S’mores Ice Cream Pie: A mixture of the Bonfire and Rondeau’s Dairy Bar


An obvious highlight of camp are the bonfires each edah has once a week. From the singing, to the talent shows, the stories and of course the S’mores. Ramah Alumni, Naomi Remis Sugar, has a great way to bring home the s’more with out the fire, in fact, the exact opposite, a FROZEN S’MORE! The same roasted marshmallow and chocolate taste in a wonderfully delicious frozen dessert. So bring the Bonfire home with you with this delightful frozen s’more pie. Check out more recipes on Naomi's Blog

S’mores Ice Cream Pie

Created by 365scoops

This is a multi-step recipe, best prepared over two days. Below I provide you with all the individual elements of this pie, and at the bottom I detail how to assemble it. Here you go…

Graham Cracker Crust

5 tablespoons unsalted butter, melted, plus additional for greasing
10 graham crackers (pulsed in a food processor until finely ground)
2 tablespoons sugar
1/8 teaspoon salt


Put oven rack in middle position and preheat oven to 350°F. Lightly butter a 9″ disposable pie plate. Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 11 minutes, then cool on a rack to room temperature, about 45 minutes. If anything, you want to under cook this slightly as it will be frozen and harden too much if over cooked.

Hershey’s Chocolate Ganache
Created by 365scoops

9 oz Hershey’s Milk Chocolate
1 cup whipping cream


Heat the whipping cream until small bubbles form around the edges, and it’s almost boiling. Remove from heat and stir in the chocolate. Let sit for a few minutes and cool slightly before using.

Triple Chocolate Ice Cream

Created by 365scoops

1 cup whipping cream
1 1/2 cups half-and-half
1/2 cup whole milk
1 oz unsweetened chocolate
1/4 cup plus 2 tbs semi-sweet chocolate chips
1/4 cup cocoa powder3/4 cup sugar


Heat the whipping cream, half-and-half, whole milk and sugar on the stove top in a large pan. While it’s heating, chop the unsweetened chocolate into small pieces and measure out remaining chocolates. When small bubbles begin to form around the edges of the milk/sugar mixture, pour in the 3 types of chocolate and whisk vigorously until thoroughly blended. Let cool completely before refrigerating for at least 2 hours or overnight.

Toasted Marshmallow Topping
1/4 – 1/2 cup Marshmallow Fluff
20 Marshmallows

And now for the great assembly!

I recommend making this S’mores Pie over the course of 2 days to give it ample time to set and cool.

Since I am a wacko-organized freak, I shall outline the steps below using none other than bullet points:

  • Day One: make the graham cracker crust and let it cool completely.
  • Next make the chocolate ganache. Once it’s cooled a bit (say, 10 minutes) scoop into the fully-cooled (this is key!) graham cracker crust. Cover tightly with tin foil and let it sit overnight.
  • Make the Triple Chocolate Ice Cream base. Let it cool completely, refrigerate overnight.


Day Two: churn the ice cream. Immediately after it’s done churning scoop and spread into pie crust. Cover tightly and freeze immediately.

  • After 2-4 hours, remove from the freezer and spread with a thin layer of Marshmallow Fluff. Put back in the freezer.


Place 20 Marshmallows on a parchment paper-lined baking sheet. Broil the marshmallows for 2 minutes, 30 second (but check them after 2 minutes to make sure they have not burned, and are only slightly brown).

  • Remove the pie from the freezer and decorate with the toasted marshmallows in a circular pattern. Serve immediately or store in the freezer.
  • Before serving, place the pie in the oven and broil for approximately 1 minute so that the marshmallows heat ever so slightly. Enjoy!

The Verdict: Last night, after the guest-of-honor (and his cool parents!) enjoyed the S’mores Ice Cream Pie, I got a voicemail and text message from his parents. Here’s what they said, I think it speaks for itself:

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