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S’mores Ice Cream Bars
0 Likes
Prep Time:
1 hour
Total Time:
3 hours
Decadent ice cream bars with graham cracker crust, rich chocolate ice cream, and fluffy toasted meringue topping.
Ingredients:
  • 2 cups graham cracker crumbs
  • 3 tablespoons butter, melted
  • 3 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1/4 cup unsweetened baking cocoa
  • 1 1/2 cups whole milk
  • 1 1/2 cups whipping cream
  • 1/2 cup sugar
  • 2 tablespoons corn syrup
  • 1/8 teaspoon salt
  • 1/2 cup semisweet chocolate chips (3 oz)
  • 3 egg whites
  • 1/3 cup sugar
Instructions:
  • Preheat your oven to 350°F. Line an 8-inch square pan with parchment paper, leaving at least 1 inch of overhang on two sides. Secure the excess paper to the pan with binder clips and lightly spray with cooking spray.
  • Combine Crust ingredients in a medium bowl and press onto the bottom of the pan. Bake in the center of the oven for 12-15 minutes until firm. Cool for about 15 minutes, then transfer to the freezer.
  • Whisk together cornstarch and cocoa in a small bowl. Add 1/4 cup of milk and beat until a smooth paste forms. Set aside.
  • In a 2-quart saucepan, combine 1 1/4 cups milk, cream, 1/2 cup sugar, corn syrup, and salt. Heat until bubbles form around the edge and mixture steams. Remove from heat and whisk in cornstarch-cocoa mixture until smooth. Return to heat and stir until thick enough to coat a spoon. Cook for 1 more minute, then remove from heat.
  • In a large heatproof bowl, add the chocolate chips. Pour the milk-cream mixture over the chips and let it sit for 1 to 2 minutes to melt. Beat the mixture well with a whisk. Place the bowl in a larger bowl filled with ice cubes and stir the mixture until completely cooled. Alternatively, cover the surface with plastic wrap and refrigerate overnight.
  • Churn the mixture in an ice cream machine following the manufacturer’s directions. Spread the ice cream over the crust in the pan. Cover and freeze for a minimum of 1 hour.
  • Combine Topping ingredients in a heatproof bowl (stand mixer bowl works great) and place over simmering water, ensuring no water touches the bowl. Whisk constantly until sugar dissolves and egg whites are warm. Remove from heat and beat with electric mixer until meringue is glossy, holds stiff peaks, and triples in volume. Spread meringue over ice cream, then freeze for another hour.
  • Cut the dessert into squares and toast the meringue on top of each square using a kitchen torch. Serve right away.

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