S'More Ice Cream, #IceCreamWeek

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita's Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!


Ready for s’more summer fun? Good! Here’s a recipe for S’More Ice Cream from the Ninja Baker’s kitchen. The not too sweet graham cereal base mixes beautifully with the chocolate chips and marshmallows.

S'More Ice Cream

Toss a few Golden Grahams cereal bits together with mini marshmallows and chocolate chips and you've got S'More Ice Cream fun! The how-to is adapted from recipes in the Momofuku Milk Bar cookbook by Christina Tosi.

There is a little prep work involved such as making Graham Cracker Cereal. However, the effort is worth every bite of smooth, S'More goodness.


Graham Cracker Cereal Milk Ingredients:

  • 2 ¾ cups Golden Graham Cereal
  • 3 ¾ cups milk
  • 2 tablespoons brown sugar
  • ¼ teaspoon kosher salt

S’More Ice Cream Ingredients:

  • 2 teaspoons powdered gelatin
  • Graham Cracker Cereal Milk
  • 2 teaspoons ground freeze-dried corn
  • 2 tablespoons brown sugar, firmly packed
  • ¼ teaspoon kosher salt
  • ¼ cup milk powder
  • 3 tablespoons corn syrup
  • 1 cup mini chocolate chips
  • 1 cup mini marshmallows

Graham Cracker Cereal Milk Directions:

  1. In a 300-degree oven bake the cereal bits for 15 minutes. Cool.
  2. Place the baked cereal into a pitcher and cover with the cold milk.
  3. Steep for 20 minutes. (Do not refrigerate.)
  4. Strain the mixture through a sieve into a bowl. No need to force the cereal through.
  5. Pour the milk back into the pitcher. Whisk in the sugar and salt. Refrigerate for up to one week.

S’More Ice Cream Directions:

  1. Evenly sprinkle 2 teaspoons of powdered gelatin in 2 tablespoons of cold water. Allow 3 to 5 minutes for the granules to bloom (to absorb the liquid and get bigger.)
  2. Grind freeze-dried corn (available at Whole Foods) in a blender.
  3. In a pan over low to medium heat, warm the cereal milk. Stir in the gelatin. Whisk together with the ground freeze-dried corn, brown sugar, salt, milk powder and corn syrup. Pour the mixture through a sieve into a bowl.
  4. Cool. Mix in the chocolate chips and mini marshmallows.
  5. Freeze according to the ice cream machine manufacturer’s directions.

Make sure you check out each of these blogs, today and all week long, for their #IceCreamWeek recipes ~ and for chances to enter to win our #IceCreamWeek giveaway!