Very rarely are there leftover s'mores supplies after one of our camping trips (I am a s'mores eating fiend), but this time since we only went camping for one night I was left with extra marshmallows and graham crackers. After writing our adventure post the other day (see here) and seeing the campfire pictures I started having s'mores withdrawals and had to do something. Luckily I had purchased a bar of dark chocolate from the store the day before (phew!) and had just the right amount of canned coconut milk in my fridge (the luck!). So I just had to make s'more ice cream right?! Correct. And it was incredible. So incredible that these are the only two photos I was able to grab before we devoured it that night! "Can I get some s'more please?!" (One cheesy joke permitted.)
1 can full fat coconut milk
1 can light coconut milk (or could use full fat)
3/4 cup organic cane sugar
1/4 teaspoon xantham gum
1 teaspoon vanilla (or 1/2 teaspoon vanilla powder)
1 bar dark chocolate (about 1 cup when chopped) I used this one from Whole Foods.
1/2 cup mini marshmallows I used Dandies vegan brand from Whole Foods.
4 honey oat graham crackers broken into bite size pieces
In a saucepan on your stove heated to medium high heat, add the 2 cans of coconut milk, sugar, and xanthan gum. Whisk until it thickens and comes to a boil, and keep whisking for an additional minute or two. Then transfer to a glass bowl, stir in the vanilla, and cover and place in the refrigerator to cool for a few hours. Once cooled, add the ice cream batter to your machine and process as directed. After about 10 minutes, when it begins to thicken, toss in your chopped dark chocolate. Mine usually is finished after about 30 minutes (or less). Once done, transfer to your container, sprinkle with marshmallows and graham cracker pieces, and press into your ice cream with your spatula. Keep in an airtight container in the freezer until ready to eat. Can be eaten right away, but it will be soft. Best to wait a few hours (2-3) before digging in!