S’mores Ice Cream

Posted by in Chocolate, Cooking, Ice Cream, Sweets, Thanksgiving | 0 comments






Hello & Happy Wednesday!!





As strange as it sounds, I almost completely forgot about this recipe as it was made well over a month ago.



(No reflection on the quality of the recipe, I just cook way too much lol)



Even through editing images though for this magnificent concoction, it instantly brought back the memory of the amazing blend of flavors that was achieved in this recipe along with nostalgia!



That’s probably what I love most about cooking..





A specific smell or taste is like an instant time machine that has the ability to take us back to periods that were a month ago, or even what seems like centuries ago (aka my childhood). 





S’mores will forever be a nostalgic combination to me and millions of others. Typically I can’t handle chocolate as my tastebuds find it overwhelming, nor do I gravitate towards dessert recipes with a lot going on.. 





But THIS recipe for vegan S’mores Ice Cream is everything you remember from childhood, but with a lighter modern vegan twist that will leave you thinking nothing but.. 





Where can I get S’more.. 

(See what I did there)







Why I love this recipe:





So easy!



Like a real S’mores sammie, but not overwhelming with the incorporation of the vanilla ice cream base


Great for every season

Great for kids













































Vegan S'mores Ice Cream
Yields 2
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  1. 1/2 back vegan Dandies Marshmallows
  2. 1/2 cup Lily's vegan chocolate
  3. 1 1/2 large frozen banana
  4. 1/2 cup crushed graham crackers
  5. 2 waffle cones
  6. 1/2 cup almond milk
  7. 2-4 tbsp almond milk (for melting chocolate)
  8. 4 tbsp agave
  9. 1 tbs arrowroot
  10. 1 tsp vanilla extract
  1. Freeze bananas overnight. In a food processor combine the banana, vanilla extract, almond milk, arrowroot and agave. Place in the freeze for at least 45 minutes.
  2. In a sauce pan on medium heat place the marshmallows in the pan with coconut oil. Cook for 5-7 minutes until melted. Once melted take out the ice cream and fold it into the ice cream and place back in the freezer.
  3. In the same pan add the chocolate chips and almond milk and continue to stir the chocolate to prevent burning. The chocolate should take on a more smooth consistency. Take out ice cream from freezer and gently fold in the chocolate. Place back in the freezer for another 30 minutes to set.
  4. Break up graham crackers into dust. While the ice cream is setting take the cones and dip into the melted chocolate then dust with graham crackers. Set aside to harden.
  5. To toast the marshmallows simply cut into two and place into the oven on 350 for 5-7 minutes. Make sure to not overcook them as they will become hard and unusable. Once ready. Remove the ice cream from the freezer, place in the cone, and top with melted chocolate, toasted marshmallows and additional graham cracker dust.
  1. For a richer ice cream make a chocolate ice cream base rather than a vanilla by incorporating chocolate almond milk, cacao, and chocolate chips!
Eat. Drink. Shrink. http://eatdrinkshrink.com/





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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

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