Ingredients: 12 oz Marshmallows 1.75 quarts vanilla ice cream 11.75 oz hot fudge sauce 9 graham crackers Instructions: 1) Set ice cream in the fridge for 30 minutes so it softens. 2) Turn the oven to broil and set the rack 9-12 inches from the top. Spray a baking sheet with non stick spray. Put the marshmallows onto the baking sheet and onto the the middle rack of the oven oven. Broil for 3.5-4.5 minutes or until golden brown. The marshmallows will go from golden to burnt quickly so be sure to check around 3 minutes. (Times will vary). 3) Mix the toasted marshmallows with the softened ice cream. Line an 8x8 baking sheet with parchment paper. Put the ice cream marshmallow mix in the baking sheet and place into the freezer. Freeze for about 2 hours or until set. Remove the marshmallow ice cream mix from the baking sheet by pulling parchment paper out from each side. Place the ice cream on a plate and back into the freezer. Line the baking sheet with more parchment paper. Add the graham crackers (should fit 4.5 graham crackers) 4) Cover graham crackers with hot fudge sauce (warm fudge sauce just enough to loosen up). 5) Place ice cream marshmallow mix on tip of the graham crackers. Set in freezer for half an hour. Bring back out of freezer and add remaining hot fudge sauce on top of ice cream. Place the graham crackers on top. (Be sure to line them up with the ones on the bottom). Set in freezer for at least another half hour until the fudge sauce has set. 6) Run warm water over a knife. Cut out an ice cream sandwich and enjoy. Notes: Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :)
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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