S'mores Ice Cream Sandwich Recipe
Our s'mores ice cream sandwiches are the best you will ever taste. With rich dutch cocoa ice cream, an irresistible chocolate cookie, torched marshmallow, and graham cracker crust crumbles, you're in for a memorable treat.
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Servings: 12
Equipment
- Ice Cream Maker
Ingredients
Chocolate Ice Cream
- 1 1/2 cup whole milk
- 1 1/2 cup heavy cream
- 3/4 cup sugar
- 5 large egg yolks
- 1/4 cup dutch cocoa powder
- 1/4 tsp salt
Graham Cracker Crust
- 9 graham cracker sheets
- 4 tbsp light brown sugar
- 6 tbsp unsalted melted butter
Chocolate Cookie
- 1 1/2 cups unsalted butter
- 2 1/4 cups sugar
- 3 large eggs
- 2 1/2 tsp vanilla extract
- 2 1/4 cups flour
- 3/4 cup cocoa powder
- 1 1/8 tsp baking soda
- 1/2 tsp salt
Instructions
Chocolate Ice Cream
- In a medium bowl add the egg yolks and half the sugar. Mix to combine and set aside.
- In a medium pot add the cocoa powder, the rest of the sugar and ¼ cup of milk. Mix to create a paste. (See note) Then add the rest of the milk, heavy cream and salt. On medium heat bring mixture to a simmer.
- Add a ¼ cup of the hot mixture to the bowl with the yolks. (See notes) Once you have added about ½ cup of the hot mixture, pour the egg mixture back into the pot.
- Cook the mixture on medium low heat for another 5 minutes or until mixture has thickened. You will know it’s ready when you can coat the back of a spoon and when you run your finger down the spoon and the mixture stays separated.
- Pour the mixture through a mesh strainer into a clean bowl. Put the bowl into a larger bowl to create an ice bath. This will help cool the mixture down before putting it into the fridge. Once cooled, put plastic wrap on top and refrigerate at least 2 hrs or overnight.
- Freeze in your ice cream machine according to the manufacturer's instructions.
Chocolate Cookie
- Add the flour, cocoa powder, baking soda and salt in a medium bowl set aside. Cream the butter and sugar. Then add the eggs one at a time until combined. Add the vanilla and mix. Add the flour mixture and mix just until combined. Press the cookie dough on a baking sheet lined with parchment paper. Bake for 350 degrees for 13-16 minutes. Allow the cookies to cool for about 10 minutes or until they are cool to the touch.
Graham Cracker Crust Crumbs
- Add all ingredients in a medium bowl and mix to combine. On a cookie sheet lined with parchment paper add the mixture in an even layer and bake 325 degrees for about 10 mins or until golden brown.
Assembly
- Once cookies are cool, use a cookie, biscuit or other cutter to cut into desired shape.
- When you are ready to assemble. Take the ice cream out of the freezer to allow it to soften for about 3 minutes. Take a cookie and spread some marshmallow fluff on it. Using a kitchen torch, toast the fluff until your desired doneness. I like a nice char on my marshmallows but be careful you can really burn the fluff.
- Add some of the chocolate ice cream and top of the fluff and top it with another cookie. Press the sandwich together, then roll the sides in the graham cracker crumble. Freeze for at least overnight. Trust me these are worth the wait. Enjoy!
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