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S'mores Ice Cream Sandwiches

S'mores ice cream sandwiches with graham cracker cookie sandwich cookies and toasted marshmallow tops, finished by freezing chocolate ice cream into hand-held bars. Each bite delivers the campfire s'more experience—golden graham cookies, torched marshmallow, and a dark chocolate ice cream center.
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Prep Time 25 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker cookies
  • 1.5 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp cinnamon
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 lb unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 3 tbsp honey
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • 1 cup mini marshmallows
  • 0.5 gallon chocolate ice cream, softened

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the graham cracker cookies
  1. Preheat the oven to 350F and line a sheet pan. Whisk both flours, cinnamon, baking soda, and salt together until evenly combined.
  2. Beat the softened butter and brown sugar until fluffy. Mix in the honey, whole milk, and vanilla extract until smooth.
  3. Stir the flour mixture into the wet ingredients until a dough forms. The dough should hold together when pressed.
  4. Scoop the dough into large rounds, press flat, and press mini marshmallows into the tops. Space them on the sheet pan for even baking.
  5. Bake for 10-12 minutes at 350F until the edges are golden and the marshmallows are puffed. Immediately after baking, use a kitchen torch to toast the marshmallows golden-brown.
  6. Cool the cookies completely on the pan or a rack. Cooling prevents ice cream from melting when you assemble.
Assemble and freeze
  1. Sandwich the softened chocolate ice cream between two cookies, with the marshmallow side out. Press gently so the filling meets the edges.
  2. Freeze the assembled sandwiches for at least 1 hour until firm. Serve straight from the freezer for the cleanest hand-held texture.

Notes

Pro tip: Softened ice cream should be scoopable but not runny—if it melts, chill it briefly before assembling. Store sandwiches in an airtight container in the freezer for up to 2 weeks; freeze yes. For a lighter option, swap whole milk for 2% milk and use reduced-fat chocolate ice cream.