S'mores Ice Cream Pie with torched meringue on a marble cake stand.

S’mores Ice Cream Pie

S’mores Ice Cream Pie — two of summer’s favorite treats, s’mores and ice cream, collide in the ultimate dessert!  Hiding underneath the marshmallow meringue is melty chocolate ice cream, waiting for you on a chocolate ganache smothered graham cracker crust.

S'mores Ice Cream Pie with torched meringue on a marble cake stand.
S’mores Ice Cream Pie

S’mores Ice Cream Pie is the ultimate summer dessert with silky meringue, melty ice cream, milk chocolate ganache, and a graham cracker crust!

A slice of S’mores Ice Cream Pie on a cream plate.

Note: This post first appeared on August 21, 2011, as part of the Simple Sundays series. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

Can it be? This is our last Sunday before the school year begins. I’m still scratching my head, wondering where the summer has gone. Wasn’t I just celebrating the end of the school year a few weeks ago?

Well, let’s celebrate again, then. Something sweet and gooey is in order, don’t you think?

I think this summer, like no other summer before, was the summer of s’mores. From Girl Scout camps to our weekend gatherings with neighbors, the fire pit was a happy place for our little ones. And for me, too, I will admit. Because you see, I am a sucker for s’mores. With a capital S.

So as the lazy days and nights of summer come to an end, let’s say farewell with this: a S’mores Ice Cream Pie.

Oh yes, you heard right. S’mores Ice Cream Pie. Is your heart swooning? Hiding underneath the marshmallow meringue is melty chocolate ice cream, waiting for you on a chocolate ganache smothered graham cracker crust

Sigh.

So long summer vacation. See you next year.

S’mores Ice Cream Pie sliced on a cake stand.

How to Make Ice Cream Pie

This nearly no-bake dessert can be as simple or as sumptuous as you like. The chocolate ganache is completely optional, as you already have chocolatey goodness from the ice cream, but it only takes 5 minutes, so why not? And if you don’t have time to make the marshmallow meringue, simply top the ice cream with marshmallows, giving it a more rustic look.

Don’t be frightened by the steps — I break it down so that if you wanted, you could tackle it in increments day(s) before serving. Most of the time is chill-time in the freezer.

Here’s how to make an ice cream pie:

Step by step instructions for how to make S'mores Ice Cream Pie.

Start by making the graham cracker crust. Simply combine the graham crackers, sugar and melted butter and press into a 9-inch pie pan. I use a deep dish tart pan with removable bottom because it looks pretty, but a regular pie dish is just fine.

I’ve made this graham cracker crust without the quick bake in the oven, but I highly recommend taking the extra 7-8 minutes to bake to give the crust extra structure and texture! 

The chocolate ganache is simply made by melting chocolate and cream together and spreading it on the crust. To keep things traditional, I use Hershey’s milk chocolate, but feel free to use semisweet or your favorite chocolate!

As for the chocolate ice cream, use a good quality, creamy ice cream! Soften it for about 10 minutes to make it easier to spread.

Step by step instructions for how to make S'mores Ice Cream Pie.

There are several ways to make a meringue, and I use the Swiss method. I do this for a couple of reasons. The extra step of heating/cooking the egg whites makes me feel better, even if working with pasteurized eggs. Also, the resulting meringue is silky and very marshmallow-like — perfect for s’mores pie!

If you want cleaner cuts, freeze the assembled pie for at least an hour before torching/broiling and slicing.

You can store the assembled pie in the freezer for up to a month — first, freeze uncovered so the meringue maintains shape. Once the meringue is frozen, then wrap in plastic wrap to store for longer.

When you’re ready to serve, the best way to brown the meringue is with a kitchen torch. I highly recommend one if you don’t have it – this is the kitchen torch I use. You can also use a broiler, and I include tips in the recipe card below.

Step by step instructions for how to make S'mores Ice Cream Pie.

Meringue Tips

  • Make sure everything is clean and residue-free. Any grease residue will prevent egg whites from becoming voluminous and whipped to cloudlike perfection. Clean and rinse those bowls well! You can take a little vinegar on a paper towel and wipe the inside of your bowls, utensils, and whisk attachment.
  • Is it okay if I get a little egg yolk in my egg whites? Be sure not to get even a drop of egg yolk when separating your egg whites. Again, that little bit of fat can prevent the whites from whipping properly. Tip: eggs are easier to separate when they’re cold, so separate the eggs cold, then let the whites come to room temperature before whipping.
  • What if I don’t have cream of tartar? Do not skim the cream of tartar. It can be done, but the acidity really helps to stabilize the meringue. If you don’t have any cream of tartar, you can use a splash of lemon juice or vinegar.

