First of all, I have to confess that if you are looking for a recipe for making your own ice-cream, you’ll be disappointed. This was a major shortcut/experiment and was an exercise merely designed to coax some summer weather gently back into our lives again! Second confession; I am not that into ice-cream! I am in the tiny minority in my family though and these little bites of summer went down a treat with the gang here!
I made the ice-cream the day before and then I went OTT (as I like to do) and made the Graham Crackers (for serving it in ice-cream sandwiches) from scratch to get the real s’mores effect. They were, I think, not worth the bother. In future, I’d either buy a nice cookie, or use any nice chocolate chip recipe which would be faster and would not require two rounds of chilling for the dough!
1 tub of Vanilla Ice-cream (I used Aldi, 900ml tub)
Few handfuls of mini marshmallows (enough to cover a shallow swiss roll tin)
1 small handful of chocolate chips
3-4 chocolate chip cookies, crumbled
Cookies, to sandwich the ice-cream, if desired
Take the ice-cream out of the freezer to soften up. You will need to be able to fold the ingredients through it. Now prep the tin that you will freeze your ice-cream in. Double line an 8×8 tin with cling film, leaving enough of an overhang at the sides.
Now, take a shallow tin and line it with non-stick foil (or foil brushed with a little oil) put the marshmallows and chocolate chips in an even layer. Preheat the grill to a medium/high setting for toasting the mashmallows. Beware! They will go from toasty to fire hazard so actually stare at them as they toast. They will be done in two minutes!
When done, fold gently into the ice-cream in a large bowl, adding two of the crumbled cookies (or more to taste) Moving quickly now, scrape it all into the prepared tin and smooth over the top sprinkling a few crumbles on top.
Freeze.
You can serve as is, with a little chocolate sauce, or as an ice-cream sandwich, using cookies or wafers.
