Of course, when I first think of summer treats my mind immediately wanders to s’mores (after wandering to ice cream, of course). But, we had already made just traditional s’mores, so we wanted to change it up a little. Originally, our traditional s’mores looked like this:

It was a graham cracker ice cream swirled with chocolate ice cream, both with chocolate chunks, and a marshmallow core. Don’t get me wrong, it was great! We were just looking for something a little different this time. So, to change it up we made strictly a graham cracker ice cream with peanut butter cup chunks and swirled with marshmallow sauce. It lent itself to a more marshmallow-y flavor, and I loved the nuttiness the peanut butter added.

It was the perfect way to round out our small Summer series. It was fun to try and capture the flavors that really reminded us of summers past! What flavors scream summer vacation to you?

Summer Flavors, Part IV: Summer S’mores

The perfect summer treat, ditching the fire for the freezer!


  • 2 large eggs

  • 3/4 cup sugar

  • 1 cup heavy cream

  • 1 cup whole milk

  • 1 cup graham cracker crumbs

  • Chopped peanut butter cups

  • Marshmallow Sauce (store bought or homemade)


  • Heat the 1 cup heavy whipping cream and 1 cup milk on low in a medium saucepan until it reaches 140° F, stirring occasionally. While the custard heats, using an electric mixer to whisk the 2 large eggs in a medium mixing bowl until light and fluffy, about 2 minutes.

  • While the cream is still heating, slowly add the 3/4 cup sugar into the eggs, whisking thoroughly to make sure the mixture doesn’t become grainy.
  • After the cream reaches the target temperature, gradually pour it into the egg and sugar mixture, again whisking each time the cream is added to avoid cooking the eggs.
  • Pour the entire mixture back into the medium saucepan and heat it to 170° F. While it heats, add the graham cracker. Whisk constantly so the pudding melts evenly into the mixture.
  • Now pour the mixture back into the mixing bowl. Cover and chill for 1 hour or up to 3 hours.
  • When ready, make in your ice cream maker based on the maker’s instructions.
  • During the last 5-10 minutes in the ice cream maker (the ice cream should basically have the consistency of soft-serve ice cream), add in your chunks. Don’t add it all in! Add handfuls at a time until you get your desired chunkiness.
  • When the ice cream is done, start adding your ice cream to your container of choice. First, add some ice cream to cover the bottom. Then, add a few tablespoons of marshmallow sauce evenly. Repeat the process until you have gotten all of your ice cream out of the ice cream maker. (Add more or less marshmallow sauce depending on how much of that taste you want).
  • Freeze until hardened (at least 4 hours).


  • If you want a really strong graham cracker flavor, you can add more crumbs, or even add some cinnamon.