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.