S'mores Ice Cream Pie with Salted Butter Chocolate Sauce

S'mores Ice Cream Pie with Salted Butter Chocolate Sauce

S’mores Ice Cream Pie with Salted Butter Chocolate Sauce

5 comments - 07.16.2017

Summer is a great time for ice cream. It’s cool, it’s creamy, and I’ve yet to meet someone who doesn’t like ice cream. It’s the absolute crowd-pleaser when the temperatures climb. Add toasted marshmallows, salted butter chocolate sauce, and Graham crackers? I’m in, all the way.

Unlike others, I don’t have nostalgic memories that involved S’mores, so I’m making up for lost time. This S’more ice cream pie may not evoke childhood remembrances, but it gives me plenty of new, adult ones.

A summer challenge is melting ice cream. On the other side of ice cream challenge is one of my FAQs; Why does homemade ice cream get so hard in the freezer? For the former, I can’t control the weather (sorry!) so ice cream is gonna to melt.

For the latter, you can point a finger at home freezers, which are colder than freezers in ice cream shops, unless you keep opening and closing your freezer all day to dip your spoon into the ice that’s in there, which is something I’ve been known to do.

Whatever ails you, this S’mores Pie will be your savior for the summer. It’s a few steps to get the pie together, but each component can be done at your leisure. The crust can be made, and baked, in advance. The ice cream can be put into the crust whenever the mood strikes.

The marshmallow topping can be whipped up whenever you’re ready to rev up your stand mixer. And the salted butter chocolate sauce can be kept in a jar in the refrigerator, ready to spoon over the slices of pie, when served. (Unless you eat it all first, which is a real possibility.)

S'mores Ice Cream Pie with Salted Butter Chocolate Sauce

Print Recipe

8 to 10 servings

For do-ahead folks out there, here's your dessert! The entire ice cream pie can be made in advance, including browning the marshmallow topping, then frozen until ready to serve. Added bonus: the pie is easier to slice when the whole thing is frozen.

To make Graham cracker crumbs, crush Graham crackers in a freezer bag or food processor. Outside the U.S., I've made my own Graham crackers (using the recipe in Ready for Dessert), or store-bought Biscoff/speculoos cookies, which are moister than Graham crackers, but work fine.


  • 8 to 10 servings
  • 3 tablespoons sugar
  • 4 tablespoons (55g) unsalted butter, melted
  • 1/3 cup (100g) light corn syrup
  • 3 large egg whites, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
Read the whole recipe on David Lebovitz