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.
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.