Here’s a little something you should definitely know about me before reading on: I love baseball.
I don’t know the names of all the players and I don’t understand every stat acronym (what is ERA+? Why can’t we just measure a pitcher’s ERA and leave it at that?), but I do know that I’m anti designated hitter and that baseball is more beautiful, controversial, and exciting than most people give it credit for.
I also know that some of my favorite movies are baseball movies. If you too were a child of the 90s, then you might know and love A League of Their Own, Angels in the Outfield, Major League, Rookie of the Year, and, the epitome of summer youth baseball films, The Sandlot.
I could dedicate the rest of this post to how in love I was with Benny the Jet Rodriguez (why else do you think a nine-year-old girl loved a movie about a bunch of boys playing baseball so much?), but instead I’ll tell you about the Sandlot-inspired date night we had a while back.
We recently found out that The Sandlot was replaying in theaters! Incidentally, the day we remembered this fact was also the last day it played in theaters. So, pardon the pun, but we struck out on that plan, so I devised a new plan – one that, in my opinion, was way better than just going to the movies.
Our date night started at the batting cages. After a few rounds, we headed home, where I made a very easy baseball-themed dinner – ballpark franks (spiral cut and pan fried), corn on the cob (perfectly cooked in my new Instant Pot), salad, and beer. It was quick, low-stress, and low heat.
I picked up classic movie treats for us to snack on while we watched the movie, and I broke out my s’mores-inspired dessert just as Smalls was asking the age-old question, “I haven’t had anything yet, so how can I have some more of nothing?”
Time to drop a truth bomb: The dessert I made on this particular night was, in my opinion, a flop. It looked beautiful, but it wasn’t quite right. Chris, always the willing recipe-tester, happily ate it anyways, but I was not satisfied with how it turned out. I have s’more dessert recipes coming (honestly, I can’t help myself), so it will turn up eventually, but the recipe you’re getting today is much better, easier, and what I should have made in the first place: No-Churn S’more Ice Cream.
This ice cream could not be easier. It’s as simple as picking up a few ingredients at the market, whipping some cream, smashing things up, and freezing.
The base of this simple summery treat is the same as most other no-churn ice creams: heavy whipping cream whipped into stiff peaks with a can of sweetened condensed milk and a splash of vanilla folded in. Next, three sheets of crushed graham crackers, half a cup of chocolate (I used chopped dark chocolate, but you can use chocolate chips, mini chips, or any chocolate or chocolate substitute you choose), and half a cup of marshmallow cream topping gets mixed in. Pour the mixture into a bowl or dish, cover with plastic wrap, and (this is the hardest part) wait five or more hours for the ice cream to set.
Once it’s ready, scoop and serve. This super easy, amazingly delicious ice cream will have everyone asking for s’more!