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S’more Baked Alaska - Graham Crackers, Chocolate Ice Cream and Homemade Marshmallow Fluff on top! What more do you want?

S’more Baked Alaska (No Machine Ice Cream Dessert)

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Hi Bold Bakers!

A S’more does not have to be confined (restricted) between 2 graham crackers and this S’more Baked Alaska is testimony to that.

This Big & Bold frozen dessert has all the components of a S’more but we created a whole new dessert here. Its center is made of my Chocolate No Machine Ice Cream and its base is graham crackers.

The marshmallow layer is none other than my Homemade Marshmallow Fluff. If you haven’t tried it yet put it on your list. Marshmallow Fluff isn’t available worldwide and I couldn’t bear the thought of people going without it so I made my own.

This S’more dessert was inspired by a blog called Livforcake.com. She has S’more desserts to beat the band and beautiful photos to boot.

If you like this S’more dessert then I think you will also like my S’more Fudge and my No-Bake S’more Pie.

Plus, this week my first Ice Cream Master Class released called Bigger Bolder Frozen Desserts. In this 2 hour online video class, I teach you how to make traditional custard-style ice cream, gelato, new No Machine Ice Cream recipes and much more! I partnered with Craftsy to create the class and you’ll be able to experience it on any platform, at any time, and even interact with  me in their virtual classroom. And especially for my Bold Bakers, you’ll SAVE 50% Off the Class if you sign up now. I hope to see you there!

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5.0 from 6 reviews
S’more Baked Alaska
 
Prep time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 cup (8oz/240g) whipping cream
  • ½ cup (7oz/200g) condensed milk
  • 1 cup (6oz/170g) chocolate
  • 1 cup (5oz/130g) cookie crumbs (graham crackers/digestives)
  • 5 tablespoons (2 ½ oz/75g) butter, melted
  • 1 recipe Marshmallow Fluff
Instructions
  1. Place sweetened condensed milk in the fridge to keep cold
  2. Beat cold whipping cream using a hand mixer or a stand mixer until soft peaks form.
  3. Turn down the speed a little and pour the condensed milk into the whipped cream.
  4. Now, turn the speed back up high again and whisk until the mixture is thick and stiff peaks. Set aside.
  5. Gently melt the chocolate in the microwave, taking care not letting it get too warm.
  6. Once the chocolate has cooled swiftly mix in your 1 big spoonful of ice cream base with a spatula. Mix quickly so the chocolate doesn’t set and harden. Fold in the rest of your ice cream base until combined.
  7. Line a deep bowl with 2 layers of cling wrap
  8. Pour in the chocolate ice cream into the bowl and tap on the counter to release air bubbles. Place in the freezer while you prepare the cookie layer.
  9. Blend the cookies until they are fine crumbs.
  10. Pour in the melted butter and mix together.
  11. Remove the ice cream from the freezer and gently press the cookie base ontop of the ice cream. It won’t be frozen yet so just take care not to push too hard
  12. Place it back in the freezer and freeze for a minimum of 6 hours but preferably overnight just to make sure it is frozen well.
  13. When you are ready to serve your baked Alaska pipe or spoon over the Marshmallow fluff.
  14. To toast, place it under a grill or broiler and VERY CAREFULLY get nice color all over the baked Alaska. Do not walk way at this point, you have to keep a close eye on it. You can also use a chef's torch to toast it up.
  15. Serve straight away and enjoy!
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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

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37 Comments

  1. Profile photo of biggs1982@msn.com on August 11, 2016 at 9:25 am

    I don’t bake much anymore, but some of your recipes seem to demand that I give them a try. Thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on August 11, 2016 at 10:13 am

      Hi there,
      That is a good thing, I think!
      Gemma 🙂

      • Marcy Terazzae on December 31, 2016 at 1:49 pm

        Hi Gemma ,I was wondering if you had a recepie for marshmallow ice cream .Thank you …..
        P.S Love your videos 💙

  2. Mehak Arora on August 12, 2016 at 3:33 am

    I love s’mores and I couldn’t help myself from making it. And I’m so so so so much happy with the results. It’s absolutely incredibly delicious. Thank you Gemma😊

    • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2016 at 2:15 am

      Hi Mehak,
      I am happy to hear that, well done,
      Gemma 🙂

  3. Sarah on August 12, 2016 at 9:17 am

    I am a big fan of yours. Can you please give me your number ?

  4. Profile photo of salamasalem67 salamasalem67 on August 14, 2016 at 10:41 am

    DEAR GEMMA

    could you please make a bubble gum ice-cream flavoured

    regard ,big fan

  5. Profile photo of Rachael curtin Rachael curtin on August 15, 2016 at 7:08 am

    hey Gemma i know this has nothing to do with this recipe but do you have a recipe for your salted caramel? If not can you make one ?PLEASE

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 1:18 pm

      Hi Rachael,
      It is here on the website, you can search for it in the search box.
      Thank you for all of your kind comments Rachael, I am happy that you are trying the recipes. Do try the oatmeal ones too they are good, and really nutritious!
      Gemma 🙂

  6. Profile photo of salamasalem67 salamasalem67 on August 15, 2016 at 10:39 am

    Dear gemma

    Could you plaese make frozen cocunts pop !!!🍧🍧🍧🍧
    Regerd: big fan ☺

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 12:53 pm

      Hi there,
      I love coconut, i will be working with this again in the future. i will add your suggestion to my list, thank you,
      Gemma 🙂

  7. Profile photo of salamasalem67 salamasalem67 on August 15, 2016 at 10:40 am

    I mean frozen yougurt cocunts pop🍧🍧🍧🍧🍧🍧

  8. Minahil ishaq on August 15, 2016 at 10:55 am

    Hi gemma,i ❤️ icecreams alot so i went for that new website of frozen desserts it looks very cool but i don’t know how to make a account i don’t know anything can youplz guid me

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 12:52 pm

      Hi Minahil,
      do you mean Craftsy?
      I made a series of frozen desserts for Craftsy.com. they sell this program on their website. the link to it is here on my website. Other than that my own website is easy enough to subscribe to 🙂
      Gemma 🙂

      • Minahil on August 15, 2016 at 11:38 pm

        Thank you gemma i like yor kindnes😀

  9. Minahil ishaq on August 15, 2016 at 10:57 am

    I mean can you PLEASE GUIDE ME

  10. Angel on August 15, 2016 at 11:04 pm

    Hi gemma, I cant find fat-free condensed milk here. Can i cut down the amount of condensed milk to make it less sweet? thank you very much!

    • Profile photo of Gemma Stafford Gemma Stafford on August 16, 2016 at 12:47 am

      Hi Angel,
      You can also make your own condensed milk, recipe here. The sweetness of the ice cream base is balanced out by the inclusion of the additions, such as fruit, cocoa, coffee etc. It also tastes less sweet when it is frozen. You can reduce the condensed milk somewhat, but you will need to experiment with this to get a balance,
      Gemma 🙂

  11. Minahil on August 15, 2016 at 11:43 pm

    Thankyou you were a big help n ilove your ice cram n s’more videos so please post as many as you can🍧

  12. Minahil on August 15, 2016 at 11:45 pm

    Also can you make oreo blueberry cheesecake icecream

    • Profile photo of Gemma Stafford Gemma Stafford on August 16, 2016 at 12:44 am

      Hi there,
      You can make your own inventions with the ice cream base, just experiment. Do not add very liquid ingredients though, or the ice cream will freeze like ice,
      Gemma 🙂

  13. Profile photo of lucicnoble lucicnoble on August 20, 2016 at 8:01 am

    Could you use store bought chocolate ice cream instead of homemade?

    • Profile photo of Gemma Stafford Gemma Stafford on August 21, 2016 at 2:43 am

      Sure you could, this is what people did in the past to add their own twist,
      gemma 🙂

  14. Samira on August 20, 2016 at 2:22 pm

    Hi gemma , i love the new idea of this recipe. I have a question which is : Can i use melted marshmallows as a substitute for the marshmallow fluff? And if yes how many cups?

    • Profile photo of Gemma Stafford Gemma Stafford on August 21, 2016 at 2:08 am

      Hi Samira,
      Yes you can, I think you will need about 8 oz of these, depending on how thickly you apply it. You can also make an Italian meringue and apply that,
      Gemma 🙂

      • Samira on August 21, 2016 at 3:36 am

        Thank you 😀. I will try it this week for my friends birthday.

  15. Cora on August 22, 2016 at 5:46 pm

    My daughter and I recently discovered your recipe videos. We’ve really been enjoying them! Our family loves smores so this is one recipe we’ll have to try. We’ve been experimenting with homemade Oreos and could crumble those for the crust for an extra chocolatey punch. In some ways, I wish I hadn’t seen this 🙂.

    Cora-

    • Profile photo of Gemma Stafford Gemma Stafford on August 23, 2016 at 1:54 am

      Ha ha Cora! that is the problem with baking, it becomes addictive! I am happy that you are sharing this with your daughter, this is how i started out,
      Gemma 🙂

  16. Profile photo of SugarFiend45 SugarFiend45 on August 30, 2016 at 8:23 am

    Hi Gemma!I just wanted to say that I’ve just recently eye discovered your website and I love it.I love to bake and you are a real inspiration.Just wondering, are you ever going to do a frozen mousse dessert?

    • Profile photo of Gemma Stafford Gemma Stafford on August 31, 2016 at 3:15 am

      Hi there, thank you for your kind comments. I will add this great suggestion to my list,
      Gemma 🙂

  17. Sugarfiend45 on August 30, 2016 at 3:45 pm

    Hi Gemma! I just wanted to say that you are such an inspiration to the baking community. I love to bake and you just make me love it more!Just wondering, will you ever make a frozen mousse dessert?

  18. Athena on August 31, 2016 at 7:25 pm

    About how many whole graham crackers make one cup of crumbs?

    • Profile photo of Gemma Stafford Gemma Stafford on September 1, 2016 at 1:22 am

      Well, the weight will be 8 ozs, 240g. You should be able to judge this by the weight shown on your pack,
      gemma 🙂

  19. Ayman on November 17, 2016 at 1:41 am

    Hey gemma what haooend with the no machine icecreams how come you dont make any videos of them anymore?

    • Profile photo of Gemma Stafford Gemma Stafford on November 17, 2016 at 1:45 am

      Hi there, there are a huge number of these recipes here on the website. I will get back to these another time, trying to get some other recipe requests sorted before then, thank you for being with us,
      Gemma 🙂

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