From the kitchen: S’mores Ice Cream Sandwiches!
You guys, something huge happened yesterday. I think I may have made the best ice cream sandwich ever made. Like ever. I’m not a huge fan of traditional s’mores, I find them too sweet usually. But no respectable summer is complete without a few toasty marshmallows slapped between crunchy graham crackers and melty chocolate, so I usually eat my fair share anyway. For posterity’s sake, of course. I mentioned in this post that Evan and I had been dreaming up amazing ice cream & cookie combinations in our quest for the best ice cream sandwich, and s’mores made it to the list. I wasn’t quite sure how I was going to create it until a few days ago when I woke up in the middle of the night with the answer. Yes, this sandwich literally came to me in a dream! How wild is that?! I adapted my favorite vanilla bean ice cream recipe to accommodate toasted marshmallows and the result was insane. Then, the toasted marshmallow ice cream got sandwiched between two chocolate dipped graham crackers and sprinkled with a tiny bit of sea salt. I swear there was a tear in my eye after I took that first bite. So darn good! You have to make this decadent sandwich. You just have to! -xo
S’mores Ice Cream Sandwiches
Makes about 12 sandwiches (with a few leftover cookies)
For the ice cream:
- 1 bag mini marshmallows (about 10 oz)
- 2 cups heavy cream
- 1 vanilla bean cut length wise, seeds scraped
- 5 egg yolks
- 1/3 cup unrefined granulated sugar
- pinch of salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Line a baking sheet with parchment paper. Spread the marshmallows out in one even layer.
- Use a brulee torch to toast the marshmallows. If you don’t have a torch, use your broiler to brown the marshmallows, but be sure to keep an eye on them or else they’ll burn! Toast to a deep brown. Flip marshmallows using a spatula and repeat the process to toast evenly. Set into a blender and let cool.
- Place the egg yolks, sugar and salt in a large mixing bowl. Whisk until the mixture turns a pale yellow color, about 3 minutes.
- Place the cream, vanilla bean and scraped seeds in a medium saucepan. Heat the mixture over medium heat, stirring often, until it is steaming but not quite simmering. Don’t let this mixture boil!
- Spoon out about 1/4 cup of the hot cream and slowly stream it into the egg yolk mixture, whisking constantly to temper the eggs. Repeat once more to further temper.
- Pour the tempered egg mixture into the saucepan with the hot cream and heat, stirring until the mixture coats the back of a wooden spoon.
- Remove mixture from the heat. Pour mixture over the marshmallows in the blender. Blend for 60 seconds.
- Add the cold milk and vanilla extract to the blender and blend for 30 more seconds.
- Let mixture cool to room temp with the lid off (about 30 minutes), then replace lid and place in the fridge for 3-6 hours. You want this mixture to be as cold as possible before going to the ice cream machine.
- Churn the ice cream according to manufactures instructions.
- Transfer ice cream to a sealable container, cover, and place in freezer until firm, at least 2 hours.
- 1½ cups all-purpose flour
- 1⅓ cups graham flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 1/2 cup unsalted butter (to get about 3/4 cups browned butter)
- 2/3 cup dark brown sugar
- 1/3 cup mild-flavored honey, such as clover
- 5 tablespoons milk, full-fat is best
- 2 tablespoons pure vanilla extract
Brown butter in a small sauce pan. Let the butter melt over a medium flame and stir occasionally until a nutty aroma releases and you can see small brown bits at the bottom of the pan. remove immediately and transfer butter to a heat safe container. Brown butter turns to burnt butter really fast so make sure you remove it from the heat as asap.
Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
Alternately, if you don’t have a food processor or electric mixer, you can cut the ingredients together with a pastry blender. Just make sure they’re very well incorporated.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.
When ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
On a lightly floured surface, roll out the dough to a 1/8-inch thickness and cut using a 2″-3″ cookie cutter. I used a round one, as you can see. Transfer to the baking sheet, spacing the crackers at least ¾-inch apart, gather any scraps, re-roll, and cut out more cookies.
Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool). Store in an airtight container for up to 5 days.
For the Chocolate:
1/2 lb dark chocolate, chopped
Place chocolate in a double boiler to melt over medium heat. Once melted, dip half of each cookie and shake a bit to remove excess chocolate. Place on a parchment lined baking sheet and sprinkle with sea salt, refrigerate for 1 hour.
Assembling the sandwiches:
Add one scoop ice cream to one cookie and top with another. Wrap in parchment and place in the freezer to firm up. Keep frozen until ready to serve.
Dig in and experience the goodness!