Strawberry S’mores Ice Cream
This Strawberry S’mores Ice Cream is creamy and delicious. Made with fresh strawberries, chunks of chocolate, bits of graham crackers, and mini marshmallows.
Strawberry Season. Two words that make me very, very happy. I look forward to strawberry season every year for many reasons.
Strawberries are one of the first fruits to ripen when the weather turns warmer and seeing those little “This Way to the Strawberry Patch” signs start popping up along the roads just makes me smile.
Strawberries are so versatile. I enjoy them in salads or just sliced with a little cream drizzled over. They’re also fantastic in cakes and pies, scones and muffins, and even in sauces and cocktails.
One of the first things I learned to can years ago was strawberry preserves. It’s an easy process and very encouraging to a beginning canner. If you’d like to give them a try, I have a great recipe for you: Strawberry Jam.
I really hope you enjoy this recipe. BeeBop and I are crazy about it!
How to Make Strawberry S’Mores Ice Cream
In a small bowl, combine the sliced strawberries with the lemon juice and 1/3 cup of the sugar. Stir gently to distribute the sugar. Allow the strawberries to stand at room temperature for 2 hours.
In a medium bowl, whisk together the milk and remaining sugar until the sugar is completely dissolved – about 3-4 minutes. Stir in the heavy cream and vanilla.
Fill the ice cream machine with the milk and cream mixture. Turn on the machine and freeze until thickened, about 25-30 minutes.
Add the strawberries and any accumulated juices during the last 5 minutes of freezing time. The ice cream will be soft set.
Scrape the ice cream into a large bowl. Stir in the broken chocolate bars, graham crackers, and mini marshmallows.
Place the mixture in a shallow pan or dish. Cover and place in freezer for 2 hours or until firm.
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Strawberry S’mores Ice Cream
Ingredients
- 2 cups ripe strawberries hulled and sliced
- 3 tablespoons lemon juice
- 1 cup sugar divided
- 1 cup whole milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 3 ounces milk chocolate bars broken into bite-sized pieces
- 3 graham crackers broken into bite-sized pieces
- 1 cup mini marshmallows
Instructions
- In a small bowl, combine the sliced strawberries with the lemon juice and 1/3 cup of the sugar. Stir gently to distribute the sugar. Allow the strawberries to stand at room temperature for 2 hours.
- In a medium bowl, whisk together the milk and remaining sugar until the sugar is completely dissolved – about 3-4 minutes. Stir in the heavy cream and vanilla.
- Fill the ice cream machine with the milk and cream mixture. Turn on the machine and freeze until thickened, about 25-30 minutes. Add the strawberries and any accumulated juices during the last 5 minutes of freezing time. The ice cream will be soft set.
- Scrape the ice cream into a large bowl. Stir in the broken chocolate bars, graham crackers, and mini marshmallows. Place the mixture in a shallow pan or dish. Cover and place in freezer for 2 hours or until firm.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
i love making homemade ice cream. what a great flavor. love the contest too–i definitely keep driscoll’s in business. i eat berries every day and strawberries are my favorite!
I’ m on board for this recipe. Ice cream is probably my favorite dessert to start with. Wondeful combination. I am surprised I haven’t seen it before. Of course perfect for the start of strawberry season.
Mmmmm…that ice cream looks wonderful! I love that huller, it’s our new BFF in the kitchen!
Yum! I’m so ready for ice cream season and this looks absolutely fantastic!
This ice cream looks amazing! Love!
This is creative. I never thought of adding strawberries to smores but it does sound pretty good! Thanks!