S’more Ice Cream Recipe

It’s the final day of this years S’more week and I have found yet another new favorite!  I seriously didn’t even want to share this with my kid’s cause I knew they’d love it and eat more than I’m willing to share.  I see more of this ice cream in my future, like LOTS more.  I will make ONE change, still looking for the best graham mix in…


This is actually a mix of two different ice creams and some mix in’s.  By doing it this way you get ribbons of flavor and while it’s a bit more work it is worth every second of it.  I will say if you will want to have an ice cream machine that came with 2 freezer bowls, or buy a second bowl.

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Basic Chocolate Ice Cream Recipe

Everyone needs a good basic chocolate ice cream recipe!  It’s great alone but because it’s not super rich and heavy there is so much you can do with it, so many mix in’s, toppings, etc…  Seriously the possibilities are endless, Rocky Road, Chocolate brownie, S’more and more!

A delicious basic chocolate custard based ice cream recipe

Because it’s custard based it’s super creamy.  I know a lot of people are scared of custard based ice cream, but I promise it’s easier than you think.  This is one of those recipes that I always have the ingredients on hand for so if I’m in a sweet mood I can easily get it ready during the day for a sweet treat that night!  And then add whatever candy I have on hand and create something new (or make up some peanut butter sauce, Mmmm chocolate and peanut butter are a favorite of mine)!


This uses cocoa rather than chocolate so if, heaven forbid, I have run out of chocolate (I have a 12 gallon bucket that I keep stocked with different chocolates so not likely) I can still have a chocolate treat with this.  I like to mix both dark cocoa and regular cocoa (but you know I love to mix chocolates for a better flavor) and I LOVE the end result!


Basic Chocolate Ice Cream Recipe

Basic Chocolate Ice Cream Recipe


  • 1 C sugar
  • 2 Lrg eggs
  • 2 Lrg egg yolks
  • 2/3 C cocoa
  • 1/3 C dark cocoa
  • 1 1/2 C whole milk
  • 1 1/2 C cream
  • 1/2 Tbsp vanilla


  1. In a food processor blend the sugar, eggs, yolks, and cocoa's until it's smooth (if you don't have one you can use the blender or a hand mixer, but the food processor will be the smoothest/easiest)
  2. In a sauce pan bring the milk to a simmer
  3. While the food processor is running slowly pour the milk into the mixture.
  4. Pour the entire mixture back into the sauce pan and cook over low heat, STIRRING CONSTANTLY, until it thickens slightly (don't let it boil)
  5. Allow it to cool slightly then strain the custard into a bowl.
  6. Add the cream and the vanilla
  7. Stir well and refrigerate overnight (or 4-6 hours).
  8. Stir it well then run it through your ice cream machine according to the directions, about 30 mins
  9. Serve immediately for soft ice cream and freeze a few hours for firmer ice cream.
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Marshmallow Ice Cream Recipe

Yup, SERIOUSLY, Marshmallow Ice Cream.  And YES it is as AMAZING as it sounds.  I love making ice cream and my ice cream maker (best birthday gift EVER) has been getting quite the work out this week!  This recipe is a basic vanilla custard ice cream with toasted marshmallows mixed in, easy and tasty.  You’ll be SO glad you made it.

creamy and delicious toasted marshmallow, custard based, ice cream recipe

This Marshmallow ice cream is great plain, but I’m dying to try it with my Hot Fudge… Or maybe with chilled hot chocolate as a float?  Okay, I’m totally inspired and Mmmm, I’m TOTALLY doing that tomorrow!  My husband thought it would be terrible and almost refused to try it, but even he was totally won over my this treat!


The flavor all comes from toasting your marshmallows first, we not only want them to get all warm and melty but also a bit toasted.  You can do this with a brulee torch one at a time, but it’s much easier to spread them out on a pan (covered in a silpat is best) – not too close to the heating unit, see how I left a blank center because of my gas heating down the center.  Bake for a few mins, the broil to get that toasted brown.


