Just in time for campfire season, a cool, creamy version of the irresistibly decadent S’more complete with toasted marshmallow ice cream and the scrumptious addition of crispy Butterfinger crumbles! No ice cream machine needed!
Nothing screams summer quite like a perfectly toasted (or burnt to a crisp) marshmallow sandwiched between two crisp honey graham crackers and that unforgettable ooze of Hershey’s milk chocolate. Whether it was during those annual camping trips or unforgettable backyard bonfires, we all share those memories of biting into those addictively warm ooey-gooey-crunchy-toasty masterpieces of childhood confection. It doesn’t take a rocket surgeon to understand why they’re called S’mores.
Odds are if you’re a huge fanatic about S’mores, you’re gonna pee yourself with excitement when you see the cool, refreshing treat I have in store for you this week.
Although I really hope you don’t actually pee yourselves…
S’more Ice Cream Sandwiches!!!
These treats are basically the “cooler” version of the S’more. And when I say “cooler,” I do mean hip! (Do people my age actually use that word?)
I can’t say that the photos do these heavenly pieces of Heaven justice. In my oh-so-humble opinion, I believe these are THE best ice cream sandwiches I’ve ever had. Allow me to explain…
These ice cream sandwiches are made with TOASTED MARSHMALLOW ICE CREAM! I repeat, TOASTED MARSHMALLOW ICE CREAM! Yes, it IS possible to get that classically warm, comforting flavor in ice cream form. And would you believe, it doesn’t require an ice cream maker?? Mind blown.
In fact the ice cream alone is made with just THREE ingredients. Marshmallows (obvi) and these two magical ingredients:
The heavy cream and sweetened condensed milk act as the base of the ice cream. The heavy cream makes this ice cream perfectly light and unbelievably creamy, while the sweetened condensed milk adds the sweetness and wonderfully smooth texture! The toasted marshmallow ice cream gives you that iconic toasted marshmallow flavor without the sticky gooey finger mess. Not that that’s a bad thing…
Just like the classic S’more, the ice cream is sandwiched between two honey graham crackers. Similar to the rectangular store-bought ice cream sandwiches, the grahams soften as the sandwiches chill in the freezer, allowing for a much more mess-free eating experience. No more ice cream squeezing out of the sides as you bite into it! As Charlie Sheen would say, “Winning!”
Ugh, I despise that saying…
And because you can’t call a S’more a S’more without the chocolate (that’s just crazy talk!), these ice cream babes are dipped in Hershey’s milk chocolate. Mind you, it doesn’t HAVE to be Hershey’s chocolate bars, nor does it HAVE to be milk chocolate. However, I did find that the Hershey’s milk chocolate bars melted a lot smoother and thinner than regular chocolate chips, which makes for easier dipping!
Now, I know Butterfinger crumbles aren’t part of the “classic” S’more, but I just couldn’t resist. Besides, the fact that they were the perfect size and thickness in providing a barrier for my ice cream sandwiches was pretty much a sign from the food Goddesses.
Obviously, they deserved to be included in the fun. So after showing these sandwiches some “chocolate love”, they were dipped in a sand bath of finely crushed Butterfingers.
I made these for a birthday/family dinner this past weekend, and my mom (also my official taste-tester) tried her best to convince me NOT to share them at the event. I was finally able to pry the tray of sandwiches from her hands when I agreed to make them again, which might have to be sooner rather than later…
So there you have it! The, dare I say it, best ice cream sandwiches ever!
- 8 1/2 ounces (5 cups) marshmallows
- One pint heavy cream
- 1 (14 oz) can sweetened condensed milk
- 18 whole graham crackers
- 12 ounces Hershey's milk chocolate bars*
- 2 (2.1 oz) Butterfingers candy bars, crushed
- Preheat your broiler and arrange marshmallows in a single even layer on a parchment-lined baking sheet. Toast marshmallows until they've browned to your preference. Watch them closely as they can go from nicely browned to black and burnt really quickly. Remove marshmallows from the oven and allow to cool for 5 minutes.
- Once cooled, use a spatula to scrape the marshmallows into a food processor. Add the sweetened condensed milk and pulse until mixture is smooth and most of the marshmallow has broken up. This can also be done in a blender.
- In the bowl* of a stand mixer fitted with the whisk attachment, whip the cream until soft peaks form. Add the marshmallow mixture and finish mixing by hand until fully incorporated. Place in the freezer while you prepare the pan for the ice cream sandwiches.
- Line a 9x13 inch rectangular dish with plastic wrap, leaving a good amount of overhang on the sides. Break the graham crackers in half and arrange them on the bottom of the pan. To solve the issue of extra space on the side, use a ruler as a "receding wall" underneath the plastic wrap along with a freezer-safe item that'll fit behind it. I used two regular-sized Butterfinger chocolate bars. See picture above.
- Pour ice cream mixture evenly over graham crackers and arrange the remaining graham crackers on top. Wrap the plastic wrap over the ice cream sandwiches and freeze for at least 4 hours, preferably overnight.
- Once ice cream sandwiches have frozen, remove from the pan and unwrap the plastic wrap. Using a sharp, warm knife, cut the sandwiches along the graham cracker edges, making 15 squares and 5 small rectangles. Place sandwiches on a wax paper-lined baking sheet and return to the freezer to firm up for 20 minutes.
- Prepare a second baking sheet by lining it with wax paper. Heat the chocolate in a bowl in the microwave until melted and smooth, about 1 to 2 minutes. Place the crushed Butterfinger in a separate bowl. Working quickly in batches of 3-4, dip sandwiches halfway into chocolate, then into the crushed Butterfinger, and onto the second baking sheet in the freezer. Once the chocolate has set, ice cream sandwiches can be individually-wrapped in plastic wrap and stored in the freezer for up to 2 months.
- *Any chocolate will do, but I found that the Hershey's milk chocolate bars melted a little thinner than chocolate chips, which makes the dipping much easier!
- *I put the stand mixer bowl and the whisk in the freezer for about 10 minutes before whipping the cream. The cold bowl allows the cream to whip up faster.
- *Makes 15 full sandwiches and 5 half sandwiches.