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.
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.
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.
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.
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.