This recipe is summer in a bowl. Rich and I were outside one night making s’mores and it occurred to me, why are we sitting over a fire on a hot summer evening? Couldn’t I recreate the delicious combination that is a s’more in ice cream form? And just like that the idea for this dessert was born.
It’s also the best kind of summer dessert because it uses a lot of store bought ingredients and can be made a few days ahead of time. Perfect for those summer cookouts where you don’t want to spend the whole day in the kitchen!
S’mores Ice Cream Pie:
For the graham cracker crust:
1 1/2 cups ground graham crackers
5 tablespoons butter, melted
1/3 cup sugar
1/4 teaspoon sea salt
For the chocolate sauce:
1 1/2 cups evaporated milk
2/3 cup semisweet chocolate chips
1/2 cup butter
2 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon sea salt
3 pints vanilla ice cream – I used Ben and Jerry’s
12 ounces marshmallow cream
1/4 cup ground graham crackers
10 large marshmallows
Method:
Make the graham cracker crust. Preheat over to 350 degrees. Butter a spring form pan and set aside. Mix all the ingredients for the graham cracker crust together in a bowl until combined. Pour the mixture into the spring form pan and press down to fully cover the bottom of the pan. I use the back of the 1/3 cup measure to press the mixture as tightly as possible. This ensures a graham cracker crust that will slice and come out in one piece when you’re ready to serve. Bake for 7-8 minutes, until slightly golden around the edges. Cool completely, at least 2 hours.
Make the chocolate sauce. Put the evaporated milk, chocolate chips, butter, and powdered sugar in a medium sauce pan. Bring to a boil over medium heat. Siring almost constantly, boil for 8 minutes. Take off heat and mix in vanilla and salt. Cool completely, at least 2 hours.
To assemble. Slightly thaw the ice cream. Scoop into a large bowl and loosely stir in marshmallow cream. Don’t over mix, you want there to be distinguishable marshmallow cream streaks throughout the ice cream. Pour ice cream mixture on top of the graham cracker crust. Smooth the mixture into the pan. Freezer for 1 hour.
Take the pan out of the freezer and top with chocolate sauce, I like to save about a 1/2 cup to drizzle on pieces at the end. Top with remaining 1/4 cup graham cracker crumbs. Roast the 10 large marshmallows and use to decorate the top of the ice cream pie. I “roasted” mine over a burner on our stove.
Freeze for at least an hour before serving. I like to serve mine in big pieces with a little extra chocolate sauce drizzled on top.
Enjoy!
Serves about 10, but if your family’s like mine, more like 6…
I used Sally’s Baking Addiction Perfect Graham Cracker Crust recipe, with one small tweak.
For the chocolate sauce I used a slightly tweaked version of my mom’s recipe, which she’s been using since I was little (thanks mom!).
Equipment:
I have this 9 inch Calphalon springform pan and love it. If I was in the market for a new springform pan, I would invest in this Williams Sonoma Goldtouch one.
Tips: The chocolate sauce can be made up to 4 days ahead of assembling the pie. Or if you don’t want to make homemade chocolate sauce, you could buy high quality pre-made sauce.
