Chocolate Peanut Butter Cup S'mores Ice Cream
Chocolate ice cream with peanut butter cups, graham cracker crumble, and a homemade marshmellow sauce.
Equipment
- 1 Ice Cream Maker
- 1 Large Pot
- 1 Small Saucepan
- 1 Candy Thermometer
- 1 Hand or Stand Mixer with whisk attachment
- 1 Baking Sheet
- 1 Freezer Safe Container
Ingredients
Chocolate Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup melting dark chocolate
- 1/2 cup cocoa powder
- 3/4 cup granulated sugar
- 1 tsp instant coffee/espresso
- 1 Tbsp vanilla extract
- 1/8 tsp salt
Marshmallow Sauce
- 1/3 cup light corn syrup
- 1/4 cup granulated sugar
- 2 Tbsp water
- 1 large egg white room temperature
- 1/8 tsp cream of tartar
- pinch salt
- 1/2 tsp vanilla
Graham Cracker Crumble
- 3/4 cup crushed graham crackers (about 5 sheets)
- 2 Tbsp brown sugar
- 3 Tbsp melting butter
Extras:
- peanut butter cups chopped
Instructions
Ice Cream
- In a large pot over medium heat, warm up the heavy cream and whole milk.
- Once its warm, add the melting dark chocolate, cocoa powder, sugar, instant coffee, vanilla, and salt.
- Once the chocolate has melted and the cocoa powder dissolve, tranfer to a bowl and refrigerate for at least 3 hours or up to 24 hours.
- After refrigerating, turn your ice cream maker on and pour mixture to your frozen freezer bowl.
- Once the mixture starts to really thicken (about 20 minutes) add the crumble and chopped PB cups. Churn for a couple more minutes to distribute the toppings.
- Pour 1/3 ice cream into a freezer safe container and layer with marshmellow sauce.
- Keep layering and then top with more graham cracker crust.
- If you prefer the ice cream more firm, put it back in the freezer for at least a couple more hours.
- Store in the freezer and enjoy within 2 weeks.
Marshmallow Sauce
- Combine the corn syrup, sugar, and water in a small saucepan.
- Cook on medium heat until the sugar is fully dissolved.
- Once the mixture comes to a boil, insert a candy thermometer and monitor until the temperature reaches 240 F.
- While the mixture is heating up, place the egg white in a clean, dry bowl OR the bowl of a stand mixer. Using the whisk attachment, beat the egg white.
- When the egg whites start to become foamy, add the cream of tartar and continue beating until stiff peaks form.
- Once you have stiff peaks and your sugar syrup is at 240F, slowly stream the hot syrup into the egg whites and continue to mix. (you may need a second hand!)
- Whip until the mixture becomes shiny and triples in size.
- Stir in the salt and vanilla.
- This marshmallow sauce can be used right away or stored in an air tight container for a couple weeks.
Graham Cracker Crumble
- Preheat oven to 350F.
- Line a baking sheet with foil and coat with cooking spray.
- Combine all crust ingredients in a bowl and mix well.
- Pat onto baking sheet to about 1/4" thickness.
- Bake 8-10 minutes.
- Break into various size chunks.
Notes
Feel free to adjust how you want! That is the beauty of making your own ice cream
*if you want your chocolate ice cream to be darker in color and have a richer taste, use dark chocolate cocoa powder
*You can also make this with vanilla ice cream!