Cheater’s S’mores Ice Cream

Because toasted marshmallows BELONG in your ice cream! It’s creamy vanilla ice cream, toasted marshmallow gooey goodness and chocolate bits all in one bite, does it get any better? Actually, I take that question back because it DOES get better, you could top it all off with homemade chocolate magic shell….which is what we did…so yeah, ice cream win!!

Canada Day long weekend is coming up fast, so it felt like a perfect time to share this recipe with you!  I know that you’re all planning on spending your long weekend on a patio, at the cottage and celebrating with friends and family.  So, what better way to celebrate it than with this s’mores ice cream?? Load it onto a crunchy waffle cone and eat the weekend away.  YUMMMMMMM! Yeah, you definitely need this recipe for your weekend plans! I really wanted to make some kind of easy ice cream recipe for the holiday weekend and it felt totally appropriate to make it S’mores-flavoured – who doesn’t love the taste of toasted marshmallows?
Side note – I always love burning my marshmallows on the campfire.  The charred outer layer and gooey, sticky, sweet center is all that I could ask for in a guilty pleasure snack.  Mmm…and now I’m starting to think that I should toast up the remaining marshmallows I have in my pantry.  Yup, done!

Ok for real, this ice cream tastes like a big bite of a s’mores sandwich.  To be totally honest (because I know you won’t judge me), I made it twice.  because of “recipe testing” and all that…yeah…that’s why.  I brought the first batch to my mother-in-law’s house so I wouldn’t eat it all myself, and the next day I was craving it so badly that I made it again.  Why did I do that!?!?!

My favourite part of this recipe is the gooey bits of toasted marshmallow that taste like it just came from the campfire.  This ice cream is perfect on top of a waffle cone.  I usually like my ice cream in a bowl but biting into this ice cream cone was the most satisfying feeling ever.  The gooey marshmallow and crunchy chocolate bits mix perfectly with the smooth ice cream and then that waffle cone “crunch” is the ultimate sound, taste and feeling.

And then there’s the magic shell chocolate sauce.  OMG, as it if it couldn’t get any better right? I know.  But you know me by now, if I can add more chocolate to the recipe, I will! And that’s exactly what happened.  You don’t HAVE to make the magic shell, but I strongly recommend that you do.  It hardens as it hits the cold ice cream and it’s so much fun to watch it happen in real time.
And the best thing about this recipe? It’s SUPER simple to make.  I’m not kidding.  This is a weekend to spend with family, NOT to spend it in the kitchen boiling cream and eggs and figuring out how to use that darn ice cream maker (we’ll think about that another day because I have an awesome ice cream flavour recipe coming your way).  Instead, this recipe takes all of 10 minutes to make before freezing it (or eat it as soft-serve) and enjoy!

Why is it so easy? Because this recipe is my “cheater” ice cream version.  I saw a delicious recipe from Donna Hay mixing pre-made ice cream with dulce de leche and I had to make it.  So this recipe is made with store-bought *gasp* ice cream, toasted marshmallows (from the oven or campfire, you choose!), crushed graham crackers and chocolate chips.  It won’t be long before you’re diving into this ice cream, I promise you!

Cheater's S'mores Ice Cream

Gooey toasted marshmallow ice cream mixed with crushed graham crackers and chocolate for a perfect an easy, 4 ingredient s'mores ice cream recipe!

Author: Priya McHugh
Recipe type: Dessert
Serves: 4 big bowls!

Ingredients

• 
  For the S'more's Ice Cream:
• 1 container of vanilla ice cream (I used Chapman's)
• 15 large marshmallows
• 1 cup crushed graham crackers
• 1 cup of chocolate chips
• 
  For the Magic Shell:
• 1 cup of semi-sweet chocolate chips
• ¼ cup coconut oil

Method

1. Let the ice cream soften for 5 minutes. Place in a stand mixer and mix on low speed until it becomes a soft-serve texture. In the mean time, toast the marshmallows under the broiler for 1 minute until the tops brown (being careful not to burn them - watch the marshmallows closely). Turn off the stand mixer and fold in the toasted marshmallows, graham crackers and chocolate. Place in a container and freeze for 4 hours or overnight.
2. To make the chocolate shell, combine the chocolate and coconut oil in a microwave-safe bowl. Microwave the mixture at 30 second intervals, stirring in between until the chocolate is completely melted (approx. 1 minute). Let it cool and serve over ice cream.

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Panna Cotta with Summer Berries

There are certain desserts that are so easy to make and so stupendously rewarding that they should be at the very top of your list for special occasions.
Panna cotta is definitely one of them.
Let’s not beat around the bush: Italians have the corner on the market when it comes creating something amazing from only a few good ingredients. Panna cotta literally means “cooked cream,” and that’s about all it is! This custard-like dessert is made with just cream, sugar, and gelatin – though I like to add sour cream and vanilla to mine for the extra flavor.
This panna cotta is like serving berries and cream, but fancier. Since you’re not using any eggs, you can really taste the delicate flavor of the cream. The barely-set custard also has a luxurious, silky texture that feels so elegant.
Powdered gelatin must be softened first in cold liquid. In this case, I do it in milk. Then the softened gelatin needs to be warmed to fully dissolve. When making panna cotta, I do this by pouring the warmed cream over the softened gelatin.
Since the amounts of gelatin in individual packets can vary slightly, be sure to measure it out with a teaspoon. Too much gelatin could result in a texture that is too firm and Jello-like (you want the panna cotta to be just barely firm enough to unmold).
Simplify the unmolding process by lightly coat the ramekins used for molds with mild vegetable oil or spray. If you don’t want to bother with unmolding, you can also simply pour the panna cotta mixture into pretty dishes and serve them as is. (Be sure to leave some room in the dish for the berries!) For reference when choosing molds or serving dishes, this recipe makes six 6-ounce servings, or eight 4-ounce servings.
For those of you looking for a vegan substitute for the gelatin, take a look at this reference guide on The Kitchn. It’s a good place to start when looking for alternative gelling agents.

Panna Cotta with Summer Berries Recipe

• Prep time: 20 minutes
• Chilling time: 4 hours or overnight
• Yield: 6 servings

Ingredients

For the panna cotta:

• Vegetable oil, or vegetable oil spray (for the molds)
• 1/2 cup cold milk
• 3 teaspoons unflavored gelatin powder
• 3 cups heavy cream
• 1/3 cup (67g) sugar
• Pinch of salt
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the sauce and berries:

• 1 12-ounce package (about 3 cups) frozen raspberries, defrosted
• 3 tablespoons sugar
• 3 tablespoons orange juice
• 2 cups fresh blueberries, raspberries, blackberries, sliced strawberries, or a mix

Special equipment:
6 (6-ounce) ramekins, or other similarly sized molds or serving dishes

Method

1 Prepare the molds: Lightly brush or spray six 6-ounce ramekins with oil. (Skip this step if you are planning to serve straight from the dishes.)
Place the ramekins on a baking sheet for easy transfer of the panna cotta from the counter to the fridge.
2 Soften the gelatin: Pour the milk into a medium mixing bowl and sprinkle the gelatin over top. Stir with a fork to combine. Set aside for 5 minutes without stirring to allow the gelatin to soften. (It will look like curdled milk or milky applesauce.)

3 Warm the cream and sugar: In a medium saucepan over medium heat, bring the cream, sugar, and salt to a simmer. Stir frequently until the sugar is dissolved and the milk is just starting to steam. Do not let it come to a boil (if it does, let it cool slightly before continuing to the next step).
4 Whisk the cream into the gelatin: Slowly pour the hot cream over the gelatin, whisking as you go in order to dissolve the gelatin. Rub a little of the cream mixture between your fingers to make sure the gelatin has dissolved; it should feel smooth, not grainy.

5 Whisk in the sour cream and vanilla until smooth.
6 Fill and chill the molds: Divide the panna cotta mixture between the ramekins. Transfer to the ramekins to the fridge and chill for at least 4 hours until set, or overnight.
7 Make the raspberry sauce: Close to when you're ready to serve, puree the raspberries, sugar and orange juice in a blender until smooth. Pass through a fine meshed strainer to remove the seeds. Set aside or refrigerate until needed. (This sauce can also be made several days in advance and kept refrigerated.)
8 Unmold the panna cotta: Slide a paring knife around the edge of each ramekin. Place a dessert plate upside-down over the top of the ramekin. Holding the plate in position, flip it over so the ramekin is now upside down on top of the plate. Slowly lift the ramekin at a slight angle to release the panna cotta.
Spoon some of the sauce around the panna cotta and sprinkle with berries. (If you're serving straight from the dish, spoon some of the sauce over top and sprinkle with berries.)

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