More Frozen Dessert Recipes

Vanilla Raspberry Ice Cream Bombe
No-Churn Cheesecake Ice Cream Cake
Cherry Basil Sorbet
Green Smoothie Popsicles

A slice of S’mores Ice Cream Pie on a cream plate.

Tools Used in this Recipe

Kitchen Torch (affiliate link)

Disclosure: There may be affiliate links in this post. Please see my Privacy & Disclosure page for details.

S’mores Ice Cream Pie

S’mores Ice Cream Pie — two of summer’s favorite treats, s’mores and ice cream, collide in the ultimate dessert!  Hiding underneath the marshmallow meringue is melty chocolate ice cream, waiting for you on a chocolate ganache smothered graham cracker crust.
This nearly no-bake dessert can be as simple or as sumptuous as you like. The chocolate ganache is completely optional, as you already have chocolatey goodness from the ice cream, but why not? And if you don't have time to make the marshmallow meringue, simply top the ice cream with marshmallows, giving it a more rustic look.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Freeze Time 5 hours
Total Time 5 hours 35 minutes
Servings 8 servings
Calories 612kcal

Ingredients

Graham Cracker Crust

  • 1 1/2 cups graham crackers about 10 sheets
  • 1/3 cup granulated sugar
  • 6 tablespoons butter melted and cooled

Filling

  • 4 oz milk chocolate chopped
  • 1/4 cup heavy cream
  • 1 quart chocolate ice cream

Marshmallow Meringue

  • 3 large egg whites room temperature
  • 3/4 cup granulated sugar superfine, if possible
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar

Instructions

Make the Graham Cracker Crust:

  • Preheat the oven to 350°F with a rack placed in the center of the oven.
  • If using whole graham crackers, process graham crackers in a food processor or blender until fine. If you don’t have a food processor, you can also place the crackers in a resealable bag and crush with a rolling pin. Add butter and combine. Spread the crumbs into a 9-inch pie dish or deep dish tart pan, pressing down with fingers or measuring cup.
  • Bake for 7-8 minutes. Remove from the oven and let it cool completely on a wire rack.

Make the Chocolate Ganache:

  • Heat the chocolate and cream in a double boiler over simmering water until smooth.
  • Pour the chocolate ganache into the cooled crust and spread with an offset spatula. Place in the freezer until ganache is set, at least 20 minutes.

Fill the Pie:

  • Let chocolate ice cream stand at room temperature for about 15 minutes until just softened. Spread ice cream into the crust. Cover the pie with plastic wrap and return to freezer to chill for at least 4 hours or overnight.

Make the Marshmallow Meringue:

  • Put egg whites and sugar in top of double boiler or heat proof bowl set over a pan of simmering water. Whisk for about 3 minutes, until the sugar is completely dissolved. Remove from the heat and place in the bowl of an electric mixer with the whisk attachment. Add the vanilla extract and cream of tartar and beat at medium speed until you have firm peaks. Increase the speed to high and whip for about 5 minutes until the meringue has stiff peaks and is beautifully glossy.
  • Dollop the meringue on top of the ice cream pie, and use the pack of a spoon to create swirls. Return to the freezer for at least another hour or until ready to serve. See notes below on how to keep this long term in the freezer.

To Serve:

  • When ready to serve, use a kitchen torch to brown the meringue. If you don’t have a kitchen torch, see my notes below on how to brown the meringue with a broiler.
  • Let the pie stand at room temperature for about 5-10 minutes to soften before slicing and serving.

Notes

Meringue lightly adapted from S’mores Bars with Marshmallow Meringue, Food & Wine (April, 2015).

S’mores Ice Cream Pie FAQ/Tips

  • Can I make the pie ahead of time? You can store the fully assembled, un-torched pie in the freezer for up to a month; first, freeze uncovered until the meringue maintains shape. Once the meringue is frozen, then wrap in plastic wrap to store for longer.
  • What if I don’t have a kitchen torch? You can also brown the meringue with a broiler. Place the oven rack about 12 inches below the broiler. Broil for about 2-3 minutes, keep an eye on it closely so it doesn’t burn. I recommend returning the pie into the freezer for a bit to help set up the crust again to make for easier slicing.

