S'more Ice Cream Pie Recipe
torched marshmallow, graham cracker crumble, salted caramel-chocolate sauce, whipped cream, crispy rosemary leaves
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Ingredients
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Crust
Filling
Toppings
Method
Crust Preparation
Make the Graham Cracker Crust
In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Bake at 350°F (175°C) for 10 minutes. Allow to cool completely.
Filling Assembly
Layer the Ice Cream
In the cooled crust, layer chocolate ice cream followed by vanilla ice cream, smoothing the top with a spatula. Freeze for at least 2 hours or until firm.
Add Marshmallow Fluff
Spread marshmallow fluff over the ice cream layers evenly. Use a kitchen torch to lightly toast the marshmallow fluff until golden brown. Return to the freezer until set, about 30 minutes.
Topping Preparation
Whip the Cream
In a mixing bowl, beat heavy whipping cream and powdered sugar until soft peaks form. Spread over the marshmallow layer.
Prepare the Rosemary
Fry the fresh rosemary leaves in a small amount of oil until crispy. Drain on paper towels.
Final Assembly
Drizzle salted caramel sauce and chocolate sauce over the whipped cream. Garnish with crispy rosemary leaves.