Let me start by saying that this dessert is easy as pie, but so much better.
As you know, I’m not really a pie kinda gal. But I would travel far and wide (preferably to Cape Cod) to get my hands on a s’mores sandwich.
When I was in Nashville a few weeks ago, I was reminded of this latent childhood love. Tavern restaurant had tabletop s’mores makers – a potentially dangerous offering if it’s your friend’s bachelorette weekend and you’ve had 4+ cocktails by dessert time. Since I’m gluten-free and can’t eat the graham cracker anymore, I just sandwiched my marshmallow between two chocolate bars. It made for even stickier fingers than usual, but got the job done nonetheless.
I love celebrating dishes with a built-in helping of childhood nostalgia. And come summertime, there’s nothing that brings me back like roasting marshmallows over an open fire. My obsessiveness about achieving that perfect golden-brown crust while the insides melted away into taffy could have been an early indicator that I would end up in the kitchen later in life.
Recently, I was working on a piece for Learnvest about unconventional Memorial Day BBQ dishes (which should be live any day), and came up with an idea for these s’mores sundaes.
Memorial Day is a funny holiday. Technically it kicks off summer. But the weather’s not quite there, and I think people generally need to ease into things a bit. No one’s running outside to start a bonfire yet. That’s July Fourth territory.
This recipe takes some of the fun out of s’mores roasting – I’ve come up with a way to do it in bulk on the grill. But it still lays down the welcome mat for summer with the promise of all the marshmallows and graham crackers to come, when the fire pits are officially open for business.
I hope you all have fun plans for the long weekend. I’m going to be out in Montauk hanging out on the beach under a blanket – probably wishing someone would run outside and build a bonfire right in front of me. Stay tuned for snapshots of my trip, and have a fabulous holiday!
- 16 marshmallows
- 4 graham crackers
- 1 pint vanilla ice cream
- 1 cup hot fudge sauce
Heat a charcoal grill or indoor grill pan over a medium-high heat.
Spray a piece of tin foil with cooking spray or brush with vegetable oil. Place the foil on the heated grill and arrange the marshmallows in 4 rows of 4. Roast the marshmallows until golden brown, rotating every minute or so to make sure they don’t melt.
Meanwhile, place the crackers in a plastic bag and crush with the back of a spoon until finely crumbled.
Spoon the ice cream, one scoop at a time, into martini glasses, followed by two marshmallows, 2 tablespoons hot fudge, and a sprinkle of crackers. Repeat another layer. Serve the sundaes immediately.