S’mores Ice Cream Pie
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S’more Ice Cream Pie combines the flavors of a classic s’more with the creaminess of ice cream into a delightful dessert. It features a graham cracker crust, a creamy dark chocolate ice filling, topped with layers of toasted mini marshmallows, graham cracker pieces, and melted chocolate.
No campfire is required to make this classic dessert in a convenient, frozen form. Sounds delicious, right?
If you love s’mores as much as we do, you must try these S’mores Brownies and Outdoor S’mores Bar recipes too!!
S’mores Pie Ingredients
This S’more Pie recipe can be easily adapted for those who cannot consume dairy, like me, and you don’t have to sacrifice any of the deliciousness!!
I used SO Delicious Dark Chocolate Truffle CashewMilk “ice cream” and a Ghirardelli 72% Dark Chocolate Bar because 1) I have to and 2) I prefer dark chocolate to light.
I used good old Honey Maid graham crackers, although you could swap them out for gluten-free if needed. I used regular unsalted butter because it does not contain lactose.
Check out the printable recipe card below for the complete recipe and detailed instructions.
I am allergic to coconut and soy but coconut oil or a non-dairy butter substitute would be perfect for those looking for completely dairy-free or vegan.
No matter what ingredients you use this easy ice cream pie is incredibly easy to prepare, waiting for it to freeze is the hardest part!
How to make a S’mores Ice Cream Pie
Preheat oven to 350°F (177°C).
Place graham crackers into the bowl of a food processor. Pulse to pulverize into fine crumbs.
Add the sugar and melted butter, pulse until it resembles wet sand.
Press the mixture into a 9-inch pie pan, making sure the crust goes up the sides of the plate.
Bake the pie crust for 10 minutes. Remove from oven and place on a wire rack to cool completely.
Soften the ice cream on the counter at room temperature, OR wait until the pie crust is cooled and place the ice cream in the microwave for 45 to 50 seconds to soften.
Pour the softened ice cream into the cooled pie shell and smooth with a rubber spatula to form an even layer.
Place in the freezer to harden, at least 3 hours or overnight if preparing ahead of time.
When ready to serve, top the frozen ice cream with the mini marshmallows and chocolate chunks.
Use a blow torch to toast the marshmallows and soften the chocolate. If you do not have a bow torch, place the pie under the broiler until the marshmallows swell and start to turn golden brown.
Slice the frozen s’mores pie and serve immediately.
So creamy, so delicious, you won’t want to share!!
Storage
Wrap the pie tightly in plastic wrap or in an airtight container and store it in the freezer. It should keep well for several months, though the crust may become a bit softer over time.
Expert Tips
- For a more traditional flavor, use a Hershey’s Milk Chocolate bar and milk chocolate ice cream.
- Substitute gluten-free graham crackers to make this pie gluten-free.
- Substitute coconut oil or non-dairy butter for vegan/dairy-free.
- Feel free to add additional toasted marshmallows or chocolate chunks for a taller, more dramatic looking pie.
Tools used to create this recipe
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More delicious Ice Cream Pie recipes to try
- Mocha Almond Fudge Pie
- Touchdown Sundae Ice Cream Pie – Not dairy-free, substitute SO Delicious Salted Caramel Cluster and dairy-free toppings
Do you go camping during the summer? I did when I lived in California, the weather was perfect for it. We tried once in Iowa, but ended up with the tent collapsing under the weight of the hail and rain. I haven’t gone camping since!
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
S’mores Ice Cream Pie
Ingredients
Pie Crust
- 10 full sheets graham crackers
- 6 tablespoons unsalted butter melted
- .25 cup granulated sugar
Pie Filling
- 2 pints Chocolate Truffle Ice Cream or any flavor you prefer
Pie Topping
- 2 cups miniature marshmallows
- 4 full sheets graham crackers chopped
- 3.5 ounce chocolate bar chopped
Instructions
- Preheat oven to 350°F (177°C).
- Place the graham crackers into the bowl of a food processor. Pulse to pulverize into fine crumbs. Add the sugar and melted butter, pulse to thoroughly combine.
- Press the mixture into a 9-inch pie dish, making sure the crust goes up the sides of the pan.
- Bake the pie crust for 10 minutes. Remove from oven and place on a wire rack to cool completely.
- Place the ice cream on the counter to soften, OR wait until the pie crust is cooled and place the ice cream in the microwave for 45 to 50 seconds to soften.
- Pour the softened ice cream into the cooled pie crust and smooth into an even layer with rubber spatula.
- Place in the freezer to harden, at least 3 hours or overnight if preparing ahead of time.
- When ready to serve, top the frozen ice cream with the mini marshmallows and chocolate chunks.
- Use a blow torch to toast the marshmallows and soften the chocolate. If you do not have a bow torch, place the pie under the broiler until the marshmallows swell and start to turn golden brown.
- Slice the frozen s’mores pie and serve immediately. Freeze any leftovers in an airtight container.
Notes
- For a more traditional flavor, use a Hershey’s Milk Chocolate bar and milk chocolate ice cream.
- Substitute gluten-free graham crackers if needed.
- Substitute coconut oil or non-dairy butter for vegan/dairy-free.
- Feel free to add additional marshmallows or chocolate chunks for a taller, more dramatic looking pie.
- Nutritional analysis created using regular chocolate ice cream, and a regular chocolate bar.
Oh, now THIS has my name on it! Pinning, and can’t wait to try it!
YUMMMM1 I live in a rural are and we don’t have a lot of choices when it comes to dairy free ice cream, but I bet I could improvise.