No Churn S'mores Ice Cream

S'mores hold a special place in my heart. I didn't grow up eating them or have them on family camping trips. In fact, our family has never been camping. I don't think my mum would cope quite well...

But I did eat as many s'mores as I could while working at a Summer Camp in the States a couple of years ago. 

At the end of each week with your cabin, you would gather with your village and have a campfire together. It was my favourite part of the week, no question. Mainly because hellooo delicious mash ups of food cooked over the fire, cheese toasties, banana boats... and s'mores.

I had never tried one before camp but there's something about a toasted marshmallow sandwiched between chocolate and a graham cracker that is just so flippin' GOOD.

I was that weird international who snacked on graham crackers and I was also that stupid international who forgot to stockpile them before flying home. Biggest. Mistake.

Digestive biscuits aren't quite the same to s'more with, but crushed up and swirled in ice cream... you don't even notice the difference. The whole process for making this ice cream was simple, quick and done within about 30 minutes.

So if you've never made ice cream before, don't be scared, and give it a go...

Another bonus? This ice cream only needs 5 ingredients. That's it. And you probably already have them in your cupboards too. 

Want another bonus? It's no churn. Meaning there's no need for an ice cream machine and no need to stir it a couple hours into freezing. Just layer it all up and throw it in the freezer to set.

The result is a creamy, crunchy, chewy s'mores mash up and I'm hooked. Every now and again you'll get a crispy toasted marshmallow or a crunch of a digestive and then a hit of sweet chocolate. It's a perfect sweet treat for the end of the Summer. 

No Churn S'mores Ice Cream

Ingredients:

100g mini marshmallows

405g (1 tin) condensed milk (I used light condensed milk and it turned out the same)

480ml (2 cups) double cream (do not use single cream as it won't set properly)

Chocolate dessert sauce for ice cream

7 digestive biscuits or graham crackers, roughly crushed

Directions:

1. Line a tray with greaseproof paper and spread the mini marshmallows onto it. Place under the grill on a medium heat, until golden brown (about 1-2 minutes). Rotate the pan during to ensure all the marshmallows toast evenly. Then scrape into a bowl to cool.
2. Pour the condensed milk into the bowl with the marshmallows and stir to combine. 
3. Whip the double cream in a large bowl until soft peaks. Be careful not to over whip! You want a nice fluffy, whipped cream that is still firm-ish. 
4. Add the marshmallow mixture to the whipped cream and fold in and combine well. 
5. Take a loaf tin (one pictured is a 2lb tin) or you can use a tupperware, and spread one third of the ice cream mixture into the container. On top, sprinkle on some digestives, then squeeze on some chocolate sauce. Ice cream chocolate sauce works best as it stays soft, whereas melted chocolate would freeze solid if used. Using a skewer, swirl them together roughly.
6. Repeat the process, adding another third of ice cream mixture, adding digestives and chocolate, swirling them together. Then top with remaining ice cream and sprinkle on digestives, chocolate sauce and some additional marshmallows. 
7. Wrap securely with cling wrap before placing in the freezer overnight. To serve, remove from the freezer and leave for a few minutes to soften before scooping and devouring.