S'more Ice Cream Sandwiches

So I made these about 5 years ago but never posted them on my blog.  I think about these sandwiches often so I am finally getting around to it.

I handed these out to my neighbors and their responses were, "OMG you need to sell these!".  These were my favorite sandwiches so far (but I also eat s'mores even when there isn't a campfire nearby)!

Of course since it was 5 years ago, I do not have pictures to post.  I will update when I make them again.

This sandwich has three parts: toasted marshmallow ice cream, graham cracker crust, and chocolate.

Toasted Marshmallow Ice Cream

Ingredients

• 10 oz large marshmallows
• 2/3 C granulated sugar
• 2 lrg eggs
• 1/4 tsp salt
• 1 2/3 C whole milk
• 1 1/2 C heavy whipping cream
• 2 tsp vanilla

Instructions

Toasted Marshmallows

1. preheat your oven to 350
2. Place your marshmallows on a mat or parchment paper on a pan
3. Cook marshmallows for 3-4 mins in the middle of the oven
4. Move the pan to the top rack, switch the oven to broil for 2-3 mins until browned

Ice Cream

1. Beat the eggs, sugar and salt until it's smooth, thick and pale yellow (not bright)
2. Bring the milk to a simmer in a sauce pan,
3. Slowly pour the milk into the egg mixture , while mixing the eggs (so they don't cook or curdle)
4. Pour back into the saucepan and cook over low heat, STIRRING CONSTANTLY, don't let the mixture boil or it will cook the eggs
5. Stir until it thickens slightly then pour through a strainer into a blender
6. Add the marshmallows (it will be messy) and blend together until it's smooth
7. Pour through the strainer again into a bowl, add the cream and the vanilla
8. Stir well and refrigerate overnight (or 4-6 hours).
9. Stir it well then run it through your ice cream machine according to the directions, about 30 mins
10. Serve immediately for soft ice cream and freeze a few hours for firmer ice cream.

Graham Cracker Crust

Graham crackers mixed with melted butter.  Press half onto a cookie sheet.  Cover with plastic.  Press the rest onto the plastic.  Or press half onto a cookie sheet and the other half onto a cookie sheet that is the exact same size.  Freeze

Chocolate

Melt chocolate of your choice.

Assembly

Take crust out of the freezer.  Take top crust off and place it aside.  Cover bottom half with melted chocolate.  Let freeze until completely frozen.  Take crust out of the freezer.  Top with ice cream.  Make sure to spread it evenly.  Let freeze.  After ice cream is hard, top it with the top crust.  Press down.  Cut into sandwiches with sharp knife.  Freeze again until you enjoy.

Ice Cream Birthday Cake

My husband is turning 40!  As a tradition the birthday boy got to request a cake.  He asked for an ice cream cake with vanilla ice cream and white cake..oh and sprinkles which I later found out was a joke.  This is what I created and OMG it was delicious!  The almond extract in the white cake gave it a little something extra, the chocolate cookies broke up all of the vanilla and the whipped cream frosting was not too sweet.

You can do this cake with any ice cream, cake or cookie flavors you would like .  And if you would like to make it even grander you can add another layer of cake and ice cream!

Notes:  This white cake is very dry and flaky if you don't let it sit outside the freezer for a half hour.  The frosting could have been thicker.  Maybe even doing layers of it in shifts: layer on, let freeze, add another layer or keep the frosting in the fridge until it hardens a bit then put it on the cake.

First up the cake.  This makes three layers, but I only used two in the ice cream cake.

Ingredients

• 1 cup salted butter softened
• 1 1/2 cups sugar
• 2 teaspoons almond extract
• 3 1/2 cups cake flower
• 4 teaspoons of baking powder
• 1/2 teaspoon salt
• 6 large egg whites room temperature
• 1 1/2 cups milk room temperature

Instructions

• Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
• In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract.
• Use a fork to combine the eggs and milk together in a bowl or 2 cup liquid measuring cup. Set aside.
• In another mixing bowl stir together cake flour, baking powder, and salt.
• Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
• Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely.  Wrap in plastic and freeze . 

Next up is the vanilla ice cream.  I made the custard one day and froze it the next . 

