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S’mores Ice Cream Sandwiches
Tamera Mowry-Housley combines two of our favorite desserts, to make a delicious ice cream sandwich with a homemade graham cracker crust.
S’mores Ice Cream Sandwiches
Course:
Dessert
Yield:
12-14 3-Inch - Square Graham Crackers
Ingredients:
  • Graham crackers (recipe below)
  • 1 1⁄2 quarts chocolate ice cream, softened
  • 7 ounces marshmallow fluff
  • 8 ounces frozen whipped topping, thawed
  • 4 ounces cream cheese, room temperature

GRAHAM CRACKERS:

  • 1 cup ap flour
  • 1⁄2 cup whole wheat pastry flour (graham flour)
  • 1⁄4 cup packed brown sugar
  • 1⁄4 teaspoon baking soda
  • 1⁄4 teaspoon sea salt
  • 1 stick butter, cold and cubed
  • 2 tablespoons honey
  • 2 tablespoons milk
  • 1⁄2 teaspoon vanilla extract

S’mores Ice Cream Sandwiches

DIRECTIONS:

  1. Line 9 x 13-inch baking dish with parchment paper.
  2. Spread chocolate ice cream into bottom of baking dish, smooth with offset spatula.
  3. Put baking dish in freezer for at least 1 hour to set chocolate layer, it does not need to be frozen solid.
  4. Add marshmallow fluff to large mixing bowl with whipped topping, and cream cheese. Beat together with hand mixer until smooth.
  5. Spread marshmallow mixture over the chocolate mixture in one even layer, smooth top with wet offset spatula. Freeze for another hour until both layers are completely set.
  6. When ready to build sandwiches, remove baking dish from freezer. Cut the frozen confection to fit graham crackers. Layer one graham cracker on the top and bottom of each square.
  7. Serve immediately or wrap individually in plastic wrap and freeze again.

GRAHAM CRACKERS:

  1. Heat oven to 350 ̊F.
  2. Combine flours, sugar, baking soda, and salt in food processor. Pulse until mixed.
  3. Add butter to food processor and pulse until mixture is sandy and butter is in pea-sized chunks.
  4. Add honey, milk, and vanilla to food processor while blade is running. Dough should come together in 1-2 minutes.
  5. Scoop dough onto parchment paper and roll into square roughly 1⁄4” thick (it can be on the thinner side of the measurement). Score dough into 3”-square cookies, then prick with tines of fork. Cut scraps and re-roll if necessary.
  6. Slide dough on parchment paper onto baking sheet and bake for 16-20 minutes, until golden brown. Remove from oven and re-score. Allow to cool on baking sheet for 10 minutes, before removing cookies from parchment and placing on wire rack to finish cooling.
  7. Break into individual squares, serve.

Recipe by Dan Kohler 3/27/2021