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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This ice cream treat is based on the classic combination of toasted marshmallows, graham crackers and chocolate. Ingredients:
1/2 cup water |
1/2 cup sugar |
4 1/2 cups miniature marshmallows |
3/4 teaspoon vanilla extract |
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped |
1/2 cup whipping cream |
3 tablespoons unsalted butter |
chocolate ice cream, softened |
6 graham crackers, broken into small pieces |
6 large marshmallows |
6 triangles cut from graham crackers |
Directions:
1. Stir 1/2 cup water and sugar in medium saucepan over medium-low heat until sugar dissolves. Simmer until syrup is reduced slightly, about 5 minutes. Reduce heat to very low. Add 3 cups miniature marshmallows; stir until marshmallows melt and sauce is smooth. Mix in 1/4 teaspoon vanilla extract.
2. Stir chocolate, cream and butter in small saucepan over low heat until chocolate melts and sauce is smooth; mix in 1/2 teaspoon vanilla. (Sauces can be prepared 1 day ahead. Cover separately and chill. Rewarm over low heat before using.)
3. Place ice cream in large bowl. Mix in 1 1/2 cups miniature marshmallows and graham cracker pieces. Freeze until firm, at least 2 hours.
4. Place 3 scoops of ice cream in each of 6 bowls. Thread large marshmallows onto 2 skewers; hold over gas flame or under broiler until charred. Spoon warm sauces over ice cream. Top each sundae with toasted marshmallow and graham cracker triangle and serve.
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