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“irresistible chocolate cream biscuit sundae”


Imagine having a s’mores sundae on a chill summer night – if that’s not heaven, what is? Actually, when I think about it more, whenever you decide to have this delicious chocolate marshmallow ice cream with fudge biscuit swirls, it’s going to feel like you’re in heaven because it’s that good. The name might be a mouthful, but you’ll definitely remember the taste.

Whenever we’re talking about a chocolate ice cream dessert, we’re not counting the calories, right? However, if you’re in the mood for a healthier option, I shared this amazing single-serving raspberry ice cream a few days ago, you can check out. I love healthy options for typically high-calorie meals, but sometimes I enjoy turning simple ice cream scoops into rich-flavored desserts. So, thinking along those lines, this time I asked myself “can I turn the popular s’more treat into a refreshing sundae?” It turns out, I can. This yummy ice cream recipe is a s’mores sundae with a twist.

I used cocoa powder, vanilla, hot chocolate fudge, and vanilla bean biscuit crumbs to make the ice cream. The vanilla reduces the bitterness of the cocoa powder and makes it sweeter, while the biscuit crumbs give the ice cream a denser and crisp quality. As a contrast, melted marshmallows are soft and chewy. This is why the layers of marshmallow and ice cream make each bite a perfect balance of the flavors used.

To make this recipe you’ll spend only 15 minutes in preparation, but unfortunately, you’ll have to wait a lot longer before you can eat it! I like to leave the ice cream in the freezer overnight, then layer the marshmallows the next morning. This way, by the time I’m done with my breakfast, I can enjoy this amazing treat. However, I do believe this dessert is best enjoyed in the afternoon, so if you can resist for that long, after lunch would be a perfect time to treat yourself.

You’ll need a saucepan, one big bowl, freezer-safe plastic container, and a rectangle glass dish.

The first step is to heat the heavy cream in a saucepan over medium heat. After two minutes, stir in the vanilla powder (or extract), sugar, cocoa powder, and egg yolks. Continue to cook while stirring constantly. Once the mixture starts to thicken (around 5 minutes of cooking), remove the saucepan from heat and transfer the ice cream blend in a big bowl. Set it aside to rest at room temperature.

After this, make the hot fudge. If you have your own preferred fudge recipe, then feel free to use it. What I like to do is simply melt two cups of chocolate chips together with one cup of milk over medium to high heat for a few minutes. I found that this is the easiest and fastest way.

Once the hot fudge is done, pour it in the ice cream mixture and stir well until the ingredients blend. Then, crush the Viennese vanilla bean swirls and fold in the crumbs into the mixture. You can use different kinds of sweet, vanilla-flavored biscuits, or crackers. Graham cracker crumbles will also work for the recipe, although I personally like the vanilla-flavored biscuits better.

The next step is to transfer the ice cream mixture into a freezer-safe plastic container and let the ice cream freeze over the next five to six hours. You can also leave the ice cream in the freezer overnight and continue the recipe the next morning. Also, I like to point out that I specifically mentioned plastic containers for storing the ice cream, because glass is a poor conductor of heat and it can take a very long time for the ice cream to reach the desirable solid consistency. Here’s a few examples from Amazon.

When the ice cream is completely frozen, we can continue with the second part of the recipe.

Take a saucepan and place it over medium to high heat. Spray the saucepan with cooking oil and add the marshmallows. Cook for five minutes while stirring constantly. The marshmallows won’t melt completely, but you’re looking for a nice and creamy texture. Remove from heat and set the saucepan aside. Take the ice cream out of the freezer and leave it next to the marshmallow creme.

Take a glass rectangular dish and line it with the graham crackers. Pour half of the marshmallow creme over the crackers, then spread a layer of the ice cream. Repeat the layering process and spread marshmallow creme again then ice cream over it. Finally, take a knife and make swirls in the ice cream dish.

Return the dish in the freezer and let it cool for at least two to three hours. If you let the ice cream freeze overnight, then make the marshmallow creme in the morning and then let the dessert freeze again while you have your breakfast and get ready for the day. The time will pass before you even notice it. On the other hand, if you’re at work, you’ll know that when you get home, there will be a chilled dessert waiting for you as a reward for all of your hard work.

When you take it out of the freezer, cut the ice cream dish into eight equal squares. Place a piece of the ice cream on a serving plate and sprinkle with chocolate curls. Garnish with one Viennese vanilla bean swirl biscuit and serve with ice coffee. Share this delicious treat with your friends or family to enjoy it even more.

Prep Rest time Total Servings
15 minutes 8-10 hours 10 hours, 15 minutes 8


For the ice-cream:

  • 2 cups marshmallows
  • ¾ cup cocoa powder
  • 3 ½ cups heavy cream
  • 4 egg yolks
  • 1 cup of brown sugar
  • 1 tbsp vanilla powder
  •  ¼ cup hot chocolate fudge (chocolate chips + milk)
  • ¼ cup of Walkers’ Viennese vanilla bean swirls (crushed)
  • ½ cup of Graham crackers

For the topping:

  • 1 tbsp chocolate curls
  • 1 or 2 Viennese vanilla bean swirls


  • Take a saucepan and heat the heavy cream over medium temperature.
  • After two or three minutes, add the vanilla powder (or extract), sugar, cocoa powder, and egg yolks.
  • Stir well until the sugar dissolves and the blend becomes smooth.
  • Continue to cook for another 3-4 minutes.
  • Remove from heat and let it chill at room temperature for a few minutes while you prepare the hot fudge.
  • Take a small saucepan, place it over medium heat, and whisk together 1 cup of milk with 2 cups of chocolate chips to make the chocolate fudge. Once the chocolate is completely melted and the fudge starts to thicken, remove from heat and stir it into the ice cream mixture. Mix well.
  • Crush the Viennese vanilla bean swirls and add the crumbs into the mixture.
  • Transfer the ice cream mixture into a plastic, airtight container and put it in the freezer.
  • After five to six hours (or overnight), take a saucepan and melt the marshmallows over medium to high heat. Stir constantly and add two to three tbsps of plain water to aid the melting process. After five minutes, remove from heat.
  • Take a rectangle glass baking dish and line the graham crackers in one layer.
  • Pour half of the marshmallow creme over the crackers and pour half of the ice cream over the marshmallow creme.
  • Repeat the same process with the rest of the marshmallow creme and ice cream. Spread a layer of marshmallow creme, then spread ice cream on top.
  • Use a knife to make swirls between the layers of marshmallow and ice cream.
  • Place the sundae in the freezer and let it rest for another two to three hours.
  • Before serving, sprinkle chocolate curls over the ice cream piece and garnish with a Viennese vanilla bean swirl cookie.

Amazon product information last updated on March 24, 2022. Images, prices and links from Amazon Product Advertising API.

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