I’m no stranger to a good s’more.
I’m a firm believer that there’s little better in this world than a nice toasted marshmallow sandwiched in-between two graham crackers with melted chocolate oozing out the sides.
That is, unless, you’re faced with the alternative.
Fluffy frozen marshmallow-like whipped topping sandwiched between 2 graham crackers with slightly melted, gooey, slow-churned chocolate ice cream dripping down your arm.
Now that’s just summer on a plate right there.
Tell me you can look at that and turn it down in favor of a regular s’more.
If you can, I guess I can’t blame you. Both are good. And you really shouldn’t have to choose.
It’s reminds me of the terror that I feel on the cusp of Spring and Summer where the days just start getting warm enough to consider iced coffee. I stand in line at Starbucks literally thinking in my head: “Okay, iced.” “No. Hot.” “No, iced. Final decision” and then get up there and order a hot beverage.
It’s torturous. I almost wish they’d only serve iced coffee during certain times and hot coffee during others. No I don’t. But you know, any time where a decision is just made for me and I don’t need to debate every side of it from every possible angle is good in my book.
So what’s it gonna be? Iced or hot?
- 1.5 quart container of slow-churned chocolate ice cream (I used Breyer’s)
- Container of cool-whip
- Box of graham crackers
- Allow ice cream to sit out on the counter until softened (not melting)
- Scoop ice cream out of the container into a 9×13 pan, smoothing out until evenly dispersed
- Freeze for 3 hours
- Remove from freezer, add container of cool whip on top and smooth over with a spatula until evenly dispersed.
- Place back into the freezer until fully frozen (I left mine overnight)
- Remove from freezer and using a graham cracker, measure the size of the square that needs to be cut. Scoop out squares of ice cream/cool-whip mixture and place between two graham crackers.
- Serve immediately or freeze.