I've always wanted to make my own graham crackers. I looked and looked for graham flour, but never found it. Turns out, it's just whole-wheat pastry flour. Who knew?? The flavor of homemade graham crackers destroy store bought. I mean, DESTROYS them! I wanted to take things further by making a S'mores ice cream sandwich, and I knew the only thing that would cut it, is marshmallow ice cream, which you won't find in any store. So I made some, and the finished product is crazy good. If you know what an "It's It" ice cream sandwich tastes like, then you will love this version even better!
You should start by making the Marshmallow Ice Cream:
- 1 package large marshmallows (I used jet-puffed)
- ¼ cup sguar
- 2 cups half and half
- 2 cups heavy cream
- 1 vanilla bean, split lengthwise and scraped, reserve seeds
- 1 pinch kosher salt
- 1 Tbls pure vanilla extract
- About half a jar of Marshmallow Fluff
Place marshmallows, half and half, heavy cream, salt, sugar and the vanilla bean with reserved seeds in a heavy duty saucepan over medium heat. Bring ingredients to a low simmer, stirring occasionally until the marshmallows are melted in. Be careful with the heat, as the mixture could scorch. Remove from heat, add vanilla extract and let cool completely. Remove vanilla bean when cooled. I chill the mixture in the fridge overnight, but I would recommend waiting at least 4 hours or so. It will thicken as it cools, and this is ok.
Place cooled mixture into ice cream maker, and proceed according to manufacturers instructions. (I let mine mix 20-25 minutes until VERY thick)
Meanwhile, place half a jar of marshmallow fluff into plastic sandwich bag and seal. Cut one of the corners off of the bag, so you can squeeze out the fluff. Once the ice cream is ready, prepare to transfer to a storage container. As you scoop the ice cream into the container, "squeeze" in the marshmallow fluff as you fill it. Let freeze for 4 hours or overnight.
Next, make the Graham Crackers:
- 1 cup whole-wheat pastry flour
- 1 cup 2 Tbls AP flour
- ⅓ cup packed light brown sugar
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ⅛ tsp ground cinnamon
- 6 Tbls cold unsalted butter, cut into small pieces
- 3 Tbls buttermilk
- 3 Tbls honey
- 1 ½ Tbls unsulfured molasses
- ½ tsp pure vanilla extract
Preheat the oven to 350°
Put both flours, sugar, baking powder, baking soda, salt, and cinnamon in a food processor and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk the buttermilk, honey, molasses, and vanilla. Add the wet ingredients to the dry and pulse until a dough begins to form.
Remove the dough from the food processor and transfer to a large piece of parchment. Put another piece of parchment over it. Roll the dough into a 1/8-inch-thick, 16x13-inch rectangle. Remove the top sheet of paper, trim the rough edges, and transfer the dough along with the bottom layer of parchment to a baking sheet.
With a pizza cutter, divide the dough into 2" squares (press just hard enough to cut the dough and not the paper). With a fork, prick each square 3 or 4 times. Bake until golden-brown, 15 to 20 min. Let cool on the sheet.
Let's make some S'Mores Ice Cream Sandwiches!
- 12 oz. good semisweet chocolate, chopped
- 24 fresh baked graham crackers
- marshmallow ice cream
Melt chocolate in a bowl placed over a double boiler, or melt in microwave. Let chocolate rest for about 5 min. Dip one side of each graham cracker in the melted chocolate, and place on parchment lined baking sheet. Place in freezer to harden the chocolate, for at least 15 minutes.
With an ice cream scoop, scoop out the marshmallow ice cream, and place onto chocolate side of one of the graham crackers. Next, place another graham cracker, chocolate side down onto ice cream, and smash slightly. Wrap each ice cream sandwich in foil or waxed paper, and place in freezer to harden for another 30 min. All you have to do now is EAT IT! ; )