• July 7, 2013


Here is an amazing ice cream recipe that was entered into The Great American Ice Cream Challenge! It is such a great summer recipe idea because it’s a fact- there’s no such thing as too many S’mores! Thank you Heather, from North Carolina for your entry!

“I made two pans of s’mores brownies; they are rich, delicious, and begged for creamy vanilla ice cream. So I chopped up one pan on a whim, froze the brownie chunks, and added them to my homemade vanilla ice cream with a thread of sweet graham cracker crumbs running through. Instant hit.”

Below is the phenomenal recipe that Heather entered in case you’d like to make this creative recipe sometime too!

Ingredients
½ pan of S’mores Brownies
2 cups cold heavy cream
2 cups cold whole milk
¾ cups sugar
2 teaspoons Rodelle vanilla extract
pinch of salt

Instructions
Cut the brownies into small bite-sized cubes. Place them in a container, cover, and freeze.
Whisk together the heavy cream, whole milk, sugar, vanilla, and salt until the sugar has dissolved.
Pour the cold mixture into the canister of an ice cream machine and churn according to your manufacturer’s instructions. Ours was a thick soft-serve consistency after just over an hour.
Empty the vanilla ice cream into a large bowl. Add the frozen brownie pieces and fold/stir them in to evenly combine.
Pour the ice cream into containers, cover tightly, and freeze for at least 2 hours.

Notes
You CAN eat the ice cream right away after churning, it just won’t be a hard dipped ice cream. Still delicious though!
Recipe for S’mores Brownies is included in the link.


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