campfire not required

Well, I know it's been a while since I've blogged, but I've been really enjoying my summer so far. I was recently on Martha's Vineyard and had some delicious s'more ice cream from a place called The Scoop Shack. That ice cream haunted me... the milk chocolate ice cream, soft marshmallows and crispy graham crackers were driving my ice cream/s'more cravings through the roof. I think at this point on my recipe page, I should have a section of marshmallow-devoted recipes. This ice cream would be at the top of the list (ok, it actually wouldn't since I alphabetize all my recipes, but you understand my sentiment).

Even though The Scoop Shack's s'more ice cream was fab, I knew I could kick it up a notch. Coating the graham crackers in milk chocolate (I used Hershey's because hello, that's what you use in an actual s'more) not only adds more chocolate to the recipe but it prevents the crackers from getting soft and soggy. And a toasted (slightly burnt) marshmallow is essential for a gooey s'more, so shouldn't it also be required in this ice cream? Nod yes here.

I've made a few different ice creams here on the blog and one thing I wanted to change was the recipe. Typically the other ice cream bases are a custard, made with heavy cream and egg yolks for a rich and decadent ice cream. While that method is lovely, it is calorie dense, super rich and takes quite a bit of time to make and cool down. Therefore, I went for a much quicker style ice cream (technically called "Philadelphia style") that doesn't require cooking egg yolks.

It's absolutely perfect here. The milk chocolate adds the creamy richness instead of the egg yolks. The chocolate covered grahams are an addictive snack all on their own, but crushed into the ice cream add the crunch that is needed. And the toasted marshmallows stay soft in the frozen ice cream, making you forget all about the hot campfire.

glamping at its finest....

Since it's a well known fact that I'm crazy about marshmallows, these s'more bars have been a summer baking tradition for a few years now. I mean really, who wants to take the time to build a fire, get eaten by mosquitos, and then eat a s'more that is melty on the inside, but the crispness of the graham cracker pushes all the gooeyness out of the center, making it one big mess?

Well if your answer is no, than these are the bars for you, my friend. These can be made any time of the year and in the comfort of your modern kitchen. No scouting skills required. 

gimme s'more

As I was perusing the internet for some South-of-the-border dessert idea's for a certain upcoming holiday, I somehow came across these little babies and was completely and utterly distracted. So distracted that I forgot all about my purpose and made these instead. 

I love it when, on a whim, I decide to make a new recipe because either I'm craving marshmallows or the recipe just looks too good to be true. It also doesn't hurt if I actually have all the ingredient's on-hand. That really seals the deal for me.