Dandelion’s Bean to Bar S’mores

If you can’t already tell, we love learning about where food comes from, and Dandelion does a stupendous job of telling the bean-to-bar story. So we wanted to create an ice cream that tells the life cycle of chocolate. We soak cacao hulls in cream to create a rich smoky flavor, and use this, along with cocoa liquor, to flavor the ice cream. Then we roll ground nibs into graham crackers to make a crust that we layer with marshmallow and finished chocolate, which all gets toasted, chopped up and then folded in.