Toasted Marshmallow Ice Cream Bars

Frozen s’mores

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Frozen s’mores

Ingredients:

  • 3 cups (9oz/255g) graham cracker crumbs
  • 1 cup (8oz/225g) butter, melted
  • 1 1/2 cups (9oz/255g) chocolate, chopped
  • 1 cup (8fl oz/225ml) cream
  • 1 cup (2oz/57g) mini marshmallows, toasted
  • 1 cup (8fl oz/225ml) cream, cold
  • 3/4 cup / 1/2 can (7 1/2oz/213g) sweetened condensed milk, cold
  • 1 tsp vanilla extract

Instructions:

  1. Prepare the Crust:
    • Line an 8×8 inch square cake pan with parchment paper and set aside. Line a cookie sheet with parchment paper and set aside.
    • In a large bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
    • Press half of the graham cracker mixture into the bottom of the lined cake pan to create an even crust. Place the pan in the freezer to set while you prepare the ganache layer.
  2. Make the Ganache:
    • In a saucepan, warm 1 cup (8fl oz/225ml) of cream and the chopped chocolate over medium heat for about 4-5 minutes until the chocolate is melted. Stir gently until you have a shiny, smooth chocolate mixture. Avoid over-mixing to prevent the ganache from separating.
    • Remove the cake pan from the freezer and pour the ganache over the crust in an even layer. Return the pan to the freezer to set while you prepare the marshmallow ice cream layer.
  3. Toast the Marshmallows:
    • Transfer the mini marshmallows to the lined cookie sheet and toast them under the broiler for 3-5 minutes until golden brown. Set aside to cool.
  4. Make the Ice Cream:
    • In a large bowl, whip the cold cream to stiff peaks using a hand or stand mixer.
    • Add the cold sweetened condensed milk and vanilla extract to the whipped cream and continue to beat until light and fluffy.
    • Gently fold the toasted marshmallows into the ice cream mixture, allowing them to streak through.
  5. Assemble the Bars:
    • Remove the cake pan from the freezer and spread the toasted marshmallow ice cream over the ganache layer.
    • Return the pan to the freezer to set for about 30 minutes.
    • Once the ice cream is partially set, sprinkle the remaining graham cracker mixture over the top and gently press down to form an even crust.
    • Return the pan to the freezer for a minimum of 6 hours, preferably overnight, to fully set.
  6. Storage:
    • These bars can be covered and stored in the freezer for up to 2 weeks.

Enjoy your delicious Toasted Marshmallow Ice Cream Bars!

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