I Scream for Ice Scream: S’mores Semi-freddo Pie

Semi-freddo, a luscious Italian dessert, cold and creamy like ice cream but much simpler to make. Since I don’t have my ice cream machine with me anymore, this icy variation made it possible to satisfy my love of making and eating ice cream. Tis the season for another ice cream making-capade, and there isn’t a more perfect pair to hot summer days than this semi-freddo. I’ve been craving the winning combination of flavors of a summertime favorite; s’mores. I had volunteered to make this past month staff meeting’s birthday dessert, and with a pleasing sweet tooth, I decided to pay an homage to this campfire classic.

Marshmallow fluff reminds me of my freshman year in college eating my fair share of fluffernutter sandwiches. Too bad I didn’t have a broiler, then they would have been gourmet treats.
Whipped cream and sweetened pale and fluffy egg yolks make any dessert taste decadent and rich.  The special part of this semi-freddo is the ribbons of toasted marshmallow that are smokey, yet gooey, even when frozen.Okay so I made way more semi-freddo than I needed for my pie, but if I’m going to make ice cream I’m going to make enough for me to enjoy a bowl while watching the stars on a warm night. 

S’mores Semifreddo Pie

Ingredients {Serves 10-12 people}

3 cups – Graham Cracker Crumbs
6 1/2 tablespoons – Unsalted Butter {melted}
1 can {12-ounce} – Evaporated Milk
1 cup – Granulated Sugar
2 ounces – Semi-sweet Organic Chocolate
5 cups – Toasted Marshmallow Semifreddo {I used this Semifreddo recipe}
1 bag {10 ounce} – Marshmallows {toasted}

Recipe {Adapted from How Sweet It Is}

Make a batch of this toasted marshmallow semifreddo, the night before or at least 4 hours before making the crust and assembling your pie.

In a large bowl, combine the melted butter and 2 1/2 cups graham crumbs, mix until combined and all the crumbs are moistened. Press the graham cracker crumbs into a 9-inch springform pan and place in the freezer to set.

While crust is setting, heat the milk, sugar and chocolate in a small saucepan over medium heat. Bring to a boil, then reduce to a simmer and stirring constantly for 20 minutes until the sauce has thickened. Remove from heat and let cool for 15 minutes. Remove the crust from freezer and pour the slightly cooled fudge sauce over the top, and place back in the freezer until set  {about 2 hours}

About 10 minutes before you remove the crust from the freezer, take the semifreddo out of the fridge and allow to soften. Spread the toasted semifreddo on top of the fudge sauce {the semifreddo and fudge will mix together, so don’t worry}. Smooth the top and place the pie back in the freezer for at least 2 hours, or even over night.

When ready to serve, place the marshmallows on a baking sheet under the broiler for 1-2 minutes, and remove with a spatula. Remove the pie from the freezer and top with marshmallows. Freeze for another hour or so, then sprinkle with remaining graham crumbs. Get ready for a melting mess when the ice cream and fudge sauce together but there isn’t any other way to enjoy this delicious treat!