Marshmallow Ice Cream Recipe

Marshmallow Ice Cream Recipe


  • 10 oz marshmallows toasted
  • 2/3 C sugar
  • 2 Lrg eggs
  • 1/4 tsp salt
  • 1 2/3 C whole milk
  • 1 1/2 C heavy cream
  • 2 tsp vanilla


    Toasted Marshmallows
  1. preheat your oven to 350
  2. Place your marshmallows on a silpat mat or parchment paper on a pan
  3. Cook marshmallows for 3-4 mins in the middle of the oven
  4. Move the pan to the top rack, switch the oven to broil for 2-3 mins until browned
  5. Ice Cream
  6. Beat the eggs and sugar until it's smooth, thick and pale yellow (not bright)
  7. Bring the milk to a simmer in a sauce pan,
  8. Slowly pour the milk into the egg mixture , while mixing the eggs (so they don't cook or curdle)
  9. Pour back into the saucepan and cook over low heat, STIRRING CONSTANTLY, don't let the mixture boil or it will cook the eggs
  10. Stir until it thickens slightly then pour through a strainer into a blender
  11. Add the marshmallows (it will be messy) and blend together until it's smooth
  12. Pour through the strainer again into a bowl, add the cream and the vanilla
  13. Stir well and refrigerate overnight (or 4-6 hours).
  14. Stir it well then run it through your ice cream machine according to the directions, about 30 mins
  15. Serve immediately for soft ice cream and freeze a few hours for firmer ice cream.
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There is some gorgeous speckling from the toasted marshmallows, it looks a bit like vanilla bean ice cream.  In fact you could use a vanilla beans instead of vanilla if you want, but be careful not to go overboard with the vanilla flavor.  

Graham Cracker Crust Recipe

This is my go to Graham Cracker crust recipe.  For cheesecakes, pies and S’more donut topping.  It’s easy and tastes AMAZING.  You can use regular honey graham crackers, cinnamon or chocolate for different flavors. I’m sharing my caramel toffee ice cream pie over at 30 handmade days you should check it out!

an easy and delicious recipe for the perfect graham cracker crust
I also like to use ginger snaps or ground nuts.  As long as the ground “crackers” amount stays the same your good!  But the classic, basic honey graham cracker crust is always a good way to go.


You can use a food processor to turn the crackers into crumbs… OR manual labor…  This is a great job when you want to get your frustrations out


OR a great job for your kids.  My kids are ALWAYS asking to help in the kitchen.  So I love finding parts of each recipe where they can participate.  Crushing the crackers with a rolling pin and a gallon size freezer bag is a GREAT job.


They can even do the next few steps as well.  While still in the bag add the sugar and mix it in.  Then add the melted butter and mix it in as well, just kneading through the bag.

Now just pour the moist crumbs into your pie pan (or cheecake pan)


Using the back of a glass or measuring cup spread out the crumbs and pat them down and around the sides.  This does get a bit messy AND it’s a little trickier so I do this part myself.  But if you have older kids this is part that they can do for you!

Now your ready to bake it!

Graham Cracker Crust Recipe

Graham Cracker Crust Recipe


  • 1 1/4 C graham crackers (a full sleeve)
  • 1/4 C sugar
  • 6 Tbsp butter, melted


  1. Preheat the oven to 375 degrees
  2. Crush the graham crackers, I use a gallon size freezer bag and a rolling pin
  3. Add the sugar and mix it in.
  4. Add the melted butter and knead it (still in the bag)
  5. Press into your pan and along the sides.
  6. Bake for 7 mins
  7. Let the crust cool before filling
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And DONE!  What do you think? Are you a graham cracker crust fan? or do you like tradition pie crust (which I love too).


Today I’m sharing my Caramel Toffee Ice Cream pie over at 30 Handmade Days today!  I hope you all head over and check in out!  It’s one of my kids favorite summer treat!

S’more Donut Recipe

Time for another S’more recipe!  I seriously had the hardest time NARROWING down the recipes I wanted to create and share for S”more week!  I”ll eventually try them all but for now I wanted to share a recipe that is two loves in one, S’mores and donuts in one, Mmmm

Easy to make S'more donut recipe.  Homemade donuts filled with chocolate and marshmallows topped with a graham cracker crumble
Start out by using this homemade donut dough recipe.


