You don’t need a campfire to celebrate National S’mores Day, August 10th. Here are recipes that are just as much fun.
First, a no-bake S’mores Pie, the creation of Brown Eyed Baker, Lauryn Cohen. Here’s her recipe, shown in the photo.
The marshmallows are browned with a chef’s torch (most popularly used to make crème brûlée).
Ingredients For 10 Servings
*You can substitute a prepared graham cracker crust for the crumbs, sugar and butter. You will still need some graham cracker crumbs for garnish.
If you have a chef’s torch, use it instead of the broiler in Step 3.
1. LINE a broiler-safe 8×8-inch glass or metal baking dish with foil, overlapping the edges of the dish with the foil (to help lift out the cake). Cut the pound cake into 1-inch slices (or as thick as desired) and tightly pack them into a layer.
2. SOFTEN the ice cream at room temperature for 5 minutes; remove the carton from the ice cream and cut the ice cream in half. Place both halves on top of the cake layer, trimming as necessary. Use a spatula to press and spread the ice cream evenly. Add a layer of graham cracker crumbs. Cover and freeze solid, for 30 minutes or more.
3. PREHEAT the broiler with the rack in the lower part of the oven. Remove the ice cream cake from the freezer; top with marshmallows (tightly placed together), spreading to edges of the pan, pressing down to seal. Place cake under the broiler, 8 to 10 inches from the heating element. Broil until marshmallows are puffed and golden, 2 to 3 minutes, watching constantly.
1. BAKE or buy chocolate cupcakes. Frost with marshmallow creme. Add optional mini marshmallows and brown with a chef’s torch.
2. DECORATE with pieces of chocolate bar and graham cracker.
Instead of marshmallow creme, substitute vanilla or marshmallow ice cream. Garnish with mini marshmallows, chocolate and graham crackers.
Some brands offer s’mores ice cream, but you can make your own. You get to add your preferred form of marshmallow into this recipe: either a marshmallow creme swirl or mixed-in mini marshmallows.
1. SOFTEN the ice cream on the counter. If using mini marshmallows, cut them in half.
2. SWIRL the marshmallow cream through the ice cream; alternatively, mix mini marshmallows into the ice cream.
3. MIX in the chocolate chips and graham crackers. Return the ice cream to the freezer.
4. SERVE in bowls, or with a slice of chocolate pound cake, or in a waffle cone.
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