S'Mores Ice Cream Sandwiches


S'Mores Ice Cream Sandwiches

Primary Media

User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    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.

    Recipe Tags

    Servings and Ingredients

    Serves 12
    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
    • Ruler


    1. 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.

    2. 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.

    3. 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.

    4. 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.

    Nutrition facts


    200 Calories per serving
    1 Sandwich

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 25mg
    • Sodium: 65mg
    • Total Carbohydrates: 30g
    • Protein: 2g

    Daily Values

    Iron 6%
    Calcium 6%
    Vitamin D 0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Test Kitchen