Best 7 Smores Ice Cream Pie With Warm Milk Chocolate Sauce Recipes

NO-CHURN S'MORES ICE CREAM

Steps:

• For the fudge sauce: In a small pot, heat the heavy cream, butter and sugar over medium heat, stirring frequently until the butter is melted and the sugar is dissolved. Bring to a boil, stirring constantly, then reduce heat to medium-low and boil for 2 minutes.
• Remove the pot from the heat and stir in the chocolate and a pinch of salt, stirring well until the chocolate is fully melted and the mixture is smooth. Pour into an 8- or 9-inch cake pan and keep in the freezer while you prepare the ice cream (see Cook's Note).
• For the ice cream: Whip the heavy cream with an electric mixer on medium-high speed in a large bowl to medium peaks. With the mixer running, add the sweetened condensed milk in a slow, steady stream. Mix in the vanilla and a pinch of salt. Set aside.
• Scoop the marshmallow creme into a disposable pastry bag or resealable plastic bag and cut a 1/2 inch opening from the tip. (This makes it easier to create streaks and swirls of marshmallow in the ice cream. Alternatively, you can just dollop the marshmallow creme over the ice cream, but it will be less streaky and more like mounds of marshmallow throughout). Remove the fudge sauce from the freezer--it should no longer be warm.
• Pour half of the ice cream base into a 9-by-9-inch baking pan. Drizzle with half of the fudge sauce, then squeeze half of the marshmallow creme over the top. Use a skewer to gently swirl the mixture to combine. Crumble 3 of the graham crackers over the top.
• Pour the remaining ice cream base on top, and repeat the process above with the remaining fudge sauce, marshmallow creme and graham crackers.
• Wrap the pan tightly in plastic wrap and freeze until firm, at least 4 hours. Serve or keep frozen for up to 2 weeks, tightly wrapped in plastic to avoid freezer burn.

S'MORE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together graham cracker crumbs, melted butter, sugar, and salt for the crust, and press into the bottom of a springform pan.
• Mix graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt for the graham brownie in a large bowl until well combined. Gently spread on top of graham cracker crust.
• Bake in the preheated oven until top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
• Meanwhile, whisk together sugar, cocoa powder, cornstarch and salt for the chocolate custard in a saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into the chocolate custard, stirring as you pour. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla extract.
• Pour chocolate custard over the baked pie. Arrange regular marshmallows on top of the pie and sprinkle miniature marshmallows to fill in any gaps.
• Bake until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
• Place cream for chocolate ganache in a microwave-safe bowl. Microwave on High until hot, making sure it doesn't bubble over, about 45 seconds to 1 minute. Mix in chocolate, butter, and coffee granules. Microwave for another 30 seconds then stir until smooth. Let sit until it thickens, 15 to 20 minutes. Drizzle chocolate ganache over the pie.

S'MORE ICE CREAM PIE

Steps:

• Place graham cracker crumbs into a bowl, add sugar and melted butter, and mix until well combined. Transfer mixture into a 9-inch pie dish. Gently press graham cracker mixture into the bottom and up the sides of the pie dish using a spatula. Pat the edge and inside of the crust smooth with your fingers.
• Refrigerate crust until thoroughly chilled, at least 30 minutes.
• Fill crust with chocolate ice cream using a small ice cream scoop. Smooth the ice cream with a spatula. Place a ring of mini marshmallows around the inside of the crust and cover top of ice cream with remaining marshmallows. Gently press marshmallows into the ice cream.
• Freeze until very firm, at least 2 hours.
• Use a propane blow torch to toast the marshmallows, moving the torch quickly to brown the marshmallows. Marshmallows should have small charred spots. Return to freezer to chill the marshmallow topping, at least 3 hours; slice and serve.

S'MORES ICE CREAM PIE

Steps:

