How to Make a S'more and Baked Alaska Hybrid
Follow these step-by-step instructions on how to make a S'more and Baked Alaska hybrid.
- Ice cream scooper
- Chocolate ice cream
- Ice cream cone
- Cup filled with sugar
- Blow torch
- Graham cracker crumbs
- Scoop ice cream into a cone.
- Put the cone in the cup of sugar so it remains upright.
- Place the cup with the cone and ice cream in the freezer.
- Once frozen, dip the ice cream part into the bowl of marshmallows, completely covering the ice cream. Fill in any open holes with marshmallows.
- Using a blow torch, heat the marshmallows until you have your desired texture (lightly toasted to burnt). Keep the cone in the cup of sugar during this process to protect yourself and to keep the cone from falling over.
- Sprinkle graham cracker crumbles on top.
Sundaes are guaranteed crowd-pleasers. That's because something wonderful happens when the satiny sauce meets a scoop of cold, creamy ice cream.
If you have a hankering for an ice cream parlor treat, nothing beats an ice cream soda. All you need is a straw (or two), a glass, ice cream, soda and syrup, and you've got the makings of one of the great ice cream classics.
This cake plays on a childhood favorite: s’mores. Layer store-bought marshmallow cream and toasted graham cracker crumbs for an easy filling, plus homemade ganache for an extra-chocolatey garnish.
The marshmallow fluff puffs up and toasts, creating a swirled effect with the brownie topping. Turn on the oven light to watch the action and make this week's Most Popular Pin tonight.
When I was a little girl, my dad’s specialty was chocolate pudding. Believe me, if my dad can do it so can you (burnt eggs were also on the menu).
Make a fun Kosher-for-Passover treat: chocolate-covered matzo topped with almonds and sea salt.
Food Network Magazine shows you how to put a salty spin on an old ice cream-truck favorite, the Choco Taco.