Camp Fire S'mores Sundae Recipe

Preheat a cast-iron skillet or oven-safe pan over medium-low heat. Lightly rub the skillet with 1 tsp unsalted butter to prevent sticking and to add flavor.

Place 8 brownie squares in the warm skillet in a single layer. Warm for about 1–2 minutes per side, flipping once, until heated through and slightly crisp at the edges. If brownies are cold from the fridge, allow 3–4 minutes per side. Remove skillet from heat and set aside on a heatproof surface.

Place 4 scoops of vanilla bean ice cream on top of the warm brownies while they're still in the skillet or transfer brownies to individual serving bowls and top each with scoops immediately so the ice cream begins to soften but not fully melt.

Prepare the marshmallow topping: briefly whip 1 tablespoon heavy cream with 1 teaspoon confectioners' sugar (optional) until slightly thickened—this step helps the marshmallow adhere but keep it light. Alternatively, you can fold the cream into room-temperature marshmallows to soften.

Skewer or stack 2 marshmallows on a long fork or metal skewer. Using a kitchen torch held about 2–3 inches away, rotate the marshmallows and caramelize the surface until browned and puffed (about 20–40 seconds). If you don’t have a torch, broil on high for 30–60 seconds, watching closely to avoid burning.

Press the warm caramelized marshmallows gently into or over the ice cream scoops so they stick. Repeat with remaining marshmallows so each serving gets an even amount (about 2 marshmallows per sundae). If you prefer a whipped texture, briefly fold melted caramelized marshmallow pieces into the slightly whipped cream and spoon over the ice cream.

Warm 3 tablespoons Nutella with 1 teaspoon milk or cream in a small microwave-safe bowl in 10-second bursts, stirring between bursts, until pourable. Alternatively, warm gently over a double boiler and stir to a smooth, drizzleable consistency.

Drizzle the warmed Nutella in a thin stream over the caramelized marshmallow and ice cream, using a spoon or small squeeze bottle for control. Use about half the mixture immediately and reserve the rest for additional drizzling at the table.

Brush 6 graham cracker squares lightly with 1 tsp melted butter and place on a baking sheet. Toast in a 350°F (175°C) oven for 3–5 minutes until fragrant and slightly crisp, or toast quickly on the pan edge until warm—watch closely to avoid burning.

Break or tilt 2–3 graham cracker pieces into each sundae, tucking them into the ice cream and marshmallow so they stand upright. Sprinkle a pinch of coarse sea salt and about 2 teaspoons mini chocolate chips over each sundae for contrast.

Assemble each sundae

If using a single skillet for multiple servings, divide the warmed brownies into four serving bowls. Place 2 warmed brownie pieces per bowl (or one big piece if preferred). Top each portion with 1 scoop of vanilla bean ice cream, then add the caramelized marshmallow topping, Nutella drizzle, and honey graham cracker pieces as directed above.

Serve immediately while brownies are warm and marshmallows are still gooey. Offer extra Nutella and graham crackers at the table.