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Best S'mores Ice Cream (Vegan)

Best Vegan Smores ice cream ever - This is an incredibly delicious and creamy Vegan Ice Cream. It's packed full of goodness and has that wonderful creaminess that says "real ice cream" that I crave during the summer. Loaded with creamy ice cream, crunschy crackers, soft marshmallow fluff and divine chocolate. Yum! | Munchyesta.com
This is an incredibly delicious and creamy Vegan Ice Cream. It's packed full of goodness and has that wonderful creaminess that says "real ice cream" that I crave during the summer.
Simone

Ingredients

  • 1 400 ml can Full fat Coconut Milk
  • ⅔ cup Cane Sugar
  • ½ cup Cacao Powder
  • ¾ tbsp Vanilla Extract
  • ¾ cup Grahams Crackers Vegan
  • 1 cup Chocolate Chips Vegan

Marshmallow Fluff

  • ⅓ cup Cane Sugar
  • 3 tbsp Aquafaba
  • ½ tsp Vanilla Extract
  • ¼ tsp Cream of Tartar

Instructions

  • Made With Ice cream machine instructions
    Pour the coconut milk, cane sugar, cacao powder and vanilla extract into a high speed blender and blend until smooth (should be 1-2 minutes)
    Pour the ice cream mixture into an ice cream maker and let it churn for 30 minutes or per the ice cream manufacturer's instructions.
    In the mean time, pour all the marshmallow fluff ingredients into a large bowl and whisk it together at high speed using a hand mixer. Whisk until it forms stiff peaks.
    Next, bash the graham crackers or put them in a food processor and pulse. You want there to still be a few larger chunks of marshmallow crackers.
    When the ice cream is done churning, pour half of the ice cream into a loaf pan. Pour half the marshmallow fluff on top as well as a generous handful of chocolate chips, and the crushed grahams crackers.
    Pour the rest of the ice cream on top and decorate with drizzling the rest of the marshmallow fluff on top. Finally, sprinkle the rest of the grahams crackers and chocolate chips on top and freeze the ice cream for 5-6 hours, or until it's nice and frozen.
    Serve as is or with a drizzle of chocolate sauce. Yum!
  • Made Without Ice Cream machine
    1. Refrigerate the coconut milk overnight.
    2. Pour coconut milk, cane sugar, cocoa powder and vanilla into a blender and blend until everything is combined. Pour all the ice cream into a sealed container and freeze for 6-8 hours or until it frozen.
    For the very best results, remember to stir the ice cream a few times while it freezes to make it extra fluffy and creamy.
    3. Once the ice cream is frozen, pour all the marshmallow fluff ingredients into a large bowl and whisk it together at high speed using a hand mixer. Whisk until it forms stiff peaks.
    Next, bash the graham crackers or put them in a food processor and pulse. You want there to still be a few larger chunks of marshmallow crackers.
    4. Take the ice cream out of the freezer and let it thaw until it's soft enough to scoop. Scoop al the ice cream into a blender and blend quickly. It should now have a soft ice consistency.
    5. Pour half of the ice cream into a loaf pan. Pour half the marshmallow fluff on top as well as a generous handful of chocolate chips, and the crushed grahams crackers.
    Pour the rest of the ice cream on top and decorate with drizzling the rest of the marshmallow fluff on top. Finally, sprinkle the rest of the grahams crackers and chocolate chips on top and freeze the ice cream for 5-6 hours, or until it's nice and frozen.
    Serve as is or with a drizzle of chocolate sauce. Yum!