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Frozen, sweet, and delicious, Toasted S’mores Ice Cream Sandwiches. Cinnamon graham crackers sandwiched with vanilla ice cream, rich chocolate fudge sauce, and toasted marshmallows. These swirled s’more ice cream sandwiches are nothing short of delicious. Every bite is layered with toasted marshmallows, fudge sauce, and sweet vanilla ice cream. The perfect summery, extra chocolatey, sweet frozen ice cream treat.
Well, these are fun – sweet, decadent, and just the yummiest desserts – plus they scream summertime. I love them so much!
I’ll be the very first to tell you that I do not love anything with marshmallows. They’ve always been too sweet for me. But a summer s’more? Well, that’s different. Who could ever turn down a classic s’more with toasty marshmallow over an open fire on a summer night?
It’s perfection. So when it comes to marshmallows, I make an exception every so often for a really good summer s’more. They shouldn’t be fancy, they should use Hershey’s milk chocolates, and each marshmallow should always be extra toasty. I like them black all over and the chocolate really melty. This is all key for me.
How do you like your s’mores? I’m super curious now.
I’ve wanted to make and share this recipe for months, so I’m so happy the weather finally turned the corner here. I felt like the time to make these was now. And just in time for the 4th of July too!
Now you all, these are EASY. Just four simple ingredients: vanilla ice cream, chocolate fudge sauce, and graham crackers. Nothing fancy here.
The details
Step 1: toast those marshmallows up
First up, toast your marshmallows. To do this quickly, I use the broiler. Arrange the marshmallows on a baking sheet, then broil until toasted.
My only very important note here is to not walk away from the oven while these toast. Everyone’s broilers cook differently, but in general, a broiler will toast these up FAST. They can go from white to black in seconds, so just watch them very closely.
Once the marshmallows are toasted, let them cool.
Step 2: create the s’more ice cream slab
Line a baking dish with parchment paper, then take your favorite vanilla ice cream and layer it across the bottom of the pan. Drizzle the fudge over the ice cream, then arrange the marshmallows over top. Finish with another layer of vanilla ice cream.
Then FREEZE.
Step 3: if making homemade cookies, do so now
If you want to make your own graham cracker cookies, do so now. I’m providing the recipe I use because I love it so much. If you have time to make them, these cookies are so much better than store-bought. But of course, store-bought graham crackers will be just great too! Use what works best for you.
These are made with butter, molasses, honey, flour, and a touch of cinnamon + ginger. I like to cut the dough into small squares (they don’t need to be exact, but roughly 2×2 inch squares). Then mix together some cinnamon and sugar and sprinkle it over each cookie before baking.
If you’re finding that your cookies are spreading too much while baking, stick the trays of cut cookies into the freezer for 10 minutes prior to baking. I did not have this issue though.
Step 4: sandwich them together
Cut the s’more ice cream into squares and sandwich the ice cream between two cookies. You can eat these immediately, or stack them in the freezer for later!
The cookies are crisp, but with a softer center. I love the warmth the cinnamon adds when topped with the s’more ice cream. It’s unexpected but in the most wonderful way! Every frozen chocolatey bite leaves you wanting another.
You’ll want to have these stashed in the freezer over the next few months. Ice cream every day until the temps dip in September! And of course, these are perfect for the 4th of July festivities!
Looking for other frozen summer recipes? Here are some of my go-to’s.
Blackberry Lavender Ice Cream Sandwiches
5 ingredient Raspberry Peach Sherbet
Coffee and Fudge Ice Cream Cake
Swirled Berry Ice Cream Butter Cake
Peanut Butter Mocha Oreo Ice Cream Sandwiches
No Churn Minted White Chocolate Swirled Ice Cream
6 Ingredient Chocolate Peanut Butter Ice Cream Cake
Lastly, if you make these Toasted S’mores Ice Cream Sandwiches, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Toasted S’mores Ice Cream Sandwiches
Servings: 12 ice cream sandwiches
Calories Per Serving: 337 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2-3 cups marshmallows
- 1 1/2 quarts vanilla ice cream
- 1/2 cup chocolate fudge sauce
- 24 squares graham crackers
Instructions
- 1. Line a 9×13 inch pan with parchment paper. Preheat the broiler. 2. Arrange the marshmallows on a baking sheet. Broil 1-2 minutes, until toasted. Watch closely, the marshmallows will toast FAST. Don't walk away. Remove the pan from the broiler. Let cool.3. In the bottom of the prepared pan, spread 3/4 of the ice cream in an even layer, then drizzle over the fudge sauce. Add the toasted marshmallows, then the remaining ice cream on top. Cover and freeze until firm, at least 4 hours.4. Remove the slab of ice cream from the freezer, cut into 12 squares. Sandwich the ice cream between the cookies. Freeze. Enjoy!