When it says to roll the dough out to 1/2 an inch roll it out to 1/4 of an inch instead.  And rather than using a donut cutter use a round cookie cutter or a glass.  I went with 3 1/2 inch circles.

Next brush milk over half of the circles.

Then add marshmallows and chocolate (I used MINI marshmallows and mini chocolate chips, but you could add chocolate bars and half a large marshmallow if you want too).

Then place the other half of the circles on top, press down and pinching the edges around the circle. This will spread out the circles a bit.


Then take the same cutter or glass and recut the donut, this will totally seal the edges so you won’t have to worry about the insides coming out when your frying the donuts!

Now go back to the instructions, let them proof and then fry them.

Now your ready for the glaze, pour it into a wide bowl.  Press the donut into the glaze, twist, then life and let it drip off.

Vanilla Glaze

Vanilla Glaze


  • 1 1/2 C powdered Sugar
  • 2-4 Tbsp Milk
  • 2 tsp vanilla


  1. Mix the powdered sugar, 2 Tbsp milk and the vanilla. Stir with a whisk or fork until smooth, add more milk if the the glaze is too thick 1/2 Tbs at a time.
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Now time for the graham crumble!  Make sure you sprinkle it on while the glaze is warm!

Graham Cracker Crumble topping

Graham Cracker Crumble topping


  • 4 graham crackers crushed
  • 1 Tbs sugar
  • 2 Tbsp melted butter


  1. Mix the graham cracker crumbs and sugar.
  2. Add the melted butter
  3. Mix!
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That’s everything! Mmmmm  I think I’ll add even more marshmallows next time, I was a little hesitant to overfill the first time, but lets face it, you can’t go wrong with more marshmallows!


And there you have it!  Don’t forget to check out Monday’s Peanut Butter Cookie S’more Sandwiches! And all the S’more recipe link’s from all the other amazing bloggers!

Stabilized Whipped Cream

I love fresh whipped cream, I’m not a big fan of store made dessert whipped toppings.  BUT some recipes call for that stabilized whipped topping, so why not make my own? It tastes better AND it’s really easy!

Easy recipe for making stabilized whipped cream, so your whipping cream holds

You really are just adding gelatin to the whipped cream your making.  There are a few tips and trips, like when to add it, but pretty much that’s it!  This way it’s stronger, you can use it in recipes, or pipe it even, like onto a pie or cake without it getting all melty!


So you need whipping cream, vanilla and sugar, just like normal, and some gelatin and some water to dissolve it into!  Easy peasy, I always have these around!


Pour the gelatin into the COLD water and let it Bloom (isn’t that a pretty way of saying it swells up?)


While that’s “blooming” you can start with the whipping cream.  You don’t have to use the measurements I do, that’s just the flavor I like.  So add the sugar and vanilla and whip it up a bit.  Once it starts to thicken up you can taste it to make sure your happy with it, does it need more vanilla, or more sugar? Add it now.


Once the gelatin has bloomed microwave it until it dissolves.  Add the gelatin mixture to your whipping cream. Keep whipping until soft of stiff peaks form and your ready to go!  Refrigerate what you don’t use.


Stabilized Whipped Cream

Stabilized Whipped Cream


  • 1 tsp unflavored gelatin powder
  • 1/8 C cold water
  • 2 C whipping cream (regular or heavy--I always use heavy cream)
  • 1/4 C confectioner's sugar
  • 2 tsp vanilla


  1. Sprinkle the gelatin over the cold water and let it bloom for 5 mins.
  2. While that's resting add the sugar and vanilla to the whipping cream (feel free to do more or less to your tastes).
  3. Once the gelatin has bloomed microwave it until it's dissolved. Then, while whipping the cream, slowly add the gelatin to the cream.
  4. Beat in a mixer with a whisk until soft or stiff peaks form (your preference) and keep refrigerated!
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Do you love fresh whipped cream like me? or are you a whipped topping fan?  No judgement, some people LOVE it, I grew up on it.