I’m on an ice cream kick this summer if you couldn’t already tell. It’s certainly hot enough out to be eating it all day long too. I had an idea for a smore’s ice cream mulling around in my head for a bit now. Then I saw that National Smore’s Day was coming up, so I took it as a sign.
What’s better than marshmallow, chocolate and graham cracker bits all swirled into a custard vanilla ice cream? Nothing, that’s what.
My smore’s ice cream is of course dairy free, but for this one I decided to make it gluten free as well. The graham cracker part is actually an almond flour crumble that I came up with. The marshmallow part is Italian meringue and my chocolate ganache is dairy free as well, made with coconut milk.
Make the Vanilla Custard Ice Cream
This ice cream is super simple to make with only a few ingredients:
- Coconut Milk
- Vanilla Extract
- Egg Yolks
All you have to do is place the coconut milk and vanilla in a medium sized pot on medium heat until it’s starting to simmer. While the milk is heating up, in another bowl just beat the egg yolks and sugar until it’s a pale yellow color.
Then when the milk is hot enough, pour a small amount (about a 1/4 cup) into the egg yolk mixture while whisking. Once the milk is incorporated, pour the egg yolk mixture into the pot with the milk while (again) whisking.
Whisk it constantly on low heat for a few more minutes and then pour into a glass bowl to let cool.
That’s it! You’ll have to refrigerate it for a good couple of hours until it’s nice and cold before you can churn it into ice cream.
P.S. Don’t forget to put your ice cream bowl in the freezer the day before you plan on churning if your ice cream maker requires it!
Now these next three parts (meringue, ganache and almond flour crumble) do not have to be made in any particular order.
Making italian meringue can be slightly trick, especially for me with my heavy cast iron pan, but if I can manage so can you.
All you need is egg white, a little sugar and water. In a small saucepan, heat the sugar and water on medium heat. While the sugar is melting, beat the egg whites on high until it gains volume and is white and airy.
Using a kitchen thermometer, check the temperature of the sugar. Once it reaches 240°F, it’s ready for the egg whites. Carefully while beating the egg whites on low, pour the sugar syrup slowly into the egg whites.
Continue to beat the egg whites for about 5 minutes until the bowl feels cool and stiff peaks form. Done!
The reason I use Italian meringue instead of say French meringue is because the Italian meringue is already cooked from the hot sugar syrup. French meringue has raw egg whites and needs to be cooked in the oven.
This is also very simple and should be really quick to mix together. All you will need is dairy free semi-sweet chocolate chips, coconut cream and dairy free butter.
Coconut cream is the thick white part that separates from the watery liquid in a can of coconut milk.
Combine the chocolate chips, coconut cream and butter in a bowl and microwave in 20 second intervals, mixing after each session. It should take 40-60 seconds. Then mix until glossy looking, done!
My aim here was to make a ganache that didn’t harden into a rock when it chilled since it will be going into ice cream.
Almond Flour Graham Cracker Crumble
You will need almond flour, brown sugar, cinnamon, honey and vanilla extract. All you need to do is mix all of it together.
It will be a little messy because you’ll probably want to get in there with your hands, it’s easy to get it to all combine evenly that way. I recommend taste testing, in case you want a little more cinnamon or vanilla in your crumble.
Churn Ice Cream and Assembly
This is the fun part! Once the custard is done chilling, pour into your ice cream maker and let it churn for about 15 to 20 minutes. I use the ice cream attachment for my kitchen aid mixer.
After the ice cream is done churning, put about half into a tin and flatten it out. Then drizzle half the chocolate, plop a few spoonfuls of meringue on top and then sprinkle half the graham cracker crumble.
Then repeat. Put the rest of the ice cream over the top and then layer with the rest of the chocolate, graham cracker crumble and meringue.
If you want to be fancy and you have a blow torch, toast the tops of the meringue.
This is the kind of ice cream you’ll want to eat around a summer camp fire after a long day of swimming in the pool. After you make this smore’s ice cream, rate it and comment below so I can get some feedback! I love hearing what you have to say and your comments help other people see my blog, so thank you!
Smore's Ice Cream
- Ice Cream Maker
- Optional: Kitchen Blow Torch
Vanilla Custard Ice Cream
- 2 Cans Coconut Milk (Classic/Full-Fat)
- ⅔ Cup Granulated Sugar
- 6 Egg Yolks
- 3 Tsp Vanilla Extract
- 1 Egg White
- ⅓ Cup Granulated Sugar
- 1 Tbsp + 2 Tsp Water
- ½ Cup Semi-Sweet Chocolate Chips (Dairy Free)
- ¼ Cup Coconut Cream
- 1 Tbsp Butter (Dairy Free)
Graham Cracker Crumble
- ½ Cup Almond Flour
- ¼ Tsp Cinnamon
- 1 Tsp Brown Sugar
- 1 Tbsp Honey
- ½ Tsp Vanilla Extract
- Place the ice cream bowl of your ice cream maker into the freezer the day before you plan to churn your ice cream if it requires it.
- Gather ingredients for the vanilla ice cream. Put coconut milk and vanilla in a medium sized pot over medium heat. While the milk is heating, in a separate bowl, beat egg yolks and sugar until they are a very pale yellow color. When milk starts to simmer, pour about ¼ cup into the egg yolk mixture while whisking constantly. Then pour the all of the egg yolk mixture into the pot of milk while whisking constantly. Continue to whisk over low heat for several minutes. Then take off heat and pour into a bowl to cool. Refrigerate for at least a couple of hours, until cold.
- For the Italian meringue, put sugar and water into a small saucepan on medium heat. Let the sugar melt into a syrup and with thermometer, monitor temperature until it reaches 240°F. While the sugar is melting, beat the egg whites until they gain in volume and look white. Once the sugar reaches the right temperature, pour slowly into the egg whites while beating on low. Then continue to beat for about 5 more minutes until the meringue has reached stiff peaks. Set aside.
- For the chocolate ganache, combine the chocolate chips, coconut cream,* and butter in a bowl. Microwave for 20 second intervals, mixing in between each time. It should take about 40 seconds, and the ganache should look thick and glossy. Set aside.
- For the graham cracker crumble, combine all the ingredients in a bowl and mix together with hands until it's evenly incorporated and a little clumpy. You do not want it to combine into big pieces, keep them like smaller crumbles. Set aside.
- When the ice cream is cold, pour into the ice cream maker and churn for about 15-20 minutes. When the ice cream is done, put half into your tin.** Then drizzle a layer of chocolate ganache, sprinkle graham crackers crumble and a few spoonfuls of meringue. Place the rest of the ice cream on top and repeat leaving the meringue for last.
- Optional: With a kitchen blow torch, toast the tops of the meringue.
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