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I still remember the sound of a graham cracker snapping in half at the picnic table—somebody always broke it a little crooked—and the way a marshmallow went from “perfectly golden” to “whoops, it’s on fire” in about three seconds flat. If you grew up anywhere near a summer camp, a fire pit, or even a backyard charcoal grill, you know that s’mores aren’t just dessert. They’re a whole mood.
And honestly? Sometimes I want that campfire feeling without smelling like smoke for the rest of the night. Sometimes it’s 95 degrees, the air is thick, and turning on the oven feels like a personal attack. That’s where these S’mores Ice Cream Sandwiches come in.
They’re cool, creamy, and nostalgic in the best way—like taking that classic campfire combo and pressing it into a neat little freezer treat. We’re talking layers of chocolate pudding and fluffy marshmallow cream, frozen into a sliceable slab, then tucked between crisp graham cracker squares. No baking. No torches. No chasing runaway chocolate down your wrist.
Just open the freezer and—boom—summer.
Why You’ll Love These (Trust Me)
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No-bake ease. Whisk, spread, freeze. That’s the whole storyline.
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Pure s’mores flavor, minus the mess. Chocolate + marshmallow + graham, but cleaner and calmer.
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Perfect for hot days and busy nights. Make them ahead, then “pull and serve” like a pro.
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Kid-friendly, party-friendly, sneak-one-late-friendly. They disappear fast, so yes, hide a couple.
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Soft, creamy center with that graham crunch. That texture contrast is the magic trick here.
If you’re the kind of person who likes a dessert that feels a little special but doesn’t demand a sink full of dishes, you’re going to be very happy.
Timing and Servings
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Prep time: about 15 minutes
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Freeze time: at least 6 hours (overnight is even better)
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Yields: about 16 sandwiches with standard graham-cracker squares
This is a great “evening project.” Put it together after dinner, freeze overnight, and the next day you’ve got a treat ready for pool time, a block party, or that random Tuesday when everyone’s cranky.
Ingredients You’ll Need (Plus a Few Friendly Notes)
Here’s the basic list, then I’ll share a few little tips so you can shop and cook with confidence.
The ingredients
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1 (3.9 oz) box instant chocolate pudding mix (I like Jell-O)
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2½ cups cold milk
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4 oz cream cheese, softened
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7 oz marshmallow creme (Kraft Jet-Puffed/Fluff works great)
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8 oz tub whipped topping, thawed (Cool Whip is the classic)
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32 graham-cracker squares (honey, cinnamon, or chocolate)
Ingredient notes and easy swaps
Instant pudding mix:
Instant is key here because it sets quickly and gives you that thick, spreadable layer. If you’re tempted by cook-and-serve pudding, it can work, but it’s fussier and takes longer to cool. Instant is the low-stress route.
Milk:
Cold milk helps the pudding thicken properly. Whole milk gives a richer feel, but 2% works just fine. Skim tends to make the pudding layer softer.
Cream cheese:
This is doing quiet “structure work.” It gives the marshmallow layer a little backbone so it slices cleanly. Let it soften first. Cold cream cheese is stubborn, and nobody wants lumps in a marshmallow cloud.
Marshmallow creme:
You can use fluff-style marshmallow spread. Mini marshmallows won’t melt smoothly here without extra steps, and the texture gets weird. Fluff keeps it easy.
Whipped topping:
Cool Whip is reliable and stable, which helps these freeze well. If you’d rather use homemade whipped cream, you can—more on that in the FAQs.
Graham crackers:
Honey grahams taste like the classic campfire version. Chocolate grahams make it feel like a “double chocolate” situation. Cinnamon grahams? Underrated. They taste cozy and a little grown-up.
A quick equipment tip
You don’t need fancy gadgets, but these help:
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Parchment paper (non-negotiable if you want easy lifting)
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Offset spatula (makes smoothing layers feel oddly satisfying)
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Hand mixer (for the fluff layer—fast and smooth)
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A sharp knife (plus a warm blade trick I’ll share below)
Step-by-Step: Let’s Build Your Freezer S’mores
Here’s the thing: the only “skill” here is layering. Once you get that, it’s basically a dessert assembly line—very low drama.
1) Whisk up the pudding
In a medium bowl, whisk the instant chocolate pudding mix with cold milk until thickened, about 2 minutes.
You’ll notice it goes from “chocolate milk” to “soft fudge” pretty quickly. That’s what you want. Let it sit while you get the dish ready.
(Little aside: if your kitchen is warm, stick the bowl in the fridge while you do the next step. Cooler pudding spreads more neatly.)
2) Line the pan like you mean it
Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the long sides.
Don’t skimp on the overhang. That parchment is your handle later, and it saves you from trying to pry frozen pudding out of a pan like you’re excavating treasure.
3) Spread the chocolate layer
Pour the pudding into the lined dish and spread it into an even layer.
Use an offset spatula if you have one. If you don’t, the back of a spoon works. Smooth it out, corner to corner, like you’re frosting a cake you really care about.
4) Make the marshmallow layer (the fluffy part!)
In a large bowl, beat the softened cream cheese and marshmallow creme until smooth. A hand mixer is perfect here—fast, fluffy, no strain on your arm.
Then gently fold in the thawed whipped topping until it looks pillowy.
This is one of those “don’t rush it” moments. Mix enough that it’s uniform, but don’t whip it into oblivion. You want it airy, not dense.
5) Spread the marshmallow layer over the chocolate
Scoop the marshmallow mixture over the chocolate layer and spread it evenly.
Take a second here to smooth it nicely. Not because perfection matters—because it makes slicing easier later. Think of it as “future you” doing “project management.” A little effort now, fewer headaches later.
6) Freeze until firm
Cover the pan with plastic wrap or foil and freeze for at least 6 hours.
Overnight is the sweet spot, especially if you want crisp, clean slices. If you try to cut it too early, it’ll be soft and a little messy. Still tasty, just… chaotic.
7) Lift, slice, and sandwich
When the slab is fully frozen, lift it out using the parchment overhang and place it on a cutting board. Peel off the parchment.
Now for the slicing trick: run your knife under hot water, wipe it dry, and slice. Warm blade = smooth edges. Repeat as needed.
Cut into 16 squares.
Then place each square on a graham cracker, top with another cracker, and press gently so it holds.
That’s it. You just made a freezer stash that feels like a summer memory.
Optional Variations (Because It’s Fun to Tinker)
If you want to play around, you’ve got options. This recipe is forgiving, and it’s kind of cute how many personalities