I’ll never forget the first time I made this Bailey’s S’mores Float. My kitchen, usually smelling of garlic and herbs, was suddenly filled with the warm, nostalgic scent of toasted marshmallows and rich chocolate. It felt like I’d bottled the essence of a perfect campfire evening, but with a delightfully grown-up twist. It’s more than a drink; it’s an experience, a hug in a glass that I now love to make for friends or as a special treat just for me. You are going to adore how simple yet spectacular this is.
Ingredients
- Chocolate syrup
- 1 cup crushed graham crackers
- 12 scoops vanilla ice cream
- Bailey’s Irish Cream (This wasn’t listed in the original, but it’s the star! I use the classic original.)
- Mini marshmallows
- Whole graham crackers (for garnish and extra crunch!)
Now, I know the image just listed a few things, but through my testing, I found these extra ingredients are non-negotiable for the full experience. Trust me, do not skip the mini marshmallows—they are the key to that authentic, gooey s’more texture. For the ice cream, I’ve tried fancy vanilla bean and good old-fashioned store-brand, and honestly, a rich, creamy, and simple vanilla works best; it lets the other flavors shine. And while you could use another cream liqueur, Bailey’s has that perfect coffee-chocolate note that just sings with the graham crackers.
Equipment Needed
- Tall glasses (I like pint glasses or even fun mason jars)
- Spoon for scooping
- Tablespoon for drizzling
- Small bowls for staging (for the crushed grahams, marshmallows)
- Kitchen torch (or your broiler in a pinch)
Let’s talk about the torch. The first time I made this, I tried to toast the marshmallows under the broiler. It worked, but I nearly melted the glasses and the marshmallows toasted unevenly. Investing in a small culinary torch was a game-changer—it’s faster, safer for your glassware, and gives you that perfect, spot-by-spot golden toast. If you don’t have one, no worries, the broiler can work, but you must watch it like a hawk. I speak from a slightly smoky experience!
Step-by-Step Instructions
First, get your mise en place ready. I pour the crushed graham crackers into a shallow bowl, have my chocolate syrup and Bailey’s out, and get my ice cream scooper ready. This is a fast-assembly dessert, and you don’t want your ice cream melting while you search for the marshmallows. I start by drizzling a generous spiral of chocolate syrup inside each glass—it creates beautiful streaks as you build. Then, I press a layer of the crushed graham crackers right into the syrup at the bottom. This isn’t just for looks; it creates a fantastic mud-pie-like texture with every sip.
Next, the fun part: building the float. I add two scoops of vanilla ice cream to each glass. Then, I pour a glorious glug of Bailey’s over the ice cream—I find about 1.5 to 2 ounces per glass is perfect. You’ll hear that wonderful sizzle as it hits the cold cream. I immediately add two more scoops of ice cream. This layering is crucial; it ensures every spoonful has a mix of cold ice cream and boozy, melty cream. I top this second layer with another sprinkle of crushed grahams and a handful of mini marshmallows.(See the next page below to continue…)