A few weeks ago on our camping trip I cooked up some delicious banana s’mores around the campfire (don’t worry, the recipe for those are coming soon!) and it got me thinking of how to incorporate those elements in another form. My sugar-free chocolate banana ice cream recipe was the perfect base for this decadent ice cream concoction and I was surprised at how much it tasted like I was eating an actual s’more! The best part is that I didn’t have to worry about washing the pungent campfire smell out of my clothes after making it! 😉
(makes 4-6 servings)
1 large Hershey’s dark chocolate bar, chopped into small chunks
4 sheets of honey graham crackers, crumbled into small chunks
1 Tbs unsalted butter
2 cups marshmallows
3 Tbs unsweetened cocoa powder
2-3 Tbs milk
½ tsp vanilla extract
Slice bananas into disks, place in a zip-lock bag, and freeze overnight.
(1.) Chop Hershey’s bar into small chunks and set aside. (2.) Crumble graham crackers and set aside. (3.) In a small saucepan over low heat, melt butter. Next add marshmallows and stir every couple of minutes until mixture is melted and smooth. Turn heat off, but leave pan on the burner to keep warm, just stir occasionally. (4.) In a food processor, combine frozen banana slices, cocoa powder, milk, and vanilla extract. Process until smooth. You may need to stop the processor occasionally to scrape down the sides with a rubber spatula and break up any large banana chunks.
(5.) Transfer to a medium sized bowl. Stir in chocolate and graham cracker chunks. (6.) Add marshmallow mixture and quickly stir to mix. (7.) Cover with a lid or plastic wrap and place in the freezer overnight. (8.) In the morning the mix should be solid.
Scoop it up and serve!