Author Notes
This is my ideal summertime sundae because it combines two warm weather faves. S’mores, even if made indoors over a stove, taste like August nights in my cousins’ backyard, crowded in our still-wet swim suits around their fire pit. And strawberry ice cream is an undeniable force of seasonal perfection. Spring for the good stuff and you’ll be a happy to the bottom of the bowl. —Kendra Vaculin
Ingredients
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6 ounces
semisweet chocolate
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1/2 cup
heavy cream
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8
marshmallows
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1 pint
the best strawberry ice cream you can get your hands on
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2/3 cup
graham cracker crumbs (take out some rage on a sealed plastic bag of crackers until they reach the size you want on your ice cream; I like them somewhere between the Nerds candy and dust)
Directions
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Whisk the chocolate into the cream over low heat until smooth. Cook and whisk for 2 to 3 minutes; sauce will thicken slightly. Remove from heat and set aside.
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Roast marshmallows by sticking them on the end of a long skewer and cooking them over your stovetop burner (or an open flame, if you have one handy). If you’d just like to crisp those bad boys up to your liking and then plop them on top of your ice cream, you are more than welcome to do so. If you’d like to get a little more involved (spoiler: I did, because I left 'mallow duty to a boy who SAID he had a PLAN), try this:
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Cut two marshmallows into about three pieces each, and stick the pieces evenly amongst the tines of a fork. Place 'mallows into your flame until it starts to get roasty and melty. Then, using a big spoon or another fork, fold that mess in on itself a few times, continuously roasting the outside. This gets the crispy, roasty flavor all throughout the marshmallow layer, interspersed with melty gooeyness. Scrape the goods from your (extremely sticky) utensils directly onto your sundae.
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Scoop ice cream into individual bowls. Top with a not-shy drizzle of chocolate sauce, a generous sprinkling of graham cracker crumbs, and the smashed and roasted marshmallows.
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