By: Jessica Ivaska | August 23 2011
Posted in Recipes - Seattle Recipes

There’s nothing quite like a s’more on a late summer evening. The fluff of marshmallow combined with oozing chocolate and a crisp graham cracker. Just the thought of it is apt to make any city-dweller think of heading to the hills for an evening by the campfire. But what if you could combine a s’more with summer’s other perfect dessert, ice cream? It doesn’t get much better than that, now does it?

Well, thanks to Seattle’s Bluebird Microcreamery—you can do just that.  This recipe is so delicious and so easy that no campfire is required.

Now don’t get worried about having to use the microwave or heat up your oven. We wouldn’t make you do that.  Bluebird’s Phluffhead flavor (which, by the way is, only available for a limited-time) features local treasures that will remind you of childhood nights camping by the river. This decadent delight is made up of milk chocolate ice cream with caramel swirls, chunks of dark Theo Chocolate & homemade fluff from Street Treats. Nestle a scoop of that that between two graham crackers, smeared with Dilettante Truffle Topping and sit back, kick up your feet, and enjoy.

Ice Cream S’mores
Makes 8 s’mores

Ingredients
1 pint Bluebird Phluffhead Ice Cream
16 graham cracker halves
5.5 tablespoons Dilettante’s Dark Chocolate Truffle Topping

Directions
On each half of graham cracker spread about 1 teaspoon of truffle topping. Place ¼ cup of Ice cream on 8 of the crackers. Place the other 8 crackers on top of the 8 ice cream topped crackers. Enjoy! Alternatively, you can allow the ice cream to soften a bit, scoop it onto the graham crackers, top each one with a remaining cracker and put on a baking sheet in the freezer until you are ready to serve.

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