Saturday, August 22, 2015

S'Mores Ice Cream Pie

This idea is genius.  Take s'mores, add ice cream, eat dessert.

Of course, like most recipes involving ice cream, this dessert takes a while.  You first make a graham cracker crust.  Then you soften some vanilla ice cream and then stir in some broiled mini marshmallows, chopped graham crackers, and Hershey bar pieces.  That becomes the base of the pie.  Once everything is frozen again, you top the pie with more mini marshmallows and torch them so you get that great toasted marshmallow taste!  Voila: s'more ice cream pie!

Unfortunately due to the time constraints of this pie, I never got to try it.  And I ran out of time before I could add the marshmallow layer.  I put it in the freezer and left for my trip to Colorado.  When I came home, the freezer had malfunctioned and no one got to try my melted pie!  But with a recipe that sounds this good, I will definitely have to try again.  And you should try it too - don't judge this pie based on my melted, half-done photo!  It will keep in the freezer, wrapped, for a week, so make it ahead of time if you must.  Perhaps it could be your Labor Day party contribution (OMG why is summer ending!?)


s'mores ice cream pie
from Two Peas and Their Pod
serves 8

for pie crust:
1 1/2 cups graham cracker crumbs (or 10 full sheet graham crackers tossed in the food processor)
6 tablespoons unsalted butter, melted
1/4 cup sugar
for the ice cream pie:
3/4 cup mini marshmallows
3 cups vanilla ice cream, softened
1 cup chopped chocolate bars
1/2 cup chopped graham crackers
for the toasted marshmallow topping:
1 1/2 cups mini marshmallows

1) Preheat oven to 350 degrees.  In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.  Mix until combined.  Press the mixture into a 9-inch pie pan.  Make sure the crust goes up the sides of the pie dish.  You can use the bottom of a measuring cup to press the mixture into the dish.  Bake the pie crust for 8 - 10 minutes.  Remove from oven and let the crust cool completely on a wire cooling rack.

2) While the crust is cooling, place the 3/4 cup of mini marshmallows on a baking sheet that has been lined with a Silpat baking mat.  Turn the oven on broil.  Place the pan under the broiler and broil for 2  minutes or until the marshmallows are slightly toasted.  Make sure you watch the marshmallows closely.  It won't take them long to toast.  Remove marshmallows from the oven and let cool.  When cool, carefully remove marshmallows.  They will be sticky but will peel off the mat.  Use your hands or a spatula.

3) In a large bowl, combine the softened vanilla ice cream, chopped chocolate, chopped graham crackers, and toasted mini marshmallows.  Stir until well combined.  Pour ice cream into graham cracker pie crust.  Smooth with spatula.  Freeze the pie for 3 hours or until the pie is completely solid.

4) When ready to serve, top the pie with remaining mini marshmallows.  Use a culinary torch to toast the tops of the marshmallows.  Be careful because they toast quickly and you want to just barely toast them.  Cut the pie into slices and serve!

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