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S'mores Semifreddo with a Graham Cracker Crust | sharedappetite.com This S'mores Semifreddo combines the richness of ice cream with the light airy texture of mousse!

S'mores Semifreddo


  • Author: Chris Cockren
  • Total Time: 50 minutes plus 8+ hours freezing time
  • Yield: 8 servings 1x

Ingredients

Scale

Graham Cracker Crust

  • 1 sleeve graham crackers
  • 3 tablespoons sugar
  • Pinch Kosher salt
  • 6 tablespoons unsalted butter, melted

Semifreddo

  • 8 Davidson's Safest Choice® pasteurized egg yolks
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch Kosher salt
  • 1 1/2 cups heavy whipping cream
  • 2 cups marshmallow fluff
  • 3/4 cup chocolate chunks
  • toasted mini marshmallows (optional garnish)
  • hot fudge (optional garnish)

Instructions

Graham Cracker Crust

  1. Preheat oven to 325°F. Line a 9x5" loaf pan with parchment paper, letting it overhang all sides.   
  2. Add graham crackers to a food processor and process into fine crumbs. Add sugar, salt, and butter; pulse until mixture is well incorporated. Pour into loaf pan and press into an even layer.   
  3. Bake until light golden brown, about 20 minutes. Let cool completely, then remove from pan and peel away parchment.  
  4. Line that same loaf pan with plastic wrap, letting it overhang on all sides. Lay cooled graham cracker crust in bottom of pan.

Semifreddo

  1. Whisk egg yolks, sugar, vanilla extract, and salt in medium bowl. Set bowl over a large saucepan of simmering water and whisk constantly until yolk mixture has thickened and an instant-read thermometer inserted into the custard registers 160°F, about 3 to 5 minutes. Remove bowl from simmering water and place bowl in ice bath. Stir mixture until cool.
  2. Beat heavy cream until soft peaks form in medium bowl. Add marshmallow fluff and beat until stiff peaks form. Whisk 1/4 of the whipped cream into the custard to loosen it up (the custard will have become stiff from cooling). Carefully fold the remaining whipped cream and chocolate chunks into the custard until fully incorporated.
  3. Pour semifreddo into loaf pan. Cover with plastic wrap, and freeze until firm, at least 8 hours.
  4. Pull semifreddo out of loaf pan by pulling up the plastic wrap. Peel off plastic wrap and cut semifreddo into slices. Serve with toasted mini marshmallows and hot fudge, if using.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes