S’mores Ice Cream Sandwiches

Homemade graham cracker cookies packed with pieces of Hershey’s Milk Chocolate Bars sandwiched around toasted marshmallow ice cream make for one irresistible s’mores dessert.

This recipe is sponsored by Hershey’s.

It seems like most of us are stuck in some sort of merciless summer heat wave, and we’re all just trying to stay cool. Thank goodness for air conditioning, swimming pools, and ice cream— am I right?

So I’m back with another frozen treat, and I’m certain it won’t be my last. This one involves three of my favorite summer ingredients— graham crackers, marshmallows and Hershey’s Milk Chocolate.

These ice cream sandwiches may look like a lot of work, but I actually worked hard to keep them as simple as possible. The cookies are just your average chocolate chip cookie, except they’re loaded with graham cracker crumbs so they taste just like graham crackers, and I used Hershey’s Milk Chocolate Bars in place of chocolate chips.

And the ice cream is just toasted marshmallows blended up with store-bought vanilla ice cream and frozen again. Couldn’t be easier! Or tastier.

So when it’s too hot to sit outside next to a blazing fire, these s’mores ice cream sandwiches will be there to curb your summer sweet tooth and help cool you off at the same time.

A tradition of real milk

One of my favorite things about my trip to Hershey headquarters in Pennsylvania last summer was learning that Hershey still uses fresh liquid milk from local farms in their milk chocolate. These days when so much of our food is over processed and filled with strange ingredients, it was so refreshing to learn that one of my favorite milk chocolate bars uses actual real milk.

To learn more about how Hershey uses fresh milk, like how they check for quality and what steps they take to make sure the cows are treated humanely, watch this video. You can also learn more about Hershey’s commitment to quality ingredients and best practices here.

S'mores Ice Cream Sandwiches

Servings: 10 cookie sandwiches

Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

Freeze Time: 20 minutes mins

Total Time: 1 hour hr

Homemade graham cracker cookies packed with pieces of HERSHEY Milk Chocolate Bars sandwiched around toasted marshmallow ice cream.

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Ingredients

 

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For the cookies:

• ▢ 10 tablespoons unsalted butter , at room temperature (141 grams)
• ▢ ½ cup granulated sugar (100 grams)
• ▢ ½ cup packed light or dark brown sugar (105 grams)
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ½ cup all-purpose flour (180 grams)
• ▢ 1 ½ cup graham cracker crumbs (213 grams, about 2 sleeves)
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 2 Hershey's Milk Chocolate Bars , chopped

For the ice cream:

• ▢ 2 cup marshmallows (86 grams)
• ▢ 1 pint vanilla ice cream , softened slightly at room temperature (250 ml)
• ▢ Additional marshmallows for toasting , optional

Instructions

 

To make the cookies:

• Preheat oven to 350°F and line a sheet pan with parchment paper.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, sugar and brown sugar together until light and creamy, about 3-4 minutes. Add the eggs, mixing after each. Mix in the vanilla.
• In a separate bowl combine the flour, graham cracker crumbs, baking soda and salt. Add to the wet ingredients and mix until just combined. Add the chopped chocolate bars and mix until just incorporated.
• Shape into rounded tablespoons and place on prepared sheet pan a few inches apart. Bake until edges just begin to turn golden, about 9-10 minutes. Do not overbake or cookies will become crispy. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the ice cream:

• Use a kitchen torch, gas burner or campfire to toast the marshmallows. Avoid using an oven broiler as that melts the marshmallow and creates a big mess.
• In a food processor or heavy duty blender, blend the marshmallows with the softened vanilla ice cream. Pour mixture back into a medium bowl or plastic container and freeze until hard, at least 2 hours.

To assemble the ice cream sandwiches:

• Scoop approximately ¼-⅓ cup of the toasted marshmallow ice cream onto an inverted cookie. Top with another cookie. Repeat with remaining ice cream and cookies. (Optional: add a few toasted marshmallows to the ice cream as you scoop it onto the cookie.)
• Place sandwiches in the freezer to firm up for about 20 minutes before serving.
• If making ahead, wrap each ice cream sandwich in plastic wrap. This will keep them from getting freezer burned.

Calories: 495kcal, Carbohydrates: 71g, Protein: 6g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 84mg, Sodium: 323mg, Potassium: 203mg, Fiber: 2g, Sugar: 44g, Vitamin A: 597IU, Vitamin C: 1mg, Calcium: 95mg, Iron: 2mg

Cuisine: American

Course: Dessert

Author: Annalise Sandberg

Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Disclosure: This blog post is sponsored by The Hershey Company as part of my participation in their Food Ambassador program. All thoughts and opinions are 100% my own, as always. Thank you for supporting partnerships with brands I believe in, which make it easier for me to bring you new creative content.