Auto Draft
Ingredients
- 1/2 cup cocoa powder, sifted
- 1/3 cup granulated sugar
- 1/4 cup packed dark or light brown sugar
- pinch sea or kosher salt
- 2/3 cup whole milk
- 1 1/2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 3/4 cup marshmallow cream (e.g. Fluff®)
- 2 full graham cracker sheets, crushed
- 2 ounces milk chocolate (1/3 cup chips), melted and reserved at room temperature
Instructions
- 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 at least 2 hours, or overnight.
- Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 30 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 mix-in opening and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer 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.
Notes
Make a double batch.
