Smores Ice Cream
Vegan S’mores Ice Cream – Take 1 – adapted from this recipe (makes 1/2 quart)
- 1/2 pkg marshmallows
- 1 cup light vanilla soy milk
- 2 cups of silk soy creamer
- 3/4 bar of Ghirardelli 70% Dark Chocolate bar, chopped
- 10 mini marshmallows, halved
- 3 Honeymaid Graham Cracker Rectangles, broken into large pieces
Place Marshmallows, cream and milk into a large saucepan over medium heat, stirring constantly until the mallows are melted, and the liquids blend nicely with the mallows. Remove from heat and let cool for only one minute, stirring occasionally to make sure the marshmallows do not cool too much, making the mixture sticky. Pour mixture into ice cream maker that has been frozen according to manufacturer’s instructions, and churn for about 30-35 minutes.
While the ice cream is churning, cut chocolate into desired size pieces. Break graham cracker pieces into larger pieces, you want them to stay in tact so that they will freeze well, and still resemble graham cracker pieces after the freezing process is done.
After churning is completed, turn off ice cream maker, and fold in chocolate pieces, marshmallows, and then graham cracker pieces. Serve right away or freeze to firm up more.
*NOTES: My mixture was not thick and creamy in the beginning stages It was pretty liquid. It took longer to get my ice cream to firm up – probably closer to 45 – 50 mins. So, next time, I’d let this mixture cool for either a few hours or overnight. The taste was good. It wasn’t exactly creamy, it was more like frozen milk crystals hardened.
Take II Vegan S'mores Ice Cream
Ok, so the first recipe tasted ok, but it wasn’t as creamy as I thought it should be. I thought if I tweaked the recipe a bit, it might be a little closer to the real thing. Vegan S’mores Ice Cream – Take 2 (makes 1/2 quart)
- 1/2 bag mini marshmallows
- 1.5 cups coconut milk
- 1.5 cups silk soy creamer
- 3/4 bar Ghirardelli 70% Dark Chocolate, chopped
- 3 Honeymaid Graham Crackers, broken into smaller pieces
- 10 mini marshmallows, halved
Place Marshmallows, cream and milk into a large saucepan over medium heat, stirring constantly until the mallows are melted, and the liquids blend nicely with the mallows. Remove from heat and let cool for a few hours in the refrigerator or over night so the flavors can meld together. Pour mixture into ice cream maker that has been frozen according to manufacturer’s instructions, and churn for about 30-35 minutes.
While the ice cream is churning, cut chocolate into desired size pieces. Break graham cracker pieces into larger pieces, you want them to stay in tact so that they will freeze well, and still resemble graham cracker pieces after the freezing process is done. After churning is completed, turn off ice cream maker, and fold in chocolate pieces, marshmallows, and then graham cracker pieces. Serve right away or freeze to firm up more.
*NOTES: My first attempt at this recipe resulted into churned nothingness. The ice cream did not set at all. I was very disappointed. So, with the ingredients I used, there was no fear of the mixture getting sticky.Overall, I am pleased more with how the 2nd attempt turned out. It froze up hard too, but was definitely creamier in texture than the first attempt. In the first attempt, I could tell that it was all soy based. Which, I’m not saying is bad, but if I were to serve this to non-vegans, I don’t think they would like it as much as the second where parts of and coconut. Also, I think for my personal taste, I would add more graham crackers.
I want to make one more attempt at this soon, based on a vanilla ice cream recipe in Veganomicon and it uses silken tofu and it’s supposed to come out really creamy. So, this could be the piece I’ve been missing to make my vegan ice creams creamy like the real thing. We’ll see.
Enjoy…
