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S'mores Ice Cream Sandwiches

S'mores ice cream sandwiches with graham cracker cookie rounds, toasted marshmallow tops, and a thick layer of chocolate ice cream. Baked until golden, then frozen into a hand-held campfire frozen dessert with chocolate-and-marshmallow flavor in every bite.
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Prep Time 25 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the graham cracker cookies
  • 1.5 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp cinnamon
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 lb unsalted butter softened
  • 0.75 cup brown sugar packed
  • 3 tbsp honey
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • 1 cup mini marshmallows
  • 0.5 gallon chocolate ice cream softened

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Preheat and mix dry ingredients
  1. Preheat your oven to 350F. In a mixing bowl, whisk both flours, cinnamon, baking soda, and salt until evenly combined.
Cream wet ingredients
  1. Beat the softened butter and brown sugar until fluffy, about 2 minutes. Add honey, whole milk, and vanilla extract and mix just until smooth.
Make the cookie dough
  1. Stir the flour mixture into the wet ingredients to form a cohesive dough. If it seems dry, mix just a few extra turns until no flour streaks remain.
Form and top with marshmallows
  1. Scoop dough into large rounds and place them on a sheet pan, pressing each round flat. Press mini marshmallows into the tops so they’re evenly spaced.
Bake and toast marshmallows
  1. Bake for 10-12 minutes at 350F until the edges are golden and the marshmallows are puffed. Use a kitchen torch to toast the marshmallows golden-brown immediately after baking.
Cool and assemble sandwiches
  1. Cool the cookies completely before assembling. Sandwich softened chocolate ice cream between two cookies with the marshmallow sides facing outward.
Freeze
  1. Freeze the assembled ice cream sandwiches for at least 1 hour before serving. Keep them covered so the cookies stay crisp.

Notes

Pro tip: torch the marshmallows right after baking so the tops go from puffed to deep golden without drying out. Store assembled sandwiches covered in the freezer for up to 2 months (best texture within 2-4 weeks). Thaw for 3-5 minutes at room temperature for easier biting. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend in place of both flours.