S'mores Ice Cream Bars

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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 Time15

Freeze Time3

Total Time3 15

Course: Dessert

Cuisine: American

Servings:

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.

Nutrition