Graham Cracker Ice Cream

Loaded with graham crackers, chocolate chips and Buncha Crunch, this ice cream will have you wondering where it has been all of your life.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Resting Time 10

Total Time 50

Servings scoops

Calories 269kcal

Author Ryan Beck

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.

Nutrition