S’mores Ice Cream Sandwiches

Set your oven to broil and move your oven rack to 6 inches below the heat. Line a baking sheet with parchment and place the marshmallows on the prepared sheet in a single layer. Place the marshmallows in the oven and broil for 1-2 minutes, watching carefully, until they are dark golden brown. Immediately remove from the oven and set aside.

Scoop the ice cream into the bowl of a stand mixer fitted with a paddle attachment. Add the roasted marshmallows and beat until the marshmallows are evenly incorporated into the ice cream. The ice cream will be very soft. Spoon the ice cream to its original container - expect it to lose some volume. Return the ice cream to the freezer and freeze until solid, at least 2 hours.

Break 24 Graham crackers into squares so you have a total of 48 pieces. Place half of the squares on a baking sheet lined with parchment paper. Scoop about 1/4 cup of the marshmallow ice cream onto each cracker on the baking sheet and top with the remaining halves, pressing down slightly to flatten the ice cream sandwich. Place in the freezer while you prepare the chocolate dip.

Put the chocolate chips and coconut oil in a microwave safe bowl. Microwave on high for 1 minute. Stir the mixture until the chocolate chips are entirely melted and smooth. If necessary, return mixture to the microwave in 15 second increments, stirring well between each.

Remove ice cream sandwiches from the freezer and dip each about halfway into the melted chocolate mixture. Hold the sandwich over the bowl to let excess chocolate run off, then return it to the prepared baking sheet. Repeat with all the ice cream sandwiches. Place the ice cream sandwiches in the freezer for about an hour before eating. To store, wrap each sandwich in plastic wrap and place wrapped sandwiches in a large zip top bag. Ice cream sandwiches may be stored in the freezer for 2-3 weeks.

Yield: 12 Ice Cream Sandwiches

Recipe Developed By Alison Needham/CA Grown for CMAB

Photo credit: Alison Needham/CA Grown