There’s something magical about a velvety, homemade marshmallow sauce that turns a simple dessert into a showstopper. This luscious, cloud-like topping is the star of a S’more Ice Cream Sundae, blending gooey sweetness with a hint of vanilla warmth. In just 50 minutes, you can create a sauce that’s silky smooth, perfectly pourable, and irresistibly decadent. It’s a nostalgic treat that brings the campfire charm of s’mores to your kitchen, ready to drizzle over creamy ice cream or toasted graham crackers.
The combination of fluffy marshmallow, rich chocolate, and crunchy graham crackers creates a symphony of textures and flavors. Each bite is a delightful contrast of creamy, crispy, and melty, making this sundae a crowd-pleaser for any occasion. Whether you’re hosting a summer gathering or indulging in a cozy night in, this recipe is a quick, effortless way to elevate your dessert game. With its dreamy texture and comforting taste, it’s a treat that’s as fun to make as it is to devour.
Ingredients for Homemade Marshmallow Sauce and S’more Ice Cream Sundae
- Marshmallow Sauce:
- 1 cup (8 fl oz/225 ml) water, divided
- 1 teaspoon unflavored gelatin
- 1 1/2 cups (12 oz/340 g) sugar
- 1 cup (10 oz/283 g) light corn syrup (no substitute)
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- Chocolate and Graham Cracker Ice Cream:
- 2 cups (16 oz/450 ml) heavy whipping cream
- 14 ounces (1 can/400 ml) sweetened condensed milk, cold
- 2/3 cup (4 oz/115 g) bittersweet chocolate, melted and cooled
- 1 cup (3 oz/85 g) graham crackers, crushed
Step-by-Step Instructions
- Prepare the Marshmallow Sauce:
- Place half of the water in the bowl of a stand mixer. Sprinkle the gelatin over the water and set aside to bloom.
- In a small saucepan, combine the remaining water, sugar, corn syrup, and salt. Heat over medium-low heat, gently swirling the pan (do not stir) until the sugar dissolves.
- Once the sugar dissolves, simmer undisturbed over medium heat until the syrup reaches 240°F (115°C) (soft ball stage) on a candy thermometer.
- Carefully pour the hot syrup into the bowl with the bloomed gelatin. Whip on low speed for 2 minutes to cool the mixture.
- Add vanilla extract and whip on high speed for 10-12 minutes, until the mixture is thick, white, and fluffy. Store in an airtight container in the fridge for up to 8 weeks.
- Make the Chocolate and Graham Cracker Ice Cream:
- Using a hand or stand mixer with a whisk attachment, whip the cold heavy cream on medium-high speed until soft peaks form.
- Turn off the mixer and pour in the sweetened condensed milk. Whip on high speed until stiff peaks form.
- Stir in vanilla extract. Loosen the cooled melted chocolate by mixing a small amount of the ice cream base into it, then quickly fold the chocolate into the base.
- Gently fold in the crushed graham crackers. Transfer the mixture to an airtight container and freeze for at least 6 hours or overnight. Store in the freezer for up to 6 weeks.
Perfect Pairings: Sauce and Topping Ideas
This marshmallow sauce is a dreamy addition to your s’more ice cream sundae, but don’t stop there! Drizzle it over brownies, pancakes, or even hot chocolate for a sweet twist. For extra indulgence, add a sprinkle of crushed graham crackers, chocolate shavings, or a dollop of whipped cream to your sundae.
Storage and Reheating Tips
Store your marshmallow sauce in an airtight container in the fridge for up to 8 weeks. If it thickens too much, gently warm it in the microwave in 10-second intervals, stirring between each, until it reaches your desired consistency. The ice cream can be kept in the freezer for up to 6 weeks—just let it soften for a few minutes before scooping.
Time-Saving Hacks
Short on time? Prepare the marshmallow sauce a day ahead and store it in the fridge. For the ice cream, use store-bought chocolate ice cream and simply fold in crushed graham crackers for a quick s’more-inspired treat. This cuts down on prep while still delivering that homemade flavor.
Equipment Guidance
A stand mixer is ideal for whipping the marshmallow sauce to fluffy perfection, but a hand mixer works too—just be prepared for a bit more arm work. For the ice cream, a hand or stand mixer with a whisk attachment ensures the cream and condensed milk blend smoothly. Don’t forget a candy thermometer to nail the syrup’s soft ball stage!
Recipe Variations to Try
Switch up the flavors by adding 1-2 tablespoons of cocoa powder to the marshmallow sauce for a chocolate twist. For the ice cream, swap bittersweet chocolate with milk chocolate or add a swirl of caramel sauce for extra richness. Experiment with different mix-ins like mini marshmallows or chopped nuts for texture.
Homemade Marshmallow Sauce for a S’more Ice Cream Sundae
Ingredients
Marshmallow Sauce
- 1 cup water divided
- 1 teaspoon unflavored gelatin
- 1 1/2 cups sugar
- 1 cup light corn syrup there is no substitute for corn syrup
- 1/8 teaspoon salt
- 1 teaspoon vanilla
Chocolate and Graham Cracker Ice Cream
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk cold
- 2/3 cup bittersweet chocolate melted
- 1 cup graham crackers crushed
Instructions
- Marshmallow SaucePlace half of the water in the bowl of a stand mixer. Sprinkle over the teaspoon of unflavored gelatin, set aside.
- Put the remaining water, sugar, corn syrup, and salt in a small saucepan. Allow the sugar to dissolve over medium-low heat. You can gently swirl the pan to help the sugar dissolve but do not stir as this can cause the syrup to crack. Once the sugar has dissolved simmer undisturbed over medium heat until the syrup reaches soft ball stage or 240°F (115°C) when read on a candy thermometer.
- Next, pour the hot mixture into the bowl with the bloomed gelatin mixture. Whip on a low speed for two minutes to cool down the mixture. Once cool and slightly frothy add vanilla, and whip on high speed for 10-12 minutes, until the mixture is thick, white, and fluffy.
- Store Marshmallow Sauce in an airtight container in the fridge for 8 weeks.
- Chocolate and Graham Cracker Ice CreamUsing a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
- Turn off the machine and pour the condensed milk into the whipped cream.
- Turn the speed up to high and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract and the seeds scraped from 1 vanilla pod.
- Introduce a little of the ice cream base to the cooled melted chocolate to loosen it up. Then quickly introduce this to the base and mix through. Work fast or the chocolate will stiffen.
- Lastly, fold in crushed graham crackers.
- Transfer to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
- Keep stored in the freezer for up to 6 weeks.
