Toasted S’mores Ice Cream Sandwiches Recipe
These Toasted S’mores Ice Cream Sandwiches combine the classic campfire flavors of toasted marshmallows, rich chocolate fudge, and crunchy graham crackers with creamy vanilla ice cream, creating a delightful frozen treat perfect for warm weather or any sweet craving. Featuring an easy broiling step to toast marshmallows quickly and optionally homemade graham crackers, this recipe promises a nostalgic and refreshing dessert experience.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 ice cream sandwiches
- Category: Dessert
- Method: Broiling
- Cuisine: American
Ingredients
For the Ice Cream Sandwiches
- 2-3 cups marshmallows
- 1 1/2 quarts vanilla ice cream
- 1/2 cup chocolate fudge sauce
- 24 squares graham crackers
For Homemade Graham Crackers (Optional)
- 1 1/2 sticks (12 tablespoons) salted butter, softened
- 1/4 cup molasses
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1-2 tablespoons water, as needed
- 1-2 teaspoons cinnamon sugar (for sprinkling)
Instructions
- Toast the Marshmallows: Line a baking sheet with parchment paper and preheat the broiler. Arrange the marshmallows evenly on the prepared sheet. Broil for 1-2 minutes until they are golden and toasted—watch very closely as marshmallows toast quickly. Remove from the broiler and allow to cool slightly.
- Prepare the Ice Cream Layer: Line a 9×13 inch pan with parchment paper. Spread three-quarters of the vanilla ice cream in an even layer in the bottom of the pan. Drizzle the chocolate fudge sauce evenly over the ice cream layer.
- Assemble the Ice Cream Slab: Evenly distribute the toasted marshmallows over the fudge layer, then spread the remaining ice cream on top to cover. Cover the pan with plastic wrap or foil and freeze until firm, at least 4 hours.
- Cut and Assemble Sandwiches: Once the ice cream slab is firm, remove it from the freezer and lift it out using the parchment paper. Cut into 12 equal squares. Sandwich each ice cream square between two graham cracker squares. Freeze the assembled sandwiches until ready to serve.
- Make Homemade Graham Crackers (Optional): Preheat oven to 350°F (175°C). In a mixing bowl, cream together the softened butter, molasses, honey, and vanilla extract until smooth and combined, about 3-5 minutes. In another bowl, whisk together flour, baking soda, cinnamon, ginger, and kosher salt.
- Prepare the Dough: Gradually add the dry ingredients to the wet mixture and beat until combined. Add water one tablespoon at a time until the dough forms a firm ball.
- Roll and Cut the Dough: Divide the dough into two equal portions. Roll each portion between two sheets of floured wax paper to about 1/4 inch thickness. Cut into 24 squares (approximately 2×2 inches total for both batches).
- Bake the Crackers: Transfer the cut squares onto parchment-lined baking sheets. Sprinkle cinnamon sugar evenly over the top. Bake for 10-12 minutes until the edges begin to brown lightly. Remove and let cool completely before using.
Notes
- Watch the marshmallows closely while broiling to prevent burning, as they toast very quickly.
- Freezing the ice cream slab thoroughly before cutting helps create clean square sandwiches.
- Using homemade graham crackers adds extra flavor but store-bought crackers work well for convenience.
- To avoid soggy sandwiches, keep assembled ice cream sandwiches frozen until serving.
- For easier slicing, dip the knife in hot water and wipe dry between cuts.
