Our resident baking babe, MINI MARTHA, is back and serving up a remixed ice cream sandwich that will leave you wanting s'more.
Last weekend, I took a trip upstate and decided to put a summer twist on one of my favorite desserts to enjoy in the country: the s'more. I cooled down the campfire classic by making it into an ice cream sandwich; I baked graham crackers, whipped up a toasted marshmallow ice cream (creating a mini cooking disaster), made hot fudge, and to top it all off, candied some bacon. These dream desserts proved as delicious as they sound. (Ask my cousin, who scarfed four down in 30 minutes!) This is a must-make if you like ice cream sandwiches or s'mores.
Some tips: This recipe takes a bit of time, so I did all the baking in one day and all the assembly the next. Also, when making the ice cream, be careful with toasting the marshmallows (I toasted them in the oven and it turned into a disaster)! I would recommend torching or cooking them over the flame of your burner. Finally, closely watch the graham crackers when baking: they can go from underbaked to lightly burnt very quickly!
S’mores Ice Cream Sandwiches (with candied bacon): (makes 15-20 sandwiches)
Graham cracker:
2 ½ cups of graham flour
½ a cup of wheat germ
¾ teaspoon of salt
1 teaspoon of baking soda
1 heaping teaspoon of cinnamon
1 cup of softened butter
¾ cup of packed light brown sugar
3 tablespoons of honey
Toasted marshmallow ice cream:
1 vanilla pod
2 cups of skim milk
2 cups of heavy cream
1 package of mini marshmallows
8 room temperature egg yolks
¾ cup of superfine sugar
Hot fudge:
1 cup of sugar
1/3 cup of cocoa powder
2 tablespoons of flour
½ teaspoon of sea salt
1 cup of simmering water
¼ cup of light corn syrup
1 tablespoon of butter
1 cup of good quality milk chocolate chips
Candied bacon (optional):
8 pieces of bacon
3 tablespoons of brown sugar
1. Graham crackers: Preheat the oven to 350 degrees. Mix the graham flour, wheat germ, salt, baking soda, and cinnamon in a bowl. In another bowl, cream the butter, brown sugar, and honey with an electric mixer for 2 minutes. Slowly pour the graham flour into the butter mixture and continue to mix with the electric mixer. When all the graham flour is mixed in, if the dough is dry and cannot hold together when pressed into the palm of your hand, slowly add in cold water (maximum of a ¼ cup) with the mixer running until the dough can hold together.
Separate the dough into three balls and roll out one of the balls sandwiched between two pieces of wax paper until it's 1/8th of an inch thick. Using a cookie cutter shape of your choice, cut out the cookies (keep the scrap cookie dough for re-rolling). Transfer the cut out cookie dough to a parchment paper-lined baking sheet, and either cut out a hole in the center of each cookie or pierce with a fork to ensure even baking. The cookies can be placed close together on the baking sheet because they hardly expand. Bake the cookies for 9-13 minutes.
Roll out the other two balls of cookie dough and re-roll all the scraps at the end. Continue to cut out cookies, make a hole in them, and bake. After two minutes of taking the cookies out of the oven, transfer to a cooling rack. Once the cookies are cool, stack and store in an airtight container until assembly time.
2. Toasted marshmallow ice cream: Pour the skim milk and heavy cream into a large po
Last weekend, I took a trip upstate and decided to put a summer twist on one of my favorite desserts to enjoy in the country: the s'more. I cooled down the campfire classic by making it into an ice cream sandwich; I baked graham crackers, whipped up a toasted marshmallow ice cream (creating a mini cooking disaster), made hot fudge, and to top it all off, candied some bacon. These dream desserts proved as delicious as they sound. (Ask my cousin, who scarfed four down in 30 minutes!) This is a must-make if you like ice cream sandwiches or s'mores.
Some tips: This recipe takes a bit of time, so I did all the baking in one day and all the assembly the next. Also, when making the ice cream, be careful with toasting the marshmallows (I toasted them in the oven and it turned into a disaster)! I would recommend torching or cooking them over the flame of your burner. Finally, closely watch the graham crackers when baking: they can go from underbaked to lightly burnt very quickly!
S’mores Ice Cream Sandwiches (with candied bacon): (makes 15-20 sandwiches)
Graham cracker:
2 ½ cups of graham flour
½ a cup of wheat germ
¾ teaspoon of salt
1 teaspoon of baking soda
1 heaping teaspoon of cinnamon
1 cup of softened butter
¾ cup of packed light brown sugar
3 tablespoons of honey
Toasted marshmallow ice cream:
1 vanilla pod
2 cups of skim milk
2 cups of heavy cream
1 package of mini marshmallows
8 room temperature egg yolks
¾ cup of superfine sugar
Hot fudge:
1 cup of sugar
1/3 cup of cocoa powder
2 tablespoons of flour
½ teaspoon of sea salt
1 cup of simmering water
¼ cup of light corn syrup
1 tablespoon of butter
1 cup of good quality milk chocolate chips
Candied bacon (optional):
8 pieces of bacon
3 tablespoons of brown sugar
1. Graham crackers: Preheat the oven to 350 degrees. Mix the graham flour, wheat germ, salt, baking soda, and cinnamon in a bowl. In another bowl, cream the butter, brown sugar, and honey with an electric mixer for 2 minutes. Slowly pour the graham flour into the butter mixture and continue to mix with the electric mixer. When all the graham flour is mixed in, if the dough is dry and cannot hold together when pressed into the palm of your hand, slowly add in cold water (maximum of a ¼ cup) with the mixer running until the dough can hold together.
Separate the dough into three balls and roll out one of the balls sandwiched between two pieces of wax paper until it's 1/8th of an inch thick. Using a cookie cutter shape of your choice, cut out the cookies (keep the scrap cookie dough for re-rolling). Transfer the cut out cookie dough to a parchment paper-lined baking sheet, and either cut out a hole in the center of each cookie or pierce with a fork to ensure even baking. The cookies can be placed close together on the baking sheet because they hardly expand. Bake the cookies for 9-13 minutes.
Roll out the other two balls of cookie dough and re-roll all the scraps at the end. Continue to cut out cookies, make a hole in them, and bake. After two minutes of taking the cookies out of the oven, transfer to a cooling rack. Once the cookies are cool, stack and store in an airtight container until assembly time.
2. Toasted marshmallow ice cream: Pour the skim milk and heavy cream into a large po