We love summer here at the farm. Not only for time with friends and produce from the garden, but also the opportunity to hit the road and travel. And while there are all sorts of reasons we like to roam, new food does seem to play a central role in our choice of destinations. Clam shacks in Long Island, shrimp boils in the Low Country and farmers markets in Kauai are all things that will tempt us away from our gardens. And there is a bonus to all this travel…the best dishes come back with us. And this dish, inspired by (the incredibly awesome) Penny Ice Creamery in Santa Cruz, didn’t have to travel far to make it back to the farm (just a hop over the hills).
And this is one of the best desserts we’ve found since we started blogging. A simple combination of chocolate sorbet, toasted marshmallow creme (more on this in a bit) and graham crackers, this is one tasty take on the classic s’more. Penny Ice Cream serves this on a waffle cone and browns the top with a brulee torch. We serve it as a sundae and add the graham crackers instead of a cone, but you will be happy either way. The combination of flavors and textures is a delight.
As for browning the marshmallow creme, it is easier than you think. If you have a brulee torch (and being total geeks, we do) just torch a scoop of fluff before service. If you don’t have a torch, just place a scoop of creme on a piece of graham cracker and put it under the broiler for 30-60 seconds. Then place the cracker and creme on top of the sorbet. It will look a bit different, but taste just as good.
What about the sorbet? If you haven’t had chocolate sorbet, you really should. The best recipes are just chocolate bombs, but have a lighter texture than ice cream and won’t fill you up (quite) as much. Easy to make, as well. There are many recipes out there but most seem to be a riff on a David Lebovitz recipe. And his recipes are certainly good enough for us. The key here is the combination of chocolate and cocoa powder, it’s like a chocolate punch in the mouth…but in a good way. This sorbet is great by itself, but add a bit of marshmallow and some graham crackers, and you may have the perfect summer treat.
(Inspired by Penny Ice Creamery and David Lebovitz)
Notes Before You Start:
- No notes, go make dessert before summer is over.
What You Get: A perfect summer dessert and a much better (IMHO) version of the classic s’more.
What You Need: An ice cream maker and a blender. No other special equipment required.
How Long? Maybe 30 minutes of active time, with a few hours of inactive time to chill the base and make the ice cream. Weekend dish, but the sorbet keeps well.
- 2 1/4 cups (555 ml) water
- 1 cup (200 g) white sugar
- 3/4 cup (75 g) unsweetened Dutch-process cocoa powder
- Pinch of salt
- 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
- 1/2 teaspoon vanilla extract
- Marshmallow creme
- Graham crackers
- In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil whisking frequently. Let it boil, continuing to whisk for 45 seconds.
- Remove the mixture from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly with an ice bath or in the fridge (down to at least 40 degrees F), then freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture is too thick to pour into your machine, whisk it to thin it out.
- After making the sorbet, harden it in the freezer for at least an hour.
- To make the sundaes, place a scoop of sorbet in a bowl and top with marshmallow creme. Torch the creme with a brulee torch and garnish with graham crackers.
- -OR- Place a scoop of creme on a piece of graham cracker and broil for 30-60 seconds in the oven, until lightly brown. Place the cracker and creme on the sorbet. Serve.
- S’mores Bars (cakedateindy.wordpress.com)
- S’mores Brownies (dianeculotta.wordpress.com)
- Toasted S’mores Fudge Bars (hugsnkitchen.com)
- National S’mores Day (zhometeam.wordpress.com)
- S’mores Bars (sweetsformedicine.wordpress.com)
- S’mores Sundae (chocolateandcreamz.wordpress.com)
- Marshmallow Filling (redandbutter.wordpress.com)
- Happy (Inter?)National S’mores Day! (rohitgupta999.wordpress.com)
- S’mores Cupcakes (tastytrendstoday.com)
- Frozen S’mores Sandwiches (thelocaldish.com)
Love anything s’more and this looks really yummy!
Thanks! And thanks for the visit!
I’d classify a brulee torch as Special Equipment, and I appreciate the alternate, non-food geek method to getting a toasted marshmallow fluff topping on the sundae.
I just ate cookies for dessert, and now I’m craving a sundae. When is the best time to read food blogs? I’m always getting hungry!
Yup- we do seem to eat more these days. But we are eating better- so the blogs have their ups/downs.
The torch was a gift, but we use it more more often then we expected, now that we have it. The broiler used to work just fine…
This looks simple but delicious. I’ve never had chocolate sorbet, it sounds great!
Thanks. The chocolate sorbet is a real winner- worth making on its own or in a recipe like this.
Thanks to this post, I now realize summer would not be complete without having this at least once.
Hope you enjoy it (and enjoy the rest of summer- the clock is ticking).
Oh amazing amazing amazing! Though I’m thinking that container does not look like the Fluff. Were you using creme? ’cause there’s a difference 😉 That creamery looks like a gem as well.
Hmm…good point- we call all that stuff “fluff” but you are right. Will edit.
And yes, the dish is good. And the Penny creamery is worth a visit if in the Bay Area. They can compete with BiRite or Humphrey Slocombe in SF.
Wow! Wow! Wow! I can’t think of any dessert I’d enjoy more, quite frankly. It has all the taste components I need to be really, really happy! 🙂
Thanks! Hope you try it!
That looks amazing! A great summer treat!
Oh gosh, I don’t think I’ve ever wanted an ice cream maker more than I do right now! This looks outrageously good.
Thanks! We are surprised you don’t have one (with all the good stuff you make). But we love ours and use it all the time. Making ice cream or sorbet just seems to make everyone happy…