White Chocolate Raspberry S’more Ice Cream

In the microwave using a large microwave safe bowl, melt chocolate in 30-second increments until melted (see note). Place bowl with melted chocolate in freezer for 5 minutes.

While chocolate is cooling, place raspberries in food processor and give 2-3 quick pulses (I used the “chop” setting on our food processor).

In the bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and hand mixer), whip heavy cream until it reaches stiff peaks.

If you haven’t crumbled the graham crackers yet, go ahead and do so.

Remove chocolate from freezer and give it a stir. Stir in sweetened condensed milk and vanilla. Fold in whipped cream until combined. Fold in graham cracker chunks and then gently fold in raspberries.

Pour into a freezer safe container (if you will be doing the next step, be sure it can stand the heat of a kitchen torch; if you don’t have a kitchen torch, just skip next step).

Place a dollop of marshmallow creme on top of ice cream (you might could do multiple dollops). Using a kitchen torch, toast marshmallow creme (be careful not to torch the ice cream!).

Spread creme a little bit and toast any non-toasted areas of marshmallow creme, if you desire. Once you are done torching and toasting, incorporate into ice cream by swirling with a flat knife.

Cover and place into freezer 4–8 hours or until firm.

Notes:
1. For measuring the marshmallow creme, I only filled it slightly lower than the top of the measuring cup. However, if you want to use the full cup, feel free!
2. When melting white chocolate, be sure not to overheat. If you pull it out and it is mostly melted but still has some smallish chunks, just give it some stirs and it should melt. My preferred white chocolate to use is Ghiradelli’s white chocolate bar.