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Remember those sticky, chocolatey s’mores from childhood? Well, this is the cool-weather twist you didn’t know you needed. These S’mores Ice Cream Sandwiches are creamy, a little nostalgic, and dangerously easy to love. No campfire required—just a freezer and a sweet tooth.
Why You’ll Love These
Ridiculously simple. A few pantry staples and no baking required.
Campfire flavor, minus the smoke. All the best parts of s’mores, but in frozen form.
Great for make-ahead. You can prep these days in advance and pull them out as needed.
Kid-approved and adult-friendly. Fun to assemble, fun to eat, and they disappear fast.
Ingredients That Make It Work
Graham Crackers – Honey or chocolate, whichever you prefer. These give you that classic crunch and toasty flavor.
Instant Chocolate Pudding – This is the fudgy, melty layer. Go for instant so you’re not waiting around forever.
Marshmallow Creme – Think gooey sweetness without the sticky fire pit mess.
Cool Whip – Fluffy and lightens the marshmallow layer just enough.
Cream Cheese – Adds some richness and structure to the filling so it freezes into a nice bite.
Instructions
Step 1: Make the Chocolate Layer
Whisk up a 3.9 oz box of instant chocolate pudding with 2½ cups of cold milk. Let it thicken—takes just a few minutes.
Line a 9×13” dish with parchment or foil and leave some overhang. This makes it way easier to lift out later.
Spread the pudding evenly into the dish and set it aside.
Step 2: Mix the Marshmallow Layer
In another bowl, beat 4 oz of room-temp cream cheese with a 7 oz jar of marshmallow creme until smooth. A handheld mixer makes it quicker, but a wooden spoon and some elbow grease work too.
Gently fold in an 8 oz tub of Cool Whip until the mixture is soft and pillowy. Don’t overmix.
Spoon the marshmallow layer over the chocolate and smooth it out.
Step 3: Freeze
Cover the dish and pop it in the freezer for at least 6 hours—overnight is even better. It should be firm enough to cut cleanly.
When it’s ready, lift the whole slab out using the parchment. Place it on a cutting board and slice into 16 squares.
Step 4: Sandwich
Take a graham cracker square, plop one of those frozen squares on top, and finish with another cracker. Press gently to sandwich it all together.
You can eat them right away or pop them back in the freezer until it’s go-time.
Serving Ideas
Pool party hit: Stack them on a chilled tray to keep them nice and frosty.
Dress them up: Drizzle a little melted chocolate over the tops or roll the edges in crushed nuts or sprinkles.
Double dessert: Serve with a scoop of vanilla or cookies ‘n cream ice cream.
Festive vibe: Swap in peppermint bits or red/green sprinkles during the holidays.
Storing Your Batch
Freeze ’em: Keep them in an airtight container with parchment between layers. Good for up to 2 weeks.
Softer bites: Let them sit out for 3–5 minutes before serving. The graham crackers will soften just enough.
Fun Variations
Peanut butter lovers: Add a swipe of peanut butter to the crackers before assembling.
Cookies and cream: Swap grahams for chocolate wafers or Oreo thins.
Mint-chocolate version: Stir a little peppermint extract into the marshmallow mix.
Nutella twist: Spread Nutella on the crackers for a hazelnut-chocolate dream.
Gluten-free: Use your favorite gluten-free graham crackers. Works just as well.
Conclusion
These S’mores Ice Cream Sandwiches are one of those low-effort, high-reward recipes that sneak into your regular summer rotation. They’re perfect for make-ahead desserts, birthday parties, or when it’s just too hot to turn on the oven.
You’ll want to keep a stash in the freezer—trust me, they won’t last long.
S’mores Ice Cream Sandwiches
Ingredients
- 3.9 oz instant chocolate pudding mix
- 2½ cups milk cold
- 4 oz cream cheese softened
- 7 oz marshmallow creme
- 8 oz Cool Whip thawed
- 32 graham cracker squares honey or chocolate
Instructions
- Whisk chocolate pudding with 2½ cups cold milk until thickened.
- Line a 9x13” baking dish with parchment or foil, leaving overhang for lifting. Spread pudding evenly in the dish.
- In a separate bowl, beat cream cheese and marshmallow creme until smooth.
- Fold in Cool Whip gently until fluffy.
- Spread the marshmallow mixture evenly over the pudding layer.
- Cover and freeze at least 6 hours or overnight until firm.
- Lift the slab out and slice into 16 squares.
- Sandwich each square between two graham cracker pieces. Serve immediately or refreeze until ready.