Tomorrow is officially the first day of summer and we’re celebrating with these S’mores Fudgsicles! These things are so fun and really freaking delicious. It’s also pretty easy to make since we’re using store bought ice cream and only making our own marshmallow fluff.
Marshmallow fluff is actually really easy to make, and only requires a few ingredients. That’s really the most important thing about this recipe is the homemade marshmallow fluff. DO NOT attempt to use the store bought stuff, seriously. It won’t stick nearly as well to the ice cream it’s much more difficult to spread and it’ll droop off of the ice cream pretty quickly and wont store well in the freezer overnight.
This recipe is such a crowd pleaser and could be a great addition to your 4th of July menu. While they tast best when freshly made, you can totally make them in the morning, or the night before and they’ll hold in the freezer really well (as long as you make your own fluff) for a couple days, after you torch on the marshmallow. Enjoy! xx, Jenny
3 cups store bought chocolate ice cream, slightly melted
1/4 cup crushed graham cracker crumbs
1/3 cup water
3/4 cup sugar
3/4 cup light corn syrup
3 egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
-mini, silicone ice cream molds
-mini lollipop sticks
1. Scoop ice cream into small silicone ice cream molds. Sprinkle and press graham crackers into the ice cream, until the mold is filled. Gently insert lollipop sticks into each mold. Place ice cream molds in the freezer and allow ice cream to firm up completely, about 2 to 3 hours.
2. For marshmallow fluff: Place water, sugar and light corn syrup into a saucepan and melt sugar over low heat. Once sugar melts, raise the heat to medium and allow mixture to simmer until it reaches 240˚F.
3. Meanwhile place egg whites and cream of a tartar in a stand mixer, fitted with a whisk attachment, and beat until soft peaks form.
4. Once sugar mixture has reached 240˚F, very carefully pour mixture into the egg whites (with the stand mixer motor running), is a slow and steady stream, until fully incorporated.
5. Raise the mixer speed to high and continue to beat until the mixture is light, glossy and fluffy, about 6 to 8 minutes. Add vanilla and continue to beat for an additional minute.
6. To assemble: Remove ice cream bars from the molds and quickly, but carefully spread an even layer of fluff around each bar and carefully torch entire surface area of the fluff. Serve immediately or keep frozen onto a parchment lined baking sheet for up to 2 days.