S’mores Ice Cream Pies

We love pie. A lot. A portion of our shop menu is dedicated to the Gobblers, our version of ice cream pie a la mode. An example would be our Apple Gobbler (aka Apple Bottom Betty), currently available at all Big Gay Ice Cream Shops. Vanilla ice cream (or any other flavor, your choice) topped with McCutcheons apple butter, pie crust crumble and freshly whipped cream. Another of our favorites is our Blueberry Gobbler- known at the shops as Violet Beauregard. The Blueberry Gobbler is available during the summer at the shops but can be found year-round in pint form.

These mini ice cream pies are a fun, delicious, and super simple treat for your holiday hooplas. It’s been a few months since the end of “traditional” s’mores season; enjoy the same flavors repackaged into something a bit unexpected. 

I used the milk chocolate ice cream recipe found in Big Gay Ice Cream Book. Good store-bought chocolate ice cream will work just fine. I also finished it odd with a drizzle of our Awesomesauce. That recipe can also be found in our book or on this People Magazine page.

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PREPARATION TIME
About 3 hours, of which only 20 minutes are active. 

45 minutes to temper store-bought ice cream
15 minutes to assemble pies
2 hours to harden the pies in the freezer
5 minutes to brûlée and finish

INGREDIENTS

One package Keebler Mini Graham Cracker Pie Crusts (one package contains six crusts
3 cups (1.5 pints) chocolate ice cream
5 oz mini marshmallows

OPTIONAL FINISHING TOUCHES
A bit of Maldon salt
Chocolate syrup- I used Awesomesauce, our spicy chocolate syrup found in Big Gay Ice Cream Book

EQUIPMENT NEEDED
Large spoon
brûlée torch (optional)

 

 

PREPARATION
Take ice cream out of the freezer and move it to the refrigerator for about 45 minutes. It needs to be soft enough to spread into the pie crusts.

Place all the crusts on a small baking sheet and set in the freezer. 

Frozen pie crusts, ready for filling. Pre-freezing the crusts will help keep them stay firm. When you're working with ice cream it's always best to have everything pre-set and pre-chilled. Ice cream melts, you need to keep moving! If you're curious- yes, the Cuisinart Pure Indulgence is one of my two preferred home ice cream machines. The other is the Breville Smart Scoop. 

Frozen pie crusts, ready for filling. Pre-freezing the crusts will help keep them stay firm. When you're working with ice cream it's always best to have everything pre-set and pre-chilled. Ice cream melts, you need to keep moving! If you're curious- yes, the Cuisinart Pure Indulgence is one of my two preferred home ice cream machines. The other is the Breville Smart Scoop

When ice cream is ready to be spread take crusts out of freezer. Use a large spoon to fill the crusts with ice cream. Be gentle as you fill- the crusts will want to pull up with the ice cream. 

Fill 'em up, Dan-o.

Fill 'em up, Dan-o.

When the crusts are all filled lightly pat some mini-marshmallows just into the ice cream.

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The moment you finish placing the marshmallows, cover the baking sheet with the filled pie shells with plastic wrap and place in the the freezer. Allow the pies about two hours to fully harden. You can leave them into the freezer for about four hours- after that the marshmallows start fading. 

When ready to serve remove the crusts from the freezer. Tap the crusts out of the foil pans if you wish. Lightly brûlée the marshmallows. Finish with a drizzle of chocolate syrup and a pinch of Maldon salt.

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Just remember- we tend to get a little tipsy at holiday parties so always having a designated torcher! You don’t want to set the elf-on-the-shelf’s tights ablaze.