S'mores Popsicles
Homemade s’mores popsicles with a vanilla base, toasted marshmallows, graham crackers and chocolate pieces are just 20 minutes to prep and so incredibly flavorful and delicious!
Yield: 18 popsicles
Ingredients
- 1 pint (2 cups) heavy whipping cream, cold
- 1 (14. oz) can sweetened condensed milk (fat-free is fine to use)
- 1 tablespoon pure vanilla extract
- 1 cup mini marshmallows
- 1 cup graham cracker crumbs (from about 4 sheets), plus 1 extra for molds, if desired
- 1 Hershey’s bar, chopped
Instructions
- To make the ice cream: Place a large mixing bowl in the freezer to get cold for 5-10 minutes while you prep the marshmallows and gather the other ingredients.
- To toast the marshmallows: Line a baking sheet with parchment paper AND spray with cooking spray. Spread the mini marshmallows in an even layer. Place the baking sheet in the oven or toaster oven in the middle rack - not the top rack. Broil on high using that middle rack for 2-3 minutes. Watch closely and remove when they are golden brown and toasted. Let cool for a few minutes before folding into the ice cream.
- Pour cold heavy whipping cream into the mixing bowl. Beat with a hand mixer or stand mixer until stiff peaks form, about 5-6 minutes. (You can start on low speed to avoid splatters and work up to medium speed.)
- In a small bowl, combine the sweetened condensed milk and vanilla and stir until well combined.
- Add the sweetened condensed milk mixture to the bowl with the whipped cream and gently fold in until well combined.
- Add the toasted marshmallows (pull them apart and break up with the spoon as you go if they are all stuck together), the cup of graham cracker pieces and chopped chocolate to the ice cream and fold until just combined.
- Crush the remaining graham cracker into crumbs and add to the bottom of your popsicle molds, if desired. (It’s optional but a fun addition.)
- Scoop the ice cream into the molds, tapping after each scoop to help the ice cream really settle in. You don’t want air pockets or holes in your popsicles. Fill the molds, leaving at least ¼ inch at the top to allow for expansion. Insert the popsicle sticks and place in the freezer.
- Freeze for at least 4-6 hours before removing to eat. Note: This makes a full batch of ice cream and unless you have a ton of popsicle molds, you’ll end up with extra. Place the ice cream in a freezer safe container (such as a freezer-safe plastic container or even a bread pan) and freeze for 4-6 hours. Store, covered, in the freezer for up to 10 days.
- Store extra popsicles in the freezer for up to 10 days. When you go to enjoy your popsicle, simply remove it from the freezer and run it under hot water at the sink. Let the hot water run all around the sides and bottom of the popsicle mold. (I avoid the top/lid area so no water gets into the mold.) It should take 1-2 minutes to loosen the popsicle so it can be safely removed from the mold without just pulling out the stick.
Notes
Heavy cream: You’ll need 1 pint — about 2 cups — of heavy whipping cream. Details below on how to do the whipping part. I have not tried this with other substitutes, so you’re on your own there.
Sweetened condensed milk: You can use a can of regular or fat-free sweetened condensed milk. I’ve tried it with both before. Just be sure you are not using evaporated milk. Not the same.
Marshmallows: Toasting the marshmallows is super simple in an oven or toaster oven and really makes all the difference here to give it that authentic smores flavor.
Graham crackers: You’ll need about 4 sheets to make the cup of graham cracker pieces. (Note: we aren’t pulverizing them into crumbs. You want small pieces.) I also like to use an extra sheet to make crumbs and put those in the bottom of the popsicle molds before I add the ice cream. Optional, but a fun addition.
Chocolate: I’ve always made this with a bar of Hershey’s chocolate that I chop up. You could also try it with some mini or regular chocolate chips if you’d like. Or use a dark chocolate or other chocolate bar.
Vanilla base: I prefer a vanilla ice cream base for these, but you could also use a chocolate ice cream base and then add the marshmallows, graham crackers and chocolate pieces to it. Here’s my no-churn chocolate ice cream that would be the perfect swap here.
Pro tip: Be sure to tap the popsicle molds as you fill them so the mixture really settles in. Add a bit of ice cream, tap, tap, tap. Add a bit more, tap, tap, tap. You want it to be compacted so the popsicles set up and don’t have holes or airy gaps.
Freeze time: I’ve listed 4 hours as a minimum for the freeze time. They may still be a bit soft then but should hold together. After 6 hours, the popsicles should be totally set up.
How to make whipped cream:
- You’ll need a hand mixer or stand mixer. You put your cold heavy whipping cream in a large bowl (which you can chill for a few minutes if you have the time) then you turn your mixer on low.
- Start with low for a minute or two to get it going so your whipping cream doesn’t splatter all over your kitchen. You can gradually increase the speed up to medium, as long as the splatters aren’t too out of hand.
- You’ll need to beat It for about 4-6 minutes, until stiff peaks form. Stiff peaks means that when you hold up the mixer, the whipped cream stands up. It’s not so liquid or loose that it falls right off back into the bowl.
Nutrition
Serving: 1serving | Calories: 56kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 29mg | Sugar: 5g
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