Homemade Graham Crackers (optional)
- 1. Preheat oven to 350° F. In a bowl, cream together 1 1/2 sticks (12 tablespoons) softened salted butter, 1/4 cup molasses, 1/4 cup honey, and 1 teaspoon vanilla until combined, 3-5 minutes. Add 2 1/4 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon ginger, and 1/2 teaspoon kosher salt. Beat until combined. Add 1 tablespoon of water at a time, until the dough comes together and forms a ball.2. Divide the dough in half. Roll out one disk of dough between two floured pieces of wax paper to about 1/4 inch thickness. Cut 24 squares (roughly 2×2 inches). Transfer the cookies to a parchment-lined baking sheet. Repeat with the remaining disk of dough.5. Sprinkle 1-2 teaspoons of cinnamon sugar over the cookies. Bake for 10-12 minutes. Let cool.
This post was originally published on June 23, 2023
Tieghan, I bought my first cookbook of yours last weekend (Super Simple) and my family has enjoyed meal time all week!! Now that I’ve found your website too, I’m obsessed! Lol!! What I love most of all is your writings. It’s so awesome that you take the time to write something special about each recipe. Makes me smile! Thank you for all the time you’ve invested through each dish and for sharing your heart and creativity with all of us. Don’t know how you do it, but you’re an inspiration.
Have an amazing 4th!❤️
Aww, thank you so much for your kind message, Crystal! This really means so much to me:) I hope you love the cookbook and all of the recipes you make! Thanks for being here. Have a great 4th of July weekend! xx
I just made these and used a silicone baking sheet to toast the marshmallows and they didn’t stick at all. I did make the homemade graham crackers and they were easy to make, it’s a very nice dough. I also made the chocolate fudge sauce, it tasted great but was lumpy no matter what I did. I also had trouble with the ice cream not refreezing, it melted a LOT when I added the fudge and marshmallow layers. It’s in the freezer now, hopefully it comes together so I can actually sandwich the cookies. I used Bluebell ice cream.
Hi Cindy,
Thanks so much for trying these ice cream sandwiches! The ice cream should eventually freeze, I don’t see why they wouldn’t:) Have a great Sunday! xx
What size baking dish do you use to make the layered ice cream?
Hi Cathy,
You are going to use a 9×13 baking dish. Please let me know if you have any other questions!
Oh my goodness! These are so yummy and were a hit with the family. A little messy just like S’mores should be and so easy to make! Thank you for another great recipe
Hey Susan,
Happy Sunday!! I appreciate you giving this recipe a try and your feedback, so glad to hear it was enjoyed:)
I love so many of your recipes and use them often! However, this graham cracker recipe almost did me in. 😅 Any tips or tricks? It was SO SOFT and sticky. I probably added 3/4 of a cup of flour or more and still didn’t get a workable dough (definitely didn’t need to add any water!). I double checked everything else and had no errors with what I added to the rest of the recipe so I don’t know what I did wrong. I’m a very experienced baker so when I first pulled up the recipe I thought “oh so easy!” Nope. 😂 Rather frustrating instead. I ended up with a variety of shapes and sizes as I tried to roll and cut while the dough kept tearing and sticking. I don’t know why I had this experience or if you have any advice but I’d love to try again with better results because they smell great! I’ll find a way to use them where people won’t see them. 😂
Hey Amy! On no! I’m confused what’s happening, but try adding flour until the dough comes together, then flatten into a disk and chill until firm. I think if you chill the dough you may have an easier time with rolling it out! Hoping this solves your issue! Let me know how it goes and any other questions! Thank you!
Made these for Memorial Day weekend and they were a hittttt!!! Super easy but look super hard – which is my kind of recipe!! Delicious and I’m so happy I have some left in the chest freezer!! Will definitely be making again!!
