{ S'mores Baked Alaska }

Happy National S'mores Day!

S'mores are my #1 favorite dessert, no question about it. But this summer has been excruciatingly hot - and the thought of a bonfire in Miami right now is out of the question.

So after a bit of creativity and brainstorming with my cute lil' cousins Courtney & Erin, we came up with the S'mores Baked Alaska.

A frozen twist on the campfire classic - complete with an edible graham cracker ice cream bowl, chocolate & marshmallow ice cream, and gooey, toasted meringue topping.

Combine the graham cracker crumbs with the butter, and pack tightly into 8 muffin tins.

Bake at 350 F for about 10 minutes, until golden brown.

Spread a thin layer of melted chocolate onto each graham cracker cup 
& freeze until chilled and solid.

Once they're cold, scoop the chocolate & marshmallow ice cream into each cup. Then freeze again {for up to 2 hours} until the ice cream is completely solid.

Once those are chilled, whip up the meringue.

Place 4 egg whites and the cream of tartar into a metal mixing bowl. Beat on high until it begins to turn white & fluffy.

Then, very slowly, add in the sugar.

Beat until stiff peaks form and the meringue becomes glossy.

Once the meringue is ready, remove the graham cracker cups from the freezer and enclose the ice cream completely in the meringue. 

{ The meringue will insulate the ice cream & keep it from melting in the oven. }

Immediately broil them for about 2 minutes, until the tops brown up. 

And you have S'mores Baked Alaska!


Makes 8

For the crust...

2 cups graham cracker crumbs
1 stick melted butter
1 cup semi-sweet chocolate chips

For the filling...

9 scoops of
Chocolate & Marshmallow Ice Cream

For the toasted meringue...

4 egg whites { room temperature }
1/2 tsp. cream of tartar
1/4 cup sugar


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