Raise your hand out there if you were a Girl Scout growing up! Anyone with me??
I lamented last year about my college summers spent as a counselor at my local Girl Scout camp and now I’m here to reinforce the fact that not only does Girl Scout camp rock it with an endless supply of cookies, but the stockpile of s’mores is nothing to cry about either.
I’m sure it’s no different at any other summer camp across the U.S. but right now? I’m an adult.
Working an adult job. And I desperately miss those college summers working outside all day with campfire Fridays at lunch and after dinner.
Buuuut…we’re in the middle of a backyard renovation (oh happy day!), the fire pit is packed away, and the marshmallows roasting over an open fire are on hold for the time being. This makes me so sad.
However, when I figured out that you can turn on the broiler, roast a bunch of marshmallows in the oven, and then mix all that roasted goodness into some super soft vanilla ice cream, everything changed.
And then when you plop that roasted marshmallow ice cream into some popsicle molds, let them freeze up, dunk the popsicles in melted chocolate, and roll those puppies around in a dish of freshly crushed up graham crackers, I swear to you that I’ll never complain about being an adult again.
Can I tell you that these s’mores ice cream popsicles are life-changers?
The roasted marshmallow ice cream alone is freaking insane but the whole popsicle package is completely over-the-top outstanding. The flavor of the roasted marshmallows really shines in this ice cream and I think wrapping it up in a hefty layer of chocolate and graham crackers just might be one of the better ideas I’ve had in quite a while.
Now, I made my own vanilla bean ice cream (recipe below) but you could totally let some store-bought vanilla ice cream soften on the counter and then mix in the roasted marshmallows. Surprisingly, the marshmallows stay really soft in the ice cream, even after it’s been in the freezer for a few days.
Though, these popsicles didn’t even last that long in our house and I doubt they will in your either!
Happy summer everyone!!
I made the roasted marshmallow ice cream with store-bought marshmallows (from Whole Foods, if that makes a difference) so I can't attest to what the outcome would be with fresh, homemade marshmallows. Maybe I'll let you know later this summer!
The oil in the chocolate coating doesn't make the chocolate oily, but rather it's there to slightly thin out the melted chocolate and make it easier to coat the ice cream popsicles.
- 1 quart homemade (freshly churned directly from the ice cream maker) or very soft store-bought vanilla bean ice cream
- 8 oz large marshmallows
- 12 oz "good" chocolate (any kind you'd like - milk, semi-sweet, bittersweet, or a combination of any of them - I used 8 oz milk and 4 oz bittersweet)
- 2 tsp canola oil
- 6 oz graham crackers, crushed into pieces (try making this DIY version!)
- Roast the marshmallows: Feel free to roast your marshmallows over a real fire or over an open flame of a gas stove. I felt the fastest way to roast a whole bunch of marshmallows at one time is under the broiler so...Turn the oven broiler on, position the top rack in the second position from the top of the oven, and line a large baking sheet with a piece of parchment paper. Scatter the marshmallows on the baking sheet and pop the baking sheet in the oven. Watch the marshmallows carefully - they will burn easily! Roast the marshmallows, turning them every couple of minutes with a pair of tongs to ensure you've roasted all of the sides and the centers become very soft.
- While the marshmallows are still hot, stir them into the freshly churned or softened ice cream in a large bowl. Pop the bowl into the freezer for 1 hour to allow the ice cream to set up a bit.
- Scoop the ice cream into your popsicle molds and add a popsicle stick to the center of each mold. Transfer the molds to the freezer and allow the ice cream to freeze completely, about 4 hours, before proceeding.
- Once the popsicles are frozen, line a large baking sheet with parchment paper and place it in the freezer. Dip the popsicle molds in a bowl of warm water for about 10 seconds and slide a sharp knife between the ice cream and sides of the molds to loosen the popsicles. Gently ease the popsicles out of the molds and place them on the baking sheet in the freezer. Allow the popsicles to freeze for at least 1 hour before you assemble with the chocolate and graham crackers.
- To make the chocolate coating and assemble: Place the chocolate and oil in a heat proof bowl set over a shallow pot of water (don't allow the bottom of the bowl to touch the water). Bring the water to a gentle simmer over medium-low heat and stir the chocolate and oil together until the chocolate is completely melted and the two have combined. Carefully remove the bowl from the pot and immediately dry the sides of the bowl. Don't allow any steam to mix with the chocolate or your chocolate will harden. Allow the chocolate to cool for 15 minutes before proceeding but leave the water in the pan - you may need it later.
- Place the crushed graham crackers in a shallow pie or baking dish.
- Once the chocolate has cooled, using a large spoon, spoon the melted chocolate over one popsicle (leaving the others in the freezer while you work) so that it completely coats the ice cream. Run the spoon over the chocolate to smooth it out and help the excess chocolate drain off into the bowl. Immediately roll the popsicle in the graham crackers, using your fingers to help the graham crackers stick. Place the finished popsicle back on the baking sheet in the freezer and repeat with the remaining uncoated popsicles. If the chocolate starts to cool too much, you can gently reheat it over the pan of simmering water until it is pourable again. Allow the finished popsicles to cool for 1 hour before serving. Wrap any uneaten popsicles in plastic wrap and toss them in a large zip-top bag to store in the freezer.
Smells Like Home original | chocolate coating adapted from Williams-Sonoma