S’Mores Ice Cream Bonbons

1. 1

   In the bowl of a stand mixer fitted with the whisk attachment, add heavy whipping cream. Start beating slowly, and then once it starts to foam, increase speed whipping until soft peaks form.

2. 2

   Carefully add sweetened condensed milk, gently so as to not to deflate the whipped cream. Add vanilla in the same manner. Add toasted marshmallows. Pour ice cream mixture into a 9x5-inch loaf pan and cover with aluminum foil. Place in freezer until hard.

3. 3

   Melt 1 cup chocolate and 1 tablespoon butter (or oil) over double broiler. Place 1 tablespoon in the bottom of a mini-muffin pan. Spread with the back of the spoon until it evenly covers the bottom of each cup. Freeze until firm.

4. 4

   Using a food processor, pulse a sleeve of graham crackers until fine crumbs remain. Add 2 tablespoons melted butter slowly until the mixture begins to clump. Once the chocolate layer is firm, add 1 tablespoon of graham cracker into each muffin cup and pack down with the back of a spoon. Freeze again until ice cream is set.

5. 5

   Spoon a generous portion of the toasted marshmallow ice cream and level it so it completely fills each mini-muffin cup. Freeze again until firm. Use a butter knife if necessary to pop each frozen bonbon out of its mold. Freeze until melted chocolate is slightly cooled.

6. 6

   Melt remainin 2 cups chocolate chips and remaining butter (or oil) in a double boiler. Place the bonbons side by side on a baking sheet and drizzle the melted chocolate over the tops and sides. Freeze again until set. Devour. I dare you not to!

7. 7

   Ice cream recipe from A Happy Food Dance.

* Per serving · 4 servings · Values may vary.

No additional tips available.