It’s time for the grand finale in this series – the S’more Ice Cream Sandwich. This cool take on the iconic summer treat is the brainchild of my husband who absolutely loves s’more flavored desserts. When Tory gave me this ice-cream book Hello, My Name is Ice-Cream for my birthday, he immediately decided I needed to make a s’more ice-cream. This quickly morphed into a S’more Ice Cream Sandwich with Graham Cracker Cookies and Toasted Marshmallow Ice Cream all dipped in chocolate. I was left to figure out how to execute this, and I have to say I am pretty proud of how this turned out.
We got into a big debate regarding how to incorporate the chocolate. I wanted a ganache layer inside the cookie and he wanted them dipped in chocolate. I was worried about getting chocolate on your fingers as you ate it. As you can see, I lost the battle. And yes, your fingers do get a little chocolatey. But hey regular s’mores are sticky and messy so what’s a little chocolate on the ice-cream sandwich.
Here’s what you need:
In order to get started you’ll need to have made the Graham Cracker Cookies and Toasted Marshmallow Ice Cream. I made this over the course of a weekend starting with the marshmallows Friday night and ending by putting them all together Sunday afternoon to enjoy on Sunday evening. Nothing is an all day event, it just takes a bit of planning and a little work throughout the day. The end product though, I promise you is worth it.
The first thing you want to do is pair up your cookies into matching sizes. Arrange them on two parchment lined baking sheet. Then scoop ice cream onto the base of half the cookies. You want to make sort of flat scoops, so it’s easier to press the top cookie on.
Place the tops on and press down gently. Return the cookies to the freezer for at least one hour.
We’re going to make the chocolate for dipping the cookies and dip them in two batches of 6. We will melt together chocolate and coconut oil in a double boiler. I used milk chocolate chips because that’s the standard s’more chocolate.
Place an inch or so of water in a pan and bring it to a simmer. Set a bowl on top of the simmering water – you don’t want the water to touch the bowl. Add the chips and coconut oil.
Stir with a rubber spatula until the chips melt and the coconut oil mixes in. Don’t watch and wait for them to melt, the chips will hold their shape until you stir them.
Remove one tray of cookies from the freezer. Working quickly, cover the cookie sandwiches in chocolate. Skewer a cookie sandwich with a wooden grilling skewer. Dip the cookie in the chocolate and cover as well as you can.
Use a spoon to cover the rest of the cookie sandwich with chocolate.
Return the cookies to the parchment lined baking sheet. Use a fork to push the cookie sandwich off the skewer.
Freeze for at least one hour until firm. Then wrap in plastic wrap or freezer paper and return to the freezer.
Melt more chocolate and coconut oil in the same bowl and repeat covering the second tray of cookies with chocolate and freezing.
- 24 graham cracker cookies
- 1 quart toasted marshmallow ice cream
- 2 11.5 oz bags milk chocolate chips
- 4 T coconut oil
- Line 2 baking sheets with parchment paper.
- Match the cookies up into pairs.
- Scoop ice cream in flat scoops onto half of the cookies. Gently press the remaining cookies on top. Return to the freezer for an hour.
- Prepare a double boiler by simmering an inch of water in a saucepan. Place a bowl on top (don’t let the bottom touch the water) and add one bag of chocolate chips and 2 T coconut oil. Stir with a rubber spatula until the chocolate and coconut oil melt and are smooth.
- Remove one pan of cookie sandwiches from the freezer. Working quickly, one cookie at a time. Insert the skewer into the ice cream between the cookies. Dip in chocolate and turn to cover as much as you can.Spoon chocolate over the remaining cookie. Return to the baking sheet and use a fork to push cookie off skewer. Repeat with remaining 5 cookies. Return to freezer.
- Melt the remaining chocolate and coconut oil. Cover remaining pan of cookies in chocolate and return to freezer.
- Freeze for at least an hour. Wrap in freezer paper or plastic wrap.