My daughter has recently been bubbling over with enthusiasm over s’mores– that sticky-sweet concoction of chocolate, graham crackers, and toasted marshmallows, sacred to campfires everywhere. Personally, I find them too sweet, and prefer plain toasted marshmallows without the extraneous crackers and chocolate to get in the way– but I’ve never been one to pass up a challenge when I see one!
We decided to adapt the s’mores to the warm summer weather by turning them into a frozen dessert! We mixed pre-toasted marshmallows into a no-churn ice cream base and added a ribbon of dark chocolate ganache, then layered it between sheets of graham crackers to make cold and creamy, sweet and sticky treats that (admittedly) melt in your hands but are worth it!
Clotted cream. Is there anything more quintessentially British-sounding than clotted cream? You never hear of it being eaten anywhere but with scones at tea time, and it sounds sinfully rich and somehow snooty at the same time. I had it for the very first time at a tea party, where it came out of a tiny jar (which did nothing to change my idea that it was a rare luxury), and blew my tastebuds away.
Seriously, this stuff is like a cross between butter and whipped cream. Rich enough that fills your mouth with decadence, but light enough that it’s not like you’re eating a mouthful of fat. You can pile it onto a scone in a way you could never do with butter, but it’s got more heft than whipped cream so it doesn’t just melt away on your tongue. It is also NOT SWEET, so anyone who claims that sweetened whipped cream is “basically the same” is lying…
I could sing its praises all day, but instead let’s make some!
My husband is a huge fan of peanut butter and chocolate, and every year for his birthday I have to come up with a new variation on the combo for his birthday cake. This year is probably one of my favorites. There’s a thin layer of chocolate cake on the bottom, topped with a no-churn peanut butter ice cream studded with peanut butter cups and swirled with fudge. Then it’s topped with another thin layer of cake, which is covered in a layer of fudge-y peanut butter and chocolate ganache. Drooling yet? Keep looking at the pictures…
My favorite part about this recipe is that each component is so easy to make. The cake is a one-bowl recipe, no softening butter or separating eggs required. The ice cream is no-churn and has so few ingredients that you can whip it up (literally) in minutes. The ganache is made in the microwave, without any worries about chocolate seizing or burning or doing whatever else chocolate does when you try to melt it over the stovetop. Yet despite the simplicity of each component, the finished cake is a showstopper! The cake freezes just hard enough to stand up to the ice cream, the ice cream itself maintains much of its softness in the freezer (no rock-hard slices here!), and the ganache is just firm enough to give you a nice bite of fudginess when you put a forkful in your mouth.