S’mores Ice Cream Cups
My recent obsession with coconut is matched only by my seasonal obsession with s’mores. I was looking for an occasion conducive to making another s’mores ice cream cake, but I had a flash of inspiration: why not make individual-size s’mores ice cream cups so I could eat them one at a time (instead of contending with an entire cake)?
Since my friend Mel recently suggested that it’s nice to see my baking process, rather than the just end results, I took step-by-step photos.
Here’s how to recreate this recipe (adapted from these ice cream cake, and ice cream cup recipes). It’s actually really simple, other than waiting patiently during freezing.
Base: Graham cracker crumbs (about 2 cups, but 1.5 would be good) + coconut oil (+ a little butter when I ran out of oil). (Set some aside to sprinkle on top). Press into a muffin tin. Chill for ~20-30 min.
Chocolate: Unsweetened coconut milk (about 1/2 cup), heated, with chocolate chips (about 1 cup). Heat in short bursts in the microwave until melted, stirring often. Pour over graham layer & freeze until set.
Marshmallows: Roasted under the broiler for a few minutes until browned. Set aside.
Ice cream: I used Vanilla Fudge Crackle, spooned over frozen chocolate layer. Sprinkle leftover graham crumbs, and put a marshmallow on top.
The result is as good as you’d hope, and the individual portions are just right. S’mores ice cream cake fix: achieved!