- 2 cups heavy whipping cream
- 14 oz. can fat-free sweetened condensed milk
- 1 cup mini marshmallows
- 3/4 cup graham crackers, broken
- 1/2 cup mini chocolate chips
- 2 tbsp. caramel sauce
HAPPY 4TH OF JULY!!
I’d really like to be one of those bloggers who posts tons of recipes before a holiday and can even have a recipe roundup before the actual holiday so her readers have tons of cool things to bring to their holiday festivities.
However, as there have been no food roundups of the holiday variety on this blog, we can easily assume that I suck at this. Like horribly. I guess because I barely keep track of what day it is currently, I have no ability for plan for these things in the future. But I want to. Badly!
So, you think you could maybe remind me in, oh let’s say April, that I should probably get started on 4th of July recipes? It’d be much appreciated.
Even though I don’t have a roundup of cute and fun holiday recipes to share with you, I do have one recipe that is pretty All-American. When you think of All-American foods, what do you think of?
My mind immediately goes to burgers, apple pie and s’mores. I share enough burgers with you and I’ve shared my favorite apple pie recipe, so this one is all about the s’mores! And this doesn’t even require an ice cream maker. Score!
I decided s’mores ice cream wasn’t good enough on its own and added in the caramel as well. Why not, right?
Caramel S’Mores Ice Cream – No Ice Cream Maker Required
Source: Macaroni and Cheesecake
Servings: 6 cups
1. Add heavy whipping cream to the bowl of your stand mixer fixed with the beater attachment. Beat on medium-high speed until stiff peaks form.
2. Remove the bowl from the mixer. Use a rubber spatula to fold the sweetened condensed milk into the heavy whipping cream.
3. Once combined, gently stir in the marshmallows, graham crackers, mini chocolate chips and caramel sauce.
4. Transfer to a container with a lid and freeze for at least 6 hours.
The most amazing thing about this ice cream (besides the fact that it’s caramel AND s’mores) is that it doesn’t freeze like other homemade ice creams. It somehow manages to have the perfect texture and consistency of actual ice cream and can still be scooped without running the scooper under hot water for like an hour.
The downside to this ice cream? It’s really kinda sweet. I probably should have reduced the amount of sweetened condensed milk (you could easily get away with 1/2 a can) since I was adding in all kinds of other sugary goodness.
The original recipe can be found on the Eagle Brand website, which also states that you can use half and half or light cream if you use an ice cream maker. I’m tempted to check it out with light cream and no ice cream maker. Because I’m a ice cream rebel.