Frozen s'mores

Votes: 4

Time: 4 hours 50 minutes
Complexity: easily
Quantity: 9 sandwiches

The American dessert s'mores is traditionally made by the fire and eaten hot, but this recipe is the complete opposite. Frozen s'mores are made like an ice cream sandwich and are perfect for a hot summer day. Toasted mini marshmallows folded into vanilla ice cream and topped with chocolate sauce ensure the dessert retains its signature flavor. Sandwich the marshmallow ice cream between two graham crackers slathered with chocolate sauce, press down, and enjoy. You can make several servings for a crowd, or simply keep frozen s'mores individually wrapped in the freezer for a refreshing treat every day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 cups vanilla ice cream
4 cups mini marshmallows
80 g semi-sweet chocolate, chopped
1 teaspoon light corn syrup
0.5 tsp vanilla extract
1/3 cup heavy cream
9 graham crackers, broken into 18 squares (1 pack)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: semi-sweet chocolate, vanilla ice cream, marshmallow, corn syrup, cream, shortbread cookies

Cooking the dish according to the recipe:

Preheat the oven to broil mode and lightly grease a baking sheet with vegetable oil. Let the ice cream sit at room temperature to soften. Place a medium stainless steel bowl in the freezer to chill.
Spread 2 cups of marshmallows on the prepared baking sheet and toast in the oven, rotating the baking sheet as needed, until very dark, 3-4 minutes. Let cool. Transfer the marshmallows to a cutting board and chop coarsely (lightly oil the blade of a knife to prevent the marshmallows from sticking).

Transfer the softened ice cream to a frozen bowl, add the chopped marshmallows, and stir to distribute evenly. Transfer the ice cream to a container and freeze until completely set, about 3 hours. The ice cream can be made up to a day ahead.
In a medium bowl, combine the chocolate, corn syrup, vanilla extract, and a pinch of salt. Microwave the cream until very hot, about 1 minute. Pour the cream over the chocolate and let it sit for 2 minutes. Stir until smooth.
Spoon the chocolate sauce into a small baking dish and refrigerate until set, about 25 minutes (the sauce should still be soft and easy to scoop out with a spoon). The chocolate sauce can be made up to a day ahead.
Place graham crackers on a baking sheet in a single layer. Spoon 1 teaspoon of chocolate sauce onto each cracker and gently spread it out to the edges, being careful not to break the crackers.
Let the ice cream soften slightly at room temperature. Spoon about 1/4 cup of ice cream onto one graham cracker. Sandwich with a second graham cracker, chocolate side down, and press untoasted mini marshmallows onto the sides for decoration.
Repeat with the remaining graham crackers and freeze immediately for about 1 hour. Once the desserts have set, wrap them individually and store in the freezer for up to 1 week..