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S'mores Ice Cream Sandwiches

S'mores ice cream sandwiches with graham cracker cookie sandwiches and toasted marshmallow tops, baked until golden and finished with a quick torch. Chocolate ice cream is sandwiched between cookies, then frozen into a hand-held campfire frozen dessert.
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Prep Time 25 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the graham cracker cookies
  • 1.5 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp cinnamon
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 3 tbsp honey
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • 1 cup mini marshmallows
  • 0.5 lb chocolate ice cream, softened

Equipment

  • 1 sheet pan

Method
 

Make the graham cracker cookies
  1. Preheat the oven to 350F, then whisk both flours, cinnamon, baking soda, and salt in a bowl.
  2. Beat the softened butter and packed brown sugar until fluffy, then mix in the honey, whole milk, and vanilla extract.
  3. Stir the flour mixture into the wet ingredients until a dough forms.
  4. Scoop the dough into large rounds, press them flat, and press mini marshmallows into the tops.
  5. Bake for 10-12 minutes at 350F until the edges are golden and the marshmallows are puffed.
  6. Right after baking, use a kitchen torch to toast the marshmallows golden-brown for a deeper s'mores look.
  7. Cool the cookies completely before assembling.
Assemble and freeze the sandwiches
  1. Sandwich the softened chocolate ice cream between two cookies with the marshmallow sides facing outward.
  2. Freeze the assembled sandwiches for at least 1 hour, then serve once firm.

Notes

For the cleanest hand-held sandwiches, cool the cookies fully and keep the ice cream just soft enough to spread without melting. Store frozen in an airtight container for up to 2 months; thaw at room temperature for 3-5 minutes for easier bites. Freezing works well; no fridge-only storage to avoid soggy cookies. If you want a gluten-free version, use a 1:1 gluten-free baking flour blend for the two flours and proceed the same way.