S'more Ice Cream, Please!

Mel here! One of my all time favorite flavors of the Bollom Ice Cream Shoppe is S’mores! We had recently started dating when Matt first made this flavor. I remember going to see him at his house one weekend and I walked into the kitchen to see all of the different components of the ice cream ready to go before it was time to churn it. He told me he made the marshmallows and the graham crackers himself. I recall being very impressed. I taste tested the marshmallows and graham crackers since there was going to be extra. The marshmallows tasted so much better than anything you can buy in a grocery store and the graham crackers were the perfect consistency (not too crunchy and not too soft). When it came time to try all of the components together, I was amazed at how it all tasted together as an ice cream flavor. I think because of all of the different components that come together to make a s’mores flavored bite, it has stuck with me four years later as an all time favorite flavor of the Shoppe. 

When trying to come up with a new flavor to make during Memorial Day weekend, we decided to make this favorite of mine again since it has been a while since we have made it. Matt and I divided and conquered the different components of this ice cream and worked together to assemble the final product!

Rating: 5 scoops

To create the chocolate component of a s’more we had to make a fudge ripple. Matt was busy making the marshmallows and graham crackers so I decided to make this component. This was my first time making a fudge ripple and it turned out well! I think I was able to create the right consistency needed for the ripple to go into the final product.

Matt made the marshmallows and we let those sit overnight. The next morning, we cut them up, and tossed them in a mixture of confectioners sugar and cornstarch to create the texture that you normally feel on a marshmallow. Anytime we make marshmallows, tossing them in the cornstarch and confectioners' sugar is my favorite part (along with sampling some of them before we put them in the final product!)

I've never made graham crackers before but it was a very quick and easy process. We simply creamed the butter and sugars, then added the dry ingredients. After a short stint in the freezer to firm up the dough, we were able to bake individual graham crackers before chopping up into the small pieces. There are plenty left for us to make another batch of s'more ice cream or just to snack on!

To make the ice cream, Matt prepared a cream cheese base. This involved cooking the dairy and sugars, and then adding some softened cream cheese to the base. The cream cheese helps provide a nice bite to the finished ice cream and is a refreshing contrast against all the mix-ins of the s'more ice cream! An added benefit of this base is that we usually end up with a little extra ice cream after churning, so we always have some to munch on.

After churning, we worked quickly together to assemble the ice cream. We go heavy on the mix-ins so each flavor can be present in each bite. Delicious!