Save This Recipe
Just drop your email here and We'll send it right away!
Hey there—if you’ve ever caught that sweet rush from a gooey marshmallow melting over a crackly graham cracker, this one’s for you. Imagine capturing that classic campfire moment and tucking it away in your freezer like a perfect summer snapshot.
Picture layers of creamy chocolate pudding and fluffy marshmallow cream sandwiched between crisp graham squares—ready whenever you need a nostalgic pick-me-up, no matches or melting torch required.
Why You’ll Love It
Honestly, these S’mores Ice Cream Sandwiches hit all the right sweet spots. First off, there’s zero baking involved—just whisk, spread, freeze, and you’re done. On a scorching afternoon, when even the AC seems to be begging for mercy, this is your kitchen’s way of saying, “Chill out.” The chocolate pudding layer tastes like melted fudge, while the marshmallow-cream mix stays light and airy—no sticky fingers, no singed hair, no smoky backyard required.
Plus, they bring that outdoorsy, campfire vibe straight to the freezer. Toss them in a picnic cooler, share them poolside or sneak one after the kids have gone to bed. They’ll vanish faster than you can tell a ghost story.
Timing and Servings
Prep time: about 15 minutes
Freeze time: minimum 6 hours (overnight really is the sweet spot)
Yields: roughly 16 sandwiches using standard graham-cracker squares
If you’re feeding a small crew for a backyard hangout, this batch is just right. Making these in the evening means breakfast prep is minimal—breakfast of champions, anyone?
Ingredients
- 1 (3.9 oz) box instant chocolate pudding mix (I like Jell-O)
- 2½ cups cold milk
- 4 oz cream cheese, softened to room temp
- 7 oz marshmallow creme (Kraft Fluff works great)
- 8 oz tub Cool Whip, thawed
- 32 graham-cracker squares (honey or chocolate flavor)
Directions
Here’s the thing: once you master the layering, these come together in a snap.
- Whisk the pudding. In a medium bowl, whisk the instant chocolate pudding mix with cold milk until it thickens—about two minutes. Set it aside while you prep the marshmallow layer.
- Layer the chocolate. Line a 9×13″ baking dish with parchment paper, leaving an overhang. Spread the pudding evenly, smoothing the surface with an offset spatula so it feels like a silky chocolate bar.
- Make the marshmallow cream. In a large bowl, beat the cream cheese and marshmallow creme until smooth. A handheld mixer is perfect here—like a mini tornado in a bowl. Gently fold in the Cool Whip until the mixture looks pillowy. Don’t overmix; you want clouds, not glue.
- Assemble the slab. Spread the marshmallow mix over the chocolate layer, smoothing edges. Cover with plastic wrap or foil. Freeze for at least six hours, though overnight is better if you can wait.
- Build the sandwiches. Lift the frozen block out using the parchment overhang. Flip onto a cutting board and peel off the paper. Slice into 16 even squares with a sharp knife (a warm blade helps). Place each square on a graham cracker, top with another cracker, and press gently so everything sticks together.
Variations
Feel like playing around? Here are a few twists that never disappoint:
- Peanut-butter swirl: Spread a thin layer of natural peanut butter on each cracker before adding the slab pieces.
- Cookies & cream: Swap graham crackers for chocolate wafer cookies or Oreo thins.
- Mint-chocolate: Stir ½ tsp peppermint extract into the marshmallow mix and sprinkle crushed candy canes on top.
- Nutella dream: Slather each cracker with Nutella before sandwiching for a hazelnut twist.
- Gluten-free: Use your favorite GF graham crackers—no one will know the difference.
Storage & Reheating Tips
These sandwiches love the cold. Store them in an airtight container with parchment between layers so they don’t stick. They’ll keep up to two weeks without losing that crisp-crunch vibe. When you’re ready to serve, let them sit at room temperature for 3–5 minutes—just enough to soften the crackers while keeping the center icy. No microwave needed; they’re perfect straight from the freezer.
FAQs
Can I use homemade pudding?
You can, but homemade often has extra water, so it might be a bit softer. Chill it well—at least an hour—before spreading.
What’s a good substitute for Cool Whip?
Stabilized whipped cream works nicely. Whip heavy cream with a spoonful of sugar until soft peaks form, then fold into your marshmallow base.
How do I make this vegan?
Look for plant-based pudding mixes, vegan cream cheese, coconut whipped topping, and gluten-free crackers. Brands like Silk and So Delicious have solid options.
Can I freeze them longer than two weeks?
Technically yes, but flavor and texture start to fade after about 14 days. For best taste, plan to munch sooner rather than later.
Why do my crackers get soggy?
If you slice the slab too early, moisture can migrate. Also, storing fully assembled sandwiches too tightly traps humidity. Keep slabs and crackers separate until right before serving if you want extra crisp.
Conclusion
If you’re craving that familiar s’mores vibe without the fuss of an open flame, these S’mores Ice Cream Sandwiches are your ticket. They’re quick to prep, infinitely tweakable, and packed with nostalgia—perfect for everything from pool parties to quiet movie nights. Make a batch, stash them in the freezer, and get ready for the sweetest surprise every time you open that door. Enjoy!
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.