I have been compensated for this post. All opinions are 100% my own. I am a huge lover of ice cream and would be sharing this with you regardless!
These ice cream sandwiches have all the flavor of a S’more! So who needs S’mores?
Chocolate cookies are held together with homemade marshmallow ice cream and then dipped in graham cracker crumbs!
The best local ice cream shop has the massive ice cream sandwiches called “Chip Wheelies.” They are exactly what you might imagine. Two huge chocolate chip cookies held together by a thick slab of vanilla ice cream. They are highly addictive. The fact that this ice cream shop installed a drive thru only feeds my wheelie addiction. There’s nothing stopping me from making ice cream detours whenever I’m alone shopping.
Making S’Mores Ice Cream Sandwiches
June is National Dairy Month. So, I decided to surprise the kids with a new kind of ice cream sandwiches. Since summer is for S’mores, I baked up some fudgy chocolate cookies and glued them together with homemade marshmallow ice cream. I have never made a custard based ice cream. I always assumed it was too labor intensive. Boy was I wrong! It only takes a handful of minutes to cook, the rest is chilling time. You can chill the custard while you whip up the cookies. I blended marshmallow fluff into the ice cream as it came out of the ice cream maker. It incorporates a little better and no marshmallow flavor is lost. Don’t feel like baking cookies? Use store bought! But please try the ice cream! It is to die for! I used Greek yogurt in this ice cream recipe. It gives the yogurt a subtle tang but keeps it light and creamy too.
Judging by how silent my kids were as they were devouring these S’mores Ice Cream sandwiches, I’d say they found their own ice cream sandwich addiction. This is one I’m all too happy to encourage! This is a fun take on a summertime classic! A great way to get in a little extra dairy too! Be warned, these ice cream sandwiches are quite sizable! If you have a small appetite (or a small mouth) please adjust your size accordingly!!
I have not told my own kids about my guilty pleasure. Some things are just best kept to yourself. Don’t get me wrong, we eat plenty of ice cream. But I keep my romance with Chip Wheelies between me and the girl in the drive thru!
Did you know June is National Diary Month?
What better way to celebrate National Dairy Month than with big ice cream sammies filled with creamy, protien rich Greek yogurt! I think I’ve convinced myself to eat an ice cream sandwich a day. I’m getting a little extra Vitamin D, Potassium, and Calcium with each sandwich. That’s just “moovolous”. Sorry, couldn’t resist.
Want more ways to celebrate National Dairy Month? Be sure to visit The American Dairy Association Mideast and then check what my friends have been up to:
Greek Yogurt Pops, by Dessert for Two
S’Mores Ice Cream Sandwich, by Lemons for Lulu
Chocolate Peanut Butter Fruit Dip, by The Lemon Bowl
Chorizo Croque Monsieur, by Climbing Grier Mountain
Java Chip Milkshake, by Inside BruCrew Life
Pesto Yogurt Chicken Kebabs, by Garnish with Lemon
Avocado Bean Dip, by Shugary Sweets
Creamy Pea Salad, by The Law Student’s Wife
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- 1/2 cup butter
- 4 oz unsweetened chocolate, chopped
- 1 1/2 cups semi sweet chocolate chips, divided
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 1 cup half and half
- 3/4 cup sugar
- 3 egg yolks
- 1 cup whole milk Greek yogurt
- pinch of salt
- 1/2 teaspoon vanilla
- 7 oz marshmallow fluff
- 1 cup graham cracker crumbs
- Combine the butter, unsweetened chocolate and 1 ½ cups of semi sweet chocolate in a saucepan. Cook over low heat, stirring until butter and chocolate have melted. Stir until smooth, remove from heat and let cool.
- Combine flour, baking powder and salt in a small bowl. Set aside.
- Beat eggs, sugar and vanilla in the bowl of mixer. Carefully beat in flour mixture. Beat well. Add in cooled chocolate. Beat until well combined
- Using a large cookie scoop, drop dough onto lined baking sheets.
- Bake in a 350-degree oven for 10 minutes. Let cookies cool on baking sheets for 1 minute before removing to a cooling rack. You should get 24 large cookies.
- For the ice cream: in a saucepan, stir together half and half and ½ cup sugar over medium heat. Bring mixture to a boil. Whisk egg yolks and remaining sugar in a large heatproof bowl. Carefully whisk hot liquid into egg mixture until completely blended. Return everything to saucepan and stir over medium heat until mixture begins to thicken and start to resemble custard, this should take about 3 minutes. Strain custard and pour into a small bowl, which is set in a large bowl of ice. Let cool to room temperature. Remove and stir in yogurt, vanilla and salt. Refrigerate until completely cooled.
- Pour custard into the bowl of an ice cream maker and proceed according to manufacturers directions. Transfer to a container and fold in marshmallow fluff until it is fully incorporated. Cover and freeze ice cream until firm.
- To assemble. Top one cookie with a scoop of ice cream and top with a second cookie. Repeat until all the cookies have been used. Freeze for 30 minutes. Place graham cracker crumbs in a shallow bowl and dip sandwiches into crumbs, rolling to get all sides. Refreeze until ready to serve.
Nutrition InformationYield 12 Serving Size 1
Amount Per ServingCalories 601 Total Fat 26g Saturated Fat 15g Trans Fat 0g Unsaturated Fat 10g Cholesterol 138mg Sodium 276mg Carbohydrates 87g Fiber 4g Sugar 62g Protein 10g