How to cook Ice Cream Smores Cupcakes:
Ice Cream S’mores Cupcakes are irresistible frozen treats made with just 6 ingredients. Perfect for a party!
Ingredients • 1 qt (2 pints) San Bernardo ice cream (vanilla or other) • 25-28 graham crackers (or 1 ½ cups crumbs) • 1/2 cup unsalted butter, melted • 1 cup heavy cream • 10 oz semisweet chocolate • 6 cups mini marshmallows Instructions 1. Remove ice cream from freezer 20 minutes ahead of time to soften. 2. Line a 12-cup muffin pan with paper cupcake cups and set aside. 3. In a medium bowl, mix graham cracker crumbs and melted butter until it has the consistency of wet sand. 4. Spoon about 2 tbsp of graham cracker mixture into each cup. Press firmly with your thumbs or a spoon to form a bottom crust. 5. Place one medium scoop of softened ice cream onto graham cracker crust to fill up 1/2 inch from the tops of the paper cups. Spread with a spatula until flat. Repeat for remaining cups and then place in the freezer to solidify. 6. Heat the heavy cream until boiling. In a medium bowl, add the chocolate and hot cream, whisking until smooth. Cool slightly. 7. Remove muffin pan from freezer, and spoon 2 tbsp of chocolate on top of each cup, spreading evenly out to the edges. 8. Freeze for at least one hour or until solid. 9. Add one layer of mini-marshmallows on top of each cupcake to cover completely. 10. Brown the marshmallows either with a torch or under the broiler for 1-2 minutes. Serve and enjoy!