Ask any kid what the best summer dessert is, and you will typically get responses of ice cream or s’mores. Why not combine both into one? Each of these are great for summer outdoor entertaining, but combining the two takes the flavors to the next level.
I love a good s’more: I love getting the smoky flavor on the marshmallow and having it melt the chocolate just the right amount with the crisp crunch from the graham cracker.
Ice cream is something I crave from time to time and I like to try all the new and interesting flavors. There are so many great flavors, and there are even hundreds of versions of just the standard “chocolate.” One big drawback with serving ice cream for large groups is that the really good brands and exotic flavors only come in small containers and are typically expensive. By using a small amount of a few different flavors in my sundae, you can get the terrific flavors with out breaking the bank.
My Ice Cream S’mores Sundaes are great for city dwellers as well since most people living in the city don’t have access to a campfire or a fire pit on their balconies. All you need is a kitchen torch and I use this one from Williams & Sonoma. I have had a few different torches over the years but this one is the best — it’s easy to use, reasonably priced and good quality.
To make my S’mores Ice cream Sundae, you need to first make the marshmallow cream. It’s super easy and you can store it in the fridge for a few weeks. Homemade marshmallow is so much better than anything you can buy in the store; don’t cheap out and buy fluff, make your own!
I hope this summer you will try my Ice Cream S’mores Sundae. It’s guaranteed to bring out your child within!
- 2-3 varieties of good chocolate ice cream. Tip: I like a double chocolate, a brownie chocolate, and a chocolate with caramel — these are always my go to flavors.
- Graham crackers
- Marshmallow Cream
- 1 teaspoon of plain gelatin
- 1 cup cold water
- 1 ½ cup sugar
- 1 cup corn syrup
- dash of vanilla
- pinch of salt
- In the bowl of a stand mixer, place ½ cup of cold water and the gelatin.
- In a saucepan combine ½ cup water, sugar, corn syrup and salt. Bring to a boil — don’t stir, but swirl the pan. Boil until the mixture reaches 240 degrees on a candy thermometer.
- With the whisk attachment on the mixer, turn it on low. Slowly pour the hot sugar into the mixer. Pour it slowly down the side of the bowl. Slowly increase the speed and keep whisking until you get to high speed and the mixture has turned shiny and white. Quickly add in the dash of vanilla, whisk to incorporate. It will be thick but runny. Store in a glass container in the fridge.
- Start by crushing one or two graham crackers in the bottom of each bowl. You want the graham crackers on the bottom so that they soak up any melted ice cream and this way they won’t get burnt by the torch.
- Next scoop one or two scoops of ice cream on top, then pour a spoonful of marshmallow cream over the top.
- Use your torch to toast the marshmallow cream and serve!