SummerSimo Travel Troubles Notes and The Purring Page

Ingredients:

3 cups (9oz/255g) graham cracker crumbs
1 cup (8oz/225g) butter, melted
1 1/2 cups (9oz/255g) chocolate, chopped
1 cup (8fl oz/225ml) cream
1 cup (2oz/57g) mini marshmallows, toasted
1 cup (8oz/225ml) cold cream
3/4 cup / 1/2 can (7 1/2oz/213g) sweetened condensed milk, cold
1 tsp vanilla extract

Directions:

Line an 8-inch square cake pan with parchment paper and set aside. Then line a cookie sheet with parchment paper and set aside. In a large bowl, combine the graham cracker crumbs and the melted butter until the mixture resembles wet sand.
Using half of the graham cracker mixture, press the crumbs into the bottom of the lined cake pan to create an even crust. Place in the freezer to set while you make the ganache layer.

In a saucepan, warm the cream and the chopped chocolate over medium heat. Allow it to sit for roughly 4-5 minutes until the chocolate is melted.
Once melted, gently stir together until you have a shiny, sauce-like mixture. Be careful not to overmix as this can cause the ganache to separate. Remove the cake pan from the freezer and pour the ganache over the crust in an even layer. Return to the freezer to set while making the marshmallow ice cream layer.

Transfer the mini marshmallows to the lined cookie sheet and toast them by placing the sheet under the broiler for 3-5 minutes until golden brown. Once toasted, set aside.

To make the ice cream, whip the cold cream to stiff peaks with a hand or stand mixer. Once whipped, add the sweetened condensed milk and the vanilla extract, and continue to beat until light and fluffy.

Peel the toasted marshmallows away from the parchment and fold them into the ice cream mixture. They should string through, streaking the ice cream with toasted marshmallows.

Remove the cake pan from the freezer and top the ganache layer with the toasted marshmallow ice cream. Return to the freezer to set slightly, about 30 minutes.
Once partially set, sprinkle the remaining graham cracker crust mixture over the ice cream layer. Gently press down to form an even top crust. Return to the freezer one final time to fully set for a minimum of 6 hours to overnight.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 6 hours 30 minutes

Kcal: 450 kcal | Servings: 9 servings