Serves 16
1440 min
S'Mores Ice Cream Sandwiches
Recipe GLPRcb7502cbd789eb
Decadent ice cream sandwiches featuring a creamy toasted marshmallow ice cream center, topped with melted chocolate, nestled between crispy graham-style squares. These frozen treats combine the classic campfire flavor of s'mores in an elegant dessert form. Requires advance preparation and overnight freezing.
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Ingredients
6 tablespoons unsalted butter, room temperature
1/4 cup light brown sugar
2 tablespoons granulated sugar
1 tablespoon honey
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons whole milk
1 batch toasted marshmallow ice cream, prepared and churned
1/3 cup marshmallow topping
8 ounces semi-sweet or dark chocolate, finely chopped
Directions
Prepare the toasted marshmallow ice cream according to your ice cream maker's instructions. Once churned, spread the soft ice cream into a parchment paper-lined 9-by-9-inch baking pan. Drizzle with marshmallow topping and gently swirl with a knife or spatula. Cover with foil or plastic wrap and freeze overnight or until completely firm.
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
In a large mixing bowl, beat the room-temperature butter on medium-high speed for 1 to 2 minutes until creamy.
Add both the brown sugar and granulated sugar, honey, and vanilla extract to the butter. Beat on medium-high speed until the mixture becomes light and fluffy, about 2 to 3 minutes.
Add half of the dry flour mixture to the wet ingredients and mix on low speed until mostly combined. Add the milk and continue mixing until incorporated, then add the remaining dry ingredients. Mix until the dough just comes together.
On a lightly floured work surface, roll out the dough to a 1/4-inch thickness. Using a ruler and knife, pizza cutter, or a 2 1/4-inch square cookie cutter, cut the dough into 2 1/4-inch squares. For best results, measure your ice cream pan and size your cookies accordingly so you'll have 32 squares total.
Place the cut dough squares on the prepared baking sheets with about 1 inch of space between each cookie. Re-roll any scraps and cut again until all dough is used.
Bake for 10 to 12 minutes, or until the edges are just barely starting to color. The bottoms should not be noticeably browned. Do not overbake.
Remove the cookies from the oven and let them cool on the baking sheets. Once cooled, transfer to a zip-top freezer bag and freeze until ready to assemble.
Remove the block of frozen ice cream from the pan and cut it into 16 even squares matching the size of your cookies.
Arrange 16 cookies bottom-side up on a baking sheet. Place one square of frozen ice cream on each cookie, then top with the remaining 16 cookies, pressing lightly to seal. Return the tray to the freezer for at least 15 minutes.
Meanwhile, melt the chopped chocolate in a double boiler over simmering water, or in the microwave in 15-second intervals at medium power, stirring well between each interval, until completely smooth.
Working quickly in batches of 2 to 3 sandwiches, dip each sandwich halfway into the melted chocolate and immediately place it on a clean parchment-lined baking sheet and return to the freezer. Continue until all sandwiches are coated.
Once the chocolate coating has set, wrap each sandwich individually in foil or plastic wrap and store in a zip-top freezer bag for up to 2 months.
