S’mores & Stout No-Churn Ice Cream

Directions

1. 1. In a small saucepan, melt butter over medium heat. Sprinkle in sugar and stir until dissolved, 30 to 60 seconds.
2. 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. 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. 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. 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.)

Tips

• 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.