Chocolate Ganache Tips

  • Do I need the chocolate ganache? In my opinion, yes! It adds that truly s’mores-like flavor that can’t be had from the ice cream alone. But if you’re pinched for time, you can certainly leave it out and it will still be good.
  • What chocolate should I use for the chocolate ganache? Use Hershey’s milk chocolate for that authentic s’mores taste. If that is too sweet for your liking, use semi-sweet chocolate, or a combination of the two.

Meringue Tips

  • Make sure everything is clean and residue-free. Any grease residue will prevent egg whites from becoming voluminous and whipped to cloudlike perfection. Clean and rinse those bowls well! You can take a little vinegar on a paper towel and wipe the inside of your bowls, utensils, and whisk attachment.
  • Is it okay if I get a little egg yolk in my egg whites? Be sure not to get even a drop of egg yolk when separating your egg whites. Again, that little bit of fat can prevent the whites from whipping properly. Tip: eggs are easier to separate when they’re cold, so separate the eggs cold, then let the whites come to room temperature before whipping.
  • What if I don’t have cream of tartar? Do not skim the cream of tartar. It can be done, but the acidity really helps to stabilize the meringue. If you don’t have any cream of tartar, you can use a splash of lemon juice or vinegar.
  • What if I don’t have superfine sugar? That’s fine – just use granulated sugar!

How to Slice Ice Cream Pie: 

  • Letting the pie thaw at room temperature for about 5-10 minutes.
  • Run a knife under hot water to warm up the blade. Lightly wipe away excess water with a clean towel.
  • Slice the pie.
  • Rinse the knife under hot water, wipe, and cut to extract your slice.
  • Repeat until the pie is completely sliced!

Nutrition

Calories: 612kcal | Carbohydrates: 82g | Protein: 8g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 73mg | Sodium: 300mg | Potassium: 405mg | Fiber: 3g | Sugar: 68g | Vitamin A: 864IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




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  1. italian food menu in spanish

    You actually make it seem so easy with your presentation but I find this
    topic to be actually something that I think I would never understand.
    It seems too complex and very broad for me.
    I’m looking forward for your next post, I’ll try to get the hang of it!

    Reply
  2. Carolyn

    Hi Liren

    I am doing an end of summer ice cream round up on my own blog, All Day I Dream About Food, and would love to include this recipe. I would use one of your images, and link back to you, but I wouldn’t be posting the recipe directly. If you would like to be a part of it, please email me at carketch29 (at) yahoo (dot) com.

    Thanks,
    Carolyn

    Reply
  3. kankana

    Oh yes my heart is swooning and I don’t need any vacation for those. So neatly made .. i just wanna scoop and eat!

    Reply
  4. patty

    S’mores never looked so good Liren! We gathered around a bonfire this Summer on our vacation with grandchildren to make s’mores and of course-they loved them and this is how these traditions carry on;-) I’ve got to look for my kitchen torch, I’m afraid if I ran these lovely confections under the broiler I could really torch them, kind of like the marshmallows that catch on fire when you hold them too close to the fire!!

    Reply
  5. Stacey Rider

    WOW – this looks so good and I know my family would tear into this and leave nothing on their plates! I have to make this.

    Reply
  6. Ann

    This is FABULOUS! I have buzzed it…

    I can’t believe summer is over, either!

    Reply
  7. Becky

    S’mores ice cream pie, oh my! This pie looks amazing and takes S’mores to a new level.
    We just made S’mores last night, so now I have to make the pie!

    Reply
  8. Carolyn

    This summer has disappeared WAY too fast. Mindblowingly fast. But yes, celebrating the start of the school year (or mourning it) does indeed call for something rich and gooey.

    PS – my pickle basket arrived. Thanks!

    Reply
  9. Peggy

    It really has been the summer of s’mores, hasn’t it? We just made a s’more tart not too long ago, but this ice cream pie sounds so good I may have to make it soon too!

    Reply
  10. Sara @CaffeIna

    School already started for me and I have been feeling very nostalgic for the past summer. Maybe I just need one of these wonderful pies :)

    Reply
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