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S'mores Semifreddo Recipe

If you love s'mores, then you'll love this s'mores semifreddo recipe from Chris of Shared Appetite.

Servings: 8

Active time: 25 minutes

Total time:

Graham cracker crust


  • 1 sleeve graham crackers
  • 3 Tbsp sugar
  • pinch kosher salt
  • 6 Tbsp unsalted butter, melted


  1. Preheat oven to 325°F. Line a 9x5 loaf pan with parchment paper, letting it overhang all sides.   
  2. Add graham crackers to a food processor and process into fine crumbs. Add sugar, salt, and butter; pulse until mixture is well incorporated. Pour into loaf pan and press into an even layer.   
  3. Bake until light golden brown, about 20 minutes. Let cool completely, then remove from pan and peel away parchment.  
  4. Line that same loaf pan with plastic wrap, letting it overhang on all sides. Lay cooled graham cracker crust in bottom of pan.


  • 8 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/2 c granulated sugar
  • 1 tsp vanilla extract
  • pinch kosher salt
  • 1 1/2 c heavy whipping cream
  • 2 c marshmallow fluff
  • 3/4 c chocolate chunks
  • toasted mini marshmallows (optional garnish)
  • hot fudge (optional garnish)
  1. Whisk egg yolks, sugar, vanilla extract, and salt in medium bowl. Set bowl over a large saucepan of simmering water and whisk constantly until yolk mixture has thickened and an instant-read thermometer inserted into the custard registers 160°F, about 3 to 5 minutes. Remove bowl from simmering water and place bowl in ice bath. Stir mixture until cool.
  2. Beat heavy cream until soft peaks form in medium bowl. Add marshmallow fluff and beat until stiff peaks form. Whisk 1/4 of the whipped cream into the custard to loosen it up (the custard will have become stiff from cooling). Carefully fold the remaining whipped cream and chocolate chunks into the custard until fully incorporated.
  3. Pour semifreddo into loaf pan. Cover with plastic wrap, and freeze until firm, at least 8 hours.
  4. Pull semifreddo out of loaf pan by pulling up the plastic wrap. Peel off plastic wrap and cut semifreddo into slices. Serve with toasted mini marshmallows and hot fudge, if using.

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 560
Calories from Fat 300
Total Fat 33g (51% DV)
Saturated Fat 17g (85% DV)
Trans Fat 2.5g
Cholesterol 245mg (82% DV)
Sodium 130mg (5% DV)
60g (20% DV)
Dietary Fiber 1g (4% DV)
Sugars 42g
Protein 6g
Vitamin A 20%
Vitamin C 0%
Calcium 6%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.