S'mores Ice Cream Pie Recipe
torched marshmallow, smoked graham cracker crumble, salted caramel-chocolate sauce, whipped cream, crisp rosemary leaves
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Ingredients
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Crust
Ice Cream Filling
Salted Caramel-Chocolate Sauce
Whipped Cream
Garnish
Method
Prepare the Crust
- 1
Make the Graham Cracker Crust
Preheat oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and smoked sea salt. Mix until well combined. Press the mixture into the bottom and up the sides of a pie dish. Bake for 10 minutes, then let it cool.
Prepare the Filling
- 2
Layer the Ice Cream and Marshmallows
Scoop the softened vanilla ice cream into the cooled pie crust and spread evenly. Top with mini marshmallows and gently press them into the ice cream.
Make the Sauce
- 3
Prepare Salted Caramel-Chocolate Sauce
In a saucepan over medium heat, melt the granulated sugar until it turns amber. Remove from heat and whisk in butter until melted. Slowly add heavy cream and whisk until smooth. Stir in sea salt and chocolate chips until melted and combined. Let cool slightly.
Final Assembly
- 4
Finish the Pie
Drizzle some of the salted caramel-chocolate sauce over the ice cream and marshmallows. Use a kitchen torch to lightly toast the marshmallows until golden brown. Chill the pie in the freezer for at least 2 hours before serving.
- 5
Whip the Cream
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the pie before serving.
- 6
Garnish and Serve
Garnish with fresh rosemary leaves and additional salted caramel-chocolate sauce. Slice and enjoy!
