Recipe by Victoria Dwek

S’mores Ice Cream

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Dairy Dairy
Easy Easy
6 Servings
40 Minutes

With long summer afternoons, when one is “dairy” by the time seudah shelishit comes, having a new, fresh dairy treat definitely brings enjoyment—and excitement for the kids—to the third meal. I wanted this dessert to be dairy (because summer seudah shelishit is the best time for a dairy dessert, if you don’t want to wait until Chanukah or next Shavuot). It also had to be easy, because otherwise no one would make it. Even though I am partial to dairy, this will also work well with pareve substitutions (i.e., vanilla non-dairy ice cream, margarine instead of butter, and pareve chocolate bars).


S’mores Ice Cream

  • 1 and 1/2 (3.5-ounce) bars of your favorite chocolate, chopped

Graham Streusel

  • 4 tablespoons butter



Preheat oven to 350 degrees Fahrenheit. In a bowl, combine all streusel ingredients and microwave for 1 minute to melt butter. Mix to form crumbs. Spread on a Gefen Parchment-lined baking sheet and bake for five to seven minutes (watch the crumbs carefully so they don’t burn). Set aside.


Heat oven to broil. Spread marshmallows on a foil-lined baking sheet (they will puff up considerably). Broil one to two minutes, until marshmallows are toasted on top. You can move around the tray for even toasting. Set aside.


Add ice cream to the bowl of an electric mixer. The ice cream can be slightly soft but it doesn’t need to be thawed at all, as the mixer will do the work. Add about one cup crumbs, one chopped chocolate bar, and most of the marshmallows into the mixer and mix to combine.


Add ice cream to your serving bowl or tray to freeze (a rectangular Lucite container will work very well). If you have an offset spatula, use it to smooth it out. The top shouldn’t be flat but should have nice ridges like in a gelato shop. Top with additional graham streusel, chocolate, and dot with toasted marshmallows. Keep frozen until ready to serve.


Photo by Chana Rivky Klein

S’mores Ice Cream

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