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S'mores Ice Cream Bars

These s'mores ice cream bars are 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
Servings: 24
Author: Maryanne Cabrera



  • 1 1/2 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)


  • 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!


  • 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 for a few weeks. Toast marshmallows before serving.
All images and text ┬ęThe Little Epicurean