Ash & Ember Recipe

Soften and prepare ice cream

Remove the Rocky Road ice cream from the freezer 8–10 minutes before assembly so it softens slightly but remains scoopable. Keep it in the container to maintain consistency until ready to fold.

Fold in mix-ins

In a chilled bowl, transfer the softened ice cream. Gently fold in the 1 cup of mini marshmallows, 1 cup of chocolate chunks (reserve a few tablespoons for garnish), and 1 cup chopped toasted nuts until evenly distributed. Avoid overworking — you want swirls and bites of mix-ins. Return to the freezer while you prepare jars if needed.

Prepare chocolate coating

Chop 8 oz chocolate if needed. Place chocolate and 1 tbsp coconut oil into a microwave-safe bowl and melt in 20–30 second intervals, stirring between each, until smooth and glossy. Alternatively, melt in a double boiler. The oil thins the chocolate so it spreads and sets with a shiny finish.

Dip and coat the jar interiors

Holding chilled jars upside up, spoon or brush 1–2 tbsp of the warm melted chocolate on the inside lip and down the inner walls to create a drizzled, streaked interior. Rotate the jar so the chocolate clings and creates decorative lines. You can tilt jar to let some chocolate pool at bottom for extra effect. Place jars upright on a parchment-lined tray and chill briefly (5–10 minutes) so chocolate sets.

Prepare rim adhesion and attach mini marshmallows

Mix 2 tsp light corn syrup with a small smear of melted chocolate to make a tacky glaze. Brush the outer rim of each jar lightly with this glaze. Immediately press mini marshmallows around the rim, slightly overlapping, to create a marshmallow collar. If desired, toast the marshmallows briefly with a kitchen torch for a golden finish. Chill jars 5 minutes to set.

Scoop ice cream into jars

Working quickly so the ice cream doesn't melt, scoop 1.5 cups of the prepared Rocky Road mixture into each chilled, chocolate-lined jar. Press gently with the back of the scoop to remove air pockets and to create an even top surface. Leave room (about 1–1.5 inches) at the top for toppings and whipped cream.

Add internal chocolate drizzle and crumbs

Drizzle about 1 tbsp of the reserved melted chocolate inside each jar over the ice cream for added streaks and set for a minute. Sprinkle about 2 tbsp crushed Oreo on top of the ice cream layer in each jar to add texture.

Whipped cream

Pipe or spoon a generous 0.5 cup of whipped cream on top of each jar’s ice cream, creating a tall crown to support garnishes.

Add the giant s'more

Place the assembled toasted giant s'more on top of the whipped cream at a slight angle so it sits securely. If the s'more is large and heavy, lay it partially on the jar rim and partially on the whipped cream as a dramatic accent.

Finish with rock candy, Oreo crumbs and chocolate drizzle

Scatter about 2 tbsp orange rock candy shards on and around the whipped cream and s'more for sparkle. Sprinkle an additional 1–2 tbsp crushed Oreo crumbs over the top. Warm the remaining chocolate sauce slightly if needed and drizzle about 1 tbsp over each jar, letting it trickle down the whipped cream and rim. Add extra chocolate shavings if desired.

Final chill and serve

If not serving immediately, place jars on a tray and freeze for 10–15 minutes to set everything. Serve chilled with a spoon. Recommend consuming within 30–45 minutes for best texture (or keep covered in freezer for up to 1 day).

If you need to make the giant s'more: assemble one large graham cracker square or two joined, top with a large marshmallow and a thick piece of chocolate. Toast the marshmallow with a kitchen torch until golden and slightly molten, then press chocolate on top briefly to melt. Allow to rest 30 seconds before placing on the jar.