Ingredients

• 6 egg yolks
• ¾ C. sugar
• 2 C. heavy cream
• 1 C. whole milk
• 1 Tbls. good vanilla extract

Instructions

1. Briefly whisk egg yolks in small bowl, set aside.

1. In small saucepan, heat cream, milk and sugar until sugar is dissolved and little bubbles are starting to form around edge of saucepan.
2. While whisking, slowly add about a quarter cup of the milk/cream/sugar mixture to bowl with the egg yolks. This is to temper the eggs and raise the temperature of the egg yolks without scrambling them. Add a bit more cream mixture and whisk again. Repeat.
3. While continuing to whisk, slowly add the egg mixture to the sauce pan with remaining milk/cream/sugar mixture and continue to stir while heating until mixture thickens and coats the back of a wooden spoon. Swipe your finger across the mixture on the back of the spoon and if the edges stay put, it's ready. Takes about 5 minutes, more if your temperature is lower. If you have a candy thermometer cook until 170º
4. Strain mixture into bowl and set in ice bath for about 30 minutes to cool down (stir occasionally). Store custard base in refrigerator for a few hours or overnight to 
5. thoroughly chill.
6. Stir vanilla extract into ice cream custard base.
7. Pour custard base in ice cream maker and process according to your ice cream maker's instructions. For me, it's 20 minutes.
8. Store ice cream in container and let freeze several hours or overnight to firm up.

Cake Assembly

1. A day before serving, assemble the cake. Spray a 9-inch springform pan with cooking spray. Line with parchment. Spray parchment. Line the inside of the pan with plastic wrap, leaving an overhang on all sides. Smooth out the plastic very carefully. Place the prepared pan in the freezer for at least an hour.
2. Allow ice cream to soften a bit. Use a spoon and mix the ice cream until spreadable. Place one cake at the bottom of the springform pan. Top with half the ice cream and spread evenly. Layer with crushed up Oreos (I used about a whole row) . Cover with plastic and freeze for at least an hour . 
3. Repeat with the other half of the ice cream. Top with another cake layer before freezing. Press firmly into the ice cream and make sure it sticks. Wrap cake top with plastic wrap and freeze until firm, at least 3-4 hours but preferably overnight.
4. On the day of serving.  Using an electric mixer, in a medium bowl whip the heavy cream and powdered sugar until stiff peaks form. Do not overbeat until grainy.
5. Remove cake from freezer, unmold and place on serving plate . Frost as you would normally with whipped cream. Decorate with sprinkles if desired. Freeze cake for another hour.
6. To serve, remove from freezer about 30 mins before serving. Cut with a sharp knife.

Mattiwi Ice Cream

It was another beautiful, sunny, and 75 degree day in Texas!  My genius boyfriend (Matt) came up with the idea of kiwi ice cream...so here we go!  Cool, refreshing and extra kiwiey.

 

6 ripe kiwifruit (I used 8!)

2 Tablespoons sugar

2 large eggs

1 cup sugar

2 cups heavy or whipping cream

Peel the kiwi and mash them in a bowl until pureed. Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in 1 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and whisk to blend. Stir in the kiwi.

Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions.

Cookie Dough Chunks in Cookie Dough Ice Cream

OMG!  What a brilliant idea!  Made this ice cream for a cookie dough ice cream enthusiast.  Unfortunately I was unable to try it, but I was told it was AMAZING!  I will definitely have to make it again.


For the cookie dough:

5 Tbs salted butter, melted (or unsalted butter + 1/4 tsp salt)
1/3 cup packed brown sugar
1/4 cup flour
1/2 tsp vanilla extract
3/4 cup chocolate chips (I should use mini chips next time so the dough sticks together better)

For the ice cream:

3 Tbs unsalted butter
2 cups heavy cream
2/3 cup packed brown sugar
4 large egg yolks
pinch of kosher salt
2 tsp vanilla extract
1 1/2 cups whole milk
1 cup chocolate chips (I added extra!)

To make the cookie dough, stir together the butter and sugar until smooth.  Mix in the flour and vanilla, then fold in the chocolate chips.  Wrap the mixture in plastic wrap, form into a disk, and refrigerate until firm.

To make the ice cream, melt the butter and sugar in a medium saucepan over medium-high heat.  Cook, stirring often, until the butter is a deep golden-brown color, being careful not to burn it.  Whisk in the heavy cream and heat until simmering.

