S’mores Ice Cream Sandwich

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Satisfy your fall ice cream cravings with our S’mores Ice Cream Sandwich featuring toasted marshmallow and rich dark chocolate ice creams layered between two crispy graham crackers. Every bite is a perfect balance of toasty marshmallow, decadent chocolate, and classic s’mores flavor. Treat yourself to this twist on a campfire favorite, made for any season!

Difficulty

Intermediate

Ingredients

  • Toasted Marshmallow Ice Cream Ingredients
  • 160g (¾ Cup) Sugar
  • 2.5g (¼ Tbsp) Salt
  • 2g (1 tsp) Guar Gum
  • 400g (2 Cups) Coconut Milk
  • 400g(2 Cups) Cashew Milk
  • 5g (½ Tbsp) Vanilla Extract
  • Chocolate Ice Cream Ingredients
  • 235g (1 Cup + â…› Cup) Cashew Milk
  • 35g (½ Cup) Cocoa Powder
  • 42g (â…“ Cup0 Dextrose Powder
  • 15g (2 Tbsp) Fructose Powder
  • 1g (½ tsp) Salt / 
  • 2g (1 tsp) Perfect Ice Cream
  • 45g 70% Bittersweet Vegan Chocolate Finely Chopped
  • 120g (½ Cup) Full Fat Coconut Milk
  • 5g (½ Tbsp) Vanilla Extract

Equipment

  • Pacojet / Creami
  • Blender
  • Medium Saucepan
  • x10  4 inch Square Silicone Baking Molds  
  • Offset Spatula
  • Blowtorch   
  • Whisk

Timing

Active Time: 25 Minutes

Total Time: 24 Hours

Yield

2 Pints each of Ice Cream to make S’mores with

  • Create Toasted Marshmallow Ice Cream Base

    Mix the dry ingredients until thoroughly combined. Pour the coconut and cashew milk into the blender.
     
    Split the vanilla bean lengthwise wise and scrape the seed out of the pod and add the to the blender and blend at medium speed.
     
    While the blender is still running, sprinkle in the dry ingredients and turn up the speed to high for 1 minute.
     
    Pour the ice cream base into a stainless steel bowl. With the blowtorch on high torch the top of the base until it starts to brown, whisk the base and repeat 4 times.
     
    Pour base into a Pacojet/Creami beaker and freeze overnight.
     

  • Create Chocolate Ice Cream Base

    Mix the dry ingredients thoroughly.
     
    Add the cashew milk to the blender and set speed to medium.
     
    While the blender is running slowly pour in the dry ingredients into the vortex. Turn blender up to high speed and blend for 1 minute.
     
    Sprinkle in the chopped chocolate and blend for 2-3 minutes on high. Turn the blender down to medium speed and pour the coconut milk in and blend for 1 minute.
     
    Pour the ice cream base into the saucepan and bring up to a temperature of 185°F while constantly whisking.
     
    Turn off the heat and let it come to room temperature. Pour into Pacojet/Creami beaker and freeze overnight.
     

  • Spin Ice Cream Bases and mold.

    Spin the chocolate ice cream in the PacoJet/Creami and scoop the ice cream into half the molds, level of the tops and freeze.
     
    Repeat with the toasted marshmallow ice cream and let freeze for at least 6-8 hours.
     
    An alternative method to making the ice cream sandwiches is to simply put half of each spun ice cream base into the same mold and freeze. You will not get the visual even line between the two ice creams but it will still be delicious.
     

  • Create Ice Cream Sandwiches

    Working quickly, remove one of each ice creams from the mold. Use the blowtorch to quickly melt one side of each of the two ice cream flavors and stick them together. Place in between the graham crackers and return to the freezer.
     
 
Summary
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Recipe Name
S'mores Ice Cream Sandwich
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