This was S'more mint chocolate ice cream.
Our
minty ice cream project is ongoing! This time we were back to chocolate, but it was more than chocolate. S'more! Fire-roasted melting marshmallow and chocolate between graham crackers sounds heaven. I haven't grown up in a country that has a S'more culture. If I had had, I could have consumed hundreds of S'more by my 10 years old birthday. It's time for me to catch up. For S'more parts - marshmallow, graham crackers, and chocolate, I adapted a
recipe of Toasted S’more Chocolate Fudge Ice Cream by Half Baked Harvest. It's a beautiful blog that I happily ran into during my S'more ice cream research and would like to follow.
Mini marshmallows were nicely toasted! I was surprised how large marshmallows were swollen when they were heated! I was glad to keep them away from each other. It reminded me of Thanksgiving's sweet yum topped with a mountain of marshmallows that J's mother kindly makes.
Crushing grahams crackers was fun!
And chocolate fudge. I hadn't made chocolate fudge before. This one was easy - just mixing chocolate chips (I used Ghirardelli's 60 % cacao bittersweet), condensed milk and butter. I reduced the volume of butter to half of what the recipe called for.
Ice cream was my usual Jeni's non-egg ice cream base made with Agave syrup. A handful of fresh mint from our garden and 2 oz of chopped Ghirardelli's 70% extra bittersweet chocolate.
In a container, I layered chocolate fudge, graham crackers, ice cream, marshmallows, fudge, crackers, ice cream, marshmallows, on and on...
And the last was fudge.
After freezing for some hours, it was tasting time.
I shall say this was the best ice cream I made ever. Seriously.
J loved the ice cream too! Chewy toasted marshmallows, gooey chocolate fudge, sandy nutty graham crackers, and minty chocolaty ice cream... so many fun things were packed all in a scoop. I think because of the crisp mint flavor, the ice cream didn't taste overly sweet. It was so refreshing. I will proceed the minty ice cream project!
