This post may contain affiliate links. Please read my disclosure.
Loaded with graham crackers, chocolate chips and Buncha Crunch, this graham cracker ice cream will have you wondering where it has been all of your life. Believe me when I say this is better than any store-bought ice cream you can get.
So Lauren's parents have a condo in Rehoboth Beach, Delaware. We go a few times a year and during the summer, we make sure to stop by our favorite ice cream spot - Royal Treat. Recently when we stopped by they had a new flavor called graham central station.
It was graham cracker ice cream with some chocolate chips and some type of chocolate crunch. After just a couple of bites, I turned to Lauren and said I have to recreate this. And so here we are today.
The most difficult thing was figuring out how many graham crackers actually needed to go in the ice cream. I settled on 12 but you could honestly go even more if you wanted. However I think 12 was the perfect amount.
When I make homemade ice cream these days, it is at the top of the list as well as malted cookie dough ice cream, strawberry ice cream and vanilla bean ice cream.
The other problem was figuring out what the chocolate crunch was. When having the ice cream the first time, I thought it tasted like Buncha Crunch, so that's what I went with. Luckily, my imitation turned out delicious and might I say even better than Royal Treats.
My wife said it was her favorite ice cream to date, but she has said that in the past as well. But if you love graham crackers, you will be doing backflips over this graham cracker ice cream.
Jump to:
Recipe Ingredients
- Light brown sugar - where the sweetness comes from.
- Graham crackers - gives you that honey graham flavor.
- Salt - enhances the flavor.
- Xanthan gum - helps reduce crystals when ice cream freezes.
- Milk - whole milk is best.
- Heavy cream - high fat content creates the creamy texture you expect.
- Corn syrup - adds sweetness and prevents ice crystals.
- Vanilla extract - enhances the flavor.
- Mini chocolate chips - adds chocolate flavor.
- Buncha Crunch - gives extra crunch.
Step-by-Step Instructions
- Place graham crackers in food processor and process until fine grain.
- In medium bowl, combine brown sugar, crushed graham crackers, salt and xanthan gum.
- Heat a medium pot over medium heat and add the milk, cream, and corn syrup, whisking to combine. Whisk in the sugar mixture until there are no lumps. Cook until the sugar is dissolved, about 2-3 minutes. Remove the pot from heat. Cover and refrigerate for at least 6 hours or overnight. Stir in vanilla extract.
- Pour the mixture in the ice cream machine and churn for 20 minutes or however long your ice cream maker says.
- Fold in chocolate chips and Buncha Crunch.
- Transfer to container and cover. Store in freezer for 4 hours before serving.
What Ice Cream Maker Do You Use?
It may be the cheapest one available, but the 1.5 quart Cuisinart Ice Cream Maker is super simple to use and makes the best ice cream at home.
Why Use Xanthan Gum in Ice Cream?
So this was actually something new I learned by watching the Tasty video. Xanthan gum helps stabilize the ice cream and prevents ice crystals from forming. The usual problem with homemade ice cream is it will only lasts a couple of days before ice crystals form. But the xanthan gum helps battle this.
Can You Make Ice Cream with Half-and-Half Instead of Heavy Cream?
You can although I highly recommend trying to use whole milk and heavy cream as the high fat content creates the creamy texture when the ice cream is cooled. Nearly any type of milk will work, and you can substitute half-and-half for the cream. But just keep in mind, it won't be as creamy and could get icy.
Homemade Ice Cream Tips
- Use the Best Ingredients - when making ice cream you want to use the best ingredients possible so use organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla or chocolate. Never use imitation vanilla.
- Don't Cut the Fat and Calories - ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you're on a diet, just have a smaller scoop!
- Add Extract at Right Time - if you add an extract or alcohol while the custard is too hot, you won't get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
- Chill the Custard - you don't necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
- Use Frozen Bowl - make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren't giving the ice cream a great chance of freeze.
- Start Ice Cream Motor First - do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
- Add Mix-Ins at the End - never add your mix-ins at the beginning of the process. You want to add them when it looks like there is about a minute left in the churning process.
- Don't Overchurn - always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
- Keep It Creamy - homemade ice cream can turn hard as we don't add preservatives, however Xanthan gum or a couple tablespoon of vodka will help keep it creamy.
Other Ice Cream Recipes
- Malted Cookie Dough Ice Cream
- Strawberry Ice Cream
- S'mores Ice Cream
- Vanilla Bean Ice Cream
- Cherry Chocolate Chunk Ice Cream
If you’ve tried this graham cracker ice cream or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Graham Cracker Ice Cream
Ingredients
- ½ cup + 1 tablespoon light brown sugar
- 8 graham crackers, crushed (1 sleeve)
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 2 tablespoon corn syrup
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- ½ cup Buncha Crunch
Instructions
- Place graham crackers in food processor and process until fine grain. In a medium bowl, combine the brown sugar, crushed graham crackers, salt and xanthan gum.
