Ingredients
Method
Turn cooking mode on
Make homemade condensed milk
1.
In a saucepan, heat 1 can of coconut milk with 1/2 cup of honey over medium heat. Stir off and on, until the mixture thickens, about 20–30 minutes.
1 can Full-fat coconut milk
1/2 cup Honey
2.
Remove from heat and let it cool.
For the chocolate swirl:
1.
Melt 2/3 cup chocolate with 1 tsp coconut oil in a small saucepan over low heat, stirring constantly until smooth. Let it cool slightly.
2/3 cup Chocolate chips
1 tsp Coconut oil
2.
In a stand mixer, whisk 2 cups of heavy cream on high speed until stiff peaks form.
2 cup Heavy cream
3.
Fold in the homemade condensed milk and vanilla extract.
2 tsp Vanilla extract
4.
Add the crushed graham crackers and gently fold them in.
2 cup Graham crackers
5.
Swirl in the marshmallow and melted chocolate however you like. Either fold them in or layer and swirl them into the container.
1/2 cup Marshmallow fluff
6.
Pour the mixture into a freezer-safe container.
7.
Cover and freeze for several hours or overnight until solid.
8.
When ready to serve, let it sit out for a few minutes until it’s soft enough to scoop.
For
6
M
I
Ice cream:
2
cup
Heavy cream
2
tsp
Vanilla extract
2
cup
Graham crackers, crushed (homemade or store-bought)
Homemade condensed milk:
1
can
Full-fat coconut milk
1/2
cup
Honey
Mix-ins:
1/2
cup
Marshmallow fluff, homemade or store-bought, use more or less to taste
2/3
cup
Chocolate chips, melted with 1 tsp coconut oil (see below)
1
tsp
Coconut oil, for melting with chocolate chips
You can substitute a can of sweetened condensed milk for the homemade condensed milk
Only visible to you
Made it?
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Ingredients
Method
Turn cooking mode on
Make homemade condensed milk
1.
In a saucepan, heat 1 can of coconut milk with 1/2 cup of honey over medium heat. Stir off and on, until the mixture thickens, about 20–30 minutes.
1 can Full-fat coconut milk
1/2 cup Honey
2.
Remove from heat and let it cool.
For the chocolate swirl:
1.
Melt 2/3 cup chocolate with 1 tsp coconut oil in a small saucepan over low heat, stirring constantly until smooth. Let it cool slightly.
2/3 cup Chocolate chips
1 tsp Coconut oil
2.
In a stand mixer, whisk 2 cups of heavy cream on high speed until stiff peaks form.
2 cup Heavy cream
3.
Fold in the homemade condensed milk and vanilla extract.
2 tsp Vanilla extract
4.
Add the crushed graham crackers and gently fold them in.
2 cup Graham crackers
5.
Swirl in the marshmallow and melted chocolate however you like. Either fold them in or layer and swirl them into the container.
1/2 cup Marshmallow fluff
6.
Pour the mixture into a freezer-safe container.
7.
Cover and freeze for several hours or overnight until solid.
8.
When ready to serve, let it sit out for a few minutes until it’s soft enough to scoop.
For
6
M
I
Ice cream:
2
cup
Heavy cream
2
tsp
Vanilla extract
2
cup
Graham crackers, crushed (homemade or store-bought)
Homemade condensed milk:
1
can
Full-fat coconut milk
1/2
cup
Honey
Mix-ins:
1/2
cup
Marshmallow fluff, homemade or store-bought, use more or less to taste
2/3
cup
Chocolate chips, melted with 1 tsp coconut oil (see below)
1
tsp
Coconut oil, for melting with chocolate chips
You can substitute a can of sweetened condensed milk for the homemade condensed milk
Only visible to you
Made it?
Cancel
