As Spumoni and Rocky Road were to earlier generations, the s’more is to ours. The blend of graham cracker, drippy chocolate, and toasted marshmallow has become a flavor in its own right, present at camp cookouts and, in modified form, in fancy restaurants. Here, our visiting food maker Kim Laidlaw turns the s’more into a crazy stack of a sundae whose only justification is that it’s a crazy stack of a sundae (oh, and summer, obviously). If you’re the type of person who needs a recipe for a total heap of a thing like this, it’s underneath our totally indulgent animated GIF.

Kim Laidlaw’s S’mores Sundaes
Makes 4 sundaes

8 graham cracker squares
1 quart dark chocolate ice cream
1/2 cup Bittersweet Chocolate Sauce or hot fudge sauce, warmed
1/4 cup marshmallow topping
Whipped cream
4 jumbo marshmallows
1/4 cup sliced almonds, toasted

Have ready 4 serving bowls and a kitchen torch.

For each sundae, roughly break 1 graham cracker square into pieces and scatter into a serving bowl. Add a scoop of ice cream. Drizzle with some of the chocolate sauce and marshmallow topping. Layer with another broken graham cracker, then a second scoop of ice cream and some more chocolate sauce and marshmallow topping. Top with a dollop of whipped cream. Set 1 marshmallow on top and blast it with a kitchen torch until browned and gooey (try to avoid blasting the whipped cream). Garnish with the almonds. Repeat to make the rest of the sundaes. Serve right away.

Feeling fruity? Check out Kim’s strawberry s’mores sundae variation!

Photos and animated GIF by Chris Rochelle; styling by Kim Laidlaw

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