Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream


 
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream

It’s been a hot minute since I posted a chocolate tart, so I figured it was about time I fixed that. They are one of my favourite desserts to make - I’m not sure if that’s because pressing the graham cracker crust into the pan is super satisfying, or if it’s because I love how lovely and smooth they set up, or if it’s because I just love eating them so much. They are super simple to make, and can be customised any way you like to suit whatever flavour profile you are after - I love making a base tart (this but without the marshmallow is my go to) and topping it with fresh berries and cream for an easy summer twist!

I am a bit of a creature of habit when it comes to recipes - once I get a good base recipe, I tend to stick with it, and it makes its way into a whole bunch of recipes from there. Both the crust and the filling of this tart are snuck from other recipes of mine - the salted caramel dark chocolate ganache filling first made its debut in these doughnuts, then again in macarons, and I really wanted to see if it would work as a tart filling! Spoiler alert - it’s great, a little on the sweet side, but I balanced that nicely with a well salted chocolate crust, and a super creamy earl grey mascarpone whipped cream, which I was going to pipe all fancy, but went with my default french star tip instead.

I love flavouring whipped cream - you just have to warm it slightly, then add your flavour and let it steep, then strain it out, and chill the cream before whipping it up. I like to add mascarpoone to cream when I need it to be a little more stable - it gives it a lovely extra creamy texture, and holds its form much longer, so is also great if you need to make it ahead a little. The dark chocolate and the salted caramel in the filling go so beautifully with the earl grey in the cream, and it is all complimented perfectly by the slightly salty chocolate crust. This tart is great for feeding a crowd, as you really only need a teeny sliver of it - but I bet you catch yourself coming back for more. I had some for breakfast the other day and so can therefore confirm that it is great at any time of the day!

A few wee tips:

  • When you are making the ganache and mixing in the cream, make sure that you don’t blend on the surface. This aerates the mixture and will make loads and loads of tiny bubbles, which isn’t ideal. I like to mix the cream into the chocolate in a pyrex jug so that there is a little bit of depth so it’s easier to avoid blending on the surface!

  • You may have a teeny bit of ganache left - pour it into a small jar or something - it makes a lovely fridge treat! You can probably pour a bit more in if you like too - I was being careful!

  • If you don’t want to make the earl grey whipped cream, plain mascarpone whipped cream will do too - just skip the step where you infuse the cream, and use 320g cream.

  • The ganache needs time to set - I like to give it overnight if I can.

  • If you don’t want a chocolate crust on this, I have a great brown butter graham cracker crust here. You can use digestive biscuits too if you can’t find grahams!

  • Ideally, you want to add the whipped cream close ish to the time you are serving!

 

 

Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream

- Makes one 9" tart, serves 10-12 people -

Chocolate Graham Cracker Crust
2 sleeves (290g) graham crackers or similar biscuit
1/4 cup (35 grams) cocoa powder
1 tsp vanilla bean paste
3 Tbsp Sugar
1/2 tsp salt
135g unsalted butter, melted

Dark Chocolate Salted Caramel Ganache Filling
270g dark chocolate, chopped (I used Guittard 72% wafers)
500g heavy cream
1 tsp vanilla bean paste or extract
3/4 tsp salt
35g water
240g sugar
30g light corn syrup or glucose
50g unsalted butter, at room temperature

Earl Grey Mascarpone Whipped Cream
430g heavy cream
15g loose leaf earl grey tea
225g mascarpone, cold
1 tsp vanilla bean paste
50g powdered sugar, sifted
pinch of salt

 

- PROCESS -

CHOCOLATE GRAHAM CRACKER CRUST

Preheat the oven to 350˚f / 180˚c. Place all the ingredients except for the butter in the work bowl of a food processor. Pulse until the graham crackers resemble crumbs and the mixture is well combined. Transfer to a bowl and stir through the melted butter.

Evenly press the crust into a 9" tart pan with a removable bottom. Use a glass or measuring cup to help you press it against the sides of the pan. Place the pan onto a baking sheet. Bake for 10-11 minutes, then allow to cool completely. 

 

DARK CHOCOLATE SALTED CARAMEL GANACHE FILLING

Place the chopped chocolate in a medium heat proof bowl.

In a small, heavy bottomed saucepan, place the cream, vanilla bean paste and salt, and place over low heat. You just want to warm it - not let it boil.

