RSS Feed

Before the Mellowing Year, Serial #13 and S’mores Ice Cream

Posted on

Must be summertime if the word “s’mores” comes up in the conversation.

Actually, we’re still a few days short of the summer solstice (though you wouldn’t know that from the many areas in the Northern Hemisphere already experiencing extreme heat). But most schools are out, vacations have started, pools are open and beaches filling up. Even if it’s not summer on the calendar, it’s summer in our activities and in our hearts.

And also here at Reading and Recipes! This week we’re kicking off the season with a recipe that has a double-shot of summer–S’mores Ice Cream!

This combination of the signature flavor of summer (remember those marshmallows burnt over the campfire then pushed off the stick onto a milk chocolate square and sandwiched between two graham crackers? those were the days!) and the signature dessert of summer (what’s summer without ice cream?) is easy to prepare and doesn’t require a churn (that signature pain of summer).  Just mix together, freeze, then enjoy–at the beach, at the pool, on the deck, or around the kitchen table.

Wherever and whenever you eat this S’mores Ice Cream, it will be summertime.

Speaking of summertime vacations, Reading and Recipes will be taking a summertime vacation of its own. Over the next several weeks, we will not be making additional posts. But be sure to check back later in the summer for new posts; or, better yet, use the “follow” button to sign up to get alerts of future posts.

In the meantime, feel free to browse through our 168 recipes (all yummy, we promise) and our numerous serialized stories and novels, using the index links at the top of the page.

Have a safe and enjoyable summer. See you again soon!!!!

smores no churn ice cream

S’mores Ice Cream

2 cups whipped cream or whipped topping*

7-ounces (1/2 of a can) sweetened condensed milk**

2 teaspoons vanilla extract

1/4 teaspoon salt

7-ounce jar marshmallow fluff

8 honey graham cracker sheets, finely chopped***

3/4 cup milk chocolate chips

In a large mixing bowl, combine the whipped cream, condensed milk, vanilla, and salt. Beat ingredients until well combined. Fold the marshmallow fluff into the mixture, until thoroughly mixed throughout the ice cream. Fold in the graham crackers and chocolate chips.

Transfer the ice cream to a freezer-safe container with a lid. Freeze the mixture for 4-6 hours, stirring every couple of hours, or until the ice cream reaches the consistency of frozen yogurt. Note: this ice cream will never fully freeze. Store leftovers in freezer for up to 2 weeks.

Makes 8 half-cup servings.

*If you prefer to use freshly whipped cream, you will need to beat 1 cup whipping cream until stiff peaks form. If you are using whipped topping, make sure the whipped topping is softened and has come to room temperature.

**You can use the other half of the sweetened condensed milk to make caramel sauce or peanut butter ice cream.

***This is equal to 16 graham cracker squares, or 32 small graham cracker rectangles. You can also use 1 1/2 cups of Honey Teddy Grahams, finely chopped.

smores ice cream

{Adapted from My Baking Addiction}

Before the Mellowing Year, Serial #13, audio © Jeffrey Anderson

Before the Mellowing Year, Serial #13, text © Jeffrey Anderson


About Elaine

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: