The Frozen S’more
Prep Info
Level: Intermediate
Total Time: 4 hours 50 minutes (includes freezing time)
Active Time: 50 minutes
Yield: 9 ice cream sandwiches
Ingredients
2 cups marshmallows (plus extra untoasted marshmallows for decorating)
1 quart vanilla ice cream (store-bought or homemade)
8 ounces semisweet chocolate (chopped)
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
Pinch of fine salt
1/2 cup heavy cream
18 graham cracker halves (9 whole graham crackers, split)
Vegetable oil (for brushing and knife)
Directions
Preheat your broiler to high and lightly brush a baking sheet with vegetable oil. Let the ice cream sit at room temperature until soft (10–15 minutes). Place a medium stainless steel bowl in the freezer to chill.
Scatter 2 cups of marshmallows on the prepared baking sheet. Broil, rotating the pan occasionally, until the marshmallows are very dark and toasted (3–4 minutes). Let them cool completely, then scrape them onto a cutting board. Lightly oil a knife and roughly chop the marshmallows.
Transfer the softened ice cream to the chilled bowl. Add the chopped marshmallows and stir gently to combine. Pour the mixture into a resealable container and freeze until solid (about 3 hours). This ice cream can be made up to 1 day in advance.
In a medium bowl, combine the chopped chocolate, corn syrup, vanilla extract, and salt. Heat the heavy cream in a microwave-safe bowl until very hot (about 1 minute). Pour the cream over the chocolate mixture and let it sit for 2 minutes. Stir until the chocolate is fully melted and the mixture is smooth. Pour the chocolate into a small baking dish and refrigerate until set (about 25 minutes)—it should still be soft and scoopable. This can be made up to 1 day in advance.
Lay the graham cracker halves in a single layer on a clean baking sheet. Spoon 1 teaspoon of the chocolate mixture onto each graham cracker and spread it evenly to the edges (be careful not to break the crackers).
Let the frozen ice cream soften slightly at room temperature (5–10 minutes). Take one graham cracker half (chocolate-side up) and top it with about 1/4 cup of ice cream. Place another graham cracker half on top (chocolate-side down) to form a sandwich. Press a few extra untoasted marshmallows into the sides of the sandwich to decorate.
Repeat step 6 with the remaining graham crackers and ice cream. Immediately place the assembled sandwiches in the freezer and freeze until solid (about 1 hour). Once frozen, wrap each sandwich individually in plastic wrap or foil and store in the freezer for up to 1 week.
