Dollop of Dough
Vanilla ice cream infused with graham crackers! Use it in a s'mores sundae for the ultimate summer treat.
Graham cracker ice cream is made by infusing graham crackers with heavy cream, whipping it, and adding condensed milk. It's perfect with a drizzle of chocolate sauce in a cone.
Graham crackers (any brand), cold heavy cream, vanilla extract, salt, sweetened condensed milk.
Add graham crackers to a mixing bowl and pour heavy cream over the top. Let the crackers soak for at least 20 minutes.
Pour the cream and soaked crackers through a strainer. Set the strainer containing the soaked crackers aside.
Place the bowl of cream into the base of a stand mixer and pour in the vanilla and salt. Whip the cream until stiff peaks form.
Gently fold the sweetened condensed milk and soaked graham crackers into the whipped cream with a rubber spatula.
Pour the ice cream mixture into a pan. Swirl in more crushed graham crackers and any other toppings you like. Freeze for at least 6 hours or until firm.
Serve your ice cream with hot fudge and mini marshmallows and enjoy! Want to make this recipe? Check out the full instructions at:
Everyday desserts for the home baker.