Mystery Lovers' Kitchen: S'mores

Monday, July 13, 2026

S'mores Ice Cream Cake #recipe #giveaway Kim Davis

KIM DAVIS: Summer seems to call for desserts that cool you off, although there's something nostalgic about roasting marshmallows over a bonfire and making s'mores with family and friends. Growing up we always had homemade ice cream so I thought it would be fun to combine the two desserts and thus I set to work to create a S'mores Ice Cream Cake.

First off, I knew I didn't want to take the time to make homemade ice cream. That special treat is best eaten all on it's own (at least in my opinion), but if you have the time, by all means use your favorite ice cream recipes. Also, it was right around Father's Day that I got to work on creating this recipe so I wanted to make it dairy-free so my husband could indulge. Thankfully, there are a lot of great dairy-free ice creams on the market now that are every bit as good as regular ice cream (okay, almost as good, lol). I couldn't find plain vanilla or plain chocolate dairy-free ice cream, so ended up with "extras" mixed in. It definitely added some extra texture and flavor and everyone enjoyed it.

Next I didn't want to have to toast individual marshmallows for the topping and found that jarred marshmallow fluff toasts just fine. If you don't have a kitchen torch, no worries, the untoasted fluff tastes yummy! And while everyone raved over this sweet treat, I was happy that I could make it a few days in advance, even toasting it and returning to the freezer on the serving platter until ready to serve.

Be sure to scroll all the way down to find out how to enter for a chance to win a copy of
Framed and Frosted! Contest is open to everyone.

S’mores Ice Cream Cake

Ingredients

1-1/2 cups graham cracker crumbs (plus additional 1/3 cup for garnishing if desired)
1 tablespoon sugar
Pinch of salt
3 tablespoons unsalted butter, melted (or substitute with dairy-free margarine)
1 pint chocolate-based ice cream, slightly softened (or substitute with dairy-free ice cream)
1 pint vanilla-based ice cream, slightly softened (or substitute with dairy-free ice cream)
1/4 cup chocolate fudge syrup
1 jar marshmallow fluff

Instructions

Preheat the oven to 325°F. Place parchment paper on a baking sheet and set aside.

Line a 9-inch loaf pan with parchment paper, leaving an overhang (or sling) to help remove the ice cream cake for serving.

Add the graham cracker crumbs, sugar, and salt to the prepared baking sheet and stir to combine.

Drizzle the melted butter over the crumbs and stir.

Spread the crumbs evenly over the parchment paper and bake 8 to 10 minutes until the crumbs are golden brown. Immediately remove the pan from the oven, place on a wire rack, and allow the crumbs to cool completely.

1) Press 1 cup of the cooled graham cracker crumbs into the bottom of the loaf pan.

2) Top with the chocolate ice cream, spreading it in an even layer.

3) Sprinkle the remaining crumbs over the ice cream.

4) Top with the vanilla ice cream.

5) Spread the chocolate fudge syrup evenly over the top. Place the filled loaf pan in the freezer for at least 6 hours or overnight before topping with marshmallow fluff.

Use the parchment overhang to remove the ice cream cake from the loaf pan. Working quickly, remove the parchment paper and place the ice cream cake on a serving platter. Scatter extra graham cracker crumbs on the platter if desired.

Swirl the marshmallow fluff over the top of the ice cream cake.

Using a kitchen blowtorch, toast the marshmallow fluff. Keep a close watch since it can quickly burn.

Slice the cake and serve immediately. If you want to make the ice cream cake ahead of time, once you toast the marshmallow fluff, return the cake to the freezer for 30 minutes. Remove and cover loosely with plastic wrap, then return to the freezer. Once ready to serve, remove the plastic wrap and allow to sit for about 10 minutes to soften before slicing and serving.

Note

An oven broiler won’t work to toast the fluff since the ice cream will melt too quickly. It will still taste delicious without toasting the fluff if you don’t have a blowtorch.

💕 Click here for a free printable PDF of the recipe!💕

I'm celebrating my new release today!

While this isn't a cozy mystery, I'm celebrating the release today for my middle grade fantasy book, The Secret of Cherry Hill Orchard, the second book in The Board Game Chronicles! Suitable for ages 7 to 11. If you have kids or grandkids who needs to do some reading over the summer, please check it out. It's free on Kindle Unlimited, and ebook and print versions available on Amazon. Print is available on Barnes and Noble as well.

What it's about:

Eleven-year-old Amber Addison is supposed to be in charge. But babysitting her little sister, Ava, and Ava’s cranky best friend, Harper, is hard enough before a board game magically comes to life. One minute, the girls are playing Cherry Hill Orchard. The next, a tiny cherry token swells to an impossible size, scoops them up, spins them silly, and drops them into a real orchard bursting with ripe cherries and plenty of trouble.

There, a family of enormous talking cats begs for their help. Sneaky dogs are stealing the harvest and trying to drive the cats from their home. The cats promise to lead Amber, Ava, and Harper to their queen, who may know how to send them back, but only if the girls can save the orchard first.

To get home, Amber will have to outsmart the dogs, keep her sister safe, and figure out whether Harper is really as impossible as she seems. Because in Cherry Hill Orchard, friendship may be the best magic of all.

A fun recipe is included

Purchase print, ebook, or read for free on Kindle Unlimited: HERE

Purchase Barnes & Noble print: HERE

Books available at most online retailers

Amazon * Barnes & Noble * Kobo * Apple

Cupcake Catering Mysteries * Essentials of Murder* Essentials of Death

About the Author:

Kim Davis writes the Aromatherapy Apothecary cozy mystery series, and the award-winning Cupcake Catering cozy mystery series. She has also written several children’s nature articles published in a variety of magazines. Kim Davis is a member of Sisters in Crime, Mystery Writers of America, and Society of Children’s Book Writers and Illustrators.

She lives in Southern California with her husband and rambunctious mini Goldendoodle, Missy, who has become an inspiration for several plotlines. When she’s not spending time with her granddaughters or chasing Missy around, she can be found either writing on her next book, working on blogs, or in the kitchen baking up yummy treats to share.

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Connect with Kim: Facebook, Pinterest, Instagram, Bluesky, Bookbub, Goodreads, TikTok, and website

G I V E A W A Y T I M E !!!

I'm giving away a copy of Framed and Frosted!

Comment below and include your email (yourname at yourserver dot com) for a chance to win a copy of Framed and Frosted. (Contest ends 11:59pm on Wednesday, July 15, 2026. Print is limited to US residents and all others will receive an ebook copy.)

Readers, do you have a favorite summer dessert you make every year?

Tuesday, June 9, 2026

MY WRITER'S SNACK: COFFEEHOUSE S'MORES by Cleo Coyle

From Cleo Coyle: I think most writers would agree that working at home has its pros and cons. Casual Friday every day (woo-hoo!). Make your own schedule (hooray!). A kitchen and fridge only steps away (uh-oh)...

While too many trips to the fridge always takes its toll on my (uh-hem) assets, I have come up with some fun "snack attack" solutions over the years to accommodate my natural inclination to nosh, which brings me to today's recipe...

Cleo Coyle writes two
bestselling mystery
series with her husband.
To learn more, click here.

☕ A Recipe Note from Cleo

Because I always crave s'mores during cookout season, I'm sharing two fun ways I've added them to my always expanding menu of coffee break snacks.

My "coffeehouse" s'mores are warm, gooey, chocolaty, and satiating, especially with a fresh pot of coffee. These little treats are also fairly low in calories compared to richer desserts, yet they pack plenty of nostalgic satisfaction. The first idea (below) is especially fun to make with little children....

So scroll down to see how I turn this campfire classic into a fun little coffee break nosh without the campfire! And finally, I must say...

Cheers to the wonderful Girl Scouts who are credited with publishing the very first s'mores recipe in their handbook (circa 1927) Tramping and Trailing with the Girl Scouts.

With love from a former Girl Scout,

~ Cleo

MICRO ESPRESSO S’MORES

Here is my first fun way to enjoy s'mores as an indoor coffee break snack. These micro-size cookies pair nicely with a cup of Joe or an espresso. And since the word "espresso" means expressed, it’s the perfect way to describe these treats, which are made in just seconds with a microwave. They're also great for small children to make. Not only are they fun to assemble, but their tiny size is just right for little hands and mouths.

Cleo's Micro
Espresso S'mores

Makes 4 Micro S’mores
Total calories: about 140 (35 calories each)

Ingredients:

1 sheet of graham crackers (I love cinnamon grahams for this)
4 mini marshmallows
1 mini Hershey chocolate bar (or chocolate of your choice)

Directions: Split 1 graham cracker sheet (65 calories) along its perforation lines to make 4 rectangular pieces. Using a sharp knife on a flat surface, slice each rectangle into a square. You now have 8 micro squares of graham crackers. Place 4 tiny cracker squares on a microwave safe plate.

Break up the mini Hershey bar (about 70 calories) into four even pieces and place a small piece of chocolate on each of the 4 small cracker squares. Microwave only about 5 seconds—just enough to slightly soften up the chocolate.

Take out the plate. Place 1 mini marshmallow (1.25 calories each) on top of each piece of chocolate. Microwave only about 5 to 7 seconds, until you see the marshmallow blow up to twice its size.

Remove the plate and top each of the melted marshmallows with your reserved micro graham cracker square top.

Each little s'more brings a surprisingly big mouthful of flavor and you have four of these gooey, warm, delicious, "espresso" s’mores on your plate to enjoy!

One last note...

☕

COFFEE S’MORES

No Campfire Needed!

Cleo Coyle's
Coffee S'mores

Makes 2 coffee-break cookies
Total calories: about 148 (74 calories each)

Ingredients:

1 sheet of graham crackers (cinnamon grahams are my go-to)
2 teaspoons Marshmallow Fluff (or see my recipe below to make your own)
1 mini Hershey chocolate bar (or chocolate of your choice)

Directions: Split 1 graham cracker sheet (65 calories) along its perforation lines to make 4 rectangular pieces. Spread 1 teaspoon of Marshmallow Fluff on each of the 2 pieces (about 13 calories total). Break the mini Hershey bar (about 70 calories) in half. Place each half on top of the Fluff-spread graham cracker rectangle. Cover with the remaining pieces to make two rectangular s’more sandwiches.

Pour a hot cup of coffee. Dip one end of the long, rectangular s’more sandwich into the cup, allowing the heat of the coffee to melt the chocolate (sigh). Take a bite and enjoy your Coffee S’more! (Yes, I also re-dip the remainder and lick my fingers clean. It’s delicious!)

☕

MAKE YOUR OWN FLUFF!

Because Marshmallow Fluff is not always easy to find outside the United States, I’m happy to suggest the following tip on making your own spreadable Marshmallow Fluff.

This super-fast microwave method also makes a fantastic marshmallow frosting for cupcakes, or try sandwiching it between peanut butter cookies—delicious!

Make Your Own Fluff

Directions: For every 1 tablespoon of Fluff, place 1/4 cup of mini marshmallows into a microwave-safe bowl. Toss them with 1/4 teaspoon dairy milk (or almond or soy milk).

Microwave very briefly (about 10 seconds) until the marshmallows are nearly (but not completely) melted. Remove from microwave and stir until the marshmallows finish melting. Place the bowl in the fridge and after the mixture chills a bit, you will have very close to the equivalent of premade, commercially sold Fluff.

☕

Finally, be sure to...