Homemade graham cracker cookies packed with pieces of HERSHEY Milk Chocolate Bars sandwiched around toasted marshmallow ice cream.
Course Dessert
Cuisine American
Prep Time 30 minutesmins
Cook Time 10 minutesmins
Freeze Time 20 minutesmins
Total Time 1 hourhr
Servings 10cookie sandwiches
Calories 495
Author Annalise Sandberg
Ingredients
For the cookies:
10tablespoonsunsalted butter, at room temperature (141 grams)
½cupgranulated sugar(100 grams)
½cuppacked light or dark brown sugar(105 grams)
2large eggs
1teaspoonvanilla extract
1 ½cupall-purpose flour(180 grams)
1 ½cupgraham cracker crumbs(213 grams, about 2 sleeves)
½teaspoonbaking soda
½teaspoonsalt
2Hershey's Milk Chocolate Bars, chopped
For the ice cream:
2cupmarshmallows(86 grams)
1pintvanilla 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.