Epic S'mores Roll (Print Version)
# Ingredients:
→ Cookie Dough
01 -
½ teaspoon salt
02 -
1 cup mini chocolate chips
03 -
½ cup unsalted butter, softened
04 -
1 egg
05 -
1 teaspoon vanilla extract
06 -
¼ cup granulated sugar
07 -
1 cup all-purpose flour
08 -
½ teaspoon baking soda
09 -
½ cup brown sugar
→ Ice Cream Base
10 -
1 teaspoon vanilla extract
11 -
2 cups heavy cream
12 -
¾ cup granulated sugar
13 -
1 cup whole milk
→ S'mores Elements
14 -
1 cup mini marshmallows
15 -
½ cup chocolate chunks or bars
16 -
1 cup graham cracker crumbs
# Instructions:
01 -
Mix softened butter with the sugars until fluffy, takes about 2-3 minutes. Beat in the vanilla and then the egg. Slowly add the flour, and don’t forget to gently mix in the chocolate chips at the end.
02 -
Shape the dough into a ball, wrap it in plastic, and pop it in the fridge for at least half an hour.
03 -
Whisk together the cream, milk, sugar, and a splash of vanilla. Pour it into your ice cream machine and follow the steps in the manual.
04 -
When the ice cream’s done, gently smash in small bits of cookie dough and the crushed graham crackers.
05 -
Spread the ice cream flat on parchment paper, making a ½-inch thick rectangle. Sprinkle with marshmallows and chocolate.
06 -
Roll up the ice cream using the parchment paper to help, and wrap it tight. Freeze it for at least 4 hours, but overnight’s even better.
# Notes:
01 -
Store-bought ice cream works too, for a quicker option.
02 -
You can swap in your favorite mix-ins.
03 -
Tastes best if you leave it in the freezer overnight.