S'more, Please Sundae Extreme

Degree of Difficulty: 

Chocolate ice cream layered with graham cracker toffee, marshmallow fluff, and chocolate sauce. Topped with a swirl of marshmallow crème and garnished with a skewer of toasted jumbo marshmallows and graham crackers.
 

Makes: 3-4
Prep time: Varies

Ingredients

  • 2 fl oz Dark Chocolate, melted
  • 4 #12 scoops Blue Bunny® Chocolate Ice Cream
  • ¾ cup Graham Cracker Toffee (recipe below)
  • 8 fl oz Marshmallow Crème
  • 3 each Jumbo Marshmallows, toasted
  • 2 each Graham Cracker Squares
  • 1 tbsp Chocolate Chips, Dark

Graham Cracker Toffee (makes 6 cups)

  • 24 each Graham Cracker Squares
  • 11 oz Butter, unsalted
  • 1 1/3 cup Brown Sugar, light
  • 2 ¾ tsp Salt, Kosher

Instructions

  1. Using melted chocolate, create zig zag designs around the inside of a 32-ounce cup.
  2. Layer 2 fluid ounces marshmallow crème, ¼ cup graham cracker toffee, and 1 scoop chocolate ice cream. Repeat 2 more times.
  3. Top with 2 fluid ounces marshmallow crème (optional; toasted), and garnish with chocolate chips, graham cracker squares, and a skewer, straw, or spoon stacked with 3 jumbo toasted marshmallows.
Graham Cracker Toffee
  1. Line a half sheet with a silpat. Arrange graham crackers in a single layer on top of silpat.
  2. In a medium saucepan, whisk together butter, brown sugar, and salt. Bring to a boil. Simmer for an additional 4 minutes, stirring occasionally.
  3. Pour mixture evenly over graham crackers.
  4. Bake at 350° for 8-10 minutes. Let cool.
  5. Pulse in food processor into small pieces.

Variations

• Can replace plain graham crackers for graham cracker toffee.

Hints

• Use tempered or melting chocolate for hard-set chocolate to decorate the cup and keep clean lines while adding layers.