S’mores Ice Cream Cones

A classic campfire favorite reimagined into your new summertime treat. Waffle cone–check. Graham cracker sprinkles–check. Deliciousness–check. Easy to put together and oh-so-fun, big and littles alike will love this. I picked up all the ingredients at my local Trader Joes and love how well these items keep so you can whip this up in no time. And if ice cream isn’t your thing, scroll to the bottom of this post and you can hop on over to any one of my friends posts and see how they’ve reimagined this timeless classic for this summertime S’mores Blog Hop.

INGREDIENTS

Trader Joes French Vanilla Ice Cream (or any vanilla ice cream)

2-3 Graham Crackers, rolled into crumbs

2 tbsp butter, melted

Waffle Cones (homemade for even more deliciousness, mine are from Trader Joes)

Chocolate Syrup

Large Marshmellows, about 3-5 per cone

This is not a dairy-free dessert like I normally do. We tend to avoid dairy for the most part as part of a healthy, more plant-based lifestyle but do splurge on this Trader Joes french vanilla ice cream, especially in summer. But pick up a non-dairy ice cream and this could definitely become one. Friends, if you haven’t tried the Trader Joes french vanilla ice cream RUN to the nearest store. Literally hop on a plane and fly there. It’s THAT good. But alas, if you’re in another country and Trader Joes is just too expensive of a plane ride, grab your favorite vanilla ice cream and you’re good to go.

Start by prepping your marshmellows. On a baking sheet with parchment paper, stack 3-5 large marshmellows together or a heaping scoop of the tiny marshmellows, set aside until you’re almost ready to serve the cones. When it does comes time to “roast” them, turn your oven broiler on and move the oven rack to the lowest possible spot. Broil them until they are melty on the inside and a nice golden brown on the outside. S’more perfection. But watch them closely because they burn quickly.

Put several graham crackers, I like the Amy’s brand, in a ziplock bag or between a dishtowel and run a rolling pin over the top several times to turn them into crumbs. Place in a bowl and set aside.

Melt 2 tbsp butter in a small saucepan or in a microwavable glass dish and set aside. You could use Earth Balance for a dairy-free option. Grab your waffle cones (I got mine at Trader Joes) and dip them in the melted butter.

Roll the ice cream cone in the graham cracker crumbs to coat the top.

When you’re ready to serve dessert stick your prepared baking sheet with the marshmellows in the oven. Watch them closely. Scoop ice cream into the prepared graham cracker-coated cones, top with the “roasted” marshmellows, drizzle in chocolate syrup and add more crushed graham cracker crumbs. Summertime treat perfection. This is an outside treat, messy and drippy and SO good.

My sweet friend Ruthie from Ruth Eileen Photography captured (and taste-tested) these delicious cones. If you’re looking for a photographer in the New England area, don’t hesitate to reach out to her, she’s truly a gem and kind soul.