Summer is to enjoy to the fullest, in all aspects, and if it is with ice cream, much better. During this time of year they want to consume fresh and light preparations. That they help us beat the heat, but that they also make us smile. For example , this S'more Ice Cream that I assure you will love.

I put you in situation. A creamy chocolate ice cream served in a waffle cone , covered in chocolate and crushed cookies, decorated with toasted meringue . What do you say? I know, it's wonderful. And you will see that it is very easy to prepare as well.

Surely the word S'more sounds a lot to you. And you relate it to the Girls Scouts or American movies.

Origin of the S'more

It is unknown at what time and in what way this sweet arose. For those of you who don't know what s'mores are, it is a typical dessert or sweet from the US and Canada that is usually enjoyed at a nighttime bonfire. They are toasted marshmallows covered in a layer of chocolate sandwiched between two graham crackers. Sounds good right?

The first recorded version of this recipe can be found in Tramping and Trailing with the Girl Scouts in 1927. The recipe is credited to Loretta Scott Crew, who reportedly made it at a Girl Scout bonfire.

We will cover this typical sweet of summer bonfires and horror stories, to transform it into a truly spectacular ice cream. One of those who don't let you say a word until we've taken the last bite.

KitchenAid ice cream accessory


For the chocolate ice cream:

  • 390g of whole milk
  • 315g of crème fraiche
  • 75g of mascarpone cheese
  • 125gr of yolk, 6 eggs L
  • 175g of sugar
  • 30g of inverted sugar (you can see the recipe at: Pumpkin ice cream )
  • 150gr of 70% melted chocolate
  • Pinch of salt
For the meringue:
  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 150g of sugar
  • 36g of water
To present the ice creams:
  • ice cream cones
  • 70% melted chocolate
  • cookie crumbs


Chocolate ice cream

  1. In a large pot , add the milk together with the crème fraîche, half the sugar and the inverted sugar. Place over medium heat and leave until it begins to smoke without boiling.
  2. Meanwhile, in a medium bowl , beat the egg yolks together with the other half of the sugar and salt. Mix with the help of some rods to homogenize the mixture.
  3. Once the cream mixture has warmed up, remove from heat.
  4. With the help of a saucepan, add a small amount to the bowl of the yolks and beat quickly with the help of some rods. This process is called tempering and it helps us to gently and gradually transmit heat to the egg yolks and prevent them from coagulating.
  5. Gradually add the rest of the cream mixture, always beating at the same time, until it is completely incorporated into the yolks.
  6. Pour back into the pot, place over medium heat and, stirring constantly with the whisk, leave until it reaches 80º-85ºC. We will notice that the mixture thickens slightly and when introducing a wooden spoon we will observe that the mixture creates a layer on the spoon called nappe.
  7. Remove the mixture from the heat.
  8. Add the mascarpone, mix until completely integrated. Add the melted chocolate and mix once more until smooth.
  9. Pour the mixture into a container/tupperware and let it cool completely.
  10. Once it has cooled, cover it with film or cover it with its own lid and put it in the fridge overnight.

We keep the ice cream

  1. Pour the mixture into the KitchenAid refrigerator and let it work for 15-20 minutes, the ice cream base should acquire body.
  2. Once it is ready, we pour the ice cream into an airtight container and put it in the freezer for a minimum of 6 hours or until the next day.

Prepare the ice cream cones

  1. We melted some 70% chocolate. We can do it in a bain-marie or in small batches in the microwave.
  2. We dip the top of the ice cream cone to cover it in chocolate. We drain the excess.
  3. Sprinkle with crushed biscuits and let it harden for a few minutes.
  4. We can speed up the process if we refrigerate them.

We prepare the meringue

  1. In a saucepan, pour the water together with the sugar to prepare the syrup. We place on medium heat.
  2. Leave in the heat until a syrup begins to form and the temperature it reaches is 118ºC. It would be useful to make use of a digital thermometer to guide us.
  3. While we carry out this step, we begin to mount the egg whites to which we will have added the cream of tartar.
  4. We will beat until the whites are almost ready to mount, with a firm texture.
  5. Remove the syrup from the heat and pour over the meringue in a fine, continuous stream while continuing to beat.
  6. We will obtain a very firm and shiny meringue.
  7. We booked.

We serve the ice cream

  1. Before serving the ice cream, let it temper for 5 minutes at room temperature.
  2. We serve one or two scoops of ice cream in the cones with the help of an ice cream scoop .
  3. Decorate with the meringue on the surface and burn with the blowtorch. We must work fast to prevent the ice cream from melting.
  4. We serve accompanied by chocolate sauce.

Kitchen Craft Kitchen Torch


  1. If you do not want to prepare invert sugar, you can replace it with honey, which is also a type of invert sugar. But you must bear in mind that this ingredient will add flavor.
  2. If you want to know the reason why we should use inverted sugar in our ice creams, don't hesitate to take a look at this post ( pumpkin ice cream ).
  3. In case we do not have a digital thermometer, we can make the syrup until we reach the so-called thread point. How will we know when the syrup is at this point? With the fingers dipped in cold water, we will take a small amount of syrup with two fingers and, when separating them, there must be a fine strand. This is the exact point for our syrup.
  4. The cream of tartar in the meringue can be omitted. This will help us to make the meringue firmer and mount better.
  5. The crème fraîche can be substituted for liquid whipping cream. Remember that it is important that it has a high fat content.
  6. Ice creams can be presented in cones, bowls or even between cookies.

If there's any ice cream you should make in the next few days, it's this S'more Ice Cream. The flavor and texture is creamy, soft and addictive. But if we add everything that accompanies it, I am directly left without words to describe it... We hope that you will be encouraged very soon with it and tell us what you think.

Recipe Author: Eva from Bake Street


jose David said:

un muy buen sitio
una receta de helado de cafe mmmmmm

Eva {Bake-Street} said:

Buenos días Lily, son 125 g de yemas que equivale a las yemas de 6 huevos L. Os lo he especificado así porque os suele resultar de utilidad saber cuántos huevos necesitáis usar para obtener esa cantidad de yemas :)

Un abrazo! Espero que te guste :D

LILY said:

tengo una duda…., solo son yemas o es 125 gr de yemas + 6 huevos?

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