Categories: Frozen Desserts
Ingredients
- 1 cup chocolate chips (see note)
- 1/2 cup evaporated milk
- 1 tsp. vanilla extract
- 1 (13- or 14 oz.) can sweetened condensed milk
- 1 Tbsp. unsweetened cocoa powder
- 1 Tbsp. freshly squeezed lemon juice
- Pinch salt
- 1 (7 oz.) jar marshmallow crème
- 2 cups heavy cream
- 6 to 8 whole graham crackers, roughly crusted
Directions
- Melt chocolate with the evaporated milk and 2 percent milk according to package directions.
- In a large bowl, whisk the melted chocolate and milk mixture with the vanilla, sweetened condensed milk, cocoa powder, lemon juice, and salt. Let stand until completely cool.
- In a separate bowl, whisk 1 cup of the chocolate mixture with the marshmallow crème until mostly blended, but with some larger lumps of marshmallow crème remaining.
- In a third bowl, beat cream to medium peaks.
- Whisk about 1 cup of the whipped cream into the remaining chocolate mixture, then, using a rubber spatula, gently fold the remaining whipped cream into the chocolate mixture. Gently fold the marshmallow crème mixture into the chocolate-whipped cream mixture, being careful not to deflate the final mixture.
- Spread one- third of the mixture in the bottom of a 2-quarrt freezer-safe container. Sprinkle with one-third of the graham cracker crumbs. Repeat layers two times. Press a sheet of wax paper directly to the surface of the mixture. Freeze until firm, 4 to 6 hours. let stand at room temperature 5 to 10 minutes before scooping.
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makes 1 1/2 to 2 quarts
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Note: Semisweet chocolate chips will impart a richer chocolate flavor, but, the texture will be somewhat grittier because of the higher cacao content.