Thanks so much, Jess:) Love to hear these ice cream sandwiches were a hit, I appreciate you making them! xx
These are a huge hit with my family and friends and their kids. I have made them twice, both times they just *poofed* into thin air. Leaving me happy that I thought to tuck one away for myself. The way that toasted marshmellow tastes with the ice cream is crazy good. Kind of an odd treat, “roasted/burnt” marshmellows, with cold ice cream. Conversation starter for sure. Two tastes that are great, and unexpected. Tricking my taste buddies, love it. I had trouble with the slab freezing as solid as the ones you pictured here. I discovered that I was putting too many marshmellows in. I cut back and all is right. 18-22 seems to be the ideal number range for the mellows for me. Looking forward to making the graham crackers and ultimatly putting it all together with my homemade ice cream. Thank you so much for sharing this with us all.
Hey Ken,
Awesome!! Thank you so much for making this recipe and sharing your notes on what works best for you! Love to hear that they were enjoyed! xT
After 6 hours of chilling in a deep freeze, my ice cream block still wasn’t frozen enough to cut properly. At least I’m assuming that was the problem since all the other reviewers said theirs came out great. The marshmallow was just too difficult to cut through and I ended up with a giant mess. I served it as a mess in a bowl with the graham crackers crumbled in and it was definitely yummy but the marshmallow was really hard to scoop into spoonfuls and therefore hard for people to eat. It wasn’t really worth the effort for me considering I could’ve bought s’mores ice cream at the store for less money and effort. I’d try a different ice cream sandwich next time and make sure that I make it and freeze it a day ahead. This recipe just didn’t hit for me.
Hi Vienna,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear they didn’t turn out for you! Wondering what could have gone wrong with the marshmallows! Again, so sorry! xx
Messy, but delicious! I had to add some extra flour to the dough because my mine was too wet.
Thank you so much Rebekah! xT
Can I use mini marshmellows
Hi Gina,
Sure, you will probably need to use more though, like 4-5 cups. I hope you love this recipe, please let me know if you give it a try! xx
Made these for girls night in and they were a hit. Definitely make the homemade graham crackefs. They are so easy and make the recipe! I am a chocolate lover so I added some chocolate ice cream in with the vanilla to change it up slightly. These are a make again recipe for sure.
Hi Sabrina! So glad this was a hit for your girl’s night! xT
These are easily one of the best tasting desserts I’ve ever made! Love everything about them. We used store-bought grahams but I
I’ll try making my own next time!
Hi Jennifer,
Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it was a hit! xx
I was wondering if you could put the dough in the fridge and bake the next day? If so what would be the best method on rolling out the dough after being in the fridge.
Hi Tawni,
Sure, that would be just fine for you to do, I would just bring the dough out of the fridge for a bit before using. I hope you love this recipe! xx
These taste absolutely amazing. The toasted marshmallow layer is next level. I used Trader Joe’s old fashioned graham crackers for a fancier vibe, more like the homemade ones here. My only problem is that I had trouble cutting mine neatly & doing it quickly enough before melting started. So mine are not nearly as pretty but so delicious. Any advice on the cutting would be greatly appreciated!
Hey Melissa,
Happy Monday!!☀️🌊 I appreciate you making this recipe and your comment, so glad to hear that it was a hit! xT
Can’t wait to make! What brand graham crackers did you use?
Thanks Julie! I used my homemade recipe for the graham crackers:) Please let me know if you have any other questions! xT
July 4th Hit!! Everyone loved these Ice Cream Sandwiches. My youngest said we should sell these at the next fundraiser!! Everyone raved about them. So delicious. The flavor of the marshmallows with the chocolate and vanilla was amazing. These will be made again and again all summer! Thank you, Tieghan, for another hit!
Thank you so much Kym!! So glad to hear that these were enjoyed, these are the perfect 4th of July treat!! Thanks for making them:) xT
These were a big hit at a Canada Day BBQ this weekend!!! Thank you for the fun recipe!
I knew these were going to be messy and they were SO messy to make, but they were AMAZING! They turned out perfectly and were beautiful and perfect for the Fourth of July! I used the HBH hot fudge recipe posted in another comment and some ice cream from a local dairy farm. Thank you so much for a wonderful recipe! Received rave reviews from everyone I shared it with and I’m saving the recipe to make many times in the future 🙂
Thanks so much Angela!! I’m so glad to hear that this recipe was a hit and I appreciate you making it! xT
Hi Rachelle,
Love to hear that this recipe was enjoyed, thanks so much for making it and your comment! Have a great Wednesday! xx