Recipe:

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No-Churn S'more's ice cream

• 2 cups heavy cream

• 1 14 oz can sweetened condensed milk

• 2 tsp vanilla extract

• 2 Hershey's milk chocolate bars roughly chopped

• 1 7 oz jar of marshmallow fluff.

• 4 sheets graham crackers, crushed.

• Loaf pan (ideal) or other deep dish for freezing.

• Optional: Marshmallows for topping, "toast" with a kitchen torch after placing. 

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• Using a stand or hand mixer, beat the first three ingredients together until fluffy and peaks begin to form.

• Pour third into loaf pan, spoon third of marshmallow fluff across top, distributing even globs. Sprinkle 1/3 of chopped chocolate, and 1/3 of graham cracker crumbs across. Repeat next 1/3 of ingredients in layers, top final layer with all remaining ingredients.

• Freeze at least 4 hours or until hard. Pull out 5 minutes before serving. Note: The marshmallow fluff will get HARD, a 5 minute thaw time is necessary and it will soften as you eat it.

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Homemade Graham Crackers:

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• 2 cups whole wheat or graham flour. (whole wheat is the standard name, MUST be whole wheat for the graham texture and flavor.

• 2 Tbsp milk

• 1/2 cup (1 stick) butter, softened. 

• 1 cup brown sugar

• 1/3 cup honey OR agave nectar. 

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1/4 tsp salt

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• Preheat oven to 350 degrees.

• In a medium bowl, cream together softened butter, sugar, milk and vanilla.

• Gradually add the flour and mix until incorporated.

• Add in  the cinnamon, honey/agave, and salt until incorporated. 

• Dust a large cookie sheet with flour. Remove dough from bowl and roll into a ball on sheet. Roll out with a floured rolling pin or by hand.

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Note: If you roll it thicker than the size of the sheet, your grahams will come out thicker and be like chewy "bars" rather than crackers. I did this out of impatience and it turned out to be perfect for ice cream sandwiches!

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The sheet will shape the dough into a large rectangle, use a pastry cutter or knife to cut into four long rectangles, and across 4 times for "squares". 

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Optional: Score with a fork in two rows down each rectangle. 

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Bake in preheated oven for 10-12 minutes. Cool before serving.

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