In a medium heavy bottomed pan, combine the water, sugar, and corn syrup. Place over medium heat. Cook, stirring or swirling the pan occasionally, until the mixture is a deep amber colour. Remove from the heat and adda third of the warmed cream mixture. Be careful as it will steam and sputter. Whisk well to combine. Add the second third, combine, then add the remaining cream, and whisk until well incorporated.

Pour a third of the the caramel cream mixture over the chopped chocolate, then cover the bowl with a lid or plate and leave to stand for 2 minutes. Mix with a stick blender to emulsify the mixture. Add the remaining caramel mixture in two additions, mixing well with the stick blender to ensure even incorporation.

Cool the mixture to 95°f / 35°c (you can either leave it at room temperature, stirring occasionally, which will take some time, or you can pop it into the fridge, stirring and checking the temperature often), then add in the butter and mix with the stick blender to emulsify.

Place the prepared tart shell (still in the removable bottom pan) onto a baking sheet, and pour the ganache into the tart shell, stopping just shy of the edges (you may have a little leftover - pour this into a small container and set up in the fridge for a little snack). Transfer to a flat shelf in the fridge and leave to chill until set, preferably overnight.

EARL GREY MASCARPONE WHIPPED CREAM

Place the heavy cream in a small saucepan. Bring to just shy of a simmer, then remove from the heat and add the loose leaf tea, stirring to combine. Cover, and allow to steep for 15 minutes, then strain the tea from the cream, pressing down with the back of a spoon to get as much flavour out as possible.

Measure the strained cream and top up to 320g if needed, then transfer to a small airtight container and place in the fridge until cooled completely.

Place the cold mascarpone in the bowl of a stand mixer fitted with the whisk attachment, and mix briefly to break up and soften. Add the chilled earl grey cream, vanilla bean paste, powdered sugar, and salt, and whip until stiff peaks form. Be careful not to overwhip.

Transfer to a piping bag fitted with a large french star tip.

ASSEMBLY

Remove the chilled tart from the fridge. Pipe blobs of earl grey cream over the surface of the tart.

To serve, cut using a sharp knife which has been run under hot water and then dried. Wipe between cuts.

Store leftovers in the fridge.

Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream

No Bake Chocolate Cheesecake with Raspberry Balsamic Glaze


 
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake
No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake

I really, really love cheesecake. I get asked lots where all the food that I make goes, and how I manage not to eat it all. The truth is, when I’ve made something 3,4,5,6 times in a row to test, it’s pretty easy to stay away. I usually have a little bite, and then send it to a friend’s place or to the studio. Not cheesecake though. I have absolutely zero self control when it comes to cheesecake. I have to have a wee bit for myself, and then immediately treat all my friends / whoever will take the cheesecake off my hands, otherwise it slowly but surely disappears. Which totally isn’t a bad thing. I have a little bit in a container in the fridge right now, and over the course of writing this post, I’ve already snuck about six little bites. It’s just the best.

However, it’s not all cheesecake that I love. I didn’t really grow up on baked cheesecake like lots of people over here did - Cheesecake in New Zealand tends to be the no bake variety, a creamy base set with gelatine, rather than baked in the oven. I much prefer the texture of a no-bake cheesecake to a baked one, and they are so much easier to make - a crust comes together quickly in the food processor, and is topped with a silky, smooth filling. A quick nap in the fridge, and you have a super simple dessert that is perfect for serving a crowd.

This No Bake Chocolate Cheesecake ticks all the boxes - the chocolate graham cracker base is thick, with the perfect balance of salt. It is then topped with a fluffy, creamy, rich, chocolate filling, which is loaded with dutch process cocoa and dark chocolate, which gives it a super rich chocolate flavour, and helps it set without the need for gelatine. The filling is smoothed onto the crust, then the whole thing is set in the fridge.

I finished this cheesecake with a Raspberry Balsamic Glaze from Filippo Berio. It cut perfectly through the chocolate filling, and the raspberry in the glaze complimented the chocolate in the most amazing way. This cheesecake is literally everything I want in a dessert, all tied into one. This is absolutely going to be my go-to dessert from now on when I need something that is quick, easy, and everyone will love. I made this to take to Filippo Berio Headquarters last week, and it was a giant, giant hit. I hope you give it a try!

