This recipe is a deconstructed take on the flavors in gooey s'mores. Regular graham crackers won't hold up well in non-dairy ice cream, but there's a perfect alternative - Annie's bunny grahams. Although the honey flavor is obviously not vegan, either the chocolate or chococlate chip varieties are, so take your pick (I used chocolate).
I decided to play with coconut milk chocolate ice cream this afternoon (from So Delicious), but any vegan chocolate will do.
- 4 cups low-fat chocolate non-dairy ice cream
- 1 cup vegan marshmallows
- 1 cup Annie's bunny grahams (about 56 cookies)
2. Combine the softened ice cream in the chilled bowl with the marshmallows and bunny grahams, stirring with a rubber spatula to combine. (A stand mixer would also work, at low speed).
Note: since Dandies are slightly big, cut into quarters with a sharp knife to the size of mini marshmallows, and you'll be able to incorporate them into the ice cream more easily.
3. Cover, return to the freezer, and refreeze to desired consistency.
Serve plain, or, make a "How 'Bout S'more" sundae by topping with Warm Chocolate Sauce:
9 servings (1/2 cup), Calories 170
This really did capture all the flavors of s'mores. I've never had a frozen marshmallow before - who knew they could be firm on the outside but still chewy inside? The bunny grahams will break naturally into smaller pieces as you stir, making for the perfect ratio of graham cracker crumb, marshmallow, and chocolate on each spoonful. I would increase the amount of bunny grahams though, and wonder if this might be even better with something like ricemellow creme... A fun option to keep in mind for next time.