S'mores Ice Cream Bonbons
Camping. It's the enchanting smell of fir trees wafting through the air and the snapping hiss of flames from the campfire, dancing in the darkness. Warm, toasty marshmallows gushing sweetness as they're sandwiched between crispy grahams and mellowed by the richness of milk chocolate.
Except... hello, it's hot! And it's not just the marshmallow roaster that some poor kid always gets second-degree burns on.
Because if you're anything like me, you're a fair weather camper. And that means I only roll out the tent parade between the months of June and September. When we're in the middle of summer's long stretch of sizzling heat, I'm not so enthusiastic about warm, toasty food.
I'm more about things that are so cold they make my throat clench. Like ice cream. Ummm... so much ice cream.
So I began to wonder. Could I have the best of both worlds? Was it possible to meld the flavor of s'mores into something a little more summer. And then I stumbled right into a fantastic idea.
Yes. You read that right. I'll say it again. I figured out how to make the ice cream version of s'mores in little bite size packets of decadence. These cool babes feature layers of milk chocolate, graham cracker, and toasted marshmallow ice cream. One bite and you'll want s'more.
Come on. You knew that was coming.
We begin where we should always begin. With ice cream. Except hold on a minute. Where did we get those toasted marshmallows? Did I just whip out the roasters and have a go over the stove. Nope.
I put them in the stove on broil.
They roasted up perfectly in no time at all with those crispy, golden brown edges that give way to soft, sticky sweetness.
This ice cream is mostly whipped cream, so it wasn't necessary to go the custard route. Once you have the whipped cream, milk, and the vanilla holding soft peaks, you just fold in the marshmallow and pop it in the ice cream maker.
Have I mentioned before how much I adore my Cuisinart? I have. Well, it's true. You should get one. Once you've got a good consistency going, spoon it into a loaf pan and cool your heels for a few hours.
I did the layers for the bonbons in stages, so if you want to get started on the chocolate layer while you wait, go for it.
Just melt some milk chocolate chips with a bit of oil to get the right consistency. Then spread in a mini muffin pan. Yep. We're going for tiny bites of toasty taste.
Throw this in the freezer to set while you do up the next layer.
I decided to go ahead and use an approach similar to a graham cracker crust for this layer. A bit of melted butter and a sleeve of grahams pulsed together in the food processor give you this cauldron of crumbly goodness.
Once the chocolate is set, you can layer on the grahams and freeze again until the ice cream is set. Because like most things in life, this all depends on the ice cream.
Slather each of these little gems in toasted marshmallow ice cream. It'll look messy but you just know all that marshmallow mess is hiding something marvelous.
Back to the freezer these go for a good long while until they've learned to hold their shape. They should release from the pan easily when they're ready and come out looking something like this.
It's tempting to stop there and just lick them all, right? I know! But they're not bonbons yet, baby.
We need some more chocolate and coconut oil for that little miracle. Then you just bathe them in it like a benediction.
And there you have it, kids. The best kind of s'mores. Layers of chocolate and graham topped with delightfully cool, toasted marshmallow ice cream. The perfect bite to take the heat off a sizzling summer day. Until next time, friends find s'more of that Sweet Little Life.
And don't hesitate to eat it all. Don't worry. I'll make s'more.
S'mores Ice Cream BonBons
For the ice cream:
(from A Happy Food Dance)
1 pint heavy whipping cream
1-14 oz can sweetened condensed milk
1 teaspoon pure vanilla extract
1 cup marshmallows, roasted
For the chocolate layer:
1 cup milk chocolate chips
1 Tbsp. coconut oil
For the graham layer:
1 sleeve of plain graham crackers
2 Tbsp. butter, melted
For the bonbons:
2 cups milk chocolate chips
2 Tbsp. coconut oil
In the bowl of a stand mixer fitted with the whisk attachment, add one pint of heavy whipping cream. Start beating slowly, and then once it starts to foam, increase speed whipping until soft peaks form.
Carefully add the sweetened condensed milk, gently as to not to deflate the whipped cream. Add in vanilla in the same manner. Add toasted marshmallows. Pour ice cream mixture into a 9x5-inch loaf pan and cover with aluminum foil. Place in freezer until hard.
Melt chocolate and coconut oil over double broiler. Place one tablespoon in the bottom of a mini-muffin pan. Spread with the back of the spoon until it evenly covers the bottom of each cup. Freeze until firm.
Using a food processor, pulse a sleeve of graham crackers until fine crumbs remain. Add melted butter slowly until the mixture begins to clump. Once the chocolate layer is firm, add a tablespoon of graham cracker into each muffin cup and pack down with the back of a spoon. Freeze again until ice cream is set.
Spoon a generous portion of the toasted marshmallow ice cream and level it so it completely fills each mini-muffin cup. Freeze again until firm. Use a butter knife if necessary to pop each frozen bonbon out of its mold. Freeze until melted chocolate is slightly cooled.
Melt 2 cups chocolate chips and coconut oil in a double boiler. Place the bonbons side by side on a baking sheet and drizzle the melted chocolate over the tops and sides. Freeze again until set. Devour. I dare you not to!