7 Oct 2013
I don’t think I’ve ever encountered anyone with a sweet tooth who doesn’t have an appreciation for s’mores. Whether it’s from memories of childhood campfires or just a love for gooey marshmallows and melting chocolate, s’mores are one of those treats that everyone gets excited about.
One of my favorite desserts to make from scratch is homemade ice cream. I think I could make a new flavor every day of the week without growing bored. When it dawned on me to create a s’mores sundae based around graham cracker ice cream, it became an obsession! I could envision it in my mind: a large stack of graham cracker ice cream topped with oozing hot fudge sauce and giant flambeed marshmallows. The final recipe did not disappoint; it looked and tasted exactly as I imagined it!
I have included instructions for making all of the sundae components from scratch but this recipe can easily be simplified by using store-bought hot fudge and pre-packaged marshmallows. The one component that you definitely want to make from scratch is the graham cracker ice cream using Erewhon Organic Graham Crackers. It takes this dessert to the next level!
Graham Cracker Ice Cream, Homemade Hot Fudge and Homemade Vanilla Marshmallows
Recipe Notes: This recipe can be simplified by using store-bought hot fudge and/or marshmallows.
YIELD: approximately 4-6 sundaes (with leftover marshmallows)
Graham Cracker Ice Cream
Erewhon Organic Honey Cinnamon Graham Crackers can be used in place of Organic Honey Graham Crackers. If using cinnamon flavored grahams, omit ground cinnamon from the recipe.
YIELD: 1 quart
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 teaspoon pure vanilla extract
- 6 egg yolks
- 2/3 cup (5 ounces) sugar
- 6 Erewhon Organic Honey Graham Crackers
- 1/8 teaspoon ground cinnamon
1. Add cream, milk and a splash of vanilla to a saucepan on medium heat. Bring the liquid to a gentle simmer.
2. While the cream is warming up, whisk egg yolks and sugar together in a bowl. Make sure they’re well combined.
3. When the cream just starts to simmer, slowly temper it into the yolks while whisking. Pour the mixture back into the saucepan and turn the heat down to medium low. Stir for several minutes until the mixture has thickened slightly and coats the back of a wood spoon or rubber spatula.
4. Remove from the heat and add 2 whole graham crackers. Allow the ice cream base to steep for 45 minutes, then strain the liquid through a fine mesh strainer. Discard the graham crackers. Allow the ice cream base to chill thoroughly in the refrigerator for several hours or overnight.
5. Crush remaining 4 graham crackers into crumbs and stir in the cinnamon.
6. Prepare ice cream in an ice cream machine according to manufacturer’s instructions. Once the ice cream is almost fully set, slowly add in the graham cracker crumbs with the machine running and allow the mixture to evenly combine.
7. Allow the ice cream to finish freezing in the freezer.
When reheating the hot fudge, only heat small batches. Repeated warming can cause the sauce to become grainy over time.
YIELD: approximately 2 cups
- 8 ounces bittersweet chocolate, chopped
- 1/4 cup Dutch-process cocoa powder
- 2/3 cup brown rice syrup (corn syrup may be substituted)
- 6 tablespoons sugar
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
1. Heat bittersweet chocolate in a heatproof bowl set over a pot of simmering water, stirring frequently until smooth. Remove the pan from the heat and whisk in the cocoa powder.
2. In a saucepan over medium heat, gently stir together the brown rice syrup, sugar and heavy cream. Allow the ingredients to come to a simmer and then remove from the heat and whisk in the butter and vanilla. Allow the mixture to cool for a minute or two and then whisk in the melted chocolate.
Gelatin sheets can be purchased online or at specialty food stores. They create a better final product but gelatin powder may be substituted in the recipe.To use gelatin powder, place the powder to a bowl, add just enough water to cover the gelatin and set aside for several minutes. After adding the corn syrup to the stand mixer, microwave the gelatin for 30 seconds and then add it to the stand mixer on low speed.
YIELD: 50+ marshmallows
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- 12 gelatin sheets (or 4 packets powdered gelatin)
- 1 cup light corn syrup
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
1. Combine the powdered sugar and cornstarch. Set aside.
2. Spray a 9×13 baking dish with baking spray and line the bottom with parchment paper, allowing the paper to hang over two sides. Lightly spray the top of the parchment paper.
3. Soak the gelatin sheets in a large bowl filled with ice water and set aside.
4. Add 1/2 cup of corn syrup to a stand mixer with the whisk attachment.
5. In a medium saucepan, gently stir together the sugar, 1/2 cup corn syrup and 1/2 cup water. Turn the heat to medium high and attach a candy thermometer to the side of the pan.
6. Bring an inch of water to a simmer in a small saucepan. Drain the water from the bowl of gelatin and gently squeeze the softened sheets to remove excess water. Place the bowl on top of the saucepan and allow the gelatin to melt while stirring with a heatproof spatula. Add the melted gelatin to the stand mixer and turn the speed on low.
7. When the sugar mixture reaches the soft ball stage (235-240 degrees F), remove from the heat and carefully pour the hot syrup down the side of the mixing bowl into the gelatin. When all of the sugar has been added, turn the mixer up to high and allow it to mix for 5 minutes. Turn the speed down to low, add the vanilla and salt. Mix until evenly combined.
8. Immediately pour the marshmallow fluff into the prepared pan. Allow the marshmallows to cool for 6 hours or overnight.
Dust the top of the marshmallow with the powdered sugar and cornstarch mixture. Using the sides of the parchment, remove the marshmallow from the pan and place it on a cutting board.
9. Use a pizza cutter to create 2 inch by 2 inch marshmallows (or whatever size you prefer). As you cut them, dust the sides with the cornstarch mixture to prevent sticking. Store these homemade marshmallows in an airtight container for up to 1 week.
Sundae Assembly Instructions:
1. Layer scoops of graham cracker ice cream with hot fudge.
2. Top with marshmallows and use a culinary torch to flambe the marshmallows before serving.
About Jennifer Farley
Jennifer Farley is the creator, recipe developer and food photographer of Savory Simple, a blog dedicated to the idea that anyone can be an amazing cook. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD and has worked professionally as a pastry chef and cooking instructor. She recently published her first cookbook, The Art of Slush. Her work has been featured by Williams-Sonoma, Bon Appetit, The Huffington Post, Dean & Deluca and Marcus Samuelsson. She currently resides in Washington DC.