Author Notes
Last week at a beach picnic, my friend Stephen (coffee aficionado, Big Green Egg aficonado, everything food aficionado) told me about a s'mores variation that I couldn't resist trying. He'd read about s'mores semifreddo online, abandoned it for being too complicated (home-made graham crackers and ice cream, who can blame him?), and struck out on his own with a pared down version using storebought ingredients and a little culinary improv. Adapted from Stephen Cornick. —Amanda Hesser
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S'mores Semifreddo
Ingredients
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Butter, for greasing parchment
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One 16-ounce container Marshmallow Fluff
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6 graham crackers
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2 pints good vanilla ice cream
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4 ounces bittersweet chocolate
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1/2 tablespoon vegetable oil
Directions
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Heat the broiler. Line a baking sheet with parchment and generously butter the parchment. Spoon the Fluff onto the parchment. Wet your hands and pat out the Fluff into a thin layer (see photos below) that nearly covers the baking sheet.
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Place the Fluff under the broiler (about 6 inches from the flame) and toast all over. Remove the baking sheet from the oven. Using a spatula, turn in the sides of the Fluff, folding it like a letter, to expose the un-toasted portions. Place under the broiler and toast all over, again. Remove from the oven and let cool completely.
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Put the graham crackers in a sturdy plastic bag, and using either a rolling pin or the base of a small saucepan, pound the crackers into coarse crumbs. Spread half of them in the base of an 8-inch baking dish.
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Set out the ice cream for 10 minutes. Place it in the bowl of a mixer fitted with a paddle attachment (if you don't have a mixer, you can mix it by hand and skip the gym this week). With the mixer on low, mash the ice cream to loosen it a bit. Add the toasted Fluff and mix until just blended but not broken down -- you want there to be chewy bits. Scrape into the baking dish and freeze.
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Meanwhile, melt the chocolate and oil in a double boiler, whisking until they're smooth.
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To serve, spread the remaining graham cracker crumbs on top of the semifreddo. Drizzle the top with as much chocolate as you like! (You may also pass a pitcher of chocolate at the table, which your guests will appreciate.)
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.
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