Campfire Smore Sundae Recipe
Vanilla ice cream with chocolate syrup, graham crackers, and toasted marshmallows, piled on top of a double fudge brownie
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Ingredients
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Base
Ice cream & sauce
Graham crumble
Marshmallows
Finishing
Method
Base
Prepare brownie
Place one 3-inch square double fudge brownie on a small dessert plate or shallow bowl as the foundation of the sundae. If the brownie is at room temperature and you prefer it warm, microwave for 10–12 seconds or warm in a 325°F (160°C) oven for 3–5 minutes; warm slightly so it’s soft but not hot.
Graham crumble
Make graham crumble
Break or pulse the 2 graham cracker sheets into coarse crumbs (about 1/4–1/3 cup) using a zip-top bag and rolling pin or a food processor. Toss crumbs with 1 teaspoon melted butter so they hold together slightly. Sprinkle a generous layer (about 1–2 tablespoons) of the graham crumble over and around the brownie, leaving space in the center for ice cream.
Ice cream & sauce
Assemble ice cream
Scoop 2 level scoops of vanilla ice cream and place them on top of the brownie (one scoop directly on brownie, second on top or beside it). Drizzle about 2 tablespoons of chocolate syrup over the ice cream and let some cascade onto the brownie. Reserve 1 tablespoon of syrup for finishing if desired.
Marshmallows
Toast marshmallows
Thread each large marshmallow onto a skewer or hold with metal tongs. Toast the marshmallows over an open flame (campfire, gas burner) or with a kitchen torch until golden brown and evenly melted inside, rotating to avoid burning. If you don’t have a flame source, broil on a foil-lined sheet for 30–45 seconds, watching closely until browned. Aim for a mix of caramelized exterior and soft interior.
Top sundae
Immediately place the 3 toasted marshmallows on top of the ice cream—arrange them so at least one contacts the brownie and graham crumble. As they settle, press lightly so one marshmallow drapes onto the side of the ice cream and brownie, creating the classic s'more look.
Finishing
Drizzle the reserved tablespoon of chocolate syrup over the toasted marshmallows and around the plate for extra chocolate. Sprinkle remaining graham crumble around the scoop and a pinch of sea salt over the brownie and ice cream if using. Finish with a tablespoon of mini chocolate chips or chopped toasted nuts, if desired, for texture.
Serve immediately while marshmallows are warm and slightly gooey so they meld with the ice cream and brownie.