Happy National S’mores Day!
Muffin Pan Ice Cream S’mores are an easy way to beat the summer heat
and enjoy this campfire treat in the comfort of your kitchen!
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This muffin pan version has your essential s’mores ingredients:
graham crackers, melted chocolate and toasted marshmallows,
but with vanilla ice cream for a summery treat.
They’re super easy and fun to make for kids of all ages!
Make these in advance and pull out of the freezer, toast the marshmallows and serve!
Muffin Pan Ice Cream S’mores, adapted from Melissa d’Arabian for Food Network
Makes 6 servings using standard size nonstick muffin pan
Graham Cracker Crust Ingredients:
1 cup graham cracker crumbs
4 tablespoons butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
Filling for cups:
6 scoops vanilla ice cream
Mini marshmallows (about half a bag)
Hot Fudge or Chocolate Sauce/ Syrup
For the graham cracker crust:
Mix graham cracker crumbs, butter, sugar, cinnamon and pinch of salt together in a bowl
until thoroughly combined. Press the crust firmly into 6 wells in muffin pan
to make individual crusts. Place muffin pan in freezer for 30 minutes to set.
Remove from freezer and top each crust with a scoop of vanilla ice cream.
Press mini marshmallows into ice cream, covering the scoop completely.
Return to freezer for minimum of 2 hours or longer.
When ready to serve, use a kitchen torch to toast marshmallows
or place pan with s’mores under the broiler until marshmallows brown, about 30 seconds.
(Watch carefully as they burn easily).
Place each s’more on a plate and drizzle with hot fudge/chocolate sauce.
You might also like No-Churn S’mores Ice Cream,
the perfect recipe for the lazy days of summer.