UPDATE 30th June: Sorry guys but my Food Buzz sharing does not seem to be working completely so I may not be able to comment on all the blogs I usually do – sorry about that! Hope it will be fixed soon
HIIIIII, GUESS WHO IS ON HOLIDAYZZZZZ (yeah, I’m kind of cool enough to put ‘z’ instead of ‘s’ )
Do you want to know what this means? Like Joey would say ‘Yeah, you do!’ This means I will be posting just about every second day. Yea, lots more chocolate recipes for you
You want to know why? Because I can
You know what else? Already, I have revamped my recipe index – why? Because I can
You want to know the best part of EVERYTHING? My holidays officially commence at the beginning of National Ice Cream Month (should really be international, considering we all celebrate it )
And why do we all celebrate it? Say it loud and proud with me my friends, BECAUSE WE CAN!
I love being human…
Anyway where does the irony come into this? Well, see, I know all you Northern-Hemispherees are sweltering in the Fahrenheit heat but for us Southern folk, we are rugged up cosier than a teddy bear with the heaters on full blast with our lack of Celsius
It’s ironic that we should be enjoying a cold month full of ice cream!
Never the less, it is necessary to celebrate this month because it only comes one out of twelve months annually
- Celebrate the start of the holidays with a bang!
- Celebrate National Ice Cream Month with a bang!
- Not make people shiver at the thought of ice cream
And then it hit me – and it was soooo obvious! I needed to put a warming element into my ice cream.
“Did she fall on her head as a child?”
No, I most certainly did not… I think
What I mean is that we needed something which had warm, melty qualities perfect for winter but to incorporate them into an ice cream. Kind of like when I made my popcorn ice cream (popcorn is warm and buttery no?)
And then it hit me s’more… the world’s oldest pun intended
S’mores, s’mores and s’more glorious s’mores. Here are some pictures to get you in the mood)
Now let me get you into the ice cream spirit with a couple of choice ice creams I have seen over the months – just check out my new and improved recipe index for my recipes
These bloggers are ice cream crazy and I love it!
- Beer Nut Ice Cream from Lisa Is Cooking
- Pistachio Saffron Ice Cream from Simply Reem
- Pink Lemonade Ice Cream from Cravings Of A Lunatic
- Mango, Basil & Lime Sorbet from Baker Street
- Strawberry Frozen Yoghurt from Just Baked
- Carrot Cake Ice Cream from Not Quite Nigella
- Peanut Butter & Jelly Ice Cream from From My Sweet Heart
Feeling like ice cream now?
I knew it!
Ganache Swirl Nutty S’mores Ice Cream.
What does it taste like? Like you are eating chilled fluffy, flavoursome marshmallow crème studded with delicious crunch factors throughout
What do you feel like after one bite? Like you want some more
Why the ganache swirl? Because it goes fudgy in the freezer like melted chocolate in a bed of marshmallow
Why are you still reading this post and not making it? Because you need the recipe
Ganache Swirl Nutty S’mores Ice Cream
Adapted From: Diethood
Ice Cream Base
- 450g marshmallows (depending on what colour you want your base, get that colour – mine was light pink because I used pink and white marshmallows)
- 1 tsp vanilla essence
- 2 cups thickened cream
- 3/4 cup full cream milk
- 10 Arnott’s Nice Biscuits (or any sweet, plain biscuit), roughly broken
- 70-80g nut filled chocolate, roughly chopped
- 1/4 cup thickened cream
- 1 tbs golden syrup
- 90g dark chocolate, roughly broken
- Pre-freeze ice cream bowl according to your ice cream maker’s instructions
- In a large saucepan, place marshmallows, thickened cream and full cream milk over low heat (marshmallows stick and burn easily and you do not want any boiling milk)
- Stir constantly until the mixture is melted. Add in vanilla essence and then set aside
- Pour the marshmallow mixture into the ice cream maker and churn for 25-30 minutes or until the mixture is soft serve consistency
- Scoop into a freezer container and stir through chopped nutty chocolate and biscuit pieces
- In a bowl, combine syrup, chocolate and cream
- Microwave in 10 second intervals, stirring between each, to melt the chocolate and cream until a smooth ganache forms
- Drizzle over or swirl through the ice cream
- Freeze for 5-6 hours or overnight till set
- Eat with extra s’mores for s’more enjoyment
Makes: 1 happy person
- 2 giant marshmallows, or 4 regular ones
- 3-4 squares chocolate (choose whichever kind you want)
- 2 sweet, plain biscuits (or not, it is up to you)
- Any spreads (jam, Nutella, PB) optional according to your preferences + other fillings
- On a plate, place one biscuit, right side down (spread with whatever desired)
- Place the chocolate pieces on it and microwave on high for 10 seconds on high
- Place a second biscuit (spread if desired) next to the first biscuit, right side down, and place marshmallows on it
- Microwave both biscuits and toppings for 15 seconds on high
- Sandwich the chocolate topped biscuit on the marshmallows and squish
- The cooking time can vary by even 5 seconds so be careful as marshmallows are fickle
The happiness and contentment that comes from microwave s’mores and s’mores ice cream does not end here! It’s awards time
Find out 8 (7 actually) things about me in this recent post!
And since there is another award to come (yay ), I am nominating these 5 incredible bloggers – Congratulations!
- Mandy @ The Complete Cookbook
- Jennie @ The Messy Baker Blog
- Reeni @ Cinnamon Spice And Everything Nice
- Sally @ Catpurrology
- Beth @ Beth Michelle
Secondly, Mandy @ The Complete Cookbook was so sweet as to award me with The Beautiful Blogger Award *gushes*! Mandy is literally like an encyclopaedia of food considering her range in cooking so I am so thrilled, thank you
Congrats goes to :
- Lisa @ La Vie Eclectique
- Kim @ Just Baked
- Cassandra & Contributors @ A Perfect Pantry
- Geni @ Sweet And Crumby
- Charlie @ Hotly Spiced