Making your own ice cream is super fun for a few reasons. One, you feel like a total badass. Two, you can make it whatever flavour you like. And Three (or maybe two and a half), it's great for using up little extras you may have leftover from baking projects. It is a great way to use up cream. Extra chocolate can get stirred in, or maybe a handful of nuts. You can swirl in the little bit of peanut butter leftover, or add some fruit that is on it's last legs. Or, of course, you can make S'mores Ice Cream. S'mores Philadelphia Ice Cream, to be specific. (More on the Philadelphia part in a second).
This S'mores Philadelphia Style Ice cream came about after a day of making these S'mores Macarons. We were left with a bunch of weird shaped marshmallow pieces, and a couple of graham crackers, and S'mores on the mind. I had been meaning to try out a Philadelphia style ice cream for a while. Philadelphia style differs from 'traditional' ice cream base, in that it doesn't use any egg yolks. This means that it is much easier to prepare, and gives you a lighter ice cream both in colour and in taste - anglaise ice cream is amazing too, but it can get kind of intense, and is often a creamy colour, as opposed to this Philadelphia Style, which is white due to the absence of the egg yolks. Both types of ice cream have their place, but I have a feeling Philadelphia Style is going to definitely become a part of the repertoire from here on out. I loved how easy it was to prepare, it didn't leave you with any extra whites (although an anglaise is my fave way to use up eggs), and I loved the taste it produced. It's as easy as no churn ice cream to prepare (although does require the use of an ice cream machine), but in my opinion, tastes far far better. Philadelphia Style is the new no churn. I'm calling it.
Because the ice cream base was so easy to make, putting together this ice cream was stupid simple. All I did was churn the ice cream, then layer with the marshmallow pieces, which I lightly toasted, some graham cracker chunks, and some chopped chocolate. All you have to do is layer it lasagna style, freeze until solid, and you are good to go. I used homemade marshies but store bought would 100% work perfectly here too, and make the process even easier. If you haven't ventured into homemade ice cream before, this would be a great place to start.
A few wee tips:
- There aren't many ingredients in this, so for the base, if possible, use the best quality ingredients that you can.
- This is 100% customisable - add whatever you like to it!
- Ice Cream makers seem like a weird investment but I promise you, once you make your first batch you're going to be hooked! I just have the one which connects to my Kitchenaid, but the counter top ones work great too.
- Don't forget to freeze your ice cream bowl ahead of time
Made this recipe and love it?
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!Print
S'mores Philadelphia style Ice Cream
Ice Cream Base
- 500ml (2 cups) heavy Cream
- 250ml (1 cup) whole Milk
- 150g (¾ cup) granulated sugar
- pinch of kosher salt
- ½ tsp vanilla bean paste
- 175g marshmallows, cut into large chunks (I used homemade, recipe can be found here)
- 4 graham crackers, broken into pieces
- 100g chocolate, chopped (I used Chocolate squares, broken into pieces)
- Combine 250ml (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved.
- Remove from the heat and add the rest of the cream, the milk, and vanilla bean paste. Transfer to a container, and place in the refrigerator until completely cool.
- Place a loaf pan or whatever vessel you are going to use to freeze the ice cream in the freezer (A loaf pan works well for layering).
- Churn the ice cream base in your ice cream maker according to manufacturer's instructions. While the ice cream is churning, place the marshmallows evenly on a heat proof surface, and toast using a blow torch. Transfer to the freezer.
- Remove the loaf pan and marshmallows from the freezer once the ice cream base has finished churning. Layer about a third of the ice cream in the bottom of the pan. Top with a third of the marshmallow, dotting evenly across the surface, then crumble a graham cracker in fairly large chunks and add. Add about a third of the chocolate, distributing evenly. Top with the second third of the ice cream, and add more marshmallow, graham cracker and chocolate. Add the final third of ice cream, and top with the remaining mix in ingredients. Loosely cover with plastic wrap, and transfer to the freezer until totally frozen, at least 4 hours or up to overnight.
Ice Cream Base Slightly adapted from The Perfect Scoop