S’mores Ice Cream Push Pops

Ahhh…summer is in full swing and July 4^th is upon us! Can you believe 2019 is half gone?

In celebration of our long, hot, summer we have created S’mores Ice Cream Push Pops for all the flavor of a campfire treat with the coolness of ice cream!  We made our toasted marshmallow and milk chocolate ice creams by hand and separated them with a graham cracker crust. They are a delicious, hand-held dessert and are great for backyard parties and barbeques.

S’mores ice cream push pops are easy to make and, if you are short on time or don’t have your own ice cream maker, you can use prepacked chocolate ice cream instead of making your own. Just let it sit out on the counter and soften for a bit before assembling the push pops. But you absolutely have to make this no-churn toasted marshmallow ice cream! No ice maker required.

We found that leaving the ice creams soft and piping them into the molds was the most efficient and neat way to assemble these. You can also use a 1-1/2” scoop to scoop the ice cream into the push pop molds and use a base (see pictures below) to push down each layer. We used these molds.

Safely toast the marshmallows.

Pipe the ice cream layers.

Using one of the mold handles, gently press the graham crumble into the ice cream layer.

Smooth the top and add one last sprinkling of graham crumble.

Ready to top with the lid!

Yummmmmmm….

S’mores Ice Cream Push-Pops

A quick note about the order of things: You can churn the malted milk chocolate ice cream in your ice cream maker while you are making the toasted marshmallow ice cream. They should each take about 30 minutes to complete.

Toasted Marshmallow Ice Cream:

• 2 Cups heavy whipping cream, cold
• 1-14oz can sweetened condensed milk, cold
• 1 tsp vanilla extract
• 15 large marshmallows

Using a hand or stand mixer with whisk attachment, whip the heavy cream on high until soft peaks form. Turn off mixer and add cold sweetened condensed milk. Continue whipping on high until the mixture become thick and forms stiff peaks. Mix in the vanilla.

Carefully toast marshmallows over gas burner or other open flame, allowing marshmallows to get a bit charred around the edges. While marshmallows are still soft but not hot, stir into the whipped base. Using a hand-held whisk works well to help break up and evenly distribute the marshmallow.

Malted Milk Chocolate Ice Cream (courtesy of Humphry Slocombe)

Makes 1 quart

• 2 cups heavy cream
• 1 cup whole milk
• 2 tsp salt
• 3 egg yolks
• 1 cup sugar
• 3 oz milk chocolate, chopped
• 2 oz dark chocolate (70%), chopped
• 3 TBSP malt powder

Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.

In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk and salt and cook, stirring occasionally, until hot but not boiling.

Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.

Remove cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.

Remove the custard from the heat. Place both chocolates in a large heatproof bowl and pour the custard over them. Whisk until the chocolates are melted and the custard is smooth. Whisk in the malt powder and immediately pour the custard through the strainer into the bowl you set up in the ice bath. Let cool, stirring occasionally.

When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer to an ice cream maker and spin according to the manufacturer’s instructions.

Graham Cracker Crumble:

• 24 store bought graham crackers (6 oz)
• 3 TBS melted butter

Crush graham crackers using mallet or rolling pin, leaving some pieces larger than others. Use a fork to stir in melted butter and set aside.

Assembly:

Place some of the marshmallow ice cream in a medium pastry bag or large zip lock. Cut off tip or corner.

Place some of the malted milk chocolate ice cream in a medium pastry bag or large zip lock. Cut off tip or corner.

Working quickly, pipe alternate layers of the chocolate and marshmallow ice creams separated by about 1 TBSP of graham cracker crumble into the push-up pop molds. It’s up to you which ice cream you start and finish with, but you should have 3 layers of ice cream, separated by 2 layers of graham crumble. Smooth top and sprinkle with a bit of additional crumble. Apply lids. Freeze overnight.

Makes about 14 push-pops