Ingredients:

  • 2 cups heavy cream, chilled
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1 cup graham crackers, coarsely crushed
  • 1 1/2 cups mini marshmallows

Instructions:

  1. Whisk the granulated sugar, cocoa powder, and salt in a large bowl. Whisk until no large clumps remain.
  2. Slowly stream in the whole milk and vanilla extract. Whisk vigorously until the sugar vanishes and the liquid looks glossy.
  3. Stir in the heavy cream. Mix until the color is a deep mahogany.
  4. Cover the bowl and chill in the fridge for 30 minutes. Note: This is a precision checkpoint; don't skip it or your churn time will double.
  5. Spread mini marshmallows on a baking sheet. Brown the tops with a torch or broiler for 30-60 seconds until they bubble and smell like toasted sugar.
  6. Let the marshmallows cool completely. Note: Adding hot marshmallows will melt your ice cream base.
  7. Coarsely crush the graham crackers by hand into shards and dust.
  8. Pour the chilled base into your ice cream maker. Churn for 20-25 minutes until it looks like soft serve.
  9. During the last 2 minutes of churning, fold in the toasted marshmallows, cracker shards, and chocolate chips.