Summertime is for swimming, bonfires, staying out until the street lights come on and of course S'mores. But have you tried Dominique Ansel's frozen s'mores?
You have now figured out that I like to stray away from the norm and post hybrid recipes. These frozen S'mores are so stupendous. Vanilla ice cream coated in chocolate feuilltine, enveloped in an oh-so gooey marshmallow and then carmelized! It really can't get any better than this!
I adapted my recipe from Dominique Ansel. He is brilliant with every pastry he makes and I LOVE that his recipes challenge me! His frozen S'mores recipe has you make your own vanilla ice cream. However, I don't own an ice cream maker, so store bought vanilla ice cream had to do!
Be sure to check out my Cronuts with Lemon glaze. Ansel is the founder of that well renowned pastry!
Where do S'mores come from?
S'mores are a classic treat that are made around a campfire. The first published recipe was in 1927 in a book called Tramping and Trailing with the girl scouts.
Over the years, this recipe has been modified in many ways. It can be done in the kitchen or just by adding peanut butter to the graham cracker. Either way, it is a great snack for any summer night!
What exactly is Feuilltine?
I am not going to lie, I really had no clue what feuilletine was before I made this recipe. Nonetheless, it is really easy to make and oh so incredibly delicious!
Feuilletine is a crispy confection made with sweetened crepes. The crepe batter is baked for a few minutes, allowed to cool, and once it has cooled down, it becomes crispy. You then crumble it up and it becomes feuilletine.
For the most delicious frozen s'mores, I crushed the baked crepes up and then coated it in melted chocolate. Set it in the fridge to set, and then, Boom, you have the coating for the outside of the vanilla ice cream!
- Artisan Vanilla Bean ice cream
- Semi Sweet chocolate bar: Bakers
- Powdered gelatin
- Granulated sugar
- Light corn syrup
Step by step instructions
First, set out your quart of vanilla ice cream so it softens. Then, spread the ice cream on a silicon mat into a 10x8 inch rectangle. Freeze in the freezer for about 4 hours to set. Once done, cut into 1x1.25 in squares.
Second melt your baker's chocolate in 20 second intervals in the microwave until completely melted. Pour over your crushed feuilletine and mix to cover all of it. Set on piece of parchment paper on a baking mat and put into the fridge to set. Take out only when ready to use. Coat ice cream squares when ready to put into marshmallow molds.
Third, make the gooey delicious marshmallow! I am not kidding when I say I could have literally just ate this whole bowl! Sprinkle gelatin over the water in the bowl and let it bloom for 20 minutes.
In a large pot, combine the sugar, honey, light corn syrup and water. Boil until it reaches 250 degrees. Transfer to a stand mixer and pour the bloomed gelatin on top. Whisk on low until the gelatin dissolves. Turn up the speed and whip for 4-6 minutes or until medium-stiff peaks form. STOP at this point.
Place 2 large scoops of marshmallow in a piping bag and fill each rectangular mold (within pan) about ¾ full. Put ice cream square coated in feuilletine into each mold in pan (marshmallow will come up over the top of the square). Pipe additional marshmallow on top of each mold, and using an offset spatula level it so it is the exact height as the mold. Freeze for 2 hours to set.
Lastly, take the pan out of the freezer. Push in branch or stick into the center of each square. Hold the blowtorch or lighter about 3-4 inches away and caramelize the entire surface of the marshmallow. Serve immediately after toasting!
Substitutions and variations
- Use cornflakes for the crunchy topping
- Use store bought marshmallows to save on time
- Substitute with other flavors or chocolate
- Use different flavors of ice cream
Frequently asked questions
They are best eaten right away and will not hold up well if saved.
- 2 silicon baking mats with 2 baking sheets
- Rectangular ring molds or pan
- Candy thermometer
- Stand Mixer with whisk attachment
- Uncut piping bag
- Small offset spatula
- Silicon Spatula
- 12 wooden branches or sticks
- Measuring cups and spoons
- Home Decor
- Parchment paper
- 1 quart Vanilla Ice cream softened for 30 minutes
- 1 cup Feuillitine Or corn flakes
- ½ teaspoon Salt
- ½ cup semi sweet chocolate chopped
- 3 tablespoon gelatin powdered
- ⅓ cup water plus 3 tbsp
- 2 cups granulated sugar
- ½ cup light corn syrup plus 1 tbsp
- 3 tablespoon honey
- ⅓ cup water plus 3 tbsp
Shape ice cream
- Line a sheet pan with a silicon baking mat. Place in the freezer for 30 minutes to chill before using.
- Using a silicon spatula, spread the softened vanilla ice cream on a sheet pan into a 10x8 inch rectangle. Freeze until set, about 4 hours.
- Invert the ice cream onto a piece of parchment paper. Remove the silicon mat and cut twelve 1¼ x 1 inch rectangles of ice cream. Return the rectangles of ice cream to the sheet pan, cover with plastic wrap, and reserve in the freezer until needed.
Make the chocolate feuilltine
- Line another sheet pan with parchment paper. Melt the semi sweet chocolate in a medium bowl on high at 20 second intervals. Stir with a spatula between intervals to ensure even melting. When the chocolate is completely melted, stir in the salt. Add the feuilltine and stir until the feuilltine is evenly coated in chocolate. Spread it on a sheet pain in an even layer. Refrigerate until set completely.
- When cold, break up any large pieces of chocolate coated feuillitine, cover with plastic wrap and return to the refrigerator until needed.
- Coat each rectangle of ice cream in the feuilltine, making sure all the sides are covered. Return the coated ice cream to the freezer.
- Using the rectangular cake pan, grease with non-stick spray.
Make the marshmallow
- Sprinkle gelatin over the water in a small bowl. Stir and let sit for about 20 minutes to bloom.
- Combine the granulated sugar, corn syrup, honey, and water in a medium saucepan and bring to a boil over medium heat. Cook without stirring until the syrup reaches 250 F°.
- Carefully pour the hot syrup into a stand mixer fitted with a whisk attachment and add the bloomed gelatin. Whip on low speed until the gelatin is completely dissolved. Increase the speed to medium-high and continue to whip for 4-6 minutes. The syrup will turn white and quadruple in volume. When the marshmallow is firm enough to hold a medium-stiff peak, stop whipping.
- Using a rubber spatula, place 2 large scoops of marshmallow in a piping bag so that it is ⅓ full. Push the marshmallow down toward the tip of the bag. Cut an opening about 1 inch wide straight across the tip of the bag.
- While the marshmallow is still warm, fill each mold about ¾ full. Push a rectangle of ice cream into the center of the marshmallow in each mold, which will cause the marshmallow to push up over the sides of the mold. Pipe in a small amount of marshmallow to cover any exposed ice cream. Using a small offset spatula, level the marshmallow so it is is the exact height of the mold.
- After all the molds in the pan have been filled, let them set quickly for 1-2 minutes, Freeze until set, about 2 hours.
Finish assembly and brulee'
- Remove the s'mores from the freezer and push a branch or stick through each center. Hold up the tip of a light or blowtorch 3-4 inches away from the s'more and brulee' the entire surface of the marshmallow. Serve immediately.
- Frozen S'mores with the sticks can be kept in an airtight container in the freezer for up to 1 week.
Try these fun recipes!
Fun fact of the day!
Apparently, S'mores are consumed more in Grand Rapids, Michigan than any other place in the United States. I wonder why?
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