6 May 2013
It’s sometimes hard to believe that something so simple as a graham crackers can be so satisfyingly delicious… but the fact is, whether they are sandwiching chocolate and marshmallow or simply eaten on their own, lightly sweetened grahams are one of my favorite cookies. I even wrote a recipe for a homemade version in my Real Snacks cookbook!
Of course, I don’t always have time to make my own… luckily, there are some great options out there for store bought grahams that are made with non-GMO wheat and organic (and pronounceable!) ingredients, like Erewhon Organic Honey Grahams. This Chocolate Chunk Graham Cracker Ice Cream blends all the delicious graham flavor right into the cream, for honey sweetened wheaty goodness in every bite.
Chocolate Chunk Graham Cracker Ice Cream
by Lara Ferroni
- 1/2 cup brown sugar
- 1 tablespoon organic honey
- 6 2 x 4 inch Erewhon organic honey graham crackers, mostly crushed
- 1⁄4 teaspoon salt
- 1 1/2 cups heavy cream, divided
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- ½ cup chocolate, coarsely chopped
In a medium saucepan over medium-low heat, combine the brown sugar, honey, crushed graham crackers, salt, and 1 cup of the heavy cream. Cook until the sugar dissolves, the graham crumbs soften and the mixture thickens just slightly, about 5 minutes.
Stir in the milk, vanilla extract and the remaining 1/2 cup of heavy cream. Use an immersion blender (or a regular blender) to break up any remaining pieces of graham cracker, so you have a smooth mixture. Transfer the mixture to a covered container and place in the refrigerator to chill for at least 1 hour.
Churn according to your ice cream maker’s directions, adding ⅓ cup of the chopped chocolate once the ice cream has thickened.
Transfer the ice cream to another freezer safe container, and top with the remaining chocolate chunks. Freeze for at least 2 hours before scooping and serving. A bit more crumbled graham cracker makes a lovely additional topping!
About Lara Ferroni
Lara Ferroni is a food geek who can’t quite decide what she wants to do, write about, style or photograph food. But, as long as she gets to eat it in the end, she stays pretty happy. Lara has authored two cookbooks, “Doughnuts: Simple and Delicious Recipes to Make at Home” and“Real Snacks: Make Your Favorite Childhood Treats without all the Junk”, and a photography book, “Food Photography: Pro Secrets for Styling, Lighting and Shooting.” She shoots regularly for Epicurious.com, Gourmet Live, and Imbibe Magazine among others. Her third cookbook, “Put An Egg on It” will be available September 2013. You can see more of Lara’s work on her blog, laraferroni.com.