What could be more quintessentially summer than a s’more? Or ice cream, for that matter? We have the answer: combining them. Yes, it’s true—we’ve known the hidden secrets of nature this whole time–or at least we found it via the good folks at allrecipes.com. Good thing you’ve got great taste, or else you might not be here. [photo via wikimedia]
Speaking of great taste, we’re pretty much fully in support of National S’mores Day on August 10, due in no small part to the fact that s’mores are so scrumptious! And since we’ve uncovered the great secrets of nature and all, we now humbly present you with a recipe for s’more ice cream pie. All the warm-toasted graham-crackery ooey-gooey goodness of s’mores combined with the freezing flawlessness of sweet ice cream… Now that sounds pretty amazing to us. Might we suggest that the addition of chocolate chips for those of you willing to brave the extra calories might make this pie even more delicious—if that’s even possible!
- 1 1/2 cups finely crushed graham cracker crumbs
- 1/4 cup white sugar
- 6 tablespoons butter, melted
- 1 (28 ounce) package chocolate ice cream, slightly softened
- 2 cups miniature marshmallows, or enough to cover the top
- Place graham cracker crumbs into a bowl, add sugar and melted butter, and mix until well combined. Transfer mixture into a 9-inch pie dish. Gently press graham cracker mixture into the bottom and up the sides of the pie dish using a spatula. Pat the edge and inside of the crust smooth with your fingers.
- Refrigerate crust until thoroughly chilled, at least 30 minutes.
- Fill crust with chocolate ice cream using a small ice cream scoop. Smooth the ice cream with a spatula. Place a ring of mini marshmallows around the inside of the crust and cover top of ice cream with remaining marshmallows. Gently press marshmallows into the ice cream.
- Freeze until very firm, at least 2 hours.
- Use a propane blowtorch (or some other flame) to toast the marshmallows, moving the torch quickly to brown the marshmallows. Marshmallows should have small charred spots. Return to freezer to chill the marshmallow topping, at least 3 hours; slice and serve.