I hate to be the one to say it, but summer is actually winding down. Which is actually super strange to say when todays weather felt like it had me in a chokehold. It's perfect s'mores ice cream sandwiches weather though! I served these Shabbos afternoon and I was almost embarrassed to admit how easy they were to make. Everyone loved them, adults included. The graham cracker softens ever so slightly, making it easy to eat. Inside the vanilla ice cream is rich creamy ribbons of chocolate and bursts of perfectly toasted marshmallow. Pure. Heaven.
Ingredients for s'mores ice cream sandwiches:
- Graham crackers
- Vanilla ice cream
- Good quality chocolate sauce- not the super watery chocolate syrup you use to make chocolate milk. Please, I beg of you! Find something rich and luscious.
- Marshmallows- I prefer mini for a good ratio, but you can use regular too.
How to make them:
- Line a 9x13 with parchment paper. Place 6 graham crackers on the bottom, plus 1 ½ broken into 3 pieces to fill the gap. (see video)
- Line a baking sheet with parchment paper and toss the marshmallows on it. Broil for 1-2 minutes, watching carefully until they are nicely toasted. Don't take your eyes off of them for a minute, because they can burn super quickly. Remove from the oven and set aside.
- Scoop the vanilla ice cream over the graham crackers, and gently spread it until it reaches all the end of the crackers.
- Drizzle chocolate sauce over the ice cream.
- Spoon the toasted marshmallows over the ice cream and chocolate sauce.
- Place 7 ½ graham crackers over the ice cream, the same way you did the ones on the bottom.
- Freeze for at least 4 hours before cutting into squares. Enjoy!
Storing s'mores ice cream sandwiches:
After cutting up the sandwiches into squares, wrap each sandwich tightly in plastic wrap or parchment paper. Place the wrapped sandwiches inside a heavy-duty freezer-safe bag or airtight container for up to 2 months.
More delicious summer desserts:
Acai popsicles with a cheesecake swirl
S'mores ice cream sandwiches
Ingredients
Method
- Line a 9x13 with parchment paper. Place 6 graham crackers on the bottom, plus 1 ½ broken into 3 pieces to fill the gap. (see video)
- Line a baking sheet with parchment paper and toss the marshmallows on it. Broil for 1-2 minutes, watching carefully until they are nicely toasted. Don't take your eyes off of them for a minutes, because they can burn super quickly. Remove from the oven and set aside.
- Scoop the vanilla ice cream over the graham crackers, and gently spread it until it reaches all the end of the crackers.
- Drizzle chocolate sauce over the ice cream.
- Spoon the toasted marshmallows over the ice cream and chocolate sauce.
- Place 7 ½ graham crackers over the ice cream, the same way you did the ones on the bottom.
- Freeze for at least 4 hours before cutting into squares. Enjoy!
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