- Heat a medium pot over medium heat and add the milk, cream, and corn syrup, whisking to combine. Whisk in the sugar mixture until there are no lumps. Cook until the sugar is dissolved, about 2-3 minutes. Remove the pot from heat. Cover and refrigerate for at least 6 hours or overnight. Stir in vanilla extract.
- Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
- Fold in chocolate chips and Buncha Crunch with spatula.
- Transfer ice cream to container and cover. Store in freezer for 4 hours before serving. Ice cream will last up to 6 months.
Notes
- Use the Best Ingredients - when making ice cream you want to use the best ingredients possible so use organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla or chocolate. Never use imitation vanilla.
- Don't Cut the Fat and Calories - ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you're on a diet, just have a smaller scoop!
- Add Extract at Right Time - if you add an extract or alcohol while the custard is too hot, you won't get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
- Chill the Custard - you don't necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
- Use Frozen Bowl - make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren't giving the ice cream a great chance of freeze.
- Start Ice Cream Motor First - do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
- Add Mix-Ins at the End - never add your mix-ins at the beginning of the process. You want to add them when it looks like there is about a minute left in the churning process.
- Don't Overchurn - always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
- Keep It Creamy - homemade ice cream can turn hard as we don't add preservatives, however Xanthan gum or a couple tablespoon of vodka will help keep it creamy.
Shannon Douglas says
Can't wait to try this!
But, never heard of Buncha Crunch...…...Is that a "cereal"? Which brand??
Also made the Blue Cheese Pork tenderloin medallions last week.
DEEEELICIOUS!!!!!
Thanks for all your GREAT recipes!!
Ryan says
Glad you liked the pork tenderloin! As far as Buncha Crunch, it's basically the bite size version of Crunch bars and can be found at places like Target or even dollar stores. It isn't necessary in the ice cream, but just gives an added crunch I like!
Shannon Douglas says
RE: Graham Cracker Ice Cream
Sorry, also forgot to ask...…...Which Cuisinart Ice Cream Maker? The 1.5QT (ICE-21)? or the 2 QT (ICE 30BC).
I don't have an ice cream maker, so I'm going to buy one & want to make sure it's the right size for your recipes (& also, the easiest to use....)
Thanks, Again!
Ryan says
The 1.5 quart is perfect for most homemade ice creams.
Let me know how it turns out! We've made it twice in 3 weeks already!
Chris says
This sounds amazing!
J Sloth says
The best thing since... well ever. Make this now!
Valerie says
Greetings! At what point do you add the graham cracker crumbs, brown sugar, xanthan gum, and salt mixture to the ice cream base? During churning process along with the chocolate chips and Buncha Crunch? I didn't see a notation for it in the recipe. Thank you!
Valerie says
Just answered my own question after rereading for the 4th or 5th time! {grin} "Sugar mixture" didn't register as graham cracker crumbs in my head. Giving your recipe a go this afternoon!
Ryan says
Ahh I can see the confusion there. I'll update it to be more clear. Thanks for letting me know!
Susie Hanson says
It was very thick when I put it in the fridge. Is it supposed to be thick before you churn it?
Ryan says
Yes it definitely is on the thicker side because of the graham crackers but turns out once in the ice cream maker!
Tom Haggerty says
When I described this to my son, he was so excited for us to make it in time for his 7th birthday! Being new to homemade ice cream, I'm wondering if you have a suggestion for a specific type of container and the volume needed for this recipe.
Thanks,
Tom
Ryan says
Anything can work. I've used just a plastic container or even a loaf pan and covered with plastic wrap. Just needs to be big enough to hold 1.5 quarts.
Nisha says
This ice cream sounds delicious. Is it possible to substitute an equal amount in weight of speculoos/Biscoff cookies (approx 160 grams) instead of the graham crackers.
Thank you,
Nisha
Ryan says
I haven't tried that but I imagine it would work just as well. Would just be a different flavor!
Bonnie says
Knowing my audience, there won't be leftovers! Do I still need the xanthan gum?
Ryan says
No it isn't a requirement. Can't just help battle some ice crystals that might form with homemade ice cream after a few days. But I've made without it and turns out just fine!
JT says
No eggs? It references using eggs in tips section but nothing in recipes
Ryan says
There is no eggs in this ice cream. That was a typo and I corrected. Thanks for pointing out.
Betsy says
This recipe looks so good! For the graham crackers, is it 12 full sheets (rectangles) or 12 half sheets (squares)?
Ryan says
Good question. Full sheets (rectangles). I'll update to make that clear.
Amy says
Do you know how many cups of ground graham cracker that comes to? (I'm trying to veganize the recipe, and the only vegan graham crackers I can find are pie crusts. My standard cashew ice cream base has been pretty successful in the past, and the graham cracker flavoring is intriguing--definitely something I want to try. But I need a good measurement for the ground cracker.)
Ryan says
It is equal to about 1 cup. Let me know how it turns out!