S'mores No-Churn Ice-Cream

Name: S'mores No-Churn Ice-Cream with Toasted Graham Cracker Crumbs and Chocolate Fudge Swirl
Yield: 2
Cuisine: 0
Ingredients: 300 mL Sweetened Condensed Milk; 474 mL Cream; ½ cup Bittersweet Chocolate Chips; ½ cup Graham Cracker Crumbs; 0.06 tsp Salt*

with Toasted Graham Cracker Crumbs and Chocolate Fudge Swirl

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Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time

Cooking Time

DifficultyMedium

Ingredients

/ serving 4 people

300 mL

Sweetened Condensed Milk

(Contains: Milk)

474 mL

Cream

(Contains: Milk)

½ cup

Bittersweet Chocolate Chips

(Contains: Soy May contain traces of: Milk, Fish, Sulphites, Crustaceans, Egg, Tree nuts, Peanuts, Wheat, Sesame, Mustard)

½ cup

Graham Cracker Crumbs

(Contains: Wheat May contain traces of: Barley, Egg, Milk, Oats, Rye, Soy, Sulphites, Gluten)

Not included in your delivery

0.06 tsp

Salt*

Nutrition Values

Calories880 kcal

Fat54 g

Saturated Fat32 g

Carbohydrate84 g

Sugar71 g

Dietary Fiber2 g

Protein9 g

Cholesterol155 mg

Sodium260 mg

Trans Fat0.5 g

Potassium150 mg

Calcium225 mg

Iron2.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Add condensed milk and S'mores Chai tea to a medium pot over medium heat.
Cook, stirring constantly until condensed milk darkens in colour and is warmed through, 3-4 min.
Remove the pot from the heat and place in the freezer until cool, 15 min.
Once cooled, immediately pour condensed milk through a fine mesh strainer into a large metal bowl.

Meanwhile, heat a medium pan over medium-high heat. When hot, add 2 tbsp butter, then swirl to melt.
Add graham cracker crumbs and cook, stirring constantly until golden-brown and toasted, 3-4 min.
Remove from the heat and transfer graham cracker crumbs to a small bowl. Set aside to cool, 10 min.
Meanwhile, place chocolate chips in a heatproof bowl.
Add 1/3 cup cream to the same pan over medium-high heat. Bring cream to a simmer stirring constantly. Immediately pour hot cream over chocolate. Let stand for 1 min before gently stirring with a spatula until fully combined and smooth. Place in the fridge to cool slightly, 10 min.

Remove cream from the fridge. Using an electric mixer, beat cream until stiff peaks form, 3-4 min.
Add cooled sweetened condensed milk and 1/8 tsp salt. Using a spatula, gently fold condensed milk into whipped cream. (TIP: To fold, start at the centre of the bowl, then cut straight down the centre with your spatula all the way to the bottom of the bowl. Scrape along the bottom of the bowl towards you, continue up the side and scoop the mixture over the top.)

Transfer half of the ice cream base to a 9x5-inch baking tin. Sprinkle over half the toasted graham cracker crumbs, then dollop teaspoons of chocolate over top. Insert a small knife or skewer into the ice cream and gently swirl chocolate ganache throughout. Repeat with remaining ice cream base and toppings.
Cover the tin tightly with plastic wrap so that no ice cream mixture is exposed.
Place in the freezer until firm, 6-8 hr.
Scoop no-churn ice cream into bowls.
Top with your favourite ice cream toppings.