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Ingredients (15)

For the S'mores Terrine:

  • 10–12 graham cracker squares
  • 2 cups mini marshmallows
  • 1 quart Vanilla Bean frozen yogurt, slightly softened
  • 1/2 cup Chocolate Fudge Sauce, plus more for topping

For the Vanilla Bean Frozen Yogurt

  • 1/4 cup water
  • 2/3 cup sugar
  • 1 vanilla bean
  • 2 large egg whites, room temperature
  • 2 cups plain Greek yogurt, cold

For the Chocolate Fudge Sauce

  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups chocolate chips
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract

S’mores and frozen sweets are both classic summer treats, so it makes sense to mash them up into one fantastic no-bake dessert perfect for all your barbecues and warm-weather get-togethers. Making your own homemade frozen yogurt is a worthy endeavor, and Nicole Weston’s meringue method means you’ll never get ice crystals, but perfectly smooth and creamy frozen yogurt to rival any scoop shop’s. If you’re short on time or don’t have an ice cream maker, you can use store-bought vanilla bean ice cream or frozen yogurt for this dessert instead, which also includes graham crackers, rich hot fudge made from condensed milk and chocolate (your choice of dark, milk, or semisweet), and mini marshmallows that you toast at the last minute for a great, warm and gooey contrast to the cool layers beneath the crown.

Note: If you don’t have a kitchen torch, you can toast the marshmallows under the broiler, but be sure your yogurt or ice cream is frozen solid, or it will melt. Similarly, be sure your broiler is fully preheated so your terrine only needs to spend a hot minute (literally) in the oven.

For even more s’mores, check out our S’mores Pop Tarts recipe, S’mores Brownies recipe, and S’mores Ice Cream recipe too.

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Instructions

To make the Vanilla Bean Frozen Yogurt:
  1. 1
    Combine the water and sugar in a small saucepan. Split the vanilla bean lengthwise and scrape the seeds out using the back of a knife. Stir the seeds into the sugar mixture. Bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  2. 2
    While the sugar boils, beat the egg whites to soft peaks in a large clean bowl. When the sugar is ready, continue beating the eggs on low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes.
  3. 3
    Whisk the yogurt in a large bowl until smooth. Fold in the meringue.
  4. 4
    Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  5. 5
    Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

To make the Chocolate Fudge Sauce:

  1. 1
    Combine the sweetened condensed milk, chocolate chips, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the chocolate has melted. Stir in the vanilla until the sauce is smooth, then remove from the heat.
  2. 2
    Transfer the sauce to a storage container and let cool to room temperature, then cover and refrigerate until ready to use. The sauce will keep for at least 1 week. Reheat before serving.

To make the S’mores Terrine:

  1. 1
    Lightly grease a sheet of plastic wrap and line a 4- by 8-inch loaf pan with it.
  2. 2
    Place a single layer of graham cracker squares on the bottom of the loaf pan, covering the entire base. Break some of the crackers to fit, if necessary.
  3. 3
    Fold 1 cup of the mini marshmallows into the frozen yogurt. Spread 2 cups of the frozen yogurt mixture on top of the graham cracker layer, spreading it evenly.
  4. 4
    Drizzle the fudge sauce over the top of the frozen yogurt layer, spreading it into an even layer. Place another single layer of graham crackers over the fudge sauce, again breaking to fit, if necessary.
  5. 5
    Spread the remaining frozen yogurt into an even layer on top of the graham crackers. Cover with plastic wrap and press down firmly but gently.
  6. 6
    Freeze for at least 2 hours, until very firm.
  7. 7
    When ready to serve, unmold and remove the plastic wrap. Place the terrine smooth-side up on a serving dish. Warm some chocolate fudge sauce in the microwave, spread it on top of the terrine, and then top with the remaining 1 cup mini marshmallows. Lightly brown the mini marshmallows with a kitchen torch. (Or carefully put the terrine under the broiler for 1 minute—but do not do this if your frozen yogurt is very soft!)
  8. 8
    Slice with a hot, dry knife and serve immediately.

Excerpted from Perfectly Creamy Frozen Yogurt © by Nicole Weston. Used with permission from Storey Publishing. Photograph by © Matt Armendari.

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