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S'mores Ice Cream Bars

S'mores Ice Cream Bars

The perfect bite sized summer treat! Graham cracker crust bottom, no-churn chocolate ice cream with chocolate chips, topped with a toasted marshmallow.
Yield: 24 bars
Prep Time: 15 mins
Freeze Time: 3 hrs
Total Time: 3 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: s'mores ice cream bars, no churn smores ice cream, ice cream dessert, summer recipe, frozen dessert
Servings: 24
Author: Maryanne Cabrera

Ingredients

Crust:

  • 1 ½ cup ground graham crackers
  • 5 Tablespoons unsalted butter , melted

Chocolate Chip Ice Cream:

  • 2 cups heavy cream , very cold
  • 14 oz can sweetened condensed milk
  • 7 Tablespoons unsweetened cocoa powder
  • 1 cup dark chocolate chunks
  • 24 flat marshmallows* (see note)

Instructions

  • Line a 9 x 13-inch baking pan with parchment paper (or foil). Allowing parchment paper to run up along the sides of the pan. Set aside.
  • In a large bowl, combine ground graham crackers and melted butter. Transfer mixture to prepared baking pan and press into an even layer along the bottom of the pan.
  • Pour cold heavy cream, condensed milk, and cocoa powder into a large bowl. Using a hand mixer, whip mixture to stiff peaks. Fold in chocolate chips.
  • Spread chocolate ice cream mixture over graham cracker layer. Place marshmallows on top of ice cream. Cover baking pan with plastic wrap. Freeze for at least 3 hours until ice cream has set up. Overnight is best.
  • Gently remove s'mores ice cream bar from baking pan by lifting from parchment overhang. Place on a cutting board and cut into bars using marshmallows as guides.*
  • Brown the marshmallows tops with a kitchen torch. Enjoy immediately!

Notes

  • I use these "stacker marshmallows" for s'mores
  • If you are not serving these bars immediately after cutting, place cut bars in the freezer until ready to serve. Cut bars will keep in the freezer in an airtight container for a few weeks. Toast marshmallows before serving.
All images and text ©The Little Epicurean