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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.
Yes you can always buy ice cream at the store, but where is the fun in that? From malted cookie dough ice cream to strawberry ice cream to vanilla bean ice cream, there are plenty of options.
And this latest iteration is actually inspired by Hershey's graham central station ice cream. While it's a bit different in that it has Buncha Crunch instead of chocolate covered honeycombs, I found Buncha Crunch much easier and the crunch/flavor works just as well.
Why This Recipe Works
- Graham cracker lovers - If you are a fan of graham crackers, this ice cream is graham crackers on steroids.
- Better than store-bought - The beauty of making homemade ice cream is knowing exactly what goes into it, creating a flavor that far exceeds anything store-bought.
- Impress guests - Making enough for 10-12 scoops, depending on size, ensures you have plenty of ice cream for a party.
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Ingredient Notes
- Light brown sugar - Adds a deep caramel-like sweetness and a bit of moisture, enhancing the graham flavor. The amount of sugar can be adjusted to your taste.
- Graham crackers - Provides a sweet, slightly honeyed, and toasty flavor that’s key to the ice cream’s profile. Blend them finely for smooth incorporation.
- Salt - A pinch of salt helps balance the sweetness and enhances the overall flavor of the ice cream.
- Xanthan gum - Helps prevent ice crystals from forming.
- Heavy cream - Heavy cream is essential for giving your ice cream a rich and creamy texture. Look for cream with a high fat content, usually around 36%, for the best results.
- Milk - Whole milk provides the necessary liquid component for the ice cream base. The fat content in whole milk contributes to the creaminess.
- Light corn syrup - Corn syrup is a type of invert sugar, which means it has the ability to inhibit sugar crystallization. In ice cream, this can help prevent the formation of large sugar crystals that can make the ice cream gritty.
- Vanilla extract - Enhances the overall flavor of the ice cream. Choose pure vanilla extract for the best taste.
- Chocolate chips/Buncha Crunch - Adds texture and a burst of chocolatey flavor, pairing well with the graham cracker taste.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- While it is called graham cracker ice cream, Biscoff cookies can be used for a similar texture and flavor.
- I use light brown sugar in this ice cream recipe, but granulated sugar is a good substitute and offers a slightly different flavor.
- Whole milk and heavy cream are my go-tos, but you can also use any skim milk and half-and-half if needed. It just won't be as creamy. You can also go with non-dairy alternatives such as coconut milk, almond milk, or cashew milk.
- Instead of chocolate chips and Buncha Crunch you can try toffee bits, crushed pretzels or caramel swirls.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Place graham crackers in a food processor and blend until finely ground. In a medium bowl, mix the brown sugar, crushed graham crackers, salt and xanthan gum.
Heat a medium pot over medium heat. Add milk, cream, and corn syrup, whisking to combine. Whisk in the sugar mixture until smooth. Cook for 2-3 minutes until the sugar dissolves.
Remove from heat, cover, and refrigerate for at least 6 hours or overnight. Stir in vanilla extract.
Pour the mixture into an ice cream maker and churn for 20 minutes or as directed. Fold in chocolate chips and Buncha Crunch. Transfer to a container, cover, and freeze for 4 hours before serving.
FAQs
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.
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.
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.
Absolutely! You can get creative and add additional mix-ins like pretzels, toffee bits or caramel bits.
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.
You can also add 1 tablespoon of vodka.
Equipment
The equipment you use is important to how the graham cracker ice cream recipe turns out. What is needed is the following:
- Saucepan - Needed to make the custard.
- Ice cream maker - Churns the base into ice cream.
- Loaf pan - A loaf pan is a good way to keep the ice cream in the freezer.
Pro Tips/Recipe 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.
Similar Ice Cream Recipes
- Oreo Ice Cream
- S'mores Ice Cream
- Chocolate Chip Cookie Dough Ice Cream
- Marshmallow 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 tbsp 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!
Carolyn B says
In the description leading up to the recipe you say the perfect amount of graham crackers is 12 but the recipe calls for 8. Is there a reason you reduced the number of crackers?
I want to make this over the weekend and want to clarify this point. Thanks!!!
Ryan says
Ahh good find. It is 8. After making a few times I realized 8 was the right amount. I'll make an update to the post. Thanks!
Angel says
This looks really good! We don't have an ice cream machine right now, but when we get one, I want to make this. I live near BYU, and their corner store place sells "Graham Canyon" ice cream, and another place near me sells "Graham Central Station" ice cream. The little candy pieces you substituted Buncha Crunch for are actually chocolate-covered honeycomb candy! Buncha Crunch is such a great idea to use instead for this.
Ryan says
It's one of my favorites! And yes I had trouble finding chocolate-covered honeycombs so the Buncha Crunch has worked great.
brynn says
Do you have to heat the liquid ingredients and sugar over heat or can you do this step with cold ingredients not over heat?
Ryan says
Yes heating is important as it helps the sugar dissolve.
Sher says
Since Turkey Hill discontinued selling the Graham Slam flavor, I have been searching high and low for something similar. This was AMAZING. I mean, capital A-MAZING. I heard they re bringing the flavor back for a limited time but with a different formula. I'm so thrilled to have found a recipe that pretty darn close to Graham Slam -- but better!
Have you ever had GS Ice Cream? It has a ribbon of graham. I wondered how to do that. If you have a suggestion, I'm all ears. Thanks for a great recipe!
Ryan says
Glad you enjoyed it! I haven't had Graham Slam but I'm sure it is great! And perhaps melting some butter and mixing with some graham crackers would help make a swirl.