A few wee tips:

  • There are two measures of cream in this recipe - the first gets whipped up and folded into the mixture, and the second is to loosen the mixture slightly once you have added the chocolate. When you are folding in the whipped cream before you put it into the tin, after it is incorporated, if you find it is still a little too thick for your liking, you can add liquid heavy cream about a tablespoon at a time to help loosen it further - you can add up to about 4 Tbsp without affecting the texture too much, just make sure it is very well incorporated.

  • Ideally, this needs to set for a few hours or overnight in the fridge, but if you are pressed for time, about two hours rest will do in a pinch.

  • I used this cheesecake pan, and lined it with a circle of parchment paper on the bottom, and then a collar of acetate. Parchment paper around the edge would work fine too, but I love how cleanly it pulls away with the acetate. A springform pan would work great too.

  • If you don't have a stand mixer, you can do this with an electric hand mixer in a big bowl! Just make sure to really beat the cream cheese mixture until it is nice and fluffy - make sure your cream cheese is very room temperature for this.

  • This recipe can easily be scaled if you are making for a crowd, or if you don’t have a springform pan it will be great in an 8” square pan - just make sure that you give it a good parchment sling.

 

 

No Bake Chocolate Cheesecake with Raspberry Balsamic Glaze

- Makes one 9” cheesecake -

Chocolate Graham Cracker Crust
300g Graham Crackers or Digestive Biscuits
40g Sugar
40g Dutch Process Cocoa, Or half Dutch cocoa and Half black cocoa if you have it
1 tsp salt
175g Unsalted butter, melted and cooled slightly

No Bake Chocolate Filling
375g Heavy cream, chilled
450g full fat cream cheese, at room temperature
130g sugar
1 tsp vanilla bean paste
3/4 tsp salt
35g Dutch Process Cocoa, Or half Dutch cocoa and Half black cocoa if you have it
250g High quality dark chocolate (I used 72% Callebaut), Melted and cooled
175g Heavy Cream, Liquid
Filippo Berio Raspberry Balsamic Glaze to finish

 

- PROCESS -

CHOCOLATE GRAHAM CRACKER CRUST

Line a 9” Springform or Cheesecake pan with a parchment paper circle, and a collar of acetate.

Place the Graham Crackers, sugar, cocoa, and salt in the work bowl of a food processor, and pulse until fine crumbs remain. Transfer to a medium mixing bowl, and add the butter and mix until combined - it should resemble wet sand.

Transfer the crust mixture into the pan, and spread into an even layer using the back of a spoon or an offset spatula. Using the bottom of a flat glass or a flat bottomed measuring cup, press the crust firmly into an even layer.

Place into the freezer while you prepare the filling.

FILLING AND ASSEMBLY

In the bowl of a stand mixer fitted with the whisk attachment, whip the first measure of heavy cream just until stiff peaks start to form. Transfer to a large bowl until ready to use. Do not worry about washing the mixer.

Beat together the cream cheese, sugar, vanilla bean paste, salt, and cocoa powder on medium high speed until light and fluffy and well combined, 2-3 minutes.

Add the melted cooled chocolate, and mix to combine. Add the second measure of cream (liquid), and beat until incorporated.

Add the chocolate cheesecake mixture to the bowl with the heavy cream, and carefully fold to combine, taking care not to deflate too much. If you find that the mixture is too thick to spread smoothly, you can add cream a tablespoon at a time (see notes).

Spoon the filling over the base, and spread with an offset spatula until the surface is smooth. To get it extra smooth, you can run your offset spatula under warm water, then dry off and use to smooth the surface.

Loosely cover the cheesecake with plastic wrap, ensuring the plastic wrap does not touch the surface of the filling. Refrigerate the cheesecake for at least 4 hours, or up to overnight. When you are ready to serve, remove from the fridge, and unmould from the pan. Drizzle with Filippo Berio Raspberry Balsamic Glaze.

Cut the cheesecake using a knife that has been heated by running it under hot water, then drying. Wipe between each slice, re-heating knife as needed.

Store leftovers in an airtight container in the fridge.

