S'mores Sundae Recipe

A toasted marshmallow ice cream is paired with—what else—chocolate and graham crackers.

By Max Falkowitz
Updated March 28, 2025
Closeup of s'mores sundae, served on a plate.

Serious Eats / Max Falkowitz

Here's the thing about s'mores: yes, they're great, and yes, I love them. But how often do I have access to an open fire to do them right? Friends, I'm allergic to camping and the outdoors in general. You're pretty unlikely to find me squatting on a log roasting a marshmallow on a stick. Lacking a fireplace, I've tried the urban s'mores thing before, but roasting a marshmallow over a stove is about as romantic as taking a dates to the filthy noodle joints I love so much (note to self: stop doing that).

So when Maggie suggested I make a s'mores ice cream flavor, I recognized a chance not just for a new ice cream, but for a fuss-free way to enjoy the perfection of a s'more in the comfort of my own home. Instead of jamming all the s'more elements into a single ice cream, I kept them separated as elements of a sundae. A s'more should have a hot component and a crunchy component: challenging in ice cream, but no problem with this approach.

The base is a toasted marshmallow ice cream, no open fire required. Instead, broil the marshmallows in a baking dish until they brown, stir them up, and broil them again a few times until you have an evenly caramelized goo. Then you're all set for making an ice cream that tastes eerily of toasted marshmallows.

You can imagine where the rest of this is going: hot fudge sauce and all the slabs of graham crackers that you want. You can use store-bought fudge sauce if you like, but making your own takes about five minutes. The texture of this sauce is just as lovably fudgy as what you'd get in a scoop shop, but this way you get to choose the chocolate that goes into your sundae. A fair deal in my book.

May 2012

Recipe Details

S'mores Sundae Recipe

Prep 10 mins
Cook 40 mins
Active 45 mins
Churning/Freezing Time 12 hrs 40 mins
Total 13 hrs 30 mins
Serves 8 servings
Makes 1 quart ice cream
Keep Screen Awake

Ingredients

For the Toasted Marshmallow Ice Cream:

  • 6 ounces marshmallows (about 3 cups mini marshmallows; see note)

  • 7 egg yolks

  • 3/4 cup raw (turbinado) sugar

  • 1 cup whole milk

  • 2 cups heavy cream

  • 3/4 teaspoon kosher salt

  • About 1 teaspoon vanilla extract

For the Hot Fudge Sauce:

  • 3 ounces dark chocolate (about 65% cocoa solids)

  • 2 tablespoons unsalted butter

  • 5 tablespoons light corn syrup

  • 1/4 cup sugar

  • 1 tablespoon cocoa powder

  • 1/4 cup water

  • About 1/4 teaspoon kosher salt

  • 1 teaspoon vanilla extract

For the Sundae:

  • Graham crackers

Directions

  1. For the Toasted Marshmallow Ice Cream: Preheat broiler to high and adjust rack to 6 inches below element. Evenly distribute marshmallows in a wide broiler-proof baking dish. Broil until tops of marshmallows are toasted brown, about 4 minutes. Remove from broiler and stir marshmallows into a paste, making sure to incorporate toasted top into paste.

  2. Return to broiler until top is toasted brown, about 2 minutes. Remove from broiler and stir paste again to incorporate toasted top. Repeat until marshmallow paste is an even, tan color, 4 to 5 times total. Remove from broiler and set aside.

  3. In a heavy saucepan, whisk together egg yolks and sugar until well combined. Slowly whisk in milk, stirring well to fully incorporate yolk mixture. Whisk in cream.

  4. Using a spatula, transfer toasted marshmallow paste to saucepan and place over medium heat. If paste seizes up, stir frequently with whisk to break up marshmallow chunks. As custard base heats the paste will dissolve.

  5. Cook until the custard thickens and coats the back of a spoon; a swiped finger on the spoon should leave a clean line. Add vanilla and salt to taste, then strain into an airtight container and chill overnight before churning according to manufacturer's instructions. Chill ice cream in freezer for at least 3 hours before serving,

  6. For hot fudge sauce: Place a heavy saucepan over low heat and melt chocolate and butter together with corn syrup and sugar. When fully combined, whisk in cocoa powder until no lumps remain. Whisk in water, salt, and vanilla and cook until sauce just reaches a simmer. Sauce can be served immediately or refrigerated for later. To warm up again, microwave sauce for 30 to 60 seconds.

  7. To assemble: Scoop ice cream over graham crackers and top with hot fudge sauce.

Special Equipment

Ice cream maker, broiler-proof baking dish

Notes

Mini marshmallows are ideal for this recipe, as they are easier to measure and offer more surface area for faster toasting.

Nutrition Facts (per serving)
603 Calories
34g Fat
66g Carbs
10g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 603
% Daily Value*
Total Fat 34g 44%
Saturated Fat 20g 99%
Cholesterol 265mg 88%
Sodium 302mg 13%
Total Carbohydrate 66g 24%
Dietary Fiber 1g 4%
Total Sugars 57g
Protein 10g
Vitamin C 0mg 2%
Calcium 117mg 9%
Iron 2mg 12%
Potassium 234mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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