This S’mores Ice Cream Sandwich is the ultimate treat, blending gooey marshmallows, rich chocolate, and crunchy graham crackers into one irresistible dessert. With just 30 minutes of prep, you’ll create a handheld delight that’s perfect for summer nights or anytime you need a sweet escape. The creamy ice cream melts into the warm, toasted marshmallow, while the chocolate adds a decadent layer of indulgence. Every bite is a symphony of textures—crispy, smooth, and chewy—that will leave you reaching for more. It’s a nostalgic twist on a classic campfire favorite, ready in no time and guaranteed to impress.
Whether you’re hosting a gathering or treating yourself, this recipe is a crowd-pleaser that’s as fun to make as it is to eat. The combination of cold, velvety ice cream with the smoky sweetness of toasted marshmallows is pure magic. Plus, the graham crackers add a satisfying crunch that ties it all together. In just half an hour, you’ll have a dessert that feels gourmet but is surprisingly simple to assemble. It’s the perfect balance of comfort and creativity, making it a must-try for anyone who loves a little adventure in their sweets.
Ingredients for S’mores Ice Cream Sandwich
- 3 cups (9oz/255g) graham cracker crumbs (store-bought or homemade)
- 1 cup (8oz/225g) butter, melted (unsalted preferred)
- 1 1/2 cups (9oz/255g) chocolate, chopped (semi-sweet or dark chocolate works well)
- 1 cup (8fl oz/225ml) cream (for ganache)
- 1 cup (2oz/57g) mini marshmallows, toasted (or use large marshmallows, cut into pieces)
- 1 cup (8oz/225ml) cream, cold (for ice cream)
- 3/4 cup (7.5oz/213g) sweetened condensed milk, cold (half a standard can)
- 1 tsp vanilla extract (pure or imitation)
Step-by-Step Instructions
- Prepare the Pan: Line an 8×8 inch square cake pan with parchment paper. Line a cookie sheet with parchment paper and set aside.
- Make the Graham Cracker Crust: In a large bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press half of the mixture into the bottom of the lined cake pan to form an even crust. Freeze for 15 minutes to set.
- Prepare the Ganache: In a saucepan, warm 1 cup of cream and chopped chocolate over medium heat for 4-5 minutes until melted. Stir gently until smooth and shiny. Avoid overmixing to prevent separation. Pour the ganache over the chilled crust in an even layer. Return to the freezer to set.
- Toast the Marshmallows: Spread mini marshmallows on the lined cookie sheet. Broil for 3-5 minutes until golden brown. Set aside to cool slightly.
- Make the Ice Cream: Whip 1 cup of cold cream to stiff peaks using a hand or stand mixer. Add sweetened condensed milk and vanilla extract, and beat until light and fluffy. Fold in the toasted marshmallows, allowing them to streak through the mixture.
- Assemble the Layers: Remove the cake pan from the freezer. Spread the marshmallow ice cream over the ganache layer. Freeze for 30 minutes to partially set.
- Add the Top Crust: Sprinkle the remaining graham cracker mixture over the ice cream layer. Gently press down to form an even top crust. Freeze for at least 6 hours or overnight to fully set.
- Serve and Store: Cut into squares and serve. Store leftovers covered in the freezer for up to 2 weeks.
Perfect Pairings: Sauce and Topping Ideas
Elevate your S’mores Ice Cream Sandwich with a drizzle of warm chocolate sauce or caramel for an extra indulgent treat. For a crunchy twist, sprinkle crushed graham crackers or toasted nuts on top. A dollop of whipped cream and a few fresh berries can also add a refreshing contrast to the rich flavors.
Serve It Right: Presentation Tips
For a stunning presentation, slice the ice cream sandwich into neat squares using a sharp knife dipped in hot water. Serve on a chilled plate with a side of extra toasted marshmallows or a graham cracker crumble. Pair with a cold glass of milk or a cup of hot cocoa for the ultimate s’mores experience.
Keep It Fresh: Storage and Freezing Tips
Store your S’mores Ice Cream Sandwiches in an airtight container in the freezer for up to 2 weeks. To prevent sticking, place parchment paper between layers. When ready to enjoy, let them sit at room temperature for 2-3 minutes to soften slightly for easier biting.
Mix It Up: Recipe Variations
Experiment with different flavors by swapping the chocolate ganache for white chocolate or peanut butter. You can also use flavored marshmallows, like strawberry or caramel, for a unique twist. For a nutty crunch, mix chopped pecans or almonds into the graham cracker crust.
Quick Tips: Time-Saving Hacks
To save time, use store-bought graham cracker crust instead of making your own. Pre-toast marshmallows in advance and store them in an airtight container. If you’re short on time, freeze the sandwiches for at least 4 hours instead of overnight—they’ll still be delicious!
S’mores Ice Cream Sandwich
Equipment
- GoodCook 8 Inch x 8 Inch Square Cake Pan
- GoodCook 2 Quart Non-Stick Saucepan
Ingredients
- 3 cups graham cracker crumbs 9oz/255g
- 1 cup butter 8oz/225g, melted
- 1 1/2 cups chocolate 9oz/255g, chopped
- 1 cup cream 8fl oz/225ml
- 1 cup mini marshmallows 20z/57g, toasted
- 1 cup cream 8oz/255ml, cold
- 3/4 cup sweetened condensed milk 1/2 can, 71/2oz/213g, cold
- 1 tsp vanilla extract
Instructions
- Line a GoodCook 8 Inch x 8 Inch Square Cake Pan with parchment paper and set aside.
- Then line a cookie sheet with parchment paper and set aside.
- In a large bowl combine the graham cracker crumbs and the butter until you reach the texture of wet sand.
- Using 1/2 the graham cracker mixture press the crumbs into the bottom of the lined tin creating an even crust.
- Place in the freezer to set up while you make the ganache layer.
- In a GoodCook 2 Quart Non-Stick Saucepan warm the cream and the chopped chocolate.
- Allow to sit over medium heat for roughly 4-5 minutes until the chocolate is melted.
- Once melted gently stir together until you have a shiny chocolate sauce-like mixture. Be careful not to over mix as this can cause the ganache to separate.
- Remove the cake pan from the freezer and pour the ganache over the crust in one even layer.
- Return to the freezer to set while making the marshmallow ice cream layer.
- First, transfer the marshmallows to the lined baking tray and toast them by placing the sheet pan under the broiler for 3-5 minutes until golden brown.
- Once toasted set aside.
- To make the ice cream, whip the cream to stiff peaks with a hand or stand mixer.
- Once whipped add the sweetened condensed milk and the vanilla extract and continue to beat until you’ve reached a light and fluffy consistency.
- Peel the toasted marshmallows away from the parchment and fold into the ice cream mixture, they should string through, streaking the ice cream with toasted marshmallows.
- Remove the cake pan from the freezer and top the ganache layer with the toasted marshmallow ice cream.
- Return to the freezer to set slightly.
- Once partially set, after about 30 minutes sprinkle over the remaining graham cracker crust mixture over the ice cream layer.
- Gently press down to form an even top crust.
- Return to the freezer one final time to fully set for a minimum of 6 hours to overnight.
- These can be covered and stored in the freezer for up to 2 weeks.