No Bake Chocolate Cheesecake - a chocolate graham cracker base is topped with a silky, no bake chocolate cheesecake filling, and finished with a drizzle of sweet, sticky raspberry balsamic glaze. This dessert comes together quickly, and is perfect for feeding a crowd. #cheesecake #chocolatecheesecake #nobakecheesecake

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

S'mores Philadelphia style Ice Cream


 
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream

Making your own ice cream is super fun for a few reasons. One, you feel like a total badass. Two, you can make it whatever flavour you like. And Three (or maybe two and a half), it's great for using up little extras you may have leftover from baking projects. It is a great way to use up cream. Extra chocolate can get stirred in, or maybe a handful of nuts. You can swirl in the little bit of peanut butter leftover, or add some fruit that is on it's last legs. Or, of course, you can make S'mores Ice Cream. S'mores Philadelphia Ice Cream, to be specific. (More on the Philadelphia part in a second). 

This S'mores Philadelphia Style Ice cream came about after a day of making these S'mores Macarons. We were left with a bunch of weird shaped marshmallow pieces, and a couple of graham crackers, and S'mores on the mind. I had been meaning to try out a Philadelphia style ice cream for a while. Philadelphia style differs from 'traditional' ice cream base,  in that it doesn't use any egg yolks. This means that it is much easier to prepare, and gives you a lighter ice cream both in colour and in taste - anglaise ice cream is amazing too, but it can get kind of intense, and is often a creamy colour, as opposed to this Philadelphia Style, which is white due to the absence of the egg yolks. Both types of ice cream have their place, but I have a feeling Philadelphia Style is going to definitely become a part of the repertoire from here on out. I loved how easy it was to prepare, it didn't leave you with any extra whites (although an anglaise is my fave way to use up eggs), and I loved the taste it produced. It's as easy as no churn ice cream to prepare (although does require the use of an ice cream machine), but in my opinion, tastes far far better. Philadelphia Style is the new no churn. I'm calling it. 

Because the ice cream base was so easy to make, putting together this ice cream was stupid simple. All I did was churn the ice cream, then layer with the marshmallow pieces, which I lightly toasted, some graham cracker chunks, and some chopped chocolate. All you have to do is layer it lasagna style, freeze until solid, and you are good to go. I used homemade marshies but store bought would 100% work perfectly here too, and make the process even easier. If you haven't ventured into homemade ice cream before, this would be a great place to start. 

A few wee tips:

  • There aren't many ingredients in this, so for the base, if possible, use the best quality ingredients that you can. 
  • This is 100% customisable - add whatever you like to it!
  • Ice Cream makers seem like a weird investment but I promise you, once you make your first batch you're going to be hooked! I just have the one which connects to my Kitchenaid, but the counter top ones work great too.
  • Don't forget to freeze your ice cream bowl ahead of time 
 

 

S'mores Philadelphia Style Ice Cream

- Makes one litre / one quart / one loaf pan worth -

Ice Cream Base Slightly adapted from The Perfect Scoop

Ice Cream Base
500ml (2 cups) heavy Cream
250ml (1 cup) whole Milk
150g (3/4 cup) granulated sugar
pinch of kosher salt
1/2 tsp vanilla bean paste

S'mores Mix-ins
175g marshmallows, cut into large chunks (I used homemade, recipe can be found here)
4 graham crackers, broken into pieces
100g chocolate, chopped (I used Chocolate squares, broken into pieces)
 

 

- PROCESS -

 

Combine 250ml (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 

Remove from the heat and add the rest of the cream, the milk, and vanilla bean paste. Transfer to a container, and place in the refrigerator until completely cool.

Place a loaf pan or whatever vessel you are going to use to freeze the ice cream in the freezer (A loaf pan works well for layering). 

Churn the ice cream base in your ice cream maker according to manufacturer's instructions. While the ice cream is churning, place the marshmallows evenly on a heat proof surface, and toast using a blow torch. Transfer to the freezer. 

Remove the loaf pan and marshmallows from the freezer once the ice cream base has finished churning. Layer about a third of the ice cream in the bottom of the pan. Top with a third of the marshmallow, dotting evenly across the surface, then crumble a graham cracker in fairly large chunks and add. Add about a third of the chocolate, distributing evenly. Top with the second third of the ice cream, and add more marshmallow, graham cracker and chocolate. Add the final third of ice cream, and top with the remaining mix in ingredients. Loosely cover with plastic wrap, and transfer to the freezer until totally frozen, at least 4 hours or up to overnight. 

S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream