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.
A mini butane torch is a great kitchen tool that's not nearly as expensive or intimidating as you might think. In addition to using it for classic creme brulee and baked Alaska, you can toast cheese, melt glazes, broil grapefruit, and more (and during the summer, it sure beats turning on the oven).Buy Now ›
To make the Chocolate Fudge Sauce:
To make the S’mores Terrine:
Excerpted from Perfectly Creamy Frozen Yogurt © by Nicole Weston. Used with permission from Storey Publishing. Photograph by © Matt Armendari.
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