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S’mores Ice Cream Sandwich

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With buttery graham cracker crust, marshmallow-infused ice cream and rich chocolate ganache, my S’mores Ice Cream Sandwich is the perfect summertime treat.

Hi Bold Bakers!

For those of you who don’t know me, hi there! I’m Gemma Stafford, professionally trained chef and Bold Baker behind the over-the-top recipes featured on Bigger Bolder Baking. True to what I do, I’ve taken classic S’mores and given them a creative twist. I’m here to show you how to make a deliciously decadent S’mores Ice Cream Sandwich.

What is a S’more?

For anyone unfamiliar, s’mores are a nostalgic American dessert commonly enjoyed across a campfire or summertime barbecue. They are made by sandwiching together a square of chocolate and a fluffy marshmallow between two graham crackers then toasted over an open fire. If you’re looking for easy dessert recipes, smores are a perfect combination of simplicity, sweetness, and texture. From chocolate bliss to crunchy biscuit, there’s a reason smores are beloved by all that have tried them. 

How Do You Make a Frozen S’more?

For this recipe, I’ve deconstructed our favorite campfire snack and made it into an ice cream sandwich. With a buttery graham cracker crust, rich chocolate ganache and homemade ice cream studded with toasted marshmallows, these are perfect ice cream sandwiches to enjoy with friends and family. To make my bars, I layer my crust, chocolate, ice cream and more crust in my GoodCook 8×8 Square Cake Pan and leave them to freeze. Before long, you’ll be enjoying the best of summer desserts. 

Don’t worry if you don’t have graham crackers. You can always substitute them out with any plain vanilla biscuit. In Ireland, Digestives work perfectly well. Gingersnaps will also do!

How Do You Make Homemade Ice Cream?

This s’more is incomplete without my marshmallow-infused homemade ice cream. One of my most popular recipes, my ice cream requires just two ingredients – condensed milk and heavy whipping cream. Any flavor is possible with this simple base so we’re adding toasted marshmallows for this campfire creation.

How to Make Chocolate Ganache

My chocolate ganache is simple, smooth and rich with flavor. In a GoodCook 2 Quart Nonstick Sauce Pan, gently warm your cream and chopped chocolate. After four or five minutes, your chocolate should melt. Once your chocolate has melted into the cream, carefully stir it together for a beautiful chocolate mixture.

Get the full written recipe on


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. ShamimaS on April 19, 2019 at 3:17 am

    Hi Gemma!

    I made the Icecream and everyone liked it a lot.I tried to upload its pic many times but it is not getting uploaded.

    • Gemma Stafford on April 20, 2019 at 2:30 am

      Hi there,
      Are you sure it did not upload, I think I saw it!
      The photos remain for me to see them before they are published, this is to ensure that people do not put up pics which they do not intend to load.
      Thank you for being here with us, I am delighted you liked this recipe,
      Gemma 🙂

      • ShamimaS on April 25, 2019 at 4:33 am

        Hi Gemma!

        Thanks for your reply.Actually after uploading the pics a notification comes,which has not popped up this time.
        Love all your recipes,thanks for sharing them.

        • Gemma Stafford on April 26, 2019 at 1:49 am

          Hi Shamima,
          I will have the tech guys check this out, thank you for letting me know and for your kind words.
          Gemma 🙂

  2. Pratima Acharya on April 2, 2019 at 5:31 am

    Hi Gemma
    Today I made your ice cream cake & it came out very beautiful & I made this recipe in my round cake tin.Thank you once again …Im huge fan of yours
    Thank you
    Pratima Acharya
    India ( Mumbai)

    • Gemma Stafford on April 2, 2019 at 9:48 am

      Great job! I am delighted to hear that! Next time send us a photo!

  3. Janet Hunt on February 26, 2019 at 8:29 pm

    I Love Bigger Bolder Baking. And I think you are Amazing.

