Homemade Ingredients, Ice Cream & Frozen Desserts

Homemade Marshmallow Sauce for a S’more Ice Cream Sundae

4.43 from 21 votes
This delicious and easy marshmallow sauce brings my S'more Ice Cream Sundae all the way home.

Hi Bold Bakers!

The only thing more nostalgic than an ice cream sundae is an ice cream sundae that tastes like a S’more! This recipe for Homemade Marshmallow Sauce for a S’more Ice Cream Sundae is the perfect marriage of my two favorite summer time treats. Now you won’t need to be sitting around a campfire to be eating a S’more! Instead, get ready to dig into my rich chocolate and graham cracker ice cream — smothered in the fluffiest, most pour-able marshmallow sauce you’ve ever had.

What is Marshmallow Sauce?

You might be wondering how to make marshmallow sauce, but you’re probably also wondering what it is. Marshmallow sauce is, honestly, what I would describe as a magic sauce. It’s made of things that you might not expect and has a texture and flavor like anything you might have ever tried.

Similar to my marshmallow fluff, my Homemade Marshmallow Sauce is as light as air, extremely sticky, ooey and gooey just like a marshmallow when it melts. The difference between marshmallow fluff and sauce is that it is pour-able. This is what makes it ideal for completing my S’more Ice Cream Sundae. Its also perfect for pouring over all kinds of desserts, pies, fruits… There’s really nothing that cant be improved by Marshmallow Sauce!

[This delightful and delicious Marshmallow Sauce will even go great with many of my other homemade ice cream flavors! Go ahead and snag the recipe for your favorite here!]

What is the Soft Ball Stage?

The trick to making my Homemade Marshmallow sauce is making the beginning of homemade candy, but instead of turning this sweet syrup into candy it gets whipped to white fluffy perfection.

There are two parts to this sauce, and one part is just water with a tiny bit of gelatin. This is what allows the Marshmallow Sauce to hold onto its lightness. The other part of the sauce is a candy-like syrup or water, sugar corn syrup, and a bit of salt. The light corn syrup is what makes this sauce a sauce, thick and pour-able, while the sugar and dash of salt obviously give the sauce its sweet marshmallow flavor.

While the gelatin and water “bloom,” creating a jell-o like texture, the other ingredients simmer together to form a sweet and thick clear syrup. It’s super important to follow my exact instructions on how to treat this syrup, because candy making can be tricky. The secret to this is to leave the ingredients to simmer undisturbed until they reach exactly 240°F (480°C), which is what is called “soft ball stage” in candy making terms (many candy thermometers will have this stage marked). After you’ve reached this stage the rest is super simple, I just pour the hot syrup over the gelatin mixture and whip.

After 10-12 minutes, what you’ve got is on crazy tasty Homemade Marshmallow Sauce!

How to Make 2 Ingredient Ice Cream

My S’more Ice Cream Sunday starts with the ice cream. This ice cream represents the chocolate and graham cracker part of a S’more. It is rich, chocolatey, and loaded with crunchy graham chunks which means it’s both creamy and smooth while being full of texture.

Just like all of my other ice cream recipes, this one starts with a base of my famous 2 Ingredient Ice Cream. All you need to make the base is heavy whipping cream and sweetened condensed milk. After a quick whip up with a hand or stand mixer, the cream and condensed milk transform into the most lovely ice cream — the perfect blank canvas for any flavor of ice cream. To turn my 2 ingredient ice cream base into chocolate and graham ice cream, I simply add melted chocolate and crushed graham crackers.

Instantly, you’re halfway to a S’more ice cream sundae! All you need to do now is freeze the ice cream for a minimum of 6 hours or preferably overnight.

How to Make an Ice Cream Sundae

After I make my homemade chocolate and graham ice cream, and I whip up my magic Marshmallow Sauce, the only thing left to do is put the two together! To build this S’more Ice Cream Sundae I suggest going big and bold! This means 3 giant scoops of ice cream and a generous pour of marshmallow sauce. I can’t even describe to you how heavenly this sundae is. If you’ve never tried a S’more Ice Cream Sundae, then I’m telling you: today is the day!

S'more Ice Cream Sundae, Homemade Marshmallow Sauce

The Marshmallow Sauce recipe is from tikkido.com.

Gemma's Marshmallow Sauce

4.43 from 21 votes
This delicious and easy marshmallow sauce brings my S'more Ice Cream Sundae all the way home for that taste of your childhood.
Author: Gemma Stafford
Servings: 25 servings
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
This delicious and easy marshmallow sauce brings my S'more Ice Cream Sundae all the way home for that taste of your childhood.
Author: Gemma Stafford
Servings: 25 servings

Ingredients

Marshmallow Sauce

  • 1 cup ( 8floz/225ml) water divided
  • 1 teaspoon unflavored gelatin
  • 1 1/2 cups (12oz/340g) sugar
  • 1 cup (10oz/283g) light corn syrup ( there is no substitute for corn syrup)
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla

Chocolate and Graham Cracker Ice Cream

  • 2 cups (16oz/450 ml) heavy whipping cream
  • 14 ounces (1 can/ 400ml) sweetened condensed milk, cold
  • 2/3 cup (4oz/115g) bittersweet chocolate , melted
  • 1 cup (3oz/85g) graham crackers, crushed

Instructions

Marshmallow Sauce

  • Place half of the water in the bowl of a stand mixer. Sprinkle over the teaspoon of unflavored gelatin, set aside.
  • Put the remaining water, sugar, corn syrup, and salt in a small saucepan. Allow the sugar to dissolve over medium-low heat. You can gently swirl the pan to help the sugar dissolve but do not stir as this can cause the syrup to crack. Once the sugar has dissolved simmer undisturbed over medium heat until the syrup reaches soft ball stage or 240°F (480°C) when read on a candy thermometer. 
  • Next, pour the hot mixture into the bowl with the bloomed gelatin mixture. Whip on a low speed for two minutes to cool down the mixture. Once cool and slightly frothy add vanilla, and whip on high speed for 10-12 minutes, until the mixture is thick, white, and fluffy. 
  • Store Marshmallow Sauce in an airtight container in the fridge for 8 weeks. 

Chocolate and Graham Cracker Ice Cream

  • Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
  • Turn off the machine and pour the condensed milk into the whipped cream.
  • Turn the speed up to high and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract and the seeds scraped from 1 vanilla pod.
  • Introduce a little of the ice cream base to the cooled melted chocolate to loosen it up. Then quickly introduce this to the base and mix through. Work fast or the chocolate will stiffen. Lastly, fold in crushed graham crackers.
  • Transfer to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
  • Keep stored in the freezer for up to 6 weeks.

Recipe Notes

Marshmallow sauce: I keep mine in the fridge but you can keep it in the cupboard if you wish. Give it a good mix up before serving to soften it. 

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Comments & Reviews

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Member
Christine Korthaus
8 months ago

The ice cream recipe doesn’t have vanilla listed in the ingredients but it’s in the instructions. How much extract?

K
Guest
K
1 year ago

Can I use homemade corn syrup that’s made of white sugar?

K
Guest
K
1 year ago

I did see a recipe for homemade corn syrup. Will that work? How to Make Corn Syrup at Home – Homemade Substitute Recipe Print Cook time 30 mins Total time 30 mins Serves: About 2 cups Ingredients ¾ cup drinking water 2 cups granulated sugar ¼ teaspoon cream of tartar Pinch salt Instructions 1. Add all ingredients in a large saucepan and stir to combine. 2. Over medium-high heat, stirring constantly with a wooden spatula, bring it to a boil. Then let boil until it reaches 240 degrees F, 112 C. This is soft ball stage. 3. Let cool on… Read more »

Carol Cripps
Guest
Carol Cripps
1 year ago

Although you’ve suggested this recipe for serving with ice cream, I bet it would be amazing, pureed warm over gingerbread cake fresh from the oven. I can’t wait to try it out.

Manisha Weerasinghe
Guest
Manisha Weerasinghe
1 year ago

Hi
This is one of the recipes that I HATE. Because if one of the key ingredients are unavailable I won’t be able to make it. Here in Sri Lanka both corn syrup & glucose syrup are unavailable. I hate just looking into this picture of yummy goodness.
Love your ice creams & all
Manisha

StuartofBlyth
Member
StuartofBlyth
1 year ago

“… leave the ingredients to simmer undisturbed until they reach exactly 240°F (480°C) …”

May I point out that 240°F is actually 115°C rather than the 480°C stated? More accurately it’s 115½°C so I suppose 115°C or 116°C would do.

Yolanda Belinstein
Guest
Yolanda Belinstein
1 year ago

Hi Gemma. I love your receipts. Last year I discovered you on the internet and decided to make my own ice-creams, which are very tasty.
About the marshmallow sauce: can I use glucose syrup instead of corn syrup? I can’t find corn syrup here in the supermarket, but I have glucose syrup. can it be a substitute?

Thanks, Yolanda

Member
1 year ago

Hello Gemma, It’s been a while since talking to you so I figured I’d drop ya a line while I get the chance. Life of course is busy up north as usual as Kevin would know being from Tacoma area. I have been prepping my home to put it up on the market for sale while it’s hot, hot, hot! Although it is usually cooler than it has been this year, it is just so different than our homeland. I miss it so very much even after being in the US so long, I still check the weather every few… Read more »

Marianna
Guest
Marianna
1 year ago

Hello! 480C can’t be right! Soft ball should be around 120C.
Regards
Marianna

Chantese
Guest
Chantese
1 year ago

This recipe is very yummy! Makes my stomach growl

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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