2pintsChocolate Truffle Ice Cream(or any flavor you prefer)
Pie Topping
2cupsminiature marshmallows
4full sheetsgraham crackers(chopped)
3.5ouncechocolate bar(chopped)
Instructions
Preheat oven to 350 degrees.
Place the graham crackers into the bowl of a food processor. Pulse to pulverize into crumbs. Add the sugar and melted butter, pulse to thoroughly combine.
Press the mixture into a 9-inch pie pan, 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 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.
Slice the S’mores Ice Cream Pie and serve immediately. Freeze any leftovers.
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.