Cottage Cheese Toasted S'mores Ice Cream
Enjoy classic campfire flavor in a rich, creamy frozen treat. This crowd-pleasing dessert is guaranteed to become a new family favorite.
Ingredients
For the Toasted Marshmallow Base
- 2 cups Mini Marshmallows
- 1/2 cup Whole Milk
For the Ice Cream
- 2 1/2 cups Full Fat Cottage Cheese
- 1/2 cup Sweetened Condensed Milk
- 1 tsp Vanilla Extract
- 1/8 tsp Salt
- 1 cup Heavy Cream, Cold
For the Mix-Ins
- 4 Graham Crackers, Broken Into Pieces
- 3 oz Milk Chocolate, Chopped
- 1/2 cup Mini Marshmallows
Equipment
- high-speed blender
- hand mixer
- loaf pan
- baking sheet
Instructions
- Heat the broiler and line a baking sheet with greased foil. Spread 2 cups mini marshmallows in a single layer and broil for 1 to 2 minutes, watching closely, until deeply golden and toasted. They go from golden to burnt quickly, so do not walk away.
- Warm the milk in a small saucepan over low heat until steaming. Scrape the toasted marshmallows into the milk with a greased spatula and stir until fully melted and smooth, then let cool for 20 minutes.
- Place a 9x5-inch loaf pan in the freezer. Add the marshmallow mixture, cottage cheese, sweetened condensed milk, vanilla and salt to a high-speed blender and blend for 1 to 2 minutes until completely silky. The toasted marshmallows give real campfire flavor and help the ice cream stay smooth and scoopable.
- In a large chilled bowl, whip the heavy cream with a hand mixer until stiff peaks form, about 2 to 3 minutes.
- Stir a large spoonful of the marshmallow mixture into the whipped cream to lighten it. Gently fold in the rest until smooth.
- Fold in the graham cracker pieces, chopped chocolate and remaining 1/2 cup mini marshmallows. Spread into the chilled pan, press plastic wrap onto the surface and freeze for at least 6 hours or overnight.
- Let the ice cream soften at room temperature for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 384kcalCarbohydrates: 39gProtein: 12gFat: 20g