A couple weeks back, when I posted my s’mores pizza, Nicole and I got into a Twitter conversation about how much we both loved s’mores this summer and how we could blog a month of s’mores recipes and still have some that we wanted to try. Somehow we decided that a S’mores Week needed to happen – so here we go!

I’m kicking off the week with Ice Cream Sandwiches because duh! It’s summer and you need ice cream sandwiches in the summer. These are really fun because they use graham crackers, fudge, marshmallows, and chocolate ice cream. Or you could use vanilla. Anything goes really.

I am totally obsessed with these and refuse to tell you how many I ate. They’re so simple and so quick! I’ve been too afraid to make my own ice cream sandwiches in the past because I thought the cookie parts would freeze solid in the freezer but I will definitely be making more now that I know they get nice and soft!

The kids loved them of course and that little stinker you see below tried real hard to convince me that they were perfectly suitable for lunch since they are sandwiches. Yeah.

More s’mores coming tomorrow! And go visit Nicole because she has S’mores Chex Mix ready for you today!

One year ago: Carrot Cake
Two years ago: Ultra-Butterscotch Blondies

S’mores Ice Cream Sandwiches

from Nabisco


9 honey graham crackers, broken in half (18 squares), divided
1 cup hot fudge ice cream topping, divided
2 cups mini marshmallows
2 cups chocolate ice cream, softened


  1. Line an 9-inch square baking pan with aluminum foil.
  2. Place 9 of the graham cracker squares in a single layer on the bottom of the pan. Spread with ½ cup of the hot fudge. Sprinkle with half of the marshmallows. Spread the softened ice cream over top, using a spatula to even it out. Sprinkle with the rest of the marshmallows and top with the remaining fudge.
  3. Freeze several hours. Let sit on the counter for 10 minutes before cutting. Cut into 9 squares.


Chocolate is probably my least favorite of all ice cream flavors. I don’t mind chocolate chunks or chocolate swirls but straight up chocolate ice cream just isn’t my thing. This recipe, though, has been calling my name since I bought Baking: From My Home to Yours. Yeah, it’s chocolate but it’s chocolate ganache and therefore a million times more interesting than plain chocolate.

The recipe, despite it’s fancy name, is incredibly simple. You make the ganache by melting chocolate (I used semisweet) together with some heavy cream. That gets stirred into a custard which only takes a few minutes to make. Chill it overnight, pour it into your ice cream maker, and you’ve got chocolate ganache ice cream!

It is definitely the best chocolate ice cream I’ve ever tried. I knew it was going to be good when I pulled the chilled custard out of the fridge and it had the texture of pudding! Like I said, I’m normally not a fan of chocolate but I’ll make this one again – and next time I’m going to add chocolate chunks to make it even richer!

One year ago: Taco Pasta

Chocolate Ganache Ice Cream

from Baking: From My Home to Yours


6 ounces bittersweet or semisweet chocolate, finely chopped
1½ cups heavy cream
1 cup whole milk
4 large egg yolks
¼ cup sugar


  1. Place the chopped chocolate in a large heatproof bowl. Set aside.
  2. Put ¾ cup of the heavy cream in a small saucepan and bring to a boil. Pour over the chopped chocolate and let it sit for about a minute; gently stir with a rubber spatula until smooth.
  3. In a medium heavy-bottomed saucepan, bring the milk and the remaining ¾ cup of heavy cream to a boil.
  4. Meanwhile, in a medium bowl, whisk the egg yolks and sugar together until they are slightly thickened. Still whisking, drizzle in about 1/3 of the hot milk mixture to temper the eggs. Slowly pour in the remaining liquid, whisking the whole time. Pour the custard back into the pan and cook, stirring consistently, over medium heat until the custard thickens slightly. Remove the pan from the heat and gently stir the ganache into the custard.
  5. Refrigerate the custard overnight.
  6. Scrape the chilled custard into the bowl of your ice cream maker and churn according to manufacturer's instructions. Put the ice cream in a freezer-safe container and freezer for at least 2 hours, or until it is firm enough to scoop.


It’s hot outside, y’all. (As if you haven’t noticed, huh?)

When we moved to Colorado last summer, I was so excited for winter. I wanted snow and lots of it. And it didn’t happen. Sure, we got snow – like 3 times – but it melted almost immediately and left me so disappointed. I’m ready to just forget about how lame winter was and focus on how bright/hot/amazing the sun is here.

So I made ice cream. And I’m going to make something frozen every week until I get tired of it it gets cold again. Frozen Fridays – you can’t even handle how clever I am, right?

This week I made Vanilla Bean Ice Cream. I’ve made so much ice cream in the past few years but for some reason, I’ve always skipped over vanilla recipes despite it being my favorite. I am so happy I finally broke down and made it!

I really doubted that a homemade vanilla could be a whole lot better than a store-bought but oh my gosh, it’s a thousand times more amazing.

I use vanilla bean paste (found it at Home Goods on the cheap!) but you can scrape out a vanilla bean if you have those instead. You can even do vanilla extract if you really want. It will be delicious no matter what you use!

One year ago: Funfetti Blondies
Two years ago: BBA: Pugliese

Vanilla Bean Ice Cream


1 cup milk
½ cup sugar
2 cups heavy whipping cream
pinch of salt
1 teaspoon vanilla bean paste
6 large egg yolks


  1. Warm the milk, sugar, heavy whipping cream, salt, and vanilla bean paste in a heavy-bottomed pot over medium heat just until it starts to bubble.
  2. While the milk mixture is heating, whisk together the egg yolks. Once the milk starts to bubble, slowly stream in about 1 cup of the milk while whisking constantly. Pour the egg yolk mixture into the pot you used to heat the milk.
  3. Heat the mixture over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
  4. Pour the custard through a fine mesh strainer and into a large bowl. Chill the mixture.
  5. Churn in ice cream maker according to manufacturer instructions. Store in freezer.



It’s time for Tuesdays with Dorie time again!

This week Dolores of Chronicles of Culinary Curiosity chose Dorie‘s blueberry sour cream ice cream. I got my ice cream maker back in June and ever since then I’ve been hoping that someone would choose this recipe. It sounded amazing.

It ended up being the prettiest ice cream I’ve ever seen. Just look at that color! You can’t buy ice cream that looks like that. The taste, however, was a little disappointing. The sour cream was too much. It overpowered the blueberries and that’s not cool. My husband described it as weird but he ate it anyway, so I guess it wasn’t all that bad.

If you’d like the recipe, check out Chronicles of Culinary Curiosity and be sure you visit the blogroll.