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Overhead shot of several S'Mores Ice Cream Bars

S’Mores Ice Cream Bars

  • Author: Kris Osborne
  • Prep Time: 30 minutes
  • Cook Time: 12 hours
  • Total Time: 12 hours 30 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Easy

Description

A mashup between your favourite campfire treat and the best ice cream you could eat, these S’Mores Ice Cream Bars are the quintessential summer treat.


Scale

Ingredients

For the Toasted Marshmallow Ice Cream:

  • 2 cups of whipping cream
  • 300 ml (1 small can) of sweetened condensed milk
  • Pinch of kosher salt
  • 12 large marshmallows

For the Graham Cracker Crust:

  • 12 full sheets of graham crackers (approximately 175g)
  • 6 Tablespoons (85g) unsalted butter, melted

For the Chocolate Magic Shell:

  • 200g dark chocolate of your choice
  • 1 tbsp coconut oil

Instructions

For the Toasted Marshmallow Ice Cream:

  1. In a large bowl, whisk whipped cream until you’re just past the soft peak stage, but stop before arriving to fully stiff peaks.
  2. Pour the sweetened condensed milk into the cream, and whisk until fully incorporated.
  3. Meanwhile, place marshmallows under a low broiler for 30-60 seconds to “toast”. Watch them VERY carefully so that they don’t burn. Flip marshmallows to toast on the opposite side. Marshmallows should be brown and slightly charred on the outside with a gooey, soft centre. Remove from oven and set aside to cool slightly.
  4. Add a pinch of salt, then add the cooled marshmallows to the cream mixture and whisk until  incorporated. Sturdy whisking will break the marshmallow up sufficiently.
  5. Scrape mixture into a freezer-safe container and cover tightly with cling wrap. Freeze for 6 hours or overnight.

For the Graham Cracker Crust:

  1. Preheat oven to 350°F and line an 8×8″ square pan with parchment paper.
  2. Process graham crackers in a food processor or blender, or crush in a zip top bag with a rolling pin until they are finely ground.
  3. In a medium bowl, mix the graham cracker crumbs and melted butter together until combined.
  4. Press the mixture into the pan. Use the bottom of a flat measuring cup or glass to solidly press the crust in.
  5. Bake this crust for 7-8 minutes. Remove from oven and set aside to chill for at least 2 hours.

For the Chocolate Magic Shell:

  1. In a double boiler or in the bowl of a microwave, melt the chocolate along with the coconut oil until it is completely melted and creamy.

For Assembly:

  • Spread softened ice cream over the chilled graham cracker crust and return to the freezer until frozen solid. You will not need all of the ice cream. Enjoy the remaining on its own or topped on cones.
  • Working very quickly, cut the frozen ice cream into 16 bars. Return to the freezer until frozen solid.
  • Working even more quickly, dip the corner of each bar into melted chocolate and place on a wire rack set over a baking pan to set. Place entire rack and pan in the freezer until frozen solid. Alternatively, drizzle chocolate over the tops of each bar. Whatever you do, don’t skip this part. The bars just aren’t balanced without it.
  • Place individual ice cream bars into a sealed container and store in the freezer for up to 4-6 weeks

Notes

  • Don’t feel like making bars? The toasted marshmallow ice cream is delicious on its own or mixed with some graham crack crust crumbles and topped with a chocolate drizzle.
  • You will not need all of the ice cream for the bars. Enjoy the remaining on its own or topped on cones.