A custard, an ice cream, and a panna cotta - the holy trinity of vanilla infused desserts.
Wafer, graham cracker and brown sugar add a bit of texture and keep things interesting.
I'm in a minority in that I prefer custards fresher, so I SnV this - I think most people would rather at least a week steep.
Peanut butter and banana stuffed into a s'more. The King himself would approve.
I'd usually use FA banana in this ratio with Banana Cream, but it got lost amongst the PB and Graham. It steers the recipe more towards a Runts/candy taste, but I think it works well. I don't have TFA's Ripe Banana but I understand it's v similar to FLV's so feel free to sub. Likewise I don't have LA Banana Cream - it may be better, it may be worse, it may be identical. Have at it.
CAP PB and FA Peanut in this ratio make my perfect Peanut Butter. I like a health food store, no added sugar/salt/oil type. Side note - since those PBs are 100% peanut, FA peanut should be great standalone, right? Wrong! It tastes awful. But it adds the perfect amount of bite and dryness here.
TFA GCC works fine if it's all you have, I prefer CAPs because I find it slightly spicier. I've also tried a combo of the two but it seemed to be needlessly over complicating the recipe.
FA Maple Syrup is great here - it adds a dark sweetness and is much more interesting that caramel or butterscotch. There's also a slight smokiness that plays into the s'mores vibe.
FW Butterscotch Ripple compliments every flavour here, and just fills out the background notes. It blends very well with Banana Cream.
There you go. If you're interested, I mix at 70VG, 2mg.
This was actually very good after just leaving overnight, but you probably couldn't call it a s'more - it's too light on Graham Cracker. That comes through over a week or two.
Uh huh huh.
OK - its a bit late for summer, but there are still hot days in Autumn, right?