Smores Vodka Ice Cream
4 1/2 oz Iceberg Vodka
1.5L of vanilla bean ice cream
2 1/2 cups toasted mini marshmallows
2 cups chopped chocolate graham cookies
2 cups semi-sweet chocolate chips
4 chocolate or regular waffle cones
Chocolate sauce for drizzle
Scatter marshmallows onto a baking tray. Using a kitchen torch, toast marshmallows until they are golden brown. Set aside to cool completely.
To create vodka chocolate fudge, melt 1 cup of chocolate using a double boiler. Remove from heat and whisk in 1 ½ oz vodka until smooth.
Transfer ice cream into a large mixing bowl. Add 3 oz of vodka and 1 ½ cups of each, toasted marshmallows and chopped cookies, stir until fully combined.
Transfer half of the mixed ice cream into a 5” x 2.5” x 9” metal loaf pan. Drizzle with one-half of the vodka fudge. Top with remaining ice cream and fudge.
Freeze 4-6 hours or overnight.
Place remaining ½ cup of chopped cookies onto a cutting board.
Melt 1 cup of chocolate chips using a double boiler. Turn heat off but keep chocolate warmed.
Working with one waffle cone at a time, use a pastry brush to generously spread melted chocolate inside and around the top edge of the cone. While chocolate is wet, rim the waffle edge with chopped cookies.
Stand waffle cone upright in a small drinking glass or mason jar. Place cones in the fridge to set the chocolate coating.
Lastly, scoop ice cream into decorated waffle cones. Drizzle chocolate sauce and sprinkle with extra toasted marshmallows and cookie pieces.