S'mores Marshmallow Gelato

5 from 1 vote

S'mores Marshmallow Gelato

If you love Italian gelato, you have to try this marshmallow gelato recipe loaded with s'mores bites. It's the perfect combination of marshmallow, graham cracker, and chocolate.

Prep Time30

Cook Time10

Churning Time20

Total Time1 2

Course: Dessert

Cuisine: Italian

Servings: (yields 4 cups or 950 ml)

Calories: 460kcal

Author: Jessica Mode

Equipment

Ingredients

S'mores Topping

5 graham crackers
2 tablespoons firmly packed light brown sugar
3 tablespoons salted butter melted
4.6 ounces (3 large bars) Hershey’s chocolate
1 cup Marshmallow fluff

Marshmallow Gelato

¼ cup plus 2 tablespoons dextrose
¼ teaspoon guar gum
⅛ teaspoon locust bean gum
1 ¾ cups 2% milk
2 cups marshmallow fluff
¼ cup granulated sugar
½ cup skim milk powder
⅔ cup heavy cream

US Customary - Metric

Instructions

For S'mores Topping

Add graham crackers and brown sugar to a food processor. Pulse until a coarse crumb has formed. Stream in melted butter while the food processor is running at low speed. Blend until the butter is well combined and a sand-like texture has formed.
Place the graham cracker crumb in an ungreased loaf pan (9 x 5 inches or 23 x 13 cm). Press the crust evenly onto the bottom of the pan using your hands. Then, go over the crust using the bottom of a small dry measuring cup to firmly and evenly pat the crust in place. Freeze for 15–20 minutes, until firm.
Place Hershey’s chocolate in a heat safe bowl. Heat chocolate in the microwave on 50 percent power (medium) for 30–45 seconds. Stir chocolate, and repeat as needed until the chocolate is fully melted. Top the frozen graham crackers with chocolate and smooth the top. Freeze for 15–20 minutes, until firm.
Top with marshmallow fluff and caramelize with a kitchen torch. Freeze for 15–20 minutes, until firm.
Cut into bite sized pieces then set aside for later in the freezer.

For Marshmallow Gelato

Fill a large bowl with ice to use later as an ice bath. Place an empty bowl on top of the ice. Set aside. Place a storage container in the freezer to chill.
Whisk dextrose, guar gum, and locust bean gum in a small mixing bowl.
Cook milk and marshmallow fluff in a heavy bottom saucepan over medium heat, until it reaches 105°F (40°C) on an instant read thermometer. Once it reaches temperature, whisk in granulated sugar and skim milk powder. Once dissolved, whisk in dextrose mixture.
Continue cooking the gelato base over medium heat, stirring often to ensure it doesn’t burn, until it reaches 195°F (90°C) on an instant read thermometer.
Remove saucepan from heat. Whisk in heavy cream.
Place a fine mesh strainer over the empty bowl on top of the ice bath. Strain gelato base.
Chill gelato base until it has stopped steaming. Press plastic wrap against the surface of the gelato (to prevent a skin from forming on top), then cover with plastic wrap, and rest in the refrigerator for 24 hours.
Remove the gelato base from the refrigerator, and whisk to reincorporate. Pour the gelato base into an ice cream maker, and process for about 20–25 minutes or according to the manufacturer's directions. The gelato will be on the soft side.
Transfer churned gelato into chilled storage container while adding in the frozen s’mores pieces. Place gelato into the freezer to "cure" or harden up for a few hours. To serve, swipe the frozen gelato with a flat paddle. Smash the gelato on the side of the storage container to push out some of the air. Transfer to a serving bowl.
Store gelato in an airtight container in the freezer for up to 2 weeks.

Notes

If you have extra s'mores bites, you can save them, and use as additional topping once you serve the gelato.

Don't forget to place the ice cream machine bowl in the freezer 24 hours before churning if you don't have a built-in freezer compressor.

Learn more about authentic Italian gelato.

Make Ahead: You can make the gelato base ahead of time, and store the mixture tightly covered in plastic wrap in the refrigerator for 24–48 hours ahead of churning.

Nutrition