Ice Cream & Frozen Desserts

S’mores Ice Cream Sandwich

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 GoodCook.com.

Watch The Recipe Video!

Submit your own photos of this recipe

2 Images

Riebe

ShamimaS

24
Comments & Reviews

avatar
newest oldest most useful
ShamimaS
Member
ShamimaS
7 months 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.

Pratima Acharya
Guest
Pratima Acharya
7 months 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)

Janet Hunt
Guest
Janet Hunt
8 months ago

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

Carol
Guest
Carol
1 year 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
Guest
Carol
1 year 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

Carol
Guest
Carol
1 year ago

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

Misty
Guest
Misty
1 year ago

Do you use salted or unsalted butter?

S.A.Arshad791
Member
S.A.Arshad791
1 year ago

can i use sugar crackers instead of graham*

S.A.Arshad791
Member
S.A.Arshad791
1 year 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

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?
Guest
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?
1 year ago

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

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford