We have a guilty pleasure. We LOVE to get cheesecake at night after the kids are in bed. One of our favorites from the Cheesecake Factory is the “Toasted Marshmallow S’mores Galore”. It is a chocolate cheesecake with graham cracker crust topped with chocolate ganache and a melty toasted marshmallow. Naturally, we decided it was about time we turn this dessert favorite into an ice cream!

So, our ice cream became a chocolate cheesecake base with pieces of chocolate ganache and graham cracker crust, swirled with homemade marshmallow sauce. The flavor is perfect with just enough cream cheese to add a little tang, and just enough chocolate to give it a deep, rich flavor. An instant favorite!

S'mores Chocolate Cheesecake
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S’mores Chocolate Cheesecake

It might sound cheesy, but we’re in love with this flavor!

Ingredients

  • Chocolate Cheesecake Base

  • 2 cups heavy cream

  • 1 cup whole milk

  • 3/4 cup sugar

  • 1/4 cup powdered milk

  • 4 oz bittersweet chocolate bar, chopped

  • 2 heaping Tbs cocoa powder

  • 2 oz cream cheese

  • 1 Tbs vanilla extract

  • Dash of salt

  • Graham Cracker Crust Pieces

  • 10 graham crackers

  • 1/4 cup sugar

  • 5 Tbs butter, melted

  • Chocolate Ganache Pieces

  • 1/2 cup bittersweet chocolate chips

  • 1 tsp neutral flavored oil (like avocado oil or coconut oil)

  • Marshmallow Sauce

  • 3/4 cup cold water

  • 1/4 ounce unflavored gelatin

  • 1/2 cup light corn syrup

  • 1 egg white

  • Dash of salt

  • 1/2 tsp vanilla extract

Directions

  • Chocolate Cheesecake Base
  • Mix together the egg yolks, powdered milk, sugar, cream, milk, and salt. Make sure to mix thoroughly! Don’t want any sugar or egg clumps left behind!
  • Pour the mixture into a saucepan and heat over medium low heat until the base reaches a temperature of 162 degrees. Keep the base on a low heat and stir constantly, allowing the base to reduce for about 10 minutes. (At this point, preheat your oven to 400 degrees).
  • Pour the hot mixture over the chopped up chocolate bar and cocoa. Allow to sit for a few minutes to allow the chocolate to melt. Stir until there are no clumps and the mixture is smooth and uniform in color.
  • Add the cream cheese and blend with an immersion blender, again until no clumps remain. Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
  • Make in your ice cream maker based on the maker’s instructions. 
  • During the last 5-10 minutes, when the ice cream is about the consistency of soft serve, add in your graham cracker crust pieces and chocolate ganache pieces. Don’t add it all in! Add handfuls at a time until you get your desired chunkiness.
  • When ready to remove, add a layer of the ice cream to your ice cream container. Top with marshmallow sauce. Repeat layers until all of your ice cream is in the container.
  • Move into the freezer until hardened (at least 4 hours).
  • Graham Cracker Crust Pieces
  • Preheat the oven to 350 degrees. Blend the graham crackers in an immersion blender until they are a fine powder. Stir in the sugar.
  • Pour the melted butter in while stirring the crust. Press the crust onto a prepared cookie sheet, and bake for 7-8 minutes, just until the edges get a little brown. Allow to cool completely and then break into pieces before adding to the ice cream.
  • Chocolate Ganache Pieces
  • Melt the chocolate and oil for 30 seconds at a time, stirring in between, until the chocolate is melted.
  • Pour the chocolate onto a sheet of wax paper and spread into a thin sheet. Add to the freezer and freeze until firm.
  • Right before adding it to the ice cream, chop the chocolate into pieces. Move fast, the chocolate will melt quickly!
  • Marshmallow Sauce (from The Perfect Scoop)
  • Pour 1/2 cup of water in a bowl and sprinkle with the gelatin. Stir slightly. In a saucepan, mix the rest of the water, sugar, and corn syrup. Meanwhile, add the egg white to another bowl.
  • Boil the sugar mixture and measure the temperature with a candy thermometer. While it cooks, whip the egg with a beater until the egg white is stiff. Add to an electric stand mixer. When the sugar mixture reaches 240 degrees, remove it from the heat.
  • Run the stand mixer on high. While it is running, slowly pour the sugar mixture into the egg white. Once all the syrup has been added heat the gelatin mixture slightly, until smooth. With the mixture on high again, pour over the gelatin mixture. Continue to beat until the sauce is thick and cooler. Whip in the vanilla.
  • Allow the mixture to cool to room temperature.

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