Jump to RecipeA frozen spin on the iconic Americana summer treat, S’mores! A refreshing ode to the campfire classic complete with toasted marshmallows, chocolate chips, vanilla ice cream, chocolate frosting, and graham crackers!
Summer is here!! It’s FINALLY here!! It’s my absolute favorite time of year, and I plan on soaking up those long-awaited rays of sunshine for as many hours as I possibly can!
And what is better than unwinding at the end of a sticky humid summer day with a cool refreshing treat! We are turning fire to ice with the recipe for a homemade ice cream bar inspired by the beloved campfire classic, S’more’s
Ingredients for S’more Ice Cream Bar
Graham Crackers: For the top and bottom layer of the ice cream sandwich
Chocolate Frosting: I think this is an ingenious way of simulating the melted chocolate that you taste when eating campfire s’mores! I used store-bought frosting just to make things easier!
Marshmallows: I suggest using mini marshmallows. You will oven toast the marshmallows before mixing into the ice cream, and using the mini-sized marshmallows will incorporate much easier than the larger ones.
Chocolate Chips: Run a large knife back and forth over the chocolate chips a few times to give them a rough chop. You will be mixing them up into the vanilla ice cream along with the marshmallows
Vanilla Ice Cream: I’m a vanilla girl, but chocolate ice cream would be pretty freakin’ awesome too! So if chocolate is your jam, go for it- totally up to you!
Tips for Success with your S’more Ice Cream Sandwiches
Let ice cream soften at room temperature, this makes it much easier to mix in the marshmallows and chocolate chips! It’s going the be difficult to do with a rock hard ice cream straight from the freezer.
Parchment paper to line the bottom of the 8×8 square pan. You might want to use two sheets going opposite ways to ensure the easiest lifting from pan.
Measure out the configuration of your bottom graham cracker layer, making sure they fit into the base of the pan without overlapping. I had 3 rows of whole graham cracker rectangles and then one row containing 2 halves.
Also, try to make sure your top layer goes in the same direction of your bottom layer of graham crackers. This will help hold the ice cream sandwiches together better and look prettier too!
After toasting mini marshmallows in the oven, remove them from the oven and transfer immediately to ice cream. Do not allow them to cool on the baking sheet, they will be very hard to remove once they cool.
How to Make S’more Ice Cream Sandwiches
Using an 8×8 inch square pan lined with parchment paper, snugly fit a layer of chocolate frosted graham crackers.
Prepare your semi-homemade middle ice cream layer by adding ice cream to a large mixing bowl. Then add your chopped up chocolate chips. Next, toast mini marshmallows on a baking sheet also lined with parchment paper. They will be ready in a flash, so keep watch. Remove from oven and using a rubber spatula, scrape them right into the mixing bowl with the ice cream.
Mix it all up and then spread into an even layer over top of the square pan with the chocolate frosted graham crackers.
Frost another layer of graham crackers (it should match the same configuration of the bottom layer) and lay them, frosted side down over the ice cream. Gently press.
Store in freezer for at least 5 hours, or until the ice cream has hardened. Time might vary, depending on the temperature of your freezer.
Now that ice cream bars have set, you need to cut into individual portions. To do so, remove from the pan from the freezer and use the overhanging parchment paper to gently lift the whole frozen ice cream block onto a to a cutting board. Use a sharp knife to cut ice cream sandwiches into 9 individual servings.
Use parchment paper to wrap each square, place in single layer on baking sheet and return to freezer, and an additional hour or until hardened and set. **This step is necessary as the ice cream will begin to melt as you are cutting the square portions, so it will need to refreeze before serving.
How to store S’more Ice Cream Sandwiches
If you happen to have leftovers, it would be a miracle! But in that event, keep them individually wrapped in parchment paper in a sealed ziplock freezer bag. They will be good in the freezer for up to a month!
S’more Ice Cream Sandwiches
Ingredients
- 9 grahm cracker recangles 4½ for top layer, 4½ for bottom layer
- 1 cup chocolate frosting store bought is fine
- 3 cups mini marshmellows
- 1 cup chocolate chips roughly chopped
- 1 quart vanilla ice cream or chocolate if preferred
Instructions
- Allow container of ice cream to soften slightly at room temperature (for easy mixing) while you prepare other ingredients.
- Line an 8-inch square pan with parchment paper, allow some to hangover the sides. Measure out the configuration of your bottom graham cracker layer, making sure they fit into the base of the pan without overlapping. You should have 3 rows of whole graham cracker rectangles and then one row containing 2 halves (see image).
- Evenly spread a layer of the chocolate frosting onto each graham cracker and settle then, frosting side up, settle back into the base of the prepared baking pan. Then roughly chop chocolate chips and place in large mixing bowl. Add the softened (not melted!) ice cream to the mixing bowl.
- Move oven rack to top 1/3 of the oven. Set oven to broil. Line baking sheet with parchment paper. Evenly distribute mini marshmallows on sheet. Place in oven for just 10-15 seconds. Keep watch, to prevent burning. Remove from oven and transfer immediately to mixing bowl with chocolate chips and ice cream. Do not allow them to cool on the baking sheet, they will be very hard to remove once they cool.
- Fold the ice cream, marshmallows, and chocolate together, until evenly distributed. Transfer ice cream mixture to graham cracker lined pan. Use the back of a spoon or a mini offset spatula to distribute ice cream in an even layer.
- Spread chocolate frosting on the remaining 9 graham cracker squares and place crackers frosting side down on top of ice cream. Try to make sure that the top crackers are in line with the bottom crackers. Gently push down to ensure crackers are attached to the ice cream. Store in freezer for at least 5 hours, or until the ice cream has hardened.
- Remove from the freezer and use the overhanging parchment paper to gently lift the whole frozen ice cream block out of the square pan and onto a to a cutting board. Use a sharp knife to cut ice cream sandwiches into 9 individual servings. Use parchment paper to wrap each square, place in single layer on baking sheet and return to freezer, and an additional hour or until hardened and set. This step is necessary as the ice cream will begin to melt as you are cutting the square portions, so it will need to refreeze before serving.
