S’mores Ice Cream Pie Recipe

A four-layer S'mores Ice Cream Pie with crushed sugar cones, brown butter fudge sauce, chocolate ice cream, and a fluffy vanilla meringue. 

Crust – 168 g crumbs of 12 sugar cones ground in a food processor – 76 g or 1/3 cup butter – 2 tablespoons powdered sugar optional 1.5 Quarts Chocolate Ice Cream Brown Butter Fudge Sauce (makes 1 pint you’ll only need ¼ of this for the pie but the rest keeps in the fridge and is great on ice cream!) – 113 g or ½ cup butter – 50 g or ¼ cup brown sugar light or dark – 113 g or ½ cup heavy cream – 113 g or ½ cup whole milk – 200 g dark chocolate chopped very fine – 1 tsp pure vanilla extract – Pinch fine sea salt Marshmallow Meringue – 4 egg white – 220 g or 1 cup granulated sugar – 2 teaspoons pure vanilla extract – ½ tsp fine sea salt




Make the crust: Preheat oven to 350 F. Mix the crumbs with melted butter and press into the bottom and sides of a pie pan. Chill the crust after 10 minutes of baking.  

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STEP  1 .

Melt butter in a small pot and brown it to make fudge sauce. Remove from heat when the butter stops sputtering and small brown spots appear at the bottom.  

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Whisk in sugar, heavy cream, and milk. Reheat until sugar dissolves. Put all the chopped chocolate in the pan and turn off the heat.  

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Add salt and vanilla to the sauce and whisk until smooth. Apply ⅓ cup of this to the crust, smoothing the sides. Freeze to solidify. Take ice cream out of the freezer and soften on the counter. 

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Press it evenly into the pie pan, cover with plastic wrap, and freeze until serving. To make meringue, simmer a small pot of water filled ⅓ full at a slow simmer.  

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Whisk egg whites and granulated sugar in a heatproof bowl. Heat it over simmering water and whisk constantly until you can pinch it and see no sugar granules.  

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Remove from heat and place in stand mixer bowl. Start with low speed and gradually increase to medium speed for 10 minutes until stiff peaks form and the meringue doesn't droop.  

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See Also

Black Cocoa Ice Cream Recipe