Recipe by Sina Mizrahi

S’mores Parve Ice Cream Sandwiches

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Parve Parve
Easy Easy
12 Servings

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.


Main ingredients

  • 18 sheets of graham crackers, broken in half

  • 1 quart parve vanilla ice cream, softened

  • 1 (8-ounce) bag mini marshmallows 

  • 8 ounces dark chocolate

  • 1 tablespoon coconut oil

  • flaky sea salt (such as Maldon or fleur de sel)


For the S'mores


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.


Set the oven to broil.


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.


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.


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.


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.

S'mores Parve Ice Cream Sandwiches

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5 years ago

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!

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Reply to  Ruchie
5 years ago

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.

Mariam Weinberger
Mariam Weinberger
3 years ago

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

Reply to  Mariam Weinberger
3 years ago

Was it in the oven for longer than a minute?