Recipes Graham Cracker Ice Cream Sundaes with Raspberries Be the first to rate & review! Paul Kahan's pastry chef at Blackbird, Tara Lane, created this ridiculously simple ode to the classic campfire dessert s'mores. "I love hidden flavors," she says, which is why she folds nutty graham cracker crumbs into vanilla ice cream and adds a splash of balsamic vinegar to the luscious brown butter sauce. By Tara Lane Updated on July 25, 2017 Print Rate It Share Share Tweet Pin Email This simple dessert is a fun take on the classic campfire s’mores. Photo: © John Kernick Active Time: 25 mins Total Time: 55 mins Yield: 8 Ingredients 2 pints vanilla ice cream, softened slightly 1 1/2 cups graham cracker crumbs (7 ounces) 1 stick (4 ounces) unsalted butter 2 1/2 tablespoons balsamic vinegar 2 pints raspberries Directions In a standing mixer or working in batches in a food processor, blend the softened ice cream with the graham cracker crumbs. Transfer to a plastic container, press plastic wrap directly onto the surface of the ice cream, cover and freeze until firm, at least 30 minutes. In a small saucepan, cook the butter over moderate heat, stirring occasionally, until golden brown and fragrant, about 5 minutes. Transfer the browned butter to a heatproof bowl and stir in the vinegar. Spoon the berries into bowls and drizzle with the warm brown-butter balsamic sauce. Scoop the ice cream over the berries and serve right away. Make Ahead The graham–cracker ice cream can be prepared up to 2 days ahead and kept in the freezer. Suggested Pairing A lightly sweet, fruity Lindemans Framboise raspberry lambic ale from Belgium will echo the ripe berries Tara Lane serves with the ice cream. Rate it Print