Finally, the grand finale: toasting. I gently press the mini marshmallows into the top ice cream scoop so they don’t roll off. Then, with my kitchen torch, I slowly and evenly toast them until they are puffed, golden, and just starting to get those delicious charred bits. The smell is incredible. I finish with one last quick drizzle of chocolate syrup over the toasted marshmallows and stick a whole graham cracker on the side of the glass as an edible spoon and garnish. Serve it immediately with a long spoon and a big smile.
Pro Tips for Best Results
I tested this three different ways: blending it (a mess), skipping the bottom graham layer (a mistake), and using large marshmallows instead of minis. The mini marshmallows are the undisputed winner. They toast more evenly, distribute better in the spoonful, and give you more of that melted marshmallow goodness throughout. They are a small detail that makes a huge difference.
Here’s what I learned the hard way about timing: have your guests ready or be ready to dig in yourself the moment you torch the marshmallows. This is not a make-ahead dessert. The magic is in the contrast of the hot, toasty marshmallow with the cold, boozy ice cream below. If you wait, the marshmallows harden and the whole bottom layer can become too soupy. It’s meant to be a gloriously messy, immediate indulgence.
For the absolute best experience, chill your glasses in the freezer for 10-15 minutes before you start. This simple step buys you precious time. It slows the initial melt when you add the Bailey’s and ice cream, keeping everything structured and frosty long enough for you to get that perfect first spoonful, which should have a bit of every single layer: crunchy cracker, cold ice cream, boozy cream, and warm marshmallow.
Common Mistakes to Avoid
My biggest first-time mistake was being shy with the Bailey’s. I treated it like a splash, and the ice cream just absorbed it, leaving little flavor. Don’t do what I did! You need enough to actually pool a bit and seep down through the layers. It should taste like a decadent, adult milkshake, not just vanilla ice cream. Be generous. It’s the soul of the drink.
Another pitfall: over-crushing the graham crackers. I’ve tried blitzing them into a fine dust, and it just turns into a paste when it hits the syrup or Bailey’s. You want a coarse crush, with some small pebble-sized pieces for texture. I put them in a zip-top bag and give them a few good whacks with a rolling pin. It’s therapeutic and gives you the perfect, crunchy consistency.
Finally, don’t skip toasting the marshmallows. I know it’s an extra step and maybe feels fussy, but trust me, it transforms the drink. Raw marshmallows are just sweet and chewy. Toasting them unlocks that deep, caramelized, campfire flavor that defines a s’more. It’s the difference between a good dessert and a memorable one. If using the broiler, put the glasses on a baking sheet and don’t walk away—they go from golden to carbon in seconds.
Serving Suggestions
I love serving this as the grand finale to a casual dinner party, especially in the fall. It’s a conversation starter and feels so much more special than just scooping ice cream into bowls. I place each glass on a small plate or a cute napkin because, let’s be honest, this is a delightfully messy affair. The long spoon and graham cracker garnish are part of the charm.
For an extra touch, I sometimes put out small ramekins with extra toppings, like a bit of caramel sauce, crushed toasted pecans, or even a sprinkle of sea salt for friends to customize their second layer. It turns it into a fun, interactive dessert station. I also like to pair it with a cup of strong, black coffee for those who want to balance the sweetness—it’s a fantastic combination.
When I make it just for myself and my partner on a movie night, we forego the fancy glasses and make it in big, sturdy mugs. It feels cozier, and a mug is easier to cradle. No matter how you serve it, make sure everyone has a spoon and is prepared to dive in with gusto. This is not a dainty dessert, and that’s the best part.(See the next page below to continue…)