Melty, drippy chocolate, charred yet gooey marshmallows, crunchy graham crackers – mash ’em together – and add a little fire – to create a legendary combination hallowed by IGGPPCampers the world around. (Literally.) S’mores are a quintessential part of the summer camp experience!
Each year here at everyone’s favorite international campstravaganza, the bar gets set little bit higher for concocting new ways to whip up this snack. You can have the classic s’mores recipe at any old camp bonfire. A little creativity and innovation keeps things interesting… and tasty! This year, may I present to you: the s’mores ice cream sandwich!
This delight features toasted marshmallow ice cream slathered with a crunchy “magic shell” chocolate glaze, squashed between two graham cracker cookies. Each component is made from scratch. Mostly. The cookies start with graham crackers as a base, and to keep it authentic, I decided to go with store-bought graham crackers.
Pro tip: the recipe is an amalgamation of three other recipes found online. If you make everything as is, the resultant product has some seriously intense levels of sweetness. Carry on if that kind of sweet is your jam, but there’s definitely room to experiment and adjust the sugariness to your taste.
Gather Your Supplies
- baking soda
- coconut oil
- condensed milk (fat-free or regular)
- dark brown sugar
- dark chocolate (72% recommended)
- egg (large)
- graham crackers
- granulated sugar
- large marshmallows
- unsalted butter
- vanilla extract
- whipping cream (all purpose cream or heavy cream)
- (Baking measurements conversion chart)
The Toasted Marshmallow Ice Cream
You’ll probably want to start with the ice cream, as since it’s made from scratch, it is the most time consuming component. It’s totally worth it to let the ice cream freeze overnight, to get the the effect from the magic shell glaze just right. The best part about this recipe is no fancy ice cream maker is necessary – a handheld mixer works!
- 2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
- 14 ounces (1 can/ 400ml) cold condensed milk (fat-free or regular)
- 1 teaspoon Vanilla Extract (optional)
- 12 large marshmallows
Whip the cold cream on medium/ high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form.
Turn off the machine and pour the condensed milk into the whipped cream.
Turn the speed back up high again and whisk until the mixture is thick and stiff peaks.
Turn off the machine and stir in vanilla extract now if desired.
Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
Carefully and safely toast your marshmallows until brown and caramelized. A little char is ok, that’s flavor.
While the marshmallows are still soft, but not hot stir them into the Ice Cream base. They are sticky but keep mixing until you see it throughout.
Place in a large resealable container and freeze at least 4 hours or overnight before eating. Keep for up to 6 weeks.
Makes 3 pints.
Original recipe from Gemma’s Bigger Bolder Baking.
The Graham Cracker Cookies
The cookies are pretty easy considering that most of the work is already done by the graham crackers. This is probably the most fun portion of the recipe, since you get to smash a pile of crackers to tiny bits. Or you can use a food processor as suggested, but that’s BORING.
- 15 sheets graham crackers (5″ x 2.25″ graham crackers or 2 cups graham cracker crumbs)
- 1/4 cup granulated sugar
- 2 tablespoons packed dark brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 6 tablespoons unsalted butter, melted and cooled
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
Arrange a rack in the middle of the oven and heat to 350°F/175°C. Line a baking sheet with parchment paper.
Process the graham crackers in a food processor fitted with the blade attachment until they are completely broken down into crumbs and have a sandy texture. Transfer to a large bowl.
Add the sugar, brown sugar, baking soda, and salt and whisk to combine. Add the butter, egg, and vanilla, then stir together with a rubber spatula until just combined into a soft dough.
Using a spoon or cookie scoop, measure 1 1/2 tablespoons of dough from the bowl. Roll between the palms of your hands to form a ball, then place on the baking sheet. Repeat with forming the remaining dough, spacing the dough balls about 2 inches apart.
Bake until the cookies have spread and the edges are lightly browned, 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then use a flat spatula to transfer to them to a wire rack to cool completely.
Original recipe from The Kitchn.
The Magic Shell Chocolate Glaze
This elevates the whole recipe to a whole other level. If you’ve never had magic shell before, prepare for your mind to be blown. You basically glob this glaze on top of ice cream that is still fresh out of the freezer, and within a minute a crunchy chocolate shell will form. Totally magic. It only takes two ingredients!
- 3/4 cup dark chocolate – finely chopped (Recommended: Trader Joe’s 72% cacao Pound Plus Dark Chocolate Bars)
- 1 Tbsp coconut oil
Add chopped chocolate and coconut oil to a small mixing bowl and microwave in 30-second increments until fully melted and creamy, stirring occasionally to aid in the melting process. If you don’t have or don’t use a microwave, melt over a double boiler on the stove top.
To use, spoon over cold desserts.
Original recipe from Minimalist Baker.
The Final Step
Graham cracker cookie. Giant scoop of marshmallow ice cream. Drizzle with magic shell glaze. Another graham cracker cookie. A nice hard squish together and BLAM. You’ve got yourself a s’mores ice cream sandwich.
If you want, you can fancy this recipe up…
…or just eat it all sloppy-like for the authentic s’mores experience.
Party time, excellent!
If you give this recipe a whirl, I’d love to hear your thoughts and see your creations. Pop by the s’mores ice cream sandwich party at the First Aid Cabin and show off your version of this recipe! Until then, HAPPY S’MORES-ING!