Forget everything you think you know about s’mores. This boozy milkshake will teach you all you need to know about America’s favorite combination of graham crackers, chocolate and marshmallows.
I have so many fond memories of making s’mores on picnics with my family and friends during my summers spent in Maine. As a result, I talk about s’mores all the time. There was the s’mores ice cream, s’more cheeseball, s’mores truffles, s’mores cookies and of course most recently, the s’mores bars.
I was craving some s’mores all last week but since my apartment doesn’t have a fire pit and the warm weather has me finally believing summer might be here to stay, I decided to make a batch of milkshakes!
Somewhere along the way my quest to satisfy my craving took a turn for the absurd but I don’t hate it. I blame watching too many of those videos on Facebook that show how easy it is to make outrageous sweet treats.
A lot of these steps can be done ahead of time (making the ice cream, setting up the jars) so if you want to impress your friends, decorate the jars and leave them in the freezer ready to go for their next visit.
If you’re looking for a more PG milkshake, take the Bailey’s out of the recipe and add a couple extra teaspoons of sugar to the whipped cream.
- 1 Cup + ¼ cup milk, separated
- 3 Cup heavy cream, separated
- 5 Large egg yolks
- ¾ Cup + 1 teaspoon granulated sugar, divided
- 1 package of graham crackers
- 3 Cups of mini marshmallows
- 2 Shots + 1 tablespoon of Baileys liquor
- 3 Hershey’s chocolate bars, separated
- 1 Tablespoon of Baileys Liquor
- Start by making the graham cracker ice cream. Combine 1 cup of the milk and 2 cups heavy cream in a saucer and heat over medium heat. Meanwhile, vigorously whisk together egg yolks and ¾ cup sugar in a large bowl. When milk mixture begins to simmer, temper into egg mixture. Add 2/3 of graham crackers, stir a few times and set in fridge.
- Cover and refrigerate until completely cool (about eight hours or overnight). Once cool, remove from fridge and mix to break up the graham crackers into smaller pieces. Pour into ice cream maker and churn according to manufacturer's instructions.
- Cover the bottom of a cast iron skillet with marshmallows and place in the top third of the oven, heat set to broil high until the marshmallows begin to turn brown (3-4 minutes). Keep an eye on them because they will quickly go from brown to burnt.
- Next, move on to jars. Place two of the Hershey’s chocolate bars in a microwave-safe bowl and microwave for 1-2 minutes, stirring every few minutes to help melt it completely. Using a spoon, cover the top portion of two mason jars (the ridges that the top uses to screw in) with chocolate. Place in freezer for 1-2 minutes until chocolate starts to just set.
- Remove jars from oven and use a spatula to remove a handful of the toasted marshmallows at a time and placing them on the chocolate, pressing lightly to adhere. Repeat until all of the chocolate on one jar has been covered by marshmallows. For the other jar, crush up 2-3 graham crackers and roll jar in them to cover chocolate. Place both jars back in the freezer to firm up.
- Time to start building the milkshakes! Place graham cracker ice cream, remaining milk and 1-2 shots of Bailey’s in a blender. Blend for a minute or so until combined. Remove mason jars from freezer and divide liquid among them.
- Combine remaining heavy cream, 1 tablespoon of Baileys and 1 teaspoon of sugar and whip for about 5 minutes, or until stiff peaks form. Scoop into mason jars on top of milkshakes. Top heavy cream with remaining graham crackers, melted chocolate and marshmallows that didn’t make it onto the jars. Add full chocolate bars and graham crackers as decoration.
- Enjoy immediately (and responsibly).