S’mores
It all begins with an idea.
Smart Cookie Score ●○○○○
ⓘ assembles 2-4 s’mores
The ultimate gooey, melty campfire treat—crispy graham crackers sandwich toasted marshmallows and rich chocolate for a sweet and satisfying bite every time.
Flavor Profile Toasty
Crisp graham, melted chocolate, and smoky-sweet marshmallow come together in a nostalgic, fire-kissed bite.
Ingredients
Graham crackers (broken into squares)
Large marshmallows
Milk chocolate bars (like Hershey’s)
Tips:
For an easy indoor version, microwave a marshmallow on a cracker for 10-15 seconds, then add chocolate and top with another cracker.
Try different chocolate varieties (dark, peanut butter, caramel) or add sliced strawberries for a twist!
Instructions
Toast the marshmallow:
Roast the marshmallow over an open flame, grill, or stovetop until golden brown and gooey.
Assemble the s’more:
Place a piece of chocolate on a graham cracker square.
Top with the warm toasted marshmallow.
Sandwich with another graham cracker and gently press.
Enjoy!
Let the heat from the marshmallow melt the chocolate slightly for that perfect gooey bite.
Fried Ice Cream
It all begins with an idea.
Smart Cookie Score ●●●○○
ⓘ feeds 4 human beings
A crispy, golden shell wrapped around a creamy, frozen scoop of ice cream—fried ice cream is a fun dessert that combines hot and cold in every bite. It’s perfect for special occasions or when you want to impress guests.
Flavor Profile Crispy
Crunchy coating with a warm, cinnamon-kissed exterior that cracks open to reveal a cold, velvety center.
Ingredients
4 large scoops of vanilla ice cream (or flavor of choice)
1 cup crushed cornflakes (or cookie crumbs)
1/2 cup sweetened shredded coconut (optional)
1/2 tsp ground cinnamon
2 tbsp granulated sugar
2 eggs
Oil for frying (vegetable or canola oil)
Honey or chocolate syrup (for topping)
Whipped cream & maraschino cherries (optional garnish)
Tips:
Work quickly to keep the ice cream from melting.
Use a slotted spoon to gently place and remove the ice cream from the oil.
For added flavor, try using crushed Oreos, graham crackers, or cinnamon toast cereal instead of cornflakes.
Instructions
Step 1: Prepare the Ice Cream Balls
Scoop out firm balls of ice cream (about the size of a tennis ball).
Place them on a baking sheet lined with parchment paper.
Freeze for at least 1–2 hours, or until very hard.
Step 2: Make the Coating
Mix crushed cornflakes, cinnamon, sugar, and coconut (if using) in a bowl.
In a separate bowl, whisk the eggs.
Step 3: Coat the Ice Cream
Dip each frozen ice cream ball in the egg mixture.
Roll in the cornflake mixture until fully coated.
Repeat twice for extra crunch.
Freeze again for at least 1 hour (longer is better to prevent melting during frying).
Step 4: Fry
Heat oil in a deep fryer or heavy pot to 375°F (190°C).
Carefully place each frozen, coated ice cream ball into the hot oil for 8–10 seconds, just until golden brown.
Immediately remove and place on a paper towel-lined plate.
Step 5: Serve
Drizzle with honey or chocolate syrup.
Add whipped cream and a cherry on top.
Funnel Cake
It all begins with an idea.
Smart Cookie Score ●●●○○
ⓘ creates 4–6 cakes
Crispy on the outside, light and airy on the inside, this golden treat is topped with a generous dusting of powdered sugar. The perfect blend of crunch and sweetness, just like at the fair!
Flavor Profile Fluffy
Delicate and golden with a crunchy bite that melts into a soft, pillowy center—finished with powdered sugar bliss.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
2 large eggs
1 1/2 cups milk
1/2 tsp vanilla extract
Oil for frying (vegetable or canola)
Powdered sugar (for dusting)
Tips:
Don’t overcrowd the pan—fry one at a time for best results.
