National Sundae Day | S’Mores Sundae
S’Mores: always a win, am I right?
I made a s’mores dip not too long ago for National S’Mores Day, and for today’s National Sundae Day, I made s’mores again…and ate it for breakfast. Because when you’re behind on making National Sundae Day and just have the morning to do so because you’re about to go get lunch with your BFF, then you’re forced to have ice cream at 9am.
I wanted to get a little more creative and create sundae cups from graham crackers as a crust, but honestly, when it came right down to it…too much work for the morning, especially since I had also spent time making raisin bran muffins for National Raisin Bran Day on November 15th. And also, it would’ve taken some time to make the shells because they have to sit in the freezer for an hour so, you know, the ice cream doesn’t melt when you scoop it into the shells.
So, instead, I used my nifty bowl for the ice cream like a normal person, and just crumbled the graham cracker on top. Mission accomplished.
- 1 scoops vanilla ice cream
- Handful marshmallows
- 1 graham cracker
- Chocolate syrup
- Heat oven to 350*F. Sprinkle marshmallows on baking sheet. Cook until tops of marshmallows are lightly browned. Remove and set aside.
- In a bowl, scoop vanilla ice cream. Crumble 1/2 the graham cracker on top and stick the other 1/2 on the ice of the ice cream (you know, for scooping, hehe). Place browned marshmallows on top and drizzle with chocolate syrup.