S'mores No Churn Ice Cream

Prepare

1. Add a 9x5” loaf pan to the freezer to chill.

Whip the cream

1. Add the cold heavy whipping cream to a large mixing bowl and beat with an electric hand mixer on MED-HIGH speed until stiff peaks form. **see Chef Tips note #2 for more information on stiff peaks**

Fold

1. Add the sweetened condensed milk and vanilla, then gently fold together. This is most easily done with a rubber spatula and stirred gently in an over-under circular motion.

Heat marshmallow creme

1. Add the marshmallow cream to a small microwave-safe bowl. Top with water and microwave for about 15 seconds. Stir together until smooth. This helps the marshmallow creme stir more easily into the ice cream mixture.

Fold again

1. To the heavy cream mixture, add the marshmallow creme mixture, chopped chocolate, chopped graham crackers, and kosher salt. Gently fold together.

Layer

1. Add half of the ice cream mixture to the prepared loaf pan. Top with half of the chocolate syrup and use a bamboo skewer, butter knife or toothpick to swirl the chocolate into the ice cream.
2. Repeat with remaining half of the ice cream mixture and chocolate syrup.

Freeze

1. Cover tightly with 2 layers of aluminum foil, and add to a freezer in a level spot. Freeze for at least 6-8 hours (however, overnight is best).

Serve

1. Serve in ice cream cones (waffle cones are my personal favorites), or in a bowl, sprinkled with additional chocolate pieces and chopped graham crackers.