S’mores Ice Cream Dessert
Graham Cracker Crust:
3/4 cup graham cracker crumbs (5 graham crackers)
3 tablespoons butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
4 scoops vanilla ice cream
1 1/2 cups mini marshmallows
1/2 cup semisweet chocolate chips
2 tablespoons whole milk
Also need a large muffin tin, microwave and oven (with broiler).
Combine the graham cracker crust recipes (except for the butter) in a food processor (or smash the graham crackers into crumbs). Once it’s combined, pour the melted butter into the food processor (or mix the butter in with the crumbs). Scoop the mixture into four of the muffin cups, equally. Mush the wet crumbs on the bottom and sides to create a cup at the bottom.
Scoop ice cream into a ball, and put on top of the graham cracker crust.
Take the mini marshmallows and stick them into the top of the ice cream, until the ice cream is completely covered.
Put into the freezer for an hour or longer (so the ice cream and marshmallows will harden a bit).
After an hour, turn the broiler on high.
While it’s heating up, make the chocolate sauce. Put the chocolate chips and milk into a bowl and microwave for 30 seconds. Stir.
Take the S’mores cups out of the freezer, and put into the oven under the broiler for about 30 seconds. Stay next to the oven though; you don’t want the marshmallows to burn too much or the ice cream to melt. Keep checking until you have browned the marshmallows.
Put the S’mores cups into bowls, pour the chocolate sauce over the cups, and enjoy!
(You can put leftover cups back into the freezer. Just put under the broiler again and add chocolate sauce later.)
From Melissa D’Arabian, Food Network
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