- Difficulty 3
- Prep Time 25 mins
- Cook Time 3 mins
- Chilling Time 8 hrs
- Serves 10
Rich stout brings out the best in toasty marshmallows, crumbly graham crackers and delicate dark chocolate bits. This tasty quartet creates an ice cream so mind-blowingly scrumptious, you’ll wish it was summertime all year long. You don’t need a campfire to make this s’mores-themed treat, but it’s highly recommended.
- 3 tbsp (45 mL) salted butter
- 1 tbsp (15 mL) + 1/2 tsp (2.5 mL) granulated sugar
- 1 cup (250 mL) coarsely chopped or broken graham crackers (see tips)
- 2 cups (500 mL) 35% cream
- 1 300 mL can sweetened condensed milk
- 1/3 cup (80 mL) stout
- 1 tsp (5 mL) vanilla
- 1/4 tsp (1 mL) salt
- 18 large marshmallows
- 1/4 cup (60 mL) finely chopped dark chocolate (about 20 g)
- 1. In a small saucepan, melt butter over medium heat. Sprinkle in sugar and stir until dissolved, 30 to 60 seconds.
- 2. Stir in graham crackers and toss to coat. Cook, stirring occasionally, until graham crackers are toasted and have absorbed the butter mixture, about 1 minute. Remove from heat and let cool.
- 3. Meanwhile, using a hand mixer or stand mixer fitted with the whisk attachment, whip cream on medium-high speed until soft peaks form but droop immediately when beaters are lifted, about 3 minutes. Reduce speed to medium-low and whisk in condensed milk. Whisk in stout, vanilla and salt.
- 4. Meanwhile, arrange rack in top of oven and preheat broiler. Arrange marshmallows on a foil-lined baking sheet. Broil until golden and toasted but centres are still soft, 30 to 60 seconds. Flip marshmallows and repeat on opposite side. (Note: Marshmallows can turn from golden to black in seconds, so watch closely, keeping oven door open, if necessary.) Remove from oven and let cool on pan, 1 to 2 minutes. Add marshmallows to ice cream mixture and whisk on medium speed until broken and mixed in, 20 to 30 seconds.
- 5. Using a spatula or large spoon, stir in graham crackers and chocolate. Scrape into an airtight container and cover with a lid, plastic wrap or beeswax wrap. Freeze for 8 hours or up to overnight. (Ice cream will keep for about 2 weeks in the freezer.)
- You can “chop” the graham crackers by simply breaking them up and pressing the pieces with the heel of your hand on a cutting board. This will give you graham cracker pieces in assorted shapes and sizes — perfect for stirring into the ice cream.
- The ice cream will be scoopable directly out of the freezer, so you don’t need to let it soften. Take it out when you’re ready to serve.