Smore's Ice Cream
Delicious dairy free vanilla ice cream interspersed with layers of italian meringue, chocolate ganache and almond flour graham cracker crumble.
Equipment
- Ice Cream Maker
- Optional: Kitchen Blow Torch
Ingredients
Vanilla Custard Ice Cream
- 2 Cans Coconut Milk (Classic/Full-Fat)
- ⅔ Cup Granulated Sugar
- 6 Egg Yolks
- 3 Tsp Vanilla Extract
Italian Meringue
- 1 Egg White
- ⅓ Cup Granulated Sugar
- 1 Tbsp + 2 Tsp Water
Chocolate Ganache
- ½ Cup Semi-Sweet Chocolate Chips (Dairy Free)
- ¼ Cup Coconut Cream
- 1 Tbsp Butter (Dairy Free)
Graham Cracker Crumble
- ½ Cup Almond Flour
- ¼ Tsp Cinnamon
- 1 Tsp Brown Sugar
- 1 Tbsp Honey
- ½ Tsp Vanilla Extract
Instructions
- Place the ice cream bowl of your ice cream maker into the freezer the day before you plan to churn your ice cream if it requires it.
- Gather ingredients for the vanilla ice cream. Put coconut milk and vanilla in a medium sized pot over medium heat. While the milk is heating, in a separate bowl, beat egg yolks and sugar until they are a very pale yellow color. When milk starts to simmer, pour about ¼ cup into the egg yolk mixture while whisking constantly. Then pour the all of the egg yolk mixture into the pot of milk while whisking constantly. Continue to whisk over low heat for several minutes. Then take off heat and pour into a bowl to cool. Refrigerate for at least a couple of hours, until cold.
- For the Italian meringue, put sugar and water into a small saucepan on medium heat. Let the sugar melt into a syrup and with thermometer, monitor temperature until it reaches 240°F. While the sugar is melting, beat the egg whites until they gain in volume and look white. Once the sugar reaches the right temperature, pour slowly into the egg whites while beating on low. Then continue to beat for about 5 more minutes until the meringue has reached stiff peaks. Set aside.
- For the chocolate ganache, combine the chocolate chips, coconut cream,* and butter in a bowl. Microwave for 20 second intervals, mixing in between each time. It should take about 40 seconds, and the ganache should look thick and glossy. Set aside.
- For the graham cracker crumble, combine all the ingredients in a bowl and mix together with hands until it's evenly incorporated and a little clumpy. You do not want it to combine into big pieces, keep them like smaller crumbles. Set aside.
- When the ice cream is cold, pour into the ice cream maker and churn for about 15-20 minutes. When the ice cream is done, put half into your tin.** Then drizzle a layer of chocolate ganache, sprinkle graham crackers crumble and a few spoonfuls of meringue. Place the rest of the ice cream on top and repeat leaving the meringue for last.
- Optional: With a kitchen blow torch, toast the tops of the meringue.
Notes
*Coconut cream is the white fat that separates from the liquid in a can of full-fat coconut milk. You can also buy just the coconut cream in a can.
**You may want to chill the tin you plan on putting the ice cream in for an hour before, so the ice cream doesn't melt while you're assembling.