When Karen Brooks and I wrote Dressed to Grill, a sassy girl’s grill book, we knew we had to bring back our Girl Scout days and make a fabulous dessert with s’mores. We wanted to go beyond the two graham crackers, split Hershey’s bar, and toasted marshmallows, to give our readers an updated, urban girl’s idea of this treasured campfire dessert. The recipe is so good I am including it in this book. It’s a s’mores sundae with first-rate ice cream or sorbet, a good-quality chocolate sauce, toasted marshmallows, and chocolate graham crackers.
YIELD
Serves 4
INGREDIENTS:
1 pint coconut ice cream or sorbet
1/3 cup bittersweet chocolate coarsely chopped
12 marshmallows
4 metal skewers
1 cup good-quality chocolate sauce warmed
4 chocolate graham crackers
INSTRUCTIONS:
Remove the ice cream or sorbet from the freezer and let stand at room temperature until soft enough to run a spoon through it, 10 to 20 minutes. Transfer to a medium bowl. Stir in the chopped chocolate. Repack the ice cream or sorbet into the carton. Freeze for several hours or for up to overnight.
Prepare a hot fire in a charcoal grill or preheat a gas grill on high.
Thread 3 marshmallows onto each skewer. Arrange the skewers directly over the hot fire and toast the marshmallows, turning as needed, until puffed and toasty brown, 2 to 3 minutes.
To assemble the sundaes, place 1 big scoop of ice cream or sorbet in each dessert bowl. Drizzle 2 tablespoons of the chocolate sauce over each scoop. Top each serving with 3 toasted marshmallows and place a graham cracker on the side. Serve immediately.