|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 1g||5%|
|Total Sugars 34g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
S’mores are the ultimate summertime treat. Most of us will happily eat them any time of year, but we don’t always have a campfire available. These frozen s’mores give you all of the chocolate, marshmallow, and graham cracker goodness in a chilled, surprisingly less messy treat. There are little ingredients involved and the prep is also minimal. One bowl and one baking dish are all you will need. Freeze two layers together, and you are ready to serve delicious, cool treats on a hot summer day.
We toasted the marshmallows and added them to the marshmallow layer to create that true campfire taste without having to get out the firewood.
Freeze Summer Forever with Frozen S'mores
1 1/2 quarts chocolate Ice cream, or gelato, softened
6 jumbo marshmallows
Cooking spray, for parchment paper
8 ounces frozen whipped topping, thawed
4 ounces cream cheese, room temperature
1 cup marshmallow fluff
1/2 teaspoon vanilla extract
12 graham crackers
Gather the ingredients. Preheat the oven to broil.
Line a 9 x 13-inch baking dish with parchment paper. It’s helpful to cut the edges out of the paper so it will lie flat in the bottom with sides that form a 90-degree angle. This will give you edges to grab and lift the frozen layers out of the baking dish.
Spread the softened chocolate ice cream into the bottom of the baking dish. Make the top as smooth and even as possible. Freeze for about 1 hour or until the ice cream is mostly set and firm. It does not have to be completely frozen.
While it is freezing, prepare the second layer. Toast the marshmallows on the center rack under the broiler for 1 to 2 minutes. It helps to do this on a piece of parchment paper prepared with cooking spray. It’s important to do it on the center rack so the marshmallow cooks all the way through instead of just browning on the top. You want it to be quite soft and gooey.
Add the marshmallows to a bowl with the whipped topping, cream cheese, marshmallow fluff, and vanilla extract. These ingredients should all be room temperature. Beat them together with a hand mixer until mostly smooth. You may have a few lumps from the marshmallows.
Spread the marshmallow mixture over the chocolate mixture in one even layer. Make the top as smooth and as even as possible. Freeze for another hour until both layers are completely set.
Take out your graham crackers and lay them over the top of the frozen layers so you will know where to cut. Cut the frozen layers to fit the graham crackers. It’s a good idea to use a large knife or even a mezzaluna. Layer 1 graham cracker on the top and bottom of each square.
Serve immediately or wrap each one individually in plastic wrap and freeze again in a plastic bag.