4.5ounceschocolate barsroughly chopped, plus more for topping
1cupmini marshmallowsplus more for topping
Optional garnishes: Extra graham cracker crumbs and chopped chocolate
Using a stand mixer with the whisk attachment or a hand mixer, beat the heavy whipping cream at high speed for about 2 minutes, until medium peaks form.
Slowly beat in the sweetened and condensed milk and marshmallow creme. Remove from the stand mixer or remove the hand mixer.
Gently stir in the graham crackers, chopped chocolate, and marshmallows until fully incorporated.
Pour the ice cream mixture into a 9x5 inch loaf pan.
Decorate the top with additional graham crackers, chopped chocolate, and mini marshmallows. Wrap with plastic wrap.
Freeze until solid, at least 5-6 hours (you can leave it in the freezer overnight if you’d like).
Remove from the freezer and use an ice cream scoop to plate the ice cream.
Storage:Keep this in the freezer, covered. It will last about 1-2 weeks without a change in texture if covered properly. One to two months is the maximum time I recommend keeping this ice cream stored without eating it, although I can’t imagine it not being eaten sooner!Tips:
I prefer to use a 9x5 inch loaf pan for this recipe, but you can use an 8x8 inch baking dish or another dish, as long as it can be frozen.
If you would like to have browned marshmallows on your ice cream, place the mini marshmallows on a sheet pan and broil in the oven for about one minute or until the tops are toasted and golden brown. Be sure to watch them carefully in the oven so they don’t burn. After toasting, let the marshmallows cool down completely before using, as they will become a gooey mess if they are still warm. You can also use a culinary blow torch on some of the decorated marshmallows if you have one.