1. ½ cup cocoa powder, sifted
2. ¹∕³ cup granulated sugar
3. ¼ cup packed dark brown sugar
pinch salt
4. ²∕³ cup whole milk
5. 1½ cups heavy cream
6. 1 teaspoon pure vanilla extract
7. ¾ cup marshmallow cream (e.g. Fluff®)
8. 2 full graham cracker sheets, crushed
9. 2 ounces milk chocolate (¹∕³ cup chips), melted and
reserved at room temperature
Method :
1. In a medium bowl, whisk together the cocoa, sugars and
salt. Add the milk and, using a hand mixer on low speed
or a whisk, beat to combine until the cocoa and sugars
are dissolved. Stir in the heavy cream and vanilla. Cover
and refrigerate 1 to 2 hours, or overnight.
2. Turn on the Cuisinart® ice cream maker; pour the mixture
into the frozen freezer bowl and let mix until thickened,
about 15 to 20 minutes. Five minutes before mixing is
completed, gradually add the marshmallow cream, one
spoonful at a time. Once mixed, add the crushed graham
crackers and melted chocolate, one at a time, through
the top and let mix in completely. The ice cream will have
a soft, creamy texture. If a firmer consistency is desired,
transfer the ice cream to an airtight container and place
in freezer for about 2 hours. Remove from freezer about
15 minutes before serving.
Tip: If marshmallow cream is too stiff, warm slightly in
microwave before adding to freezer bowl.
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