Even though summer will be coming to an end soon, it’s Ice Cream Week over here! I’ve recently discovered how easy it is to whip up a batch of no churn ice cream. My first batch was peppermint, mainly because I’m worried my favorite Blue Bell Peppermint Ice Cream won’t be around this Christmas! But seriously, it’s crazy simple.
If you were here for Popcorn Week, you know I’ve got a thing for s’mores. Naturally, I had to make some kind of s’more treat for Ice Cream Week, too. For this one, I’ve combined s’mores with another one of my favorite things…coffee!
Obviously, if you don’t want to deal with the mess that might come with a drippy ice cream sandwich you can scoop the ice cream into a bowl and top it with graham cracker crumbles (and an extra drizzle of chocolate syrup) for a more sundae-style treat.
No Churn Espresso S'more Ice Cream Sandwiches
Ingredients
- 1 1/4 cups Heavy Whipping Cream
- 2/3 cup Condensed Milk
- 2 tablespoons Instant Espresso Powder
- 3/4 cup Mini Marshmallows
- Chocolate Syrup
- Graham Crackers broken into squares
Instructions
For the Ice Cream
- In a stand mixer, whip together heavy cream, condensed milk, and espresso powder until stiff peaks form.
- Fold in mini marshmallows.
- Transfer 1/3 of mixture into container for freezing, and swirl desired amount of chocolate syrup into the mixture. Repeat until all of the mixture has chocolate swirled into it. Cover and freeze overnight.
For the Ice Cream Sandwiches
- Place one scoop ice cream on top of a graham cracker square.
- Top with a second graham cracker square and place in the freezer until firm.
