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5-Ingredient S’mores Ice Cream Pie Recipe

5-Ingredient S’mores Ice Cream Pie Recipe
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★★★★★

4.8 from 14 reviews

This 5-Ingredient S’mores Ice Cream Pie is a delightful no-bake dessert combining a buttery graham cracker crust, rich chocolate ice cream, and fluffy toasted meringue topping. Perfect for summer gatherings or any time you crave a nostalgic s’mores flavor with an icy twist. Served best chilled alongside a refreshing BUBBL’R wild cherry chill’r.

Ingredients

Scale

Crust

  • 2 packets graham crackers
  • ½ cup butter, melted

Filling

  • 1 ½ quarts chocolate ice cream

Meringue Topping

  • 4 large egg whites
  • 1 cup granulated cane sugar
  • 2 tsp vanilla extract (optional)

Serving Suggestion

  • BUBBL’R wild cherry chill’r (for serving)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Grease or line an 8-inch nonstick cheesecake pan or pie plate generously with butter to prevent sticking.
  2. Make the Crust: In a food processor, combine the graham crackers with melted butter. Pulse until the mixture achieves a crumb-like texture. Transfer the crumbs into the prepared pan, pressing evenly across the bottom and up the sides using your fingers or the back of a spoon to form the crust.
  3. Bake the Crust: Bake the crust for 8-10 minutes until golden brown around the edges. Remove from the oven and immediately transfer it to the freezer for 10-30 minutes to chill and set.
  4. Soften Ice Cream: While the crust chills, leave the chocolate ice cream out at room temperature for 20-30 minutes to soften, making it easier to spread.
  5. Assemble Pie Filling: Scoop the softened ice cream into the chilled crust, pressing gently to distribute evenly without disturbing the crust layer.
  6. Freeze Pie: Place the assembled pie back into the freezer to firm up while preparing the meringue topping.
  7. Prepare Double Boiler: Fill a small pot about one-third full with water and bring to a boil. Set a heatproof bowl over the pot, ensuring the bowl does not touch the water.
  8. Dissolve Sugar in Egg Whites: Combine egg whites and granulated cane sugar in the bowl over the boiling water. Whisk constantly for about 6-8 minutes until the sugar has fully dissolved and the mixture is warm to the touch.
  9. Whip Meringue: Transfer the warm egg white mixture to a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form, about 8-10 minutes. Stir in vanilla extract if using.
  10. Top the Pie: Spoon the meringue evenly over the ice cream layer, covering it completely.
  11. Toast the Meringue: Use a kitchen torch to carefully toast the meringue topping until golden brown and slightly crisp.
  12. Freeze Before Serving: Return the pie to the freezer for at least 2 hours to fully set before slicing and serving.
  13. Serve: Enjoy slices of the s’mores ice cream pie accompanied by a chilled BUBBL’R wild cherry chill’r for a perfect refreshment pairing.

Notes

  • Use full-fat chocolate ice cream for the creamiest texture.
  • If you don’t have a food processor, crush graham crackers in a sealed plastic bag using a rolling pin.
  • The kitchen torch step can be skipped if you prefer a soft meringue topping.
  • Make sure to chill the crust well before adding the ice cream to prevent sogginess.
  • The meringue topping contains raw egg whites; if concerned, use pasteurized egg whites.
  • For extra flavor, consider adding mini marshmallows on top before toasting.

Nutrition

Keywords: s'mores ice cream pie, easy ice cream dessert, graham cracker crust, chocolate ice cream pie, meringue topping dessert

Find it online: https://kitchenbyclara.com/5-ingredient-smores-ice-cream-pie-recipe/