Line a 9x9-inch baking pan with parchment paper. Scoop 1/2 (1-1/2-quart) ice cream into prepared pan. Sprinkle with half of the chopped chocolate and half of the marshmallows. Gently swirl ingredients together. Top with remaining ice cream, chocolate, and marshmallows; gently swirl ingredients to combine. Press ice cream mixture into even layer. Cover and freeze 4 hours or until firm.
These are the ultimate frozen s'mores. Why? Not only do they have a quick and easy marshmallow and chocolate vanilla ice cream base, but the ice cream is sandwiched between graham crackers and broiled marshmallow creme. Make these up to 2 weeks in advance for your red, white, and blue July 4th celebration.
Servings and Ingredients
|½ (1-1/2-quart) homemade vanilla flavored ice cream, softened|
|4 (1.55-oz. each) milk chocolate candy bars, coarsely chopped|
|1 ½ c. Hy-Vee miniature marshmallows|
|12 Crav'n Flavor honey graham crackers|
|12 tbsp. Hy-Vee marshmallow creme, divided|
|½ c. Over the Top rosy red jimmies, for garnish|
|½ c. Over the Top ocean blue jimmies, for garnish|
Things To Grab
- 9x9-inch baking pan
- Parchment paper
- Large rimmed baking pan
- Medium bowl
Place oven rack 5-inches from heat. Preheat broiler to LOW. Meanwhile, cut each graham cracker in half at center perforations. Spread about 1 tablespoon marshmallow creme onto 12 graham cracker pieces, completely covering surface. Place in a large rimmed baking pan, marshmallow sides up.
Broil marshmallow topped crackers 1 to 2 minutes or until lightly browned. Cool completely. In a medium bowl, combine red and blue sprinkles, if desired; set aside.
To assemble, arrange remaining 12 graham cracker pieces on a flat work surface. Remove ice cream from baking pan; cut into 12 (3x2-1/4-inch each) rectangles. Top each graham cracker with ice cream rectangle. Top with marshmallow-topped graham cracker pieces, marshmallow sides down. If desired, dip sides of ice cream sandwiches in sprinkles to coat. Store, covered, in freezer for up to 2 weeks.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 25mg
- Sodium: 65mg
- Total Carbohydrates: 30g
- Protein: 2g
Hy-Vee Test Kitchen