S’mores Ice Cream Pie

7 Nov

Ham Porter: Hey, you want a s’more?

Smalls: Some more of what?

Ham Porter: No, do you want a s’more?

Smalls: I haven’t had anything yet… so how can I have some more of nothing?

Ham Porter: You’re killing me, Smalls! These are s’mores stuff. Now pay attention. First you take the graham. You stick the chocolate on the graham. Then, you roast the mallow. When the mallow’s flaming, you stick it on the chocolate. Then you cover it with the other end. Then, you stuff. Kind of messy, but good!

~ The Sandlot

The S'mores Ice Cream Pie

This week I had the distinct pleasure of making a birthday cake for the best dressed one year old…ever…

Naturally, he deserved a spectacular cake.  The only requests I got were chocolate, egg-free, and in a pie shell. And then the idea came to me …

S’mores Ice Cream Pie – all home made (duh). What’s in this said pie, you ask? Tons of scrumptious things including a graham cracker crust, Hershey’s chocolate ganache, triple chocolate ice cream, marshmallow fluff and toasted marshmallows. This pie was fit for a king (or a one year old, same thing!)

(Insider’s tip: If you want to be as well dressed as this cutie, order shirts from his father’s chic company!)

Graham cracker crumbs, sugar, butter and salt. Mmmm..

S’mores Ice Cream Pie

Created by 365scoops

This is a multi-step recipe, best prepared over two days. Below I provide you with all the individual elements of this pie, and at the bottom I detail how to assemble it. Here you go…

Graham Cracker Crust

From Smitten Kitchen


5 tablespoons unsalted butter, melted, plus additional for greasing

10 graham crackers (pulsed in a food processor until finely ground)

2 tablespoons sugar

1/8 teaspoon salt

The beautiful crust


Put oven rack in middle position and preheat oven to 350°F. Lightly butter a 9″ disposable pie plate. Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 11 minutes, then cool on a rack to room temperature, about 45 minutes. If anything, you want to under cook this slightly as it will be frozen and harden too much if over cooked.


Hershey’s Chocolate Ganache

Created by 365scoops


9 oz Hershey’s Milk Chocolate

1 cup whipping cream


Heat the whipping cream until small bubbles form around the edges, and it’s almost boiling. Remove from heat and stir in the chocolate. Let sit for a few minutes and cool slightly before using.

Pie crust with a layer of chocolate ganache

Triple Chocolate Ice Cream

Created by 365scoops


1 cup whipping cream

1 1/2 cups half-and-half

1/2 cup whole milk

1 oz unsweetened chocolate

1/4 cup plus 2 tbs semi-sweet chocolate chips

1/4 cup cocoa powder

3/4 cup sugar

Triple chocolate ice cream mixture


Heat the whipping cream, half-and-half, whole milk and sugar on the stove top in a large pan. While it’s heating, chop the unsweetened chocolate into small pieces and measure out remaining chocolates. When small bubbles begin to form around the edges of the milk/sugar mixture, pour in the 3 types of chocolate and whisk vigorously until thoroughly blended. Let cool completely before refrigerating for at least 2 hours or overnight.

Layering the chocolate ice cream on top of the pie

Toasted Marshmallow Topping

1/4 – 1/2 cup Marshmallow Fluff

20 Marshmallows

And now for the great assembly!

I recommend making this S’mores Pie over the course of 2 days to give it ample time to set and cool.

Ice cream covered pie

Since I am a wacko-organized freak, I shall outline the steps below using none other than bullet points:

  • Day One: make the graham cracker crust and let it cool completely.
  • Next make the chocolate ganache. Once it’s cooled a bit (say, 10 minutes) scoop into the fully-cooled (this is key!) graham cracker crust. Cover tightly with tin foil and let it sit overnight.
  • Make the Triple Chocolate Ice Cream base. Let it cool completely, refrigerate overnight.
  • Spreading on the fluff

    Day Two: churn the ice cream. Immediately after it’s done churning scoop and spread into pie crust. Cover tightly and freeze immediately.

  • After 2-4 hours, remove from the freezer and spread with a thin layer of Marshmallow Fluff. Put back in the freezer.
  • Do these remind you of a camp fire?

    Place 20 Marshmallows on a parchment paper-lined baking sheet. Broil the marshmallows for 2 minutes, 30 second (but check them after 2 minutes to make sure they have not burned, and are only slightly brown).

  • Remove the pie from the freezer and decorate with the toasted marshmallows in a circular pattern. Serve immediately or store in the freezer.
  • Before serving, place the pie in the oven and broil for approximately 1 minute so that the marshmallows heat ever so slightly. Enjoy!
The Verdict: Last night, after the guest-of-honor (and his cool parents!) enjoyed the S’mores Ice Cream Pie, I got a voicemail and text message from his parents. Here’s what they said, I think it speaks for itself:

The S'mores Ice Cream Pie

“That cake was absolutely insane. It was like the best friggin’ cake I have ever had in my entire life!  It was totally, totally ridiculous. That cake was really something not normal! I didn’t want it to end. I had cutting duty, so I cut everyone small pieces so I’d have leftovers. Thank you so much.”

Loyal readers, I will happily make you one too! Just order here.

One Response to “S’mores Ice Cream Pie”


  1. Vanilla Bean Ice Cream Sandwiches « - May 14, 2012

    […] with creating home-made versions of things you can normally buy at a grocery store – say, S’mores Ice Cream Pie, Classic Hot Fudge or Pinkberry-esque Frozen Yogurt. What can seem like a daunting process at […]

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