Oh I just had to, didn’t I? My S’mores Pie was such a delight that I wanted to make it again and again but it’s currently, well it feels like 900 degrees outside and I needed to somehow inject ice cream into it…
My initial idea was to stick with the components but thin out the ganache layer and put some chocolate ice cream in, but that didn’t seem to lean into the ice cream part of this as much as I wanted. So instead, the crust is made with actual ice cream cones (buy them at the store, grind them at home) and the bottom layer is something you’d actually find on top of ice cream: a fudge sauce! But we’re going to make it brown butter baby – you know what website you’re on after all 😉
This pie, with all its glorious layers: crunchy sugar cones, a deep dark chocolate sauce, smooth ice cream and a soft meringue… made me deliriously happy and I hope it will do the same to you too – let’s dig in!
Ingredients for S’mores Ice Cream Pie
Sugar Cones: Basic sugar cones you can buy near the ice cream section in the store. I used the ‘favorite day’ ones from Target. The nice part about using these is that there are plenty of gluten-free cones so you could make an entirely gluten-free dessert from this.
Chocolate Ice Cream: If you want you can get fancy and make your own but I just got a 1.5 quart of chocolate ice cream from the grocery store – one I actually really like.
Fudge Sauce: the recipe I’m going to give you below is adapted from this one by David Lebovitz but you can use store-bought if you aren’t in the mood to make it.
Egg whites: It is *essential* that there are no egg yellows in your whites. Eggs are easier to separate when cold.
Granulated sugar: Fine granulated is best, it will dissolve quicker.
Salt & Vanilla: I use fine sea salt and pure vanilla extract (for speckles and a more intense vanilla taste, scrape a fresh vanilla bean or add some vanilla paste at the end of the whipping).
How to make S’mores Ice Cream Pie
Grind the cones into crumbs
Press crust into pie pan & bake
Make fudge sauce and spread over bottom layer
Soften ice cream and smooth into pan
Top & torch!
How long will this S’mores Ice Cream Pie keep? Can I make it ahead of time?
You can make everything up until the meringue in the freezer for a week I’d say. The meringue is really best eaten the day of but you can make it a few hours before serving. Once the meringue is on the pie and toasted you can keep it in the freezer but it will soften and get a bit gummy.
Can I use the oven broiler if I don’t have a kitchen torch?
168gcrumbs of 12 sugar conesground in a food processor
76g or 1/3 cup butter
1.5 Quarts Chocolate Ice Cream
Brown Butter Fudge Sauce (makes 1 pint you’ll only need ¼ of this for the pie but the rest keeps in the fridge and is great on ice cream!)
113gor ½ cup butter
50gor ¼ cup brown sugarlight or dark
113gor ½ cup heavy cream
113gor ½ cup whole milk
200gdark chocolatechopped very fine
1tsppure vanilla extract
Pinchfine sea salt
220gor 1 cup granulated sugar
2teaspoonspure vanilla extract
½tspfine sea salt
Make the crust: Preheat the oven to 350 F. Melt the butter and combine with the crumbs then press mix into the bottom and up the sides of a pie pan. Bake the crust for 10 minutes then leave it to chill.
Make the fudge sauce: in a small pot, place the butter and let it melt and cook until browned. Once you can see small brown spots at the bottom and the butter has stopped sputtering, remove from heat. Add the sugar, heavy cream and milk and whisk. Return to heat until the sugar has dissolved. Scrape all the chopped chocolate into the pan and shut off the heat. Whisk until the sauce is smooth, adding the salt and vanilla as you do. Spread about ⅓ cup of this into the crust, smoothing some up the sides as you do. Set it in the freezer to solidify.
Remove the ice cream from the freezer and let it soften on the counter. Press it into the pie pan into one even layer then cover with plastic wrap and set in the freezer until the day of serving.
Make the meringue: Bring a small pot filled ⅓ of the way with water to a slow simmer. Add the egg whites and granulated sugar to a heatproof bowl and whisk to combine. Set it over the simmering water and let it heat, whisking constantly until you can pinch it and can’t detect sugar granules. Remove from heat and transfer to the bowl of a stand mixer. Whip on low at first, then gradually up to medium speed for about 10 minutes, until you have stiff peaks (when you can lift the whisk attachment and the meringue doesn’t droop).
Gently dollop then spread the meringue over the ice cream. Torch it then set in the freezer for 30 minutes, just for it to ‘set’. Serve immediately!