S’MORES ICE CREAM CAKE RECIPE

Happy National S’mores Day! August 10th is national S’Mores Day. I love, love s’mores… the crispy graham crackers with oeey gooey chocolate and toasted marshmallows, YUM! Watch and learn how to make this super easy triple delicious S’mores Ice Cream Cake.

S’mores Ice Cream Cake

Preparation Time: 30 minutes
Yield: 11 servings

You’ll need: 9-inch springform pan

14 graham crackers, divided
1/4 cup butter, melted
2 Tablespoon granulated sugar
1-1/2 package (4 oz each) BAKER’S Semi-Sweet Chocolate
1 tub (8 oz) COOL WHIP Whipped Topping (Do not thaw.)
1 container (1-3/4 qt) chocolate ice cream, softened
1 package (10 oz) JET-PUFFED Miniature Marshmallows, divided
2 Tablespoons milk

*** For directions watch the video.

Want more s’mores recipes? Try these…

Scrumptious S’Mores Cake
s’mores squares recipe
S’more, Please Sundae
Marshmallow Cookie Sandwiches

 

HOMEMADE SUNDAE CONES RECIPE

HAPPY ICE CREAM DAY!!! Since 1984, we have been celebrating National Ice Cream Day, when President Ronald Reagan declared that every third Sunday in July would be National Ice Cream Day. It also turns out that July is National Ice Cream Month.

Let’s scream for ice cream, by making this super easy, no ice cream machine needed, Homemade Sundae Cones recipe in under 30 minutes! Watch and learn how to make these creamy, no-churn vanilla ice cream cones dipped in rich dark chocolate and topped with crunchy roasted peanuts for a super delicious summer treat.

For an even quicker way, use your favorite store-bought ice cream and also feel free to mix up the flavors. Pour a little melted chocolate in the bottom of each cone to keep melted ice cream from leaking out.

Homemade Sundae Cones

Preparation: 25 minutes
Total time: 25 minutes
Makes 8 cones

1 can (14 ounces) sweetened condensed milk
1 Tablespoon pure vanilla extract
1/8 teaspoon fine salt
2 cups cold heavy cream
sugar cones
8 ounces semisweet chocolate, chopped, divided
1 Tablespoon vegetable oil
1/4 cup chopped peanuts

*** For directions watch the video.

Want more ice cream recipes? Try these recipes…

Peaches and Cream Ice Cream Cake
Banana Split Bombe
Cream Puffs with Ice Cream and Hot Fudge

BACON AND EGG ICE-CREAM BY HESTON BLUMENTHAL

“This is one of my signature dishes at The Fat Duck. What makes this recipe so special is being able to make instant ice-cream at the table with the help of a little dry ice. Dry ice can also be used to turn bought smoothies and custard into ice-creams and sorbets. I serve this dish with marmalade because its bitterness and acidity cut through the richness of the ice-cream.” – Heston Blumenthal

bacon and egg ice-cream

Bacon and Egg Ice-Cream
Serves 6
Preparation: 45 minutes
Cooking: 1 hour 30 minutes

Ice-cream base
400 g sweet-cured smoked back bacon
1 litre full-cream milk
30 g semi-skimmed milk powder
24 large egg yolks
120 g unrefined caster sugar

Crispy soldiers
Clarified butter
1 loaf brioche, crust removed, cut into soldiers (1.5 x 1.5 x 5 cm)
Golden caster sugar

To serve
6 medium eggs
Pastry offcuts or other bits of dough, to plug holes
400 g dry ice (see note)
Orange marmalade

Infusing time overnight

To start the ice-cream base, preheat the grill to high. Lay the bacon slices on a baking tray lined with baking paper and place under the grill for 5-7 minutes or until crisp.

When the bacon is cooked, drain on kitchen paper and cut it into strips. Place in a bowl, pour over the milk then refrigerate to infuse overnight.

The next day, put the milk and bacon into a saucepan and add the milk powder. Place over a medium-low heat and bring to a gentle simmer. Remove from the heat.

In the meantime, blitz the egg yolks and sugar together using a hand blender. Combine the egg mixture with the warm milk and bacon and return the pan to the heat. Warm the liquid until it reaches 85ºC.

Once this temperature has been reached, remove the pan from the heat and pass the ice-cream base through a fine sieve into a clean container over iced water, pushing the custard through with the back of a ladle.

To cook the crispy soldiers, melt a tablespoon of clarified butter in a non-stick frying pan over a medium heat. Add some of the soldiers and fry on all sides, remove and place on paper towel to absorb any excess fat. Repeat as necessary to cook the remaining soldiers.

Clean the pan completely then place it over a medium-high heat. Add enough sugar to cover the bottom of the pan and allow to melt.

Once the sugar has completely melted and caramelised, add some of the soldiers, no more than 4 or 5 at a time. Turn using tongs in order to cover every side, being careful not to touch the sugar as it is extremely hot. Once coated on all sides, remove the soldiers from the pan, place on a silicone mat and allow to cool. Repeat as necessary, cleaning the pan thoroughly after each use.

To serve the ice-cream, use a large-gauge needle or an egg punch to make a hole in the top and bottom of the eggs and gently blow out the contents. Rinse the shells in cold water and place in boiling water for 45 minutes to sterilise. Remove, allow to cool and plug one of the holes in each shell with pastry.

Using a syringe, fill the eggshells with the ice cream base. Plug the remaining hole with pastry and keep refrigerated until needed.

To serve, make the ice-cream in front of your guests by cracking an egg filled with ice-cream base into a saucepan and adding some of the crushed dry ice while mixing continuously until the ice-cream is formed. This will take approximately 1 minute and it will look like scrambled eggs. Place in a bowl, add a teaspoon of orange marmalade on top of the ice-cream, place a slice of crystallised bacon on top and serve with crispy solders on the side.

Note
When handling dry ice, you need to take exactly the same precautions as you would with naked flames, hot pans and baking trays straight out of the oven. Don’t let it come into direct contact with your skin or you will get a nasty burn. And make sure all the dry ice used to freeze an ice-cream has dissolved before you serve it – you don’t want to bite into or swallow a chunk of dry ice!

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