Toasted Chocolate Ice Cream Cups! Chocolate ice cream, graham cracker crumble, and toasted marshmallow meringue in homemade chocolate shells. Essentially an in a lovely chocolate cup with ice cream. The perfect summer treat!
Ingredient
– 1 sleeve of graham crackers, crushed– 6 tablespoons salted butter, softened– 1 tablespoon honey– 12 ounces semi-sweet chocolate, melted– 6 cups chocolate ice cream– 1/2 cup creamy peanut butter (optional)MARSHMALLOW– 4 large egg white– 1 cup granulated or caster (powdered) sugar– 1/2 teaspoon vanilla extract
Direction
1
Start with a 325-degree oven. Parchment a baking sheet.
To crumble Graham crackers. Mix graham crackers, butter, and honey in a medium bowl.
2
Bake for 10 minutes on the prepared baking sheet until light golden brown. Use 12 cupcake liners in a mould. Spread melted chocolate up the lines with a spoon.
3
Sprinkle some graham cracker crumble into each cup's bottom (save the remainder for serving). Freeze for 10-15 minutes until firm. If using, layer chocolate ice cream and peanut butter in each cup.
4
Freeze until hard, 1-2 hours or overnight. Make marshmallows right before serving. Let a big pot of water simmer. Mix egg whites and sugar in a stand mixer.
5
Place the stand mixer bowl over the pot of simmering water and stir constantly until the egg whites are very warm to the touch and the sugar dissolves. Remove the bowl from the heat.
6
Whip egg whites on high until firm peaks form. Combine vanilla with whip. Top frozen cups with marshmallow. Toast marshmallow using blowtorch. Serve now.