vegan s'mores ice cream



It's been one hell of an ice cream summer. And we've still got about six weeks to go, so it's not over yet. But even in June and July, we had some pretty stellar successes. There was the vegan rocky road that changed everything, a dairy-free take on honey pistachio (ZING) and even a vegan cookie dough.

But it's not over yet. Ohhh, it's not even close to being over yet. Not until you've tried (that's right) this vegan. s'mores. ice cream.

We all had our doubts when the vegan marshmallow came to town. It's only fair to not expect it to really be the same marshmallows we had growing up, roasting over a fire during summer camp. So even though I approached these little gems with the right attitude, I had NO IDEA that it could possibly be BETTER. Good, even just as good, but better? Better? Who knew?

So after the rocky road was a smash hit, and after a few rounds of stovetop s'mores have exited our kitchen (thank you, thank you), I knew I had to take this inspiration to the freezer section. I've never really had s'mores ice cream, at least not that I can remember. And I'm figuring that if it wasn't good enough for me to remember it, it must not have been that great, right? New life philosophy, maybe. I'll see how it goes.

Anyway, armed with a singular vanilla bean, some broiled Dandie's mini-marshmallows and a half-cup of vegan Ricemellow Creme (weird, I know, but somehow magically delightful), a star of the vegan ice cream world was born.

For this recipe, you will need:

2 15-ounce cans organic coconut milk (Full fat is best!)
1/4 cup granulated sugar
1/2 cup Ricemellow Creme (optional)
1 vanilla bean, seeds scraped
1 1/2 teaspoons arrowroot
4 ounces dark chocolate, chopped
1/4 cup nondairy milk
1 cup vegan mini marshmallows (Dandies is the best!)
1/2 cup vegan graham crackers, crushed or chopped

In a medium stockpot, add your coconut milk, sugar, Ricemellow Creme and vanilla bean seeds (slit length-wise and scrape the seeds out with the tip of a knife). Bring this mixture to a light simmer over medium heat, whisking vigorously to make sure the sugar is dissolved and the Ricemellow Creme is evenly incorporated.

Put a few tablespoons (two to three) of your warm mixture into a small bowl. Add your arrowroot and whisk together until completely smooth. Add the arrowroot mixture back to your base. Whisk together for about one minute more and then remove from heat.

At any point while your base is chilling, you can make your simple ganache. Place the chopped or broken chocolate in a heat safe bowl. Gently heat your milk (I used 30 second intervals in the microwave) until it is warm but not hot. Pour over your chocolate and whisk gently until the chocolate is fully melted and mixture is smooth. Cover and chill in the refrigerator.

Transfer your ice cream base to a large bowl and refrigerate for about 3-4 hours or up to overnight. Once completely chilled, it's time to churn: add to your ice cream maker of choice and follow the given instructions for your appliance. (If you're using the KitchenAid Ice Cream Maker attachment, like me, the churning will take about 15-20 minutes on a medium speed.)

While your ice cream is churning, place your marshmallows on a small baking sheet. Place under the broiler for one minute, rotating the tray halfway through, or until the tops of your marshmallows are browned but not burnt. Chop your graham crackers or place in a gallon freezer bag and slightly smash with a rolling pin or the back of a serving spoon.

Transfer your ice cream to a freezer safe container, layering your chocolate ganache, graham crackers and toasted marshmallows throughout. More your container to the very back of your freezer to harden completely. This should take about 4-6 hours, depending on the coldness of your freezer.

It's summer nights around the campfire all over again. But better. And cooolder.

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