We think our chocolate is ready to be the main character of your next dessert and this recipe by @thesaltedsweets is the perfect vehicle!
Recipe & blog post courtesy of Salted Sweets
2 tbsp butter
1/2 cup brown sugar
1/2 tsp cinnamon
1 tsp vanilla
14 oz. can sweetened condensed milk (condensed coconut milk is a good dairy-free swap)
2 cups heavy cream (coconut cream is a good dairy-free swap)
1 sleeve crushed graham crackers
1 cup mini marshmallows
1 pack (2 discs) Vanilla, chopped small
•Melt butter, brown sugar and cinnamon over medium/low heat. Stir until it starts to bubble. Remove from heat.
•Pour brown sugar mixture in a large bowl and add sweetened condensed milk. Stir until combined. Set aside.
•In a separate mixing bowl whip heavy cream on high until stiff peaks form.
•Gently fold whipped cream into brown sugar mixture. Add most of your graham cracker pieces, marshmallows and chopped chocolate and stir. I like to save a bit for the top!
•Pour ice cream into a loaf pan or cake pan. Smooth and top with extra bits of graham, marshmallows and chocolate.
•Cover tightly and freeze for 6-8 hours, or ideally overnight if you have the time.