Ice Cream S’mores Cupcakes
These Ice Cream S’mores Cupcakes are the perfect frozen treats for any party or get-togethers. Make them in advance for a dessert the entire family will love with only 6 ingredients. Plus, video tutorial! Don’t forget to use my special discount code “SpoonThis” to get 3 free giant brownies and 3 free giant cookies with any pint purchase! (For a Limited Time Only)
Servings: 6 servings
Ingredients
- 1 qt San Bernardo ice cream 2 pints , vanilla or other
- 25-28 graham crackers or 1 ½ cups crumbs
- 1/2 cup unsalted butter melted
- 1 cup heavy cream
- 10 oz semisweet chocolate
- 6 cups mini marshmallows
Instructions
- Remove ice cream from freezer 20 minutes ahead of time to soften.
- Line a 12-cup muffin pan with paper cupcake cups and set aside.
- In a medium bowl, mix graham cracker crumbs and melted butter until it has the consistency of wet sand.
- Spoon about 2 tbsp of graham cracker mixture into each cup. Press firmly with your thumbs or a spoon to form a bottom crust.
- Place one medium scoop of softened ice cream onto graham cracker crust to fill up 1/2 inch from the tops of the paper cups. Spread with a spatula until flat. Repeat for remaining cups and then place in the freezer to solidify.
- Heat the heavy cream until boiling. In a medium bowl, add the chocolate and hot cream, whisking until smooth. Cool slightly.
- Remove muffin pan from freezer, and spoon 2 tbsp of chocolate on top of each cup, spreading evenly out to the edges.
- Freeze for at least one hour or until solid.
- Add one layer of mini-marshmallows on top of each cupcake to cover completely.
- Brown the marshmallows either with a torch or under the broiler for 1-2 minutes. Serve and enjoy!
Video
Notes
- Remove from the freezer 15-20 minutes before serving to achieve a softer texture that’s easier to cut.