Meanwhile, whisk egg yolks until light and fluffy in a medium bowl.  Add a small amount of the cream mixture to the eggs, whisking constantly.  Whisk in the rest of the cream slowly.  Return the mixture to the saucepan, and cook over medium heat, stirring often, until it has thickened slightly and reads 170-175 degrees on an instant-read thermometer.

Remove from heat and pour through a fine-mesh sieve into a medium bowl.  Mix in the vanilla, salt, and whole milk.  Cover with plastic wrap and chill until very cold.

Churn ice cream according to manufacturer's instructions.  As it churns, remove the cookie dough from the refrigerator and cut into small pieces.  Pour the ice cream into an airtight container and mix in the chocolate chips and the cookie dough.  Freeze until firm.

Fluffernutter Butter Ice Cream

Fluffernutter ice cream with Nutter Butter cookie pieces...how can this go wrong?!  A classic favorite sandwich I would eat at my friend's house growing up!

This was very heavy (too heavy), the texture turned very strange because the Fluff hardened and became grainy.  Not a favorite.

Ingredients

2 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup granulated sugar
1/4 teaspoon salt
1 1/2 cups creamy peanut butter
2 teaspoons vanilla extract
1 1/2 cups marshmallow fluff or cream
2/3 cups white chocolate chips

Instructions

Add cream, milk, sugar, salt and 1 cup peanut butter to a saucepan over medium heat. Stir constantly until the sugar dissolves and the peanut butter melts, making sure not to let it stick to the bottom. Continue to heat until the mixture becomes warm and begins to bubble around the edges. Remove from heat, add in vanilla extract and add the mixture to a bowl and refrigerate until cold, at least 30 to 60 minutes.
Once it's cold, add the mixture to your ice cream maker and churn according to directions. A few minutes before it's finishing churning, add in 1 cup of marshmallow fluff in a few increments. Once it's finished churning, scoop the ice cream into a freezer-safe container. Stir in the remaining peanut butter, marshmallow and the chocolate chips, then freeze for at least 4 to 6 hours. Let sit for a few minutes before serving so the ice cream can soften.

Coconut Vegan Ice Cream

I have been searching for a great coconut ice cream.  I remember I once had homemade coconut ice cream in Maine at a small mom and pop ice cream shop.  It was one of the best ice creams I have ever tasted.  I have yet to find a coconut ice cream which even comes close :(

This ice cream is vegan...so a plus for my vegan sisters.  Unfortunately, it was icy and not very flavorful.

The search continues...

Ingredients

3 cans coconut milk (use the highest fat coconut milk you can find. The higher the fat the more creamy the ice cream. Remember that low fat coconut milk will result in an icy texture.)
1 cup raw cane sugar or brown sugar
2 tablespoons pure vanilla extract
½ vanilla bean, scraped

 

Instructions

1. Combine all ingredients in a medium sized pot and heat over medium low heat until sugar has completely dissolved.
2. Refrigerate until cool then process in your ice cream maker according to the manufacturers instructions.
3. Place in a container and cover with a piece of parchment paper directly on the ice cream to help prevent any ice crystals from forming.
4. Freeze for at least 2 hours in your fridge.

B's Pistachio Ice Cream

For the birth of my wonderful friend, B or Briony, I made her favorite, Pistachio!  Unfortunately I do not have any pictures because she brought it home and ate it all before I could get any.  Take my word for it, and hers, that it was aaaaaammmmazing!  Creamy and very nutty!

Ingredients

1 cup unsalted shelled pistachios
3/4 cup sugar
2 cups whole milk
1/2 teaspoon almond extract
4 large egg yolks
1 cup whipping cream
3/4 cup unsalted shelled pistachios, toasted, coarsely chopped

Directions

Finely chop 1 cup pistachios.  Mix pistachios with a 1/4 cup sugar. 

Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract. 

Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. 

Return custard to saucepan. Cook over low heat until custard thickens.  Stir constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours. 

 

Stir 1 cup whipping cream and chopped pistachios into custard. Freeze in ice cream maker. Transfer to container and freeze. (Ice cream can be prepared 3 days ahead.)

Love you B!