    • Gemma Stafford on February 27, 2019 at 6:26 am

      Janet, I love you bold bakers, you are the amazing ones!
      Thank you for your kind words, I appreciate them. Will keep me going for another while now!
      Gemma 😉

  4. Carol on July 31, 2018 at 6:31 am

    Hi Gemma,
    I made this delicious recipe on Saturday and brought it to a party on Sunday. It was a big hit!! I did take it out of the freezer for about 45 minutes prior to serving and it was difficult to cut. Do you have any suggestions as to what other pan might be better? I was thinking maybe using a 9x13x2 disposable pan or an 8×8 disposable pan because they are flexible. Another question, should the parchment paper hang over all side of the pan? I used parchment paper that covered the bottom. Please advise.

    • Gemma Stafford on August 1, 2018 at 11:03 am

      Hi, I’m so glad to hear you enjoyed this recipe! an 8×8 disposable pan would work very well. In terms of the parchment, if you feel it will help you better remove the ice cream sandwiches from the pan than yes allow extra to hang over the side. I hope this helps. Happy baking 🙂

  5. Carol on July 14, 2018 at 4:41 am

    Hi Gemma,
    How long does the ganache layer need to stay in the freezer before adding the ice cream layer?
    Also, you mention that you prefer using fat free condensed milk. I went to a few grocery stores yesterday and only found the Walmart Great Value brand to be fat free. I guess I’m a brand snob and was reluctant to buy it. Would you use it or would you use a brand name of the regular type that isn’t fat free? As always, thanks for answering all of my questions.

    • Gemma Stafford on July 16, 2018 at 8:22 pm

      Hi Carol,

      it just needs 20-30 minutes in the freezer until you add the ice cream. Fat free is totally fine. I have used that a lot.

      Don’t be afraid to buy the Walmart one.

      Hope this helps,

  6. Carol on July 13, 2018 at 8:23 am

    Hi Gemma,
    Can I use a heavy cream for both the ice cream and the ganache.

    • Gemma Stafford on July 14, 2018 at 3:18 am

      Hi Carol,
      Yes, that is perfect,
      Gemma 🙂

  7. Misty on July 10, 2018 at 7:11 pm

    Do you use salted or unsalted butter?

    • Gemma Stafford on July 10, 2018 at 7:19 pm

      Personally I use slated for more flavor but it is totally up to you. 🙂


  8. Sumeer Ali Arshad on May 26, 2018 at 2:09 am

    can i use sugar crackers instead of graham*

    • Gemma Stafford on May 26, 2018 at 2:28 am

      Hi there Sumeer,
      Graham crackers are a whole wheat cracker. Digestive biscuits are a similar thing. I am not sure what your sugar cookies are. ( If you take a look at this recipe you will get the idea, and may be able to find a similar cookie. however, you can of course use what you have to hand. Enjoy,
      Gemma 🙂

  9. Sumeer Ali Arshad on May 24, 2018 at 2:48 am

    Hola!!!…GEMMA, u r such beautiful woman along wth infinte ecstasy delights….iam here to asku that can i use sugar crackers instead of GRAHAM…and can i toast my marshmellows in a toaster oven in a broil mode for abt 5 min…pls tell me, otherwise i donno wanna embarass in front of my s’mores treat!!!!…

    • Gemma Stafford on May 26, 2018 at 2:52 pm

      Hi there,
      I know I found your Graham cracker question earlier and pointed you to this recipe ( Yes, you can toast the marshmallows in your toaster oven, in fact it is pretty perfect for this job. Enjoy!
      Gemma 🙂

  10. It is the first time that i saw your really good recipes.I saw the ypu tube of the carrot cake and I was determined to cook it Unfortunately I could not find the written recipe.Can you help me please? on May 17, 2018 at 5:10 am

    Your recipes seem gorgeous and very tempting.I am longing to try some of them.

    • Gemma Stafford on May 18, 2018 at 11:59 pm

      Really glad you like it!!!


  11. Doris Poffenberger on May 13, 2018 at 10:21 am

    I made the vanilla and orange flavoring at the end of the five weeks do I take the vanilla bean and orange peel out of the bottle? Thank You, I love all of your recipes

    • Gemma Stafford on May 15, 2018 at 8:34 am

      Hi Doris,

      So take out the orange but leave in the vanilla. Too be honest, I leave them in there for all the flavors except the mint. The mint gets bitter but i find the other flavors are totally fine.


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