What Should Cronut Inventor Dominique Ansel Call His New Frozen S’Mores?

The mighty fr'or?
The mighty fr'or? Photo: Melissa Hom

When Dominique Ansel first introduced cronuts at his Soho bakery, the news traveled far and wide — primarily because the name is funny. The name so perfectly captures the essence of the pastry mash-up that Ansel famously trademarked cronut soon after the confection’s debut. And today, Ansel will roll out a new creation: a s’more and ice-cream hybrid. It’s $7, and consists of a scoop of vanilla ice cream based on Turkish maraş dondurma rolled in crispy chocolate feulletine and encased in a cube of fresh marshmallow. Ansel impales the jumbo sweet on an applewood-smoked willow branch, and the bakery’s staff torches them to order. Grub Street had one, and it’s quite good, but … it needs a catchier name. We’ve got some thoughts.

First, the details: These frozen s’mores are meant to be eaten, not adored. The whole caramelized-on-the-outside and frozen inside thing does not last long, so there’s barely time for Instagram. There’s definitely no possibility of scalpers roaming Spring Street enticing pedestrians with the prospect of frozen s’mores.

The frozen s’more, mid-torching.Photo: Melissa Hom

And now, some suggestions for a name, in ascending order of preference:

• S’mozen
• Fr’or
• Icemallow
• S’mice cream
• S’morfro
• Fros’mallow
• Frozfluff
• S’mebab
• S’mordae
• Frozsmo
• S’morserv
• S’moresicle

And, finally, the name that Grub really thinks has some staying power: Fro-Smo.

We haven’t trademarked any of the above terms … yet.

What Should Cronut Inventor Dominique Ansel Call His New Frozen S’Mores?