
- 1 and ⅔ cup whole milk
- 1 and ⅔ cup heavy cream
- 3 egg yolks
- 1 9.5-ounce package s'mores cookies
Make the chocolate paste
- In a small saucepan, boil ⅓ cup of water. Once the water comes to a boil, remove the saucepan from the heat and stir in the sugar and cocoa powder. Mix well and then add in the chopped chocolate. Stir until smooth and set aside.
Make the ice cream base
- Get a large bowl and fill it with ice. Set aside.
- In a large saucepan, mix together the sugar, milk powder, and milk. Whisk until the milk powder dissolves. Then add the cream and mix well.
- Place the egg yolks in a small bowl and set aside.
- Put a fine mesh sieve on top of a large bowl and set aside.
- Turn the stove to medium and clip a candy thermometer to the side. Stir the mixture until it reaches 110 degrees F (45 degrees C).
- Take the saucepan off the stove (but do not turn it off). Pour about 1/2 cup of the milk mixture into the small bowl with the egg yolks. Keep whisking so the eggs don't scramble. Then pour the egg yolks back into the sauce pan and keep stirring.
- Keep heating the mixture until it reaches 165 degrees F (75 degrees C). This will take about 5-10 minutes.
- Remove the pan from the heat and stir in the chocolate paste until smooth.
- Pour the mixture into the fine mesh sieve. Mix well.
- Allow the ice cream mixture to cool in the ice bath before transferring to the refrigerator to cool completely, at least another 1-2 hours.
- Once the ice cream mixture has completely cooled, add the crushed cookie bits to the ice cream custard and churn in an ice cream machine according to the manufacturer's directions.
- After the ice cream is churned, fold in the reserved cookie chunks and transfer to a freezer-safe container. Freeze for about 8-12 hours before serving.