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Ice Cream & Frozen Desserts

S’mores Ice Cream Sandwich

4 from 1 vote
With buttery graham cracker crust, marshmallow-infused ice cream and rich chocolate ganache, my S'mores Ice Cream Sandwich is the perfect summertime treat.

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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.

Watch The Recipe Video!

S'mores Ice Cream Sandwich

4 from 1 vote
With buttery graham cracker crust, marshmallow-infused ice cream and rich chocolate ganache, my S'mores Ice Cream Sandwich is the perfect summertime treat.
Author: Gemma Stafford
Servings: 9
Prep Time 30 mins
Total Time 30 mins
With buttery graham cracker crust, marshmallow-infused ice cream and rich chocolate ganache, my S'mores Ice Cream Sandwich is the perfect summertime treat.
Author: Gemma Stafford
Servings: 9

Ingredients

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 evenlayer. 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 pressdown 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.
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Janet Hunt
Janet Hunt
3 years ago

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

Pratima Acharya
Pratima Acharya
3 years ago

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
From
Pratima Acharya
India ( Mumbai)

Carol
Carol
3 years ago

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

Denise
Denise
9 months ago

Unable to access goodcook.com for recipes. The website is not operational.
searching for s’mores ice cream sandwich recipe. Please advise.
no recipes or access to you on what is up on the website. Thank you denise

ShamimaS
ShamimaS
3 years ago

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.

Carol
Carol
3 years ago

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.
Thanks,
Carol

Carol
Carol
3 years ago

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.
Best,
Carol

Misty
Misty
3 years ago

Do you use salted or unsalted butter?

Sumeer Ali Arshad
Sumeer Ali Arshad
4 years ago

can i use sugar crackers instead of graham*

Sumeer Ali Arshad
Sumeer Ali Arshad
4 years ago

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!!!!…
EAGERLY WAITING

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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