S’mores Ice Cream Sandwiches (Only 4-Ingredients)
Smooth vanilla ice cream swirled with chocolate fudge sauce and sandwiched between two graham crackers and toasted marshmallows—the perfect summer dessert made from only 4 ingredients!
Ingredients in S’mores Ice Cream Sammies
These sammies couldn’t be easier to make (though I can’t promise they won’t be messy)! All you have to do is layer ice cream, fudge sauce, and toasted marshmallows into a pan, cut them into squares, and sandwich them between graham crackers!
- Vanilla ice cream. Homemade or store-bought is fine.
- Hot fudge sauce. My favorite hot fudge sauce is this 6-ingredient homemade version, but any brand will do.
- Marshmallows. I used regular marshmallows, but any size is fine—just make sure you have the right amount in ounces.
- Graham crackers.
Tips and Tricks
- Let the marshmallows cool before handling. Before you put the marshmallows into the ice cream, let them cool—that way, they’re easier to handle and aren’t too sticky or soft.
- Work quickly. Of course, since you’re using ice cream, it’s best to work quickly to prevent the ice cream from melting. If at any point it gets too soft, pop the whole tray back into the freezer for a few minutes to firm up.
- Use kitchen scissors to cut the ice cream bars. Melty ice cream, hot fudge sauce, and sticky, frozen marshmallows are about as messy as they sound. I recommend using Cutco scissors to portion out the bars, since they made everything a ton easier than using a knife!
Happy ice-cream sammie making!
S’mores Ice Cream Sandwiches
Smooth vanilla ice cream swirled with chocolate fudge sauce and sandwiched between two graham crackers and toasted marshmallows—the perfect summer dessert made from only 4 ingredients!
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Servings: 12 sandwiches
Ingredients
- 9 ounces marshmallows, around 32 normal-sized
- 1 cup hot fudge sauce, homemade or store-bought
- 2 quarts vanilla ice cream
- 24 graham crackers (12 cracker sheets)
Instructions
- Line a baking sheet with parchment paper and preheat the broiler. Evenly scatter the marshmallows onto the baking sheet and broil for a few minutes, until golden-brown and toasted on top. Remove and set aside to cool.
- Grease and line a 9×13 pan with parchment paper, then remove the vanilla ice cream from the freezer. Once softened, evenly spread ½ of the ice cream in the bottom of the prepared pan. Use an offset spatula to spoon over the chocolate sauce, then carefully break up the cooled marshmallows and place them on top.
- Evenly spread the remaining ice cream over the marshmallows. If at any point the ice cream becomes too soft to handle, place the pan into the freezer.
- Freeze the ice cream until very firm, around 4 hours. In the meantime, place the graham crackers onto a baking sheet.
- Once ready, remove the pan from the freezer and run a knife or spatula around the edge to release the ice cream from the pan.
- With the parchment paper, carefully lift the ice cream out of the pan. Use a very sharp knife or kitchen scissors to cut the ice cream into 12 pieces, then sandwich each slice between two graham crackers. Immediately place the sandwiches into the freezer until firm, then serve.
