The past couple weeks, I have been trying to cut down my sugar intake. And, let me tell you, it’s been difficult.
I love me some sugar.
And it’s always the case when you give something up, or even limit it dramatically, it’s all you can think about.
So as I was lying there in bed one night, totally bummed that I didn’t have my nightly after dinner twizzler, I got to thinking about one of my other sweet weaknesses.
I love s’mores. I love everything about them, including the mess that they make on my face and the stickiness they leave on my hands. They are so good to me, that I almost moan with each bite.
And as the thought of s’mores swirled around my mind, I got to thinking about how I could reinvent them. Put a new spin on one of my all-time favorite desserts. Naturally, ice cream came into play.
What if I made a toasted marshmallow ice cream………??
Then figured out how to make a delicious graham cracker crumble to roll the ice cream in……?
My reinvention was starting to sound really good, and giving me every excuse to allow sugar back in my diet, even if just for this recipe.
I mean really, I had to taste as I went along to make sure my flavors were working.
So in the middle of the night, me and my selfie stick went downstairs to start reinventing.
I pulled out my handy dandy kitchen torch and started toasting the marshmallows, then made the ice cream.
In between getting the kids ready for school and on the bus, I made my own cones. (store-bought cones certainly do the trick too) To justify the kids having ice cream cones for breakfast, I filled them with some fruit. Seemed a little bit healthier. The rest of the cones I dipped in chocolate to take the place of the chocolate bar.
Then it was time to make the graham cracker crumble. Easy peasy.
Now I had all elements for my reinvented s’mores. I rolled each scoop of toasted marshmallow ice cream in the graham cracker crumble, then put them in cones.
One of my all time favorite desserts was reinvented in the form of ice cream.
And can I just tell you that I slept like a rock that next night.
Click here for the recipe.