Ancient Crunch
Dessert
This S’more Ice Cream recipe is a fun twist on the classic campfire treat. Sweet vanilla ice cream is swirled with rich dark chocolate, gooey mini marshmallows, and our crunchy MASA Churro for a flavor combo that’s nostalgic, fun, and seriously addictive.
1 cup raw milk or whole milk
2 cups organic heavy cream
¾ cup organic cane sugar
2 caps full vanilla extract
1 cup MASA Chips Churro, crushed
½ cup dark chocolate chunks
½ cup mini marshmallows
Prepare the base. In a mixing bowl, combine the milk, heavy cream, cane sugar, and vanilla extract. Stir until the sugar is fully dissolved.
Churn the ice cream. Pour the mixture into your ice cream maker and set it to the ice cream churning setting. Follow the manufacturer’s recommended churn time. (If you don’t have an ice cream maker, you can adapt this recipe by using a no-churn method - simply whip the cream, fold in the milk mixture, and freeze before adding the mix-ins.)
Add the mix-ins. During the final half of the churning process, add the crushed MASA Churro Chips, dark chocolate chunks, and mini marshmallows. Alternatively, you can fold them in by hand after churning, before transferring the ice cream to the freezer.
Freeze until firm. Transfer the churned ice cream into a freezer-safe container, cover, and freeze for at least 2–3 hours, or until it reaches your desired firmness.
Serve and enjoy. Scoop into bowls or cones, topping each serving with a few extra crushed MASA Churro Chips for added crunch and presentation.
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