Recipe: Toasted S'more Chocolate Ice Cream Cups

Ingredients

Preheat the oven to 325°F and line a baking sheet with parchment paper.
In a medium bowl, combine crushed graham crackers, softened butter, and honey, then transfer to the baking sheet and bake until light golden brown, about 10 minutes.
Place 12 cupcake liners in a cupcake mold and smooth melted chocolate up the sides of the liners using a spoon. Add a sprinkle of graham cracker crumble to the bottom of each cup and freeze for 10-15 minutes until firm.
Fill each cup with chocolate ice cream and a layer of peanut butter if desired, then freeze until firm, about 1-2 hours or overnight.
To make the marshmallow topping, bring a pot of water to simmer. Whisk egg whites and sugar in a stand mixer bowl, place it over the simmering water, and cook until warm and sugar is dissolved. Remove from heat and whip until stiff peaks form, then add vanilla and mix.
Top the frozen cups with the marshmallow topping and toast using a blow torch. Serve immediately.

Servings

12 ice cream cups

Calories

485

Total fat

25g

Total carbohydrates

62g

Total protein

Sodium

0mg

Cholesterol

0mg