Frozen S'mores
A delicious frozen version of everyone's favorite campfire treat, these frozen s'mores are made with no churn toasted marshmallow ice cream, crisp graham crackers, and smooth chocolate.
Servings: 9
Calories: 290kcal
Equipment
- Electric hand mixer (or stand mixer)
- 8x8 metal baking pan (or 9x9)
- Double boiler or microwave safe bowl
Ingredients
- 1 ½ cups mini marshmallows
- 1 cup heavy whipping cream, chilled
- 3 ounces sweetened condensed milk
- 1 ½ ounces full-fat cream cheese, room temperature
- 1 teaspoon vanilla extract
- pinch fine sea salt
- 9 sheets (18 squares) graham crackers
- 4 ounces bittersweet or semisweet chocolate baking bar, chopped
Instructions
Toast marshmallows in the oven.
- Place an oven rack in the top of the oven and preheat the broiler to low.
- Spread the marshmallows out on a baking sheet lined with parchment paper. Place them under the preheated broiler and watch them very closely for about 30 seconds, until the marshmallows become golden and toasted. Set the tray aside and let the marshmallows cool.
Make the ice cream.
- Line an 8x8 pan with aluminum foil followed by a layer of plastic wrap. Set aside.
- In a large mixing bowl using an electric hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), whip the cream until it reaches still peaks. Set aside.
- In a medium bowl, beat sweetened condensed milk, cream cheese, vanilla, and salt until smooth and blended.
- Add one quarter of the whipped cream to the bowl and stir it into the cream cheese mixture to lighten the mixture. Then fold in the remaining whipped cream.
- Fold the toasted marshmallows into the ice cream.
- Spread the ice cream into the prepared pan, ensuring it goes all the way to the edge and is smooth on top.
- Place the ice cream into the freezer and freeze until firm, 4 to 6 hours.
Assemble the ice cream sandwiches.
- Melt chocolate in a double boiler or very carefully in the microwave.
- Place 9 graham cracker squares bottom side up on a baking sheet. Spread melted chocolate onto each graham cracker.
- Pull up on the foil to remove the ice cream from the pan and place it onto a cutting board. Use a large knife to carefully cut the ice cream into 9 squares the same size as the graham cracker squares. You will have a little bit of leftover ice cream.
- Place the ice cream squares onto the chocolate coated graham crackers.
- Spread chocolate onto the bottom side of the remaining graham crackers and place them chocolate side down onto the ice cream.
- Place the tray of ice cream sandwiches in the freezer for at least 30 minutes before serving.
Notes
Storage: Wrap frozen s'mores in parchment paper and store in an airtight plastic container in the freezer for up to two weeks. After about five days in the freezer the graham crackers start to become soft, which may or may not be your preference.
Make sure to spread out the marshmallows on the baking sheet before toasting. They will puff up when toasted and stick together in a clump if they're too close together on the tray.
Watch the marshmallows very carefully when they're toasting. It should only take about 30 seconds under the broiler for them to become perfectly golden.
To ensure that the graham crackers sit flush with the ice cream, smooth the top of the ice cream as much as possible using an offset spatula before freezing.
To make clean cuts through the ice cream, run the knife under warm water before slicing and carefully wipe the blade on a paper towel between cuts. You may also choose to trim just the very edges of the ice cream square before cutting into rectangles for a cleaner look in the final ice cream sandwiches.
Nutrition
Calories: 290kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 160mg | Potassium: 173mg | Fiber: 2g | Sugar: 19g | Vitamin A: 423IU | Vitamin C: 0.4mg | Calcium: 81mg | Iron: 1mg
