Ingredients
Twelve/85 g large marshmallows
¼ cup/60 ml heavy cream
3 ½ oz/100 g semisweet dark chocolate chips (I used 75% cacao)
8/125 g graham crackers
2 qt/2 L vanilla ice cream, softened till pliable
Instructions
- Toast the marshmallows. Lay the marshmallows on a baking sheet and broil them in the oven at Hi/500F/260C until the tops turn golden brown and slightly charred for 45 to 60 seconds. If using a torch, carefully toast the tops of the marshmallows. Transfer to the refrigerator or freezer and chill thoroughly.
- Prepare the ganache. In a small saucepan, heat the heavy cream over medium-high heat until it just starts to bubble, 2 to 3 minutes. Remove from the heat. Stir in the chocolate chips using a silicone spatula and mix until the chocolate dissolves and the mixture turns smooth and silky. Refrigerate until chilled.
- Once the marshmallows and chocolate ganache are chilled, break the graham crackers into bite-sized pieces.
- Take a 9 in/23 cm metal loaf pan or freezer-safe container. Layer the pan with ice cream, marshmallows, chocolate ganache, and graham crackers until they are all used up. Gently press the top and smoothen with a spoon or an offset spatula. Cover tightly with plastic wrap and press to the surface to ensure no trapped air. Freeze for at least 4 hours or until firm. When ready to serve, scoop. This ice cream will be good for up to a week if stored in an airtight freezer-safe container for up to a week or 3 days if left in the metal loaf pan wrapped with plastic wrap.
Notes
- I prefer larger marshmallows over the tiny marshmallows in this ice cream because they’re easier to roast and handle. It also creates a better texture to the ice cream during scooping.
- A metal loaf pan freezes faster than a ceramic one but you can use either.