S'mores Parve Ice Cream Sandwiches

Sina Mizrahi Sina Mizrahi
Leave a review

To me, “barbecue dessert” instantly translates to s’mores. There is no more fitting end to a summer cookout than the taste of burnt marshmallow and the crunch of graham crackers, contrasted with velvety melted chocolate. I gave this classic a twist, adding an ice cream element, because as far as I’m concerned, ice cream in the summer is compulsory. Best of all, these store well and can be made ahead of time.

3h 12
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Wheat, Egg

Directions

For the S'mores

  1. Line a 9- x 13-inch baking dish with Gefen Parchment Paper, making sure there’s a bit of overlap. Soften the ice cream by removing it from the freezer for 20 minutes or so.

  2. Set the oven to broil.

  3. Place the marshmallows in a single layer in a shallow baking dish and broil for 1 minute, until the sugar caramelizes and the marshmallows turn a copper color.

  4. Fold the toasted marshmallows into the ice cream and spread the ice cream into the prepared baking dish. Freeze until firm, about 1 to 2 hours.

  5. Once the ice cream is firm, lift the edges of the parchment paper to remove the ice cream from the dish. Cut the ice cream into rectangles the size of the graham crackers. Sandwich each portion of ice cream between two graham crackers and place on a tray. Return to the freezer for 5 to 10 minutes while you melt the chocolate.

  6. In a microwave or double boiler, melt the chocolate and coconut oil. Dip each ice cream sandwich into the melted chocolate and sprinkle with a few flakes of Maldon sea salt. Freeze again until firm and ready to serve.

Suggested Recipes

Explore

American food barbacue barbecue barbeque BBQ chocolate chocolate dipped dairy free freezer-friendly frozen desserts frozen treats ice cream sandwiches
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

3 Comments

Frieda Salem •

These were delicious!!! Kids and adults loved it! The rectangle tip was great and easy to make!

Mariam Weinberger •

After I broiled the marshmallows, I was not able to transfer them to the ice cream. They were stuck to the tray.

Raquel Malul Kosher.com Team •
Reply to Mariam Weinberger

Was it in the oven for longer than a minute?

Ruchie •

S'mores Parve Ice Cream Sandwiches hi, can i use regular canola oil instead of coconut oil? or what else can i substitute with? thanks!

Raquel Malul Kosher.com Team •
Reply to Ruchie

Hi- I would not recommend it. What the coconut oil does in this recipe is that it actually helps the chocolate harden when put into the freezer the chocolate will harden beautifully and shine. I would highly recommend using coconut oil (the refined coconut oil does not taste like coconut!) However, if you don't have then you could try using margarine or shortening.