Salted Honey Ice Cream S’mores

Salted Honey Ice Cream S'mores

We made the ultimate summer treat…salted honey ice cream s’mores. You can thank us later as you are licking the sweet, melted ice cream off your fingers and wiping the smudged chocolate off your face.

Salted Honey Ice Cream S'mores

This treat was inspired by our long, deep love for both s’mores and ice cream. The gooey marshmallow and melty chocolate squished between two crunchy grahams is irresistible. The cool, sugary ice cream is our go-to on a steamy summer day. Rather than choose one or the other, we ingeniously combined the two.

The salted honey ice cream mimics the marshmallow. The chocolate is layered on the outside of the graham and is sprinkled with sea salt. Sweet meet salty. Who can resist it?

Salted Honey Ice Cream S'mores

These ice cream sandwiches are everything summer should be. Happy double dipping!

Recipe

Ingredients

  • 16 honey graham crackers (we used Honey Maid)
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk (we used 1%, but 2% or whole milk would be delicious as well)
  • 1/2 cup buttermilk
  • 1/2 cup heavy cream
  • 1/4 cup honey
  • 1 tsp. sea salt, plus more for sprinkling graham crackers
  • 1/2 tsp. vanilla extract (a vanilla bean would be a great, fresh alternative as well)

Method

Making the salted honey ice cream:

1. Combine milk, buttermilk, heavy cream, honey, vanilla, and sea salt in a blender and process until all ingredients are fully incorporated. Chill mixture in refrigerator for 30 minutes.

3. Process mixture in an ice cream maker according to manufacturer’s instructions.

4. Transfer sherbet to an airtight container and freeze until ready to serve.

Double Dipper Tip: To prevent the ice cream from become icy we learned you should store the sherbet in a low, long airtight rectangular container. This increases the surface area of the sherbet, preventing ice from forming easily. Also, make sure you spread the sherbet evenly in the container to prevent ice from forming.

Making the chocolate covered graham crackers:

1. Melt 1 cup of dark chocolate chips using a double boiler. We made this dessert at our cabin, where we do not have a double boiler and if you find yourself in a similar position here is an alternative method.

Bring a pot of water to a boil over the stove. Place a shallow glass dish in the boiling water and pour the chocolate chips into the glass bowl. Reduce heat to low and stir chocolate until it is creamy and smooth.

2. Break each graham cracker in half (you should have 32 squares). Dip half of each square in melted chocolate and place on a freezer-safe dish lined with parchment paper. Sprinkle each square with sea salt.

3. Freeze graham crackers in freezer for at least 30 minutes, or until chocolate hardens.

Assembling the ice cream S’more:

1.  Spoon 1 scoop (about 1 Tbsp.) ice cream on graham cracker half. Place the other half on top, pressing down slightly. Repeat for remaining graham crackers.

2. Freeze ice cream s’mores for at least one hour before serving.

3. Serve as a cool treat and enjoy!

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