- 10 jumbo marshmallows
1 1/2 cups vanilla ice cream
3/4 cup chocolate chips (I prefer Ghirardelli 60% cacao chips)
2 tablespoons vegetable oil
3 full graham crackers, crumbled
- Place the marshmallows on a skewer and roast over a stove top (at medium heat) or barbecue until toasted and golden. Be careful, the marshmallows should not catch on fire.
- In a blender, combine the ice cream and marshmallows until smooth. The warmth from the marshmallows will melt the ice cream a little.
- Fill popsicle molds with the blended marshmallow ice cream mixture and place in the freezer. Wait at least 6 hours or overnight, until the ice cream is completely hardened.
- Prepare the chocolate coating. Choose a vessel that allows for easy dipping of the popsicles. I found a small coffee mug works best. Place the chocolate chips in the bowl or mug and melt in the microwave about one minute. Once the chocolate has melted, add the oil. Place in the refrigerator to cool. Cool until the chocolate is at room temperature, but do not chill until hardened. The chocolate should be in a liquid state for the dipping.
- Set up a station with both the cooled chocolate coating and crushed graham crackers. Dip the popsicles in the chocolate coating and roll around in the graham crackers. The chocolate coating will harden. If you have extra chocolate, it's possible to do a double layer of the coating and graham crackers.
- Serve immediately or cover with saran wrap and place in freezer until you are ready to serve.
Makes 4-6 popsicles, depending on the size of your mold.
- Desserts, Frozen
- North American