(5-Ingredient) S’mores Ice Cream Pie
With a crunchy graham cracker crust, chocolate ice cream, and a whipped meringue topping that tastes like an elegant marshmallow – this S’mores Ice Cream Cake using only 5 ingredients is the ultimate summer dessert!
Ingredients you’ll need:
- 2 packets Graham Crackers
- ½ cup Butter, melted
- 1 ½ quarts Chocolate Ice Cream
- 4 large Egg Whites
- 1 cup Granulated Cane Sugar
- (Optional) 2 tsp. Vanilla Extract
My biggest TIP when making ice cream cake is to be patient (I know, it’s hard!) and let it fully set in the freezer for at least 3 hours. This will create the most delicious textures and help you to truly have an ice cream pie that slices perfectly.
How to Store Ice Cream Pie:
Once the ice cream pie has fully frozen in the freezer, you can wrap it in saran wrap or store in a resealable freezer-safe bag for up to 1 month.
Cook with me!
(5-Ingredient) S’mores Ice Cream Pie
PREP TIME: 20 COOK TIME: 20 TOTAL: 40
INGREDIENTS
Servings: 8-10
- 2 packets Graham Crackers
- ½ cup Butter, melted
- 1 ½ quarts Chocolate Ice Cream
- 4 large Egg Whites
- 1 cup Granulated Cane Sugar
- (Optional) 2 tsp. Vanilla Extract
INSTRUCTIONS
- Preheat oven to 350F. Line or generously butter a nonstick8” cheesecake pan (or pie plate).
- In a food processor, combine the graham crackers and meltedbutter. Pulse until crumb like texture, then transfer to the prepared pan. Useyour fingers and/or the back of a spoon to press the crumbs evenly out and upthe edges for the crust.
- Bake for 8-10 minutes, until deeply golden along the topedges. Remove from heat and transfer to the freezer for 10-30 minutes.
- In the meantime, let the ice cream sit out at roomtemperature for 20-30 minutes to soften.
- Scoop the ice cream into the chilled crust and gently pressdown, careful not to mess up the bottom crust.
- Place back in the freezer while you make the meringuetopping.
- Bring a small pot filled 1/3rd with water to a boil. Add thebowl of a stand mixer on top.
- Combine the egg whites and sugar in the bowl. Whiskconstantly until the sugar has dissolved, about 6-8 minutes.
- Carefully transfer to the stand mixer fitted with the whiskattachment to beat until stiff peaks, about 8-10 minutes.
- Spoon the meringue on top of the ice cream pie, then use akitchen torch to toast the meringue.
- Place back in the freezer for at least 2 hours, or untilready to serve.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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