I don’t know anyone who can resist a s’more. The combo of chocolate, graham cracker, and marshmallow is hard to beat. As a way to combat this unusually early heat spell I was all about making a version of the treat that involved ice cream. Why not try a super easy version of a baked Alaska? A baked Alaska is typically a cake covered with a mound of ice cream that has a meringue crust. For my s’more version I substituted a pre-made graham cracker crust for the cake and marshmallow creme for the meringue.
This meant that the prep was very simple, and I was able to use a crème brulee torch (whoo hoo! Another use for this obscure kitchen item!) to caramelize the fluff rather than messing around with meringue and turning on the oven.
To get a rich, chocolate flavor I used a fudge swirl chocolate ice cream, though you can use your favorite chocolate ice cream.
I made this in both a 9-inch crust as well as the mini 3-inch crusts with ease. Only the minis are shown in the photos since we devoured the full pie version before I could get photos in. My guests and family all enjoyed the treat – I hope yours does too!
Update: I managed to snag a photo of a slice from a 9-inch pie version before it was gone!
S’more Baked Alaska
2 cups chocolate ice cream
9-inch premade graham cracker crust or 6 mini (~3-inch) graham cracker crusts
7 ounce jar of marshmallow crème
Thaw ice cream for 10-15 minutes or until easy to scoop. Add the ice cream to the graham cracker crust (or evenly divide between the 6 mini crusts) and refreeze, at least 30 minutes. Pour the marshmallow creme evenly over the top(s) of the ice cream. Use a crème brulee torch and caramelize the top of the marshmallow fluff. Cut the large s’more baked Alaska into wedges and serve (each mini baked Alaska makes one serving).
One thought on “S’more Baked Alaska”
So creative and irresistible!
Comments are closed.