Gooey, crisp, and chocolaty, s’mores are the definitive summer treat. And even though summer camp and warm nights under the stars are still months away, warmer weather has me daydreaming of summer and craving s’mores.

With no campfire at hand, I made a batch of s’mores ice cream sundaes instead. These tasty sundaes are cool and creamy, and feature toasted marshmallow ice cream, a rich chocolate magic shell, buttery graham cracker crumbles, and a toasted marshmallow on top. The ice cream needs to be made several hours ahead of time, while the other elements come together quickly for a frosty treat with all the appeal of a summer campfire.

Makes 4 servings

For the Toasted Marshmallow Ice Cream

• 1 pint vanilla ice cream, softened
• 1/2 cup marshmallow cream

For the Graham Crumbles

• 4 rectangular graham crackers
• Pinch sea salt
• 2 tablespoons unsalted butter, room temperature

For the Chocolate Magic Shell

• 4 ounces semi- or bittersweet chocolate, chopped (bar chocolate is best, but chips will do)
• 1 tablespoon coconut oil

For Topping

• 4 large marshmallows, lightly toasted

For the Toasted Marshmallow Ice Cream

Turn broiler to low. Spoon marshmallow fluff into a small broiler-safe dish, slide into oven, and toast for 45 – 75 seconds or just until marshmallow cream begins to color.

Note: Marshmallow cream can burn or catch fire in seconds – keep a close eye the whole time it’s in the oven.

Spoon soft ice cream into a medium bowl and stir in warm toasted marshmallow cream. Freeze until set, 3 – 4 hours or longer.

For the Graham Crumbles

Preheat the oven to 350 degrees F. Place graham crackers in zip-top bag and seal; roll with a rolling pin until crackers are crushes and have a sandy texture. Pour into a small bowl, add the sea salt, and mix butter into graham crumbles with fingertips.

Press graham mixture into a small baking dish, slide into the oven, and bake for 5 – 7 minutes, or until graham mixture is crisp and fragrant, but not at all burnt. Set aside to cool.

For the Chocolate Magic Shell

Set a double boiler over medium heat. Stir to combine two-thirds of the chocolate and the oil. Cook, stirring often, until melted.

Remove from heat, add remaining chocolate, and stir until smooth. Keep mixture over very low heat until ready to serve.

To Assemble S’Mores Sundaes

Over an open flame, burner, or even a candle, carefully toast each marshmallow until light golden brown. (You can also use the broiler method outlined for the marshmallow cream above – but do so very carefully.)

Set out 4 small bowls. Add 1 – 2 scoops toasted marshmallow ice cream to each bowl; top with 2 tablespoons graham crumbles and 2 – 3 tablespoons chocolate magic shell; finish with a toasted marshmallow. Serve immediately.

Enjoy :)