This is not your regular s’mores ice cream. Graham cracker chunks, chocolate crackle and homemade toasted marshmallow ice cream will make you feel like you’re sitting right by the campfire this summer!
1 - 2 hours
Ingredients - Graham Cracker Crunch
Ingredients - Chocolate Crunch
Graham Cracker Crunch: Preheat oven to 350F. Meanwhile, in a small pot, on low heat, combine Ontario butter, graham cracker crumbs and sugar. Gently heat for approximately 5 minutes before pouring the mixture onto a prepared baking tray. Gently press the crumbs to create a flat layer. Bake graham cracker crumbs in the oven for 10 minutes. Allow tray to cool and then break into bite sized chunks.
In a stand-up mixer or large bowl with hand beaters, whip heavy cream until soft peaks form. Once soft peaks have formed, add in condensed milk and marshmallow fluff. Continue whipping until everything is combined and until stiff peaks form.
In a microwave-safe bowl, microwave the chocolate chips and Ontario heavy cream for 30 seconds until melted, mix at each interval. Pour melted chocolate cream mixture into a prepared baking tray and let it cool. Once cooled, break into large chunks
In a large freezer safe container, pour ⅓ of ice cream mixture into the bottom. Add ⅓ cup of graham cracker crunch pieces and ⅓ of the chocolate crunch. Using a butter knife, gently swirl the mixture together. Repeat with remaining ingredients. Cover the container and place into the freezer for 1-2 hours or until set. Serve on its own or with a slice of your favourite summer pie.