• For the crust: Place the bowl of a stand mixer in the refrigerator to chill.
• In a small saucepan, melt half the butter over medium-low heat. Cook, swirling occasionally, until the milk solids in the butter smell toasty and nutty and have turned golden brown, 3 to 4 minutes. Remove from the stove and cool to room temperature.
• In a food processor fitted with the blade attachment, add half of the graham crackers and salt. Process into fine crumbs. Add the cooled brown butter and process until the mixture starts to clump. Dump the graham cracker mixture into a pie dish. Using the flat bottom of a glass or dry measuring cup, press the crumbs in an even layer on the bottom and up the sides. (At this point, you can freeze the crust for 30 minutes to firm up, or continue with the next step.)
• Warm half the hot fudge sauce (1 1/4 cups) to an easily spreadable consistency (it shouldn't be hot). Pour the fudge over the graham cracker crust and, using an offset spatula, gently spread the fudge in an even layer on the bottom and up the sides of the crust. Place in the freezer for 1 hour until firm.
• Repeat the process for the brown butter graham cracker crust and fudge application for the second pie.
• To toast the marshmallows: Use a brûlée torch to toast. Alternatively, you can place an oven rack in the upper third position and preheat the oven to broil. Space the marshmallows 2 inches apart on a rimmed baking sheet. Broil until toasted, 30 seconds to 1 minute. Remove from the oven to cool completely, then place in the freezer while you make the ice cream.
• To make the ice cream: In the chilled bowl of the stand mixer fitted with the whisk attachment, beat the heavy cream to stiff peaks. Add the condensed milk, marshmallow creme, vanilla and salt and beat on high speed to fully combine, 30 seconds (it's a-okay if there are little bits of marshmallow in the cream). Working quickly, transfer half of the no-churn ice cream to a frozen pie crust, saving the remaining half for the second pie. Top each pie with 8 toasted marshmallows, pressing them into the ice cream. Freeze until very firm, at least 6 hours or up to overnight. Shave the chocolate on top to garnish. Slice and serve immediately.

S'MORES ICE CREAM PIE WITH WARM MILK CHOCOLATE SAUCE

Steps:

• For crust:
• Preheat oven to 350°F. Spray 9-inch-diameter metal pie pan with nonstick spray. Mix graham cracker crumbs and melted butter in bowl to blend. Transfer to prepared pie pan. Press crumb mixture onto bottom and up sides of pan. Bake until crust is set and golden, about 11 minutes. Cool completely.
• For filling:
• Using offset spatula, spread half of softened ice cream evenly in crust. Sprinkle 1 cup chopped chocolate-covered graham crackers evenly over. Spread remaining ice cream over, covering graham crackers completely. Freeze until firm, at least 4 hours.
• Drop marshmallow creme by tablespoonfuls over top of pie. Using moistened fingertips, spread in even layer, covering top of pie completely. Sprinkle mini marshmallows evenly over, pressing slightly to adhere. Cover and freeze until firm, about 4 hours.
• For sauce:
• Bring whipping cream to boil in heavy small saucepan. Remove from heat. Add chocolate; let stand 2 minutes to soften, then whisk until melted and smooth. (Pie and sauce can be made 3 days ahead. Keep pie frozen. Cover and chill sauce; rewarm sauce over low heat just until pourable before serving.)
• Preheat broiler. Cover pie crust edges with foil collar. Broil pie just until marshmallows are golden brown, watching closely to avoid burning and rotating pan to brown evenly if necessary, about 2 minutes. Transfer pie to platter and serve immediately with warm sauce.

S'MORES ICE CREAM PIE WITH WARM MILK CHOCOLATE SAUCE

Steps:

• For crust; Preheat oven to 350°F.
• Spray 9-inch-diameter metal pie pan with nonstick spray.
• Mix graham crackers crumbs and melted butter in a bowl and blend.
• Transfer to prepared pie pan.
• Press crumb mixture onto bottom and up sides of pan.
• Bake until crust is set and golden, about 11 minutes, cool completely.
• For Filling; Begin making this one day ahead, to soften ice cream uniformly, place the container (Lid removed) in the microwave and heat for 10-second intervals on medium powder.
• Using offset spatula, spread half of softened ice cream evenly in crust.
• sprinkle 1 cup chopped chocolate-covered graham crackers evenly over ice cream.
• Spread remaining ice cream over, covering graham cracker crumbs completely, Freeze until firm, at least 4 hours.
• Drop marshmallow creme by tablespoons over the top of pie.
• Using moistened fingertips, spread in even layer.
• Sprinkle mini marshmallows evenly over, pressing slightly to adhere.
• Cover and freeze until firm, about 4 hours.
• For sauce: Bring whipping cream to a boil in heavy small saucepan.
• Remove from heat.
• Add chocolate; let stand 2 minutes to soften, then whisk until melted and smooth.
• (Pie and sauce can be made 3 days ahead. Keep pie frozen. Cover and chill sauce; rewarm sauce over low heat just until pourable before serving.) Preheat broiler, Cover pie crust edges with foil collar.
• Broil pie just until marshmallows are golden brown, watching closely to avoid burning and rotating pan to brown evenly if necessary, about 2 minutes.
• Transfer Pie to platter and serve Immediately with warm sauce.

S'MORES ICE CREAM PIE

Steps:

• Spoon ice cream evenly into crust; smooth top. Freeze 4 hours or until ice cream is very firm.
• Reserve 2 cups marshmallows. Microwave remaining marshmallows and milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Cool 10 min. Meanwhile, microwave butter and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted.
• Heat broiler. Place dessert on baking sheet; top with melted marshmallow mixture and reserved marshmallows. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown. Drizzle with chocolate mixture.