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Ice Cream Sandwich S’mores

Ben Fink

Yield: Yields 9 sandwiches (20 graham crackers; 2 more than needed).

This scrumptious dessert takes its inspiration from a childhood favorite—campfire s’mores


For the ice cream:

  • 1-1/2 cups whole milk
  • 1-1/2 cups heavy cream
  • 1 Tbs. cocoa powder
  • 1/3 cup granulated sugar
  • 7 oz. good-quality milk chocolate, finely chopped
  • 8 large egg yolks (reserve half the whites for the marshmallow topping)

For the graham crackers:

  • 8 Tbs. soft unsalted butter
  • 2 Tbs. brown sugar
  • 2 Tbs. granulated sugar
  • 2 tsp. honey
  • 1 cup all-purpose flour
  • 1/4 cup whole-wheat pastry flour
  • Pinch salt
  • 1/4 tsp. baking soda
  • 1/4 tsp. ground cinnamon

For the marshmallow topping:

  • 4 large egg whites at room temperature
  • 1/4 oz. (1 package) unflavored powdered gelatin
  • Pinch salt
  • 3/4 cup granulated sugar
  • 1/4 cup corn syrup
  • 1/4 cup water
  • 1 tsp. pure vanilla extract

For serving:

  • Chocolate Sauce, optional
  • Cinnamon, for dusting

Nutritional Information

  • Nutritional Sample Size per sandwich
  • Calories (kcal) : 620
  • Fat Calories (kcal): 330
  • Fat (g): 37
  • Saturated Fat (g): 21
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 280
  • Sodium (mg): 250
  • Carbohydrates (g): 65
  • Fiber (g): 2
  • Protein (g): 10


Make the chocolate ice cream:

  • In a heavy-based saucepan, combine the milk and cream. Sift the cocoa powder over the mixture; whisk thoroughly to combine. Sprinkle half the sugar into the saucepan and slowly bring the mixture to a simmer; don’t let it boil. Put aside the chopped chocolate in one bowl and fill another with ice water.
  • While waiting for the milk mixture to simmer, whisk the egg yolks with the remaining sugar. Whisk vigorously until the yolks thicken and become a paler shade of yellow, 3 to 4 minutes.
  • Slowly whisk half the simmering milk into the yolk mixture. Whisk that mixture back into the milk in the saucepan. Reduce the heat to low and stir constantly until the custard is thick enough to coat the back of a spoon (about 170°F).
  • Pour the cooked custard over the chopped chocolate. Stir until all the chocolate is melted. Set the custard bowl over the bowl of ice water; stir until the custard is completely cool. Pour through a fine strainer and refrigerate for several hours or overnight.
  • Pour the custard into an ice-cream machine and  freeze following the manufacturer’s directions. When it’s almost completely frozen, line a 9×9-inch pan with plastic wrap (letting excess hang over the sides) and pack the ice cream into it. Level it with a spatula, cover with the plastic wrap, and freeze for several hours or overnight.

Make the graham cracker dough:

  • Cream the butter, sugars, and honey in a mixer on medium speed until soft and fluffy. Sift together the flours, salt, baking soda, and cinnamon and pour into the mixing bowl. Mix on slow speed until just combined. Heat the oven to 350°F.
  • Turn out the mixture onto a clean surface. Press the crumbly-looking dough together with your hands until it just holds together.
  • Press the dough onto a 12×16-inch piece of parchment. Roughly shape the dough into a rectangle and cover it with another 12×16-inch piece of parchment.
  • Roll the dough out paper thin by rolling from the middle of the paper outward. If the dough is difficult to roll, toss a very small amount of flour between the parchment and the dough on both sides.
  • You’ll need to patch the dough to make it fit the rectangle exactly. Slide the dough and parchment onto a baking sheet. Gently peel away the top layer of parchment.

Bake and trim the crackers:

  • Bake the dough until the top is golden brown, slightly blistered, and dry-looking, 8 to 10 minutes. Remove the baking sheet from the oven and, using an angel food cake cutter or a fork, mark rows of holes, 1/4 inch apart, all over the dough.
  • Trim the rough outside edges and cut the dough into 20 squares, about 3 inches each. Use a ruler and work quickly, as the crackers will be difficult to cut evenly if cool. Bake until the cut crackers are a deep golden brown, another 4 to 5 minutes. Let them cool and then store in an airtight container.

Make the marshmallow topping:

  • Put room-temperature egg whites in the well-cleaned and dried bowl of an electric mixer. Sprinkle the gelatin and a pinch of salt evenly over the whites and whisk by hand to combine. In a small saucepan, mix the sugar, corn syrup, and water. Put a candy thermometer in the pan and turn the heat to medium.
  • When the sugar mixture comes to a boil, begin whisking the whites on medium speed just until foamy. Don’t overbeat. When the sugar mixture reaches 240°F, remove it from the heat. With the mixer running, pour the syrup down the side of the bowl into the frothy egg whites, being careful not to pour it directly onto the spinning whisk. When all the syrup is in the bowl, continue beating until the bowl is cool to the touch, about 15 minutes. Add the vanilla extract and combine.

Pipe the topping onto the ice cream:

  • Transfer the marshmallow mixture to a pastry bag without a tip. Don’t overfill it. Remove the ice cream pan from the freezer and uncover it.
  • Pipe the topping back and forth over the ice cream to make a 1/2-inch layer. You may not need to use it all. Leave the surface bumpy. Freeze the uncovered pan until the topping is firm, about an hour. If you want to chill it overnight, cover the pan in plastic once the marshmallow is firm.

Assemble the sandwiches:

  • Remove the pan from the freezer, peel off the top layers of plastic, and lift out the ice cream block. Invert the pan and put the ice cream block on it. Peel away the plastic from the sides. Put nine of the graham crackers on a baking sheet.
  • Trim and cut the ice cream block into nine squares. Using a long, thin-bladed knife dipped in warm water, trim the outside edges of the ice cream and cut it into nine 2-1/2-inch squares.

Broil the marshmallow and serve immediately.

  • With a metal spatula, carefully transfer a square of ice cream and marshmallow onto each of the nine crackers.
  • Heat the broiler until very hot, position the top oven rack as close to the heating element as possible, and put the sandwiches under the broiler. Broil (rotating the baking sheet if necessary) until the marshmallow topping is evenly browned. Serve each sandwich with a second graham cracker, a sprinkling of cinnamon, and a dollop of chocolate sauce, if you like.


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