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.

Two Bites of Heaven

Technically these should be called 'The Diet Ruiners' but that's too negative for these tasty babies. There's a wonderful trifecta of flavors and textures happening here: salty and sweet with the crisp, thin flat pretzels, creaminess from the peanut butter and the chocolate encases it all with it's delicate richness.

These take no time at all to make and are so easy. Too easy, in fact. They're also extremely addictive, which makes them extremely dangerous. Oh, and don't ever crush them up and put them on Haagen Dazs vanilla ice cream. Just don't. Your tongue will crave for more but your jeans will hate you in the morning. Trust me on this one.

Wouldn't these be wonderful to bring to the movies (I love sneaking food into the movies)?