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Are you looking for a delicious graham cracker ice cream recipe (or just a yummy no churn ice cream recipe that will impress all your guests?!) This copy cat graham canyon ice cream recipe, based off of the delicious BYU Creamery’s ice cream flavor, is so yummy. It’s full of graham cracker, honeycomb candy, and vanilla ice cream.
One of the most popularthings to eat at BYU is ice cream from the BYU Creamery. It’s honestly some of the best ice cream I’ve had, and it’s pretty inexpensive, too. I would always get a kids scoop, and it was more than enough. They have tons of different flavors, and they are all creamy and delicious.
When I first got there, there were some people who told me about a flavor that had been discontinued called Graham Canyon. It sounded so good to me! So imagine my delight when I found out they were bringing it back. I went to the Creamery as soon as I could, and I bought myself a scoop…and it was every bit as delicious as I had hoped it would be!
Since that time, whenever we would go to the BYU Creamery, I couldn’t resist getting it (even if there were other flavors that were tempting me! I don’t know what it was about this Graham Canyon ice cream…I couldn’t get enough. It just was graham cracker, with these tasty morsels that tasted like chocolate covered toffee.
Well, since we’ve moved about seven hours from any BYU Creamery, I obviously haven’t had my favorite ice cream in awhile. Lately, I’ve beenreally craving it. So, I decided to try and see if I could make this yummy graham cracker ice cream at home.
I first searched the web to see if BYU puts out the ingredients in it – and they did! That’s where I discovered it had honeycomb crunch, which is something I’d never heard of. Upon further research, it’s a common candy in Europe, but it’s not as easy to find here in the states! There was a candy shop in Salt Lake that carried it, but since I’m nowhere near Salt Lake anymore, my only options were to purchase it on Amazon or make it myself. I decided to make it myself, and I shared that yummy chocolate covered honeycomb recipe yesterday! It’s definitely worth making sure you have in this. Beyond that, most of it seemed pretty simple, and I just improvised with the ingredients I had on hand.
Let me tell you – it turned out SO good. I felt like it tasted just like my memories of the Graham Canyon ice cream at the BYU Creamery. I opted to make it a no churn version, which turned out great. If you wanted to do this in an ice cream maker, I’m sure you could – just use a vanilla base ice cream and add in the rest of the ingredients.
This definitely satisfied my craving, and I will be making it quite often I am sure!
Graham Canyon Ice Cream Recipe: Graham Cracker Ice Cream
Yield: 1 .5 quart
Ingredients
1 pint heavy whipping cream
1 can of sweetened condensed milk
1 teaspoon vanilla
8 honey graham cracker squares, pulsed in food processor
1/2 cup crushed chocolate honeycomb candy, if you can't find in store, use this recipe
Instructions
Place whipping cream in a large bowl (I recommend a pyrex bowl with a lid). Whip with hand mixer until peaks form (about 10 minutes.)
Whip in sweetened condensed milk and vanilla until everything is combined and creamy.
Mix in the pulsed graham crackers (they should be very fine) with a rubber spatula until they are incorporated very well.
Finally, mix in the crushed honeycomb candy.
Cover with plastic wrap and place in the freezer for 6-8 hours.
Makes about 1.5 quart. Cover with lid if possible.
Katie Clark
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is an International Board Certified Lactation Consultant. She loves spending time with her family and helping others find joy in family life.
Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.
The first thing to look at is the recipe. Have you added too much sugar, salt or alcohol?They will lower the freezing point of the mixture. And too much of any of these ingredients could stop the ice cream freezing altogether.
The two ingredients that we recommend for making the best ice cream at home are perfect ice cream and glucose DE 42. Both of these ingredients will help make a recipe creamier and easier to scoop.
When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.
Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.
Here are some tips for making creamy, non-icy homemade ice cream: Use plenty of fat - A good ice cream base should contain ample fat, usually from dairy like cream, whole milk, or egg yolks. More fat means a smoother texture. Cook the base - Heating the ice cream base deactivates enzymes that can make ice cream icy.
The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum. They are used to reduce ice crystal growth, deliver flavour cleanly, increase smoothness, body and creaminess and slow down melting. They also help hold the air bubble structure together and give the ice cream a better texture.
Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.
Combine the cream, milk, sugar, vanilla, and salt in a medium saucepan over medium-low heat. Warm for 5 minutes, whisking often, until the sugar is fully dissolved and the mixture is warmed through. Then, chill the ice cream base. Transfer it to a heatproof bowl, cover, and chill for 2 hours or overnight.
Adding a bit of hard alcohol like vodka, tequila, or whiskey—all of which run around forty percent alcohol—to a frozen dessert helps prevent big ice crystals from forming in the mixture, resulting in a softer texture.
In Lebovitz's book, he states that adding just a bit of alcohol to your ice cream base results in a better texture when it's churned because alcohol doesn't freeze. The alcohol prevents some of the ice crystals from forming, which makes the ice cream softer and therefore more scoopable.
This is because salt considerably reduces the temperature at which water freezes. So instead of your driveway getting icy at zero degrees centigrade, it will stay ice-free. The same principle is at work in ice cream, but we use sugar instead of salt because it's much tastier.
Lecithin, agar-agar, carrageenan and pectin are common in ice cream, margarine, dairy products, salad dressings and mayonnaise. Gelling agents also function as stabilizers and thickeners to provide thickening without stiffness through the formation of gel in jellies, jams, desserts, yogurts and candies.
Use plenty of fat - A good ice cream base should contain ample fat, usually from dairy like cream, whole milk, or egg yolks. More fat means a smoother texture.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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