If the batter is too thick, thin it with a tablespoon of milk at a time.
Instructions
Step 1: Make the Batter
In a bowl, whisk together flour, baking powder, salt, and sugar.
In another bowl, whisk the eggs, then add milk and vanilla.
Gradually mix the wet ingredients into the dry ingredients until smooth.
Step 2: Heat Oil
In a deep skillet or saucepan, heat 2 inches of oil to 375°F (190°C).
Step 3: Fry the Funnel Cake
Pour the batter into a funnel, squeeze bottle, or piping bag with a wide tip.
Drizzle the batter in a circular, crisscross pattern into the hot oil.
Fry for 1–2 minutes per side, or until golden brown.
Remove with tongs and drain on paper towels.
Step 4: Serve
Dust generously with powdered sugar.
Optional toppings: chocolate syrup, fruit, whipped cream, or cinnamon sugar.
Churro Ice Cream Sandwich
It all begins with an idea.
Smart Cookie Score ●●●○○
ⓘ clones 4 sandwiches
Golden, cinnamon-coated churros paired with creamy ice cream, bringing together a satisfying crunch and rich sweetness in a simple yet indulgent dessert.
Flavor Profile Crunchy
Warm, crisp churros rolled in cinnamon sugar, sandwiching smooth ice cream for the ultimate hot-and-cold bite.
Ingredients
For the churros:
1/2 cup water
1/4 cup unsalted butter
1 tbsp sugar
1/2 tsp vanilla extract
Pinch of salt
1/2 cup all-purpose flour
1 egg (room temperature)
1/4 tsp ground cinnamon
Vegetable oil (for frying)
For the filling:
1 cup vanilla ice cream (or your favorite flavor)
For the cinnamon sugar coating:
2 tbsp sugar
1/2 tsp ground cinnamon
Tips:
If you want a less messy option, you can freeze the churros first and serve them cold for a crispier texture!
You can customize the filling—try adding sprinkles, mini chocolate chips, or drizzle some caramel on top!
Instructions
1. Make the churros:
In a small saucepan, bring 1/2 cup water, butter, 1 tablespoon sugar, and a pinch of salt to a boil. Stir occasionally to melt the butter.
Once the mixture is boiling, add the flour all at once, stirring quickly until the dough forms a ball and pulls away from the sides of the pan (about 1-2 minutes).
Remove from heat and let it cool slightly for a minute or two.
Beat the egg in a small bowl, then slowly add it to the dough, mixing well until the dough is smooth and slightly sticky. Stir in the vanilla extract.
2. Heat the oil:
Heat about 2 inches of vegetable oil in a deep frying pan over medium heat. You want the oil to be around 350°F (175°C). If you don’t have a thermometer, drop a small piece of dough in the oil—if it sizzles and floats to the surface, the oil is ready.
3. Fry the churros:
Spoon the dough into a piping bag (or a Ziploc bag with the tip of the corner cut off). Pipe 4-inch strips of dough into the hot oil (don’t overcrowd the pan). Fry for 2-3 minutes on each side until golden and crispy.
Remove from the oil and drain on paper towels.
4. Coat in cinnamon sugar:
Mix 2 tablespoons of sugar with 1/2 teaspoon of cinnamon in a shallow dish. While the churros are still warm, roll them in the cinnamon-sugar mixture to coat.
5. Assemble the ice cream sandwiches:
Let the churros cool slightly. Then, slice them in half lengthwise (like a sandwich).
Scoop a generous amount of vanilla ice cream (or any flavor you like) between the churro halves. Gently press the sandwich together, just enough to flatten the ice cream slightly.
Optionally, you can roll the edges of the ice cream in more cinnamon sugar or add some chocolate syrup for an extra indulgent touch.
6. Serve and enjoy!
Serve immediately or wrap them in parchment paper and freeze for a firmer texture.