S'mores Ice Cream Parfait

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READY IN: 35mins
Recipe by Raquel Grinnell

A combination of several recipes I've found online, tweaked a bit.... My Girl Scouting memories come alive, but even better with a bit of ice cream (isn't everything better with ice cream?)!!

Ingredients Nutrition

Directions

  1. Preheat oven broiler. Line a baking sheet with parchment and use a tablespoon of butter to grease the parchment. Spoon the Fluff onto the parchment. Wet your hands and pat out the Fluff into a thin layer that nearly covers the baking sheet.
  2. Place the Fluff under the broiler (about 6 inches from the flame) and toast all over; keeping a close eye on Fluff so that it doesn't burn. 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. Add mini-marshmallows to empty spaces on sheet. Place under the broiler and toast all over, again. If you prefer more toasty-brown marshmallow than white, repeat as many times as you'd like. Remove from the oven and let cool completely.
  3. Put the graham crackers in a sturdy plastic bag, and crush the crackers into coarse crumbs.
  4. Set out the ice cream for 10 minutes. Place it in the bowl of a mixer fitted with a paddle attachment. 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. If you don't have a mixer, use a firm spatula and mix the Fluff in by hand. Refreeze in a baking dish for at least 20 minutes. Reserve toasted mini-marshmallows.
  5. Combine remaining 1/2 cup of butter, chocolate chips and evaporated milk in the top of a double boiler over simmering water. Cook and stir until melted and smooth, about 5-7 minutes. Remove from heat.
  6. To serve, sprinkle 1/3 of the graham cracker crumbs evenly among 8 parfait glasses, or any other type of tall glass. Top with a small scoop of ice cream, then drizzle generously with chocolate, which will harden upon contact with the cold ice cream. Continue layering in this order, ending with chocolate. Top with several of the mini-marshmallows, and serve the extra chocolate on the side for guests to top their parfaits as they wish.

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