S’mores ice cream sandwiches are a cool and refreshing take on S’mores! Milk chocolate coated graham crackers are trimmed in festive nonpareils before sandwiching generous scoops of toasted marshmallow malt ice cream. The ice cream envelops the taste of freshly roasted marshmallows in a frozen form. A hefty sprinkle of malted milk added gives this ice cream a charming, old fashioned soda fountain flavor.
“Have MERCY!”
Those were Bacon Slayer’s precise words after biting into one of these S’mores Ice Cream Sandwiches. At least I think that’s what he said. I was too busy groaning with my eyes rolling back in my head as I ate mine to pay attention. His next comment was unmistakable, “What kind of ice cream IS this?! It’s fantastic!”
A few weeks ago, my girl Jenni/Pastry Chef Online asked if I’d be willing to join in her Ice Cream Tuesdays efforts again. This time, to review a new book written by an Ice-Cream-Obsessed Blogger by the name of Lindsay Clendaniel. Lindsay has been chronically her journey to find the perfect scoop of ice cream on her blog. Along the way, Lindsay has lovingly created hundreds of her own ice cream recipes in thirteen different categories, including classic scoops, seasonal scoops, savory spicy scoops, Vegan scoops, as well as frozen desserts.
Disclosure: I was provided a complimentary copy of Scoop Adventures by Lindsay Clendaniel to review. If I didn’t love the book, I would share it on my website. Links to the book are NOT affiliate links! I was not compensated in any way for this post. All opinions are my own.
Lindsay has written a beautiful book entitled Scoop Adventures: The Best Ice Cream of the 50 States in which she shares REAL recipes from the greatest ice cream shops across the country. She doesn’t just feature any old scoop shops either. Lindsay hand chose ice cream makers that are passionate about crafting ice cream. They carefully select quality, local and seasonal ingredients to use in creating their frozen confections. The shops are part of their communities, and they like loving on people and making them happy through ice cream.
And what’s happier than ice cream? Lindsay takes the intimidation out of making homemade ice cream by including a ton of tips to achieve the very best ice cream at home. She shares regional classics such as Purple Cow Ice Cream from Little Brick Ice Cream in South Dakota, Nebraska Sweet Corn Ice Cream from Ted & Wally’s in Omaha, and Michigan Salad Ice Cream from Treat Dreams in Michigan. An ice cream artisan in her own right, Lindsay also highlights several of her own recipes along with the featured 50 recipes from the scoop shops.
Her Toasted Marshmallow Ice Cream immediately caught my eye as the one that I wanted to share here with you, Friends. While driving across the country as a kid, my mom and I stopped at a tiny diner in Amarillo, Texas where I ordered the most wonderful toasted marshmallow malt. My inner 11 year old still remembers the experience, so it must have been one amazing milkshake!
I decided to play with Lindsay’s recipe a bit to try to replicate the flavor that still holds a place of honor with my taste buds. I changed up the ingredient ratios a bit and added a few hefty scoops of malted milk powder. Making the ice cream is pretty easy. Simply toast a pile of marshmallows in the oven before whisking them into the hot ice cream base to melt them. The whole thing is refrigerated until cool, and then run through an ice cream machine. The marshmallows act as the thickener, so you don’t have to worry about starch or eggs curdling in the ice cream base or any of that fussiness.
The resulting Toasted Marshmallow Malt Ice Cream is pretty wonderful. I thought about recreating the malt of my childhood for about half a second before I decided to tackle another childhood favorite, S’mores!
The resulting dessert – S’mores ice cream sandwiches with toasted marshmallow malt ice cream!
While the ice cream was firming up in the freezer, I coated the bottom half of a dozen graham cracker squares in melted chocolate. I popped the covered grahams in the ‘fridge to set the chocolate, and then I dipped only the edges in the remaining melted chocolate and sprinkles before popping them back in the refrigerator. Once the ice cream was scoopable, I sandwiched a big scoop between the chocolate sides of a pair of graham crackers.
S’mores Ice Cream Sandwiches are a fun and festive twist on not one, but two childhood classics–the campfire s’more and the toasted marshmallow malt!
The recipe is easily doubled to make a dozen ice cream sandwiches, but do me a favor? Save a little ice cream to make a malt for yourself. 😉
♥♥♥
Kirsten Kubert
Yields 1 quart
A cool and refreshing take on the iconic summer treat! Milk chocolate coated graham crackers are trimmed in festive nonpareils before sandwiching generous scoops of toasted marshmallow malt ice cream.
Save RecipeIngredients
- 3 ¾ C. miniature marshmallows
- 2 C. heavy whipping cream
- 1 ¼ C. 2% milk
- 1/3 C. granulated sugar
- 2 tsp. vanilla extract
- 2 Tbs. malted milk powder
- Pinch of kosher salt
- 6 full graham cracker sheets, split in half
- 2 (1.55 oz. each) Hershey’s Milk Chocolate Bars
- ½ C. colored nonpareil sprinkles
- 2 C. (½ quart) Toasted Marshmallow Malt Ice Cream
Instructions
- Prepare the ice cream maker according to manufacturer’s guidelines. (For example, my Cuisinart uses a removable freezer bowl that must be frozen overnight prior to use.)
- Preheat the oven to 350 degrees F.
- Once the oven comes to temperature, line a rimmed half sheet pan with parchment paper. Sprinkle the miniature marshmallows in an even layer over the parchment lined pan. Bake the marshmallows until just golden. (About 12 minutes.) While the marshmallows are toasting, assemble the rest of the ice cream base.
- Pour the heavy whipping cream, milk, granulated sugar, vanilla extract into a medium saucepan. Sprinkle the malted milk powder over the other ingredients in the pan, whisking to combine. Slowly bring the base mixture to a boil over medium heat, whisking continuously, until the completely sugar dissolves. (About 3 to 4 minutes.) Reduce the heat to low. At this point, the marshmallows should be toasted.
- Remove the marshmallows from the oven, and carefully transfer to the saucepan. (I find it easiest to hold the pan and parchment steady with one hand (wearing an oven mitt) while scraping the toasted marshmallows off with a silicone spatula.) Continue to simmer the base over low heat, whisking constantly, until the toasted marshmallows completely dissolve.
- Transfer the ice cream base to a glass bowl. Cover the bowl with plastic wrap, ensuring that the wrap touches the entire surface of the base to avoid a “skin” from forming. Chill the base in the refrigerator until it has completely cooled. (About 2 hours.)
- Once the base has been chilled through, transfer it to the ice cream maker and process it according to manufacturer’s guidelines. (My Cuisinart ice cream maker requires the base be churned in the frozen freezer bowl for between 16 to 20 minutes for soft serve.) Scoop the ice cream in an airtight freezer container. Freeze until firm. (About 2 hours for scoopable or 4 hours for firm.)
- Line a rimmed half sheet pan with parchment paper. Spoon the colored nonpareils into a shallow bowl; set both aside.
- Unwrap the milk chocolate bars, breaking them into pieces as you go. Place the chocolate pieces into a shallow, microwave safe bowl. Microwave the chocolate in 30 second burst on 70% power, stirring well with a dry utensil in between, until the chocolate is melted and smooth.
- Dip the bottom side of a graham half into the melted chocolate to coat, shaking off the excess. Place the chocolate coated graham cracker half chocolate side up onto the parchment. Repeat with the remaining graham crackers. Pop the graham crackers in the refrigerator for about 5 minutes to set the chocolate. (Reserve the remaining melted chocolate.)
- Once the chocolate has set on the graham crackers, remove them from the refrigerator. Dip each edge of coated graham crackers into the remaining melted chocolate. Once each edge is coated in the chocolate, immediately dip each of the edges into the nonpareils. Return the sprinkle-edged graham crackers chocolate side up onto the parchment. Repeat with the remaining graham crackers. Once all of the grahams have been edges in the sprinkles, return them to the refrigerator for 5 more minutes, or until the edges are set.
- After the chocolate coated grahams are set, the ice cream sandwiches may be assembled. To make the sandwiches, Place a large scoop of the Toasted Marshmallow Malt Ice Cream onto the chocolate coated side of one of the graham cracker halves. Place another coated graham cracker half, chocolate side down, onto the scoop of ice cream. Press the top cracker firmly but gently downward to make a sandwich. Repeat with the remaining graham crackers and ice cream.
- Serve immediately or individually wrap the ice cream sandwiches in plastic wrap before placing them in an airtight freezer container and freeze until serving.
Notes
Ice cream: Prep Time: 20 minutes (active), 4 hours (inactive), Cook Time: 20 minutes, Total Time: 5 hours (includes ice cream freezing time) - Prep Time to make Sandwiches: 30 minutes
♥♥♥
Now on to more good stuff–the GIVEAWAY!!
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