Make your own s’mores ice cream

Campfire s’mores are the perfect relaxed fare. S’mores-inspired ice cream with charred marshmallows and chocolate-covered graham crackers? This is the stuff of summer sundaes.

Take a hint from Marlene Haley and Amelia Ryan, the duo behind Merry Dairy’s ice cream shop in Ottawa, and make this custard-like ice cream as a base for your sundae. It’s featured in their new cookbook, “Great Scoops: Recipes from a Neighborhood Scoop Shop” (Fig. 1 Publishing, $30) that he wrote with Anne Despres.

You will need an ice cream maker for this recipe. And lumps of hot nonsense.

charged marshmallow

Makes about half a cup


¼ cup small marshmallows


Lay the marshmallows in a single layer on a baking tray (without parchment or silicone baking mat). Use a kitchen torch to toast the marshmallows to your liking. Move the pan to rotate the marshmallows and repeat until most of the white pieces are charred or browned. (Alternatively, preheat the grill and charcoal by placing the marshmallows in a single layer on a baking tray and grilling for 1 to 2 minutes. Remove the tray and let it turn, turning to rotate. Toast the other side for another 1 to 2 minutes.)

Set aside to cool.

Marshmallows can be stored in an airtight container at room temperature for up to a week.

Chocolate covered graham crackers

Makes about 1/4 cup


6 squares graham crackers

1/2 cup coarsely chopped dark chocolate (70 to 75 percent cocoa), melted


Arrange the graham crackers on a plate and pour the melted chocolate on top. Using a spoon or spatula, spread the chocolate to cover the entire surface of the biscuit. Chill in the fridge until the chocolate hardens. Using your hands, break the biscuits into 1/4-inch pieces.

Crackers can be stored in an airtight container at room temperature for up to a week.

Seymours ice cream

Makes about 1 liter


2 cups heavy cream

1 cup full fat milk

Half a cup of sugar

teaspoon fine sea salt

5 large egg yolks

2 teaspoons of pure vanilla extract


Prepare an ice bath: Fill a large bowl halfway with ice and some water. Nestle in a smaller heatproof bowl in ice.

In a medium saucepan, mix cream, milk, sugar and salt. Stir over medium-high heat for 5 minutes until steam begins to rise from the surface. Remove from heat.

While the dairy products are heating, whisk the egg yolks into a medium-sized bowl. To soften the yolks, slowly pour 1 cup of the hot cream mixture into the yolks, whisking vigorously. Continue adding the hot cream and whisking until about half of the hot cream has been added. Transfer the yolk mixture back to the pot.

Cook over medium heat, stirring constantly with a heat-resistant spoon, until mixture is thick enough to cover spoon or digital thermometer reads 180 degrees (5 to 6 minutes). Immediately remove the custard from the heat and strain the custard through a fine mesh sieve into the inner bowl of the prepared ice bath.

Add the vanilla. Cool the custard in an ice bath to room temperature, stirring occasionally. Cover and refrigerate for at least 4 hours or overnight.

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