|Photo Courtesy of 52 Kitchen Adventures|
S’mores Cupcake Ice Cream Sandwiches
Makes around 1 dozen cupcakes
Marshmallow Ice Cream
2 C half and half
1 10-oz. bag of large marshmallows
2 C heavy cream
2 T vanilla extract
In a large pot, combine half and half with marshmallows. Cook over medium heat, stirring frequently until marshmallows have completely melted. Remove from heat and let cool briefly. Then place in fridge to cool for 20-30 more minutes, until chilled and slightly thickened.
In the meantime, whip heavy cream until you have soft peaks. Fold into cooled marshmallow mixture and add vanilla extract. Stir until everything is combined. Place in ice cream maker and follow manufacturer’s directions for making ice cream.
Graham Cracker Crust
2 C graham cracker crumbs
1/4 C sugar
8 T unsalted butter, melted
Pinch of salt
Line 2 cupcake pans with paper liners (you’ll need around 24 crusts total if you want to make a bottom and top for each cupcake). Preheat oven to 350° F.
In a small bowl, mix together graham cracker crumbs, sugar, melted butter and salt with a fork. Drop around 1 1/2 tablespoons of the mixture into each cupcake liner and press down firmly. Bake for about 5-10 minutes (until edges of crust are golden). Remove from oven and set half aside. Leave oven set at 350° F and prepare cupcake batter.
1 C + 1 T sugar
14 T unbleached all-purpose flour*
7 T unsweetened cocoa powder*
3/4 t baking powder
3/4 t baking soda
1/2 t salt
1 large egg
1/2 C milk
1/4 C vegetable oil
1 t vanilla extract
1/2 C boiling water
Sift together sugar, flour, cocoa powder, baking powder, baking soda and salt. Stir lightly with a fork to combine. In a mixing bowl, combine egg, milk, vegetable oil and vanilla extract. Combine dry and wet ingredients and mix on low speed for a minute, then medium speed for 1-2 more minutes, scraping the sides of the bowl in between if needed. Add boiling water and mix just until combined. (Note: The batter will be very thin at this point.)
Pour 1/4 cup of batter on top of half of the crusts (mine were a little over 3/4 full). Bake for 15-18 minutes, or until tops are firm and toothpick inserted in the centers comes out clean. Let cool completely.
Slice the rounded top off of the cupcakes to level them. Place a small scoop of ice cream on top and flatten with the back of a spoon. On top of the ice cream, place one of the baked graham cracker crusts. Enjoy quickly or place in the freezer until you do!
Many thanks 52 Kitchen Adventures!