The Frozen S'More
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2.5 cups
Vanilla Ice Cream4 cups
Mini Marshmallow1 tsp
Light Corn Syrup1 tsp
Pure Vanilla Extract1 cup
Heavy CreamDirections:
1
Preheat the broiler and brush a baking sheet with some vegetable oil
2
Let the ice cream sit at room temperature until soft
3
Chill a medium stainless steel bowl in the freezer
4
Scatter 2 cups of the marshmallows on the prepared baking sheet and broil, rotating the pan as needed, until very dark and toasted, 3 to 4 minutes
5
Let cool
6
Scrape up the marshmallows, transfer them to a cutting board and roughly chop (lightly oil the blade of your knife to help keep the marshmallows from sticking)
7
Transfer the soft ice cream to the frozen bowl, add the chopped marshmallows and stir to combine
8
Transfer the ice cream to a resealable container and freeze until solid, about 3 hours
9
The ice cream can be made up to a day ahead
10
Put the chocolate, corn syrup, vanilla and a pinch of salt in a medium bowl
11
Heat the cream in a microwave-safe bowl in the microwave until very hot, about 1 minute
12
Pour over the chocolate and let sit for 2 minutes
13
Stir until all the chocolate is melted and smooth
14
Pour into a small baking dish and refrigerate until set, about 25 minutes (the chocolate mixture should still be soft and scoopable)
15
The chocolate mixture can be made up to a day ahead
16
Lay the graham crackers out on a baking sheet in a single layer
17
Spoon a teaspoon of the chocolate mixture onto each graham cracker and gently spread it out to the edges, being careful not to break the cookies
18
Let the ice cream soften slightly at room temperature
19
Top a graham cracker with about 1/4 cup of the ice cream
20
Sandwich with a second graham cracker, chocolate-side down, and press some of the remaining untoasted marshmallows into the sides to decorate
21
Repeat with the remaining graham crackers and immediately freeze until solid, about 1 hour
22
Once frozen solid, wrap individually and freeze for up to 1 week