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July 4th S’more Sundaes

July 4th S’more Sundaes

Prep time 15 minutes
Cook time 5 minutes
Ready in 20 minutes
Makes 8 servings


  • 2 (1 pint) containers rocky road ice cream
  • 1 (15.5 oz) bottle hot fudge topping
  • 8 mini graham cracker pie crusts
  • 16 large marshmallows
  • 2 tbsp red, white, and blue sprinkles
  • 8 maraschino cherries


1. Scoop 8 balls of ice cream onto a parchment-lined baking sheet and place in freezer while prepping other ingredients. (You can do this up to 12 hours in advance.)
2. Microwave fudge topping according to package directions. Add 1 tbsp hot fudge topping in each graham cracker crust.
3. Take 8 long toasting forks or sticks and thread them with 2 marshmallows each. Toast over a fire or grill until done to your liking. Top fudge sauce with 1 scoop ice cream.
4. Place 2 toasted marshmallows on each sundae, pressing down slightly, and drizzle with remaining hot fudge. Garnish each sundae with sprinkles and a cherry. Serve immediately.


Per serving: 685 calories, 31g fat, 18g saturated fat, 71mg cholesterol, 271mg sodium, 95g carbohydrate, 2g fiber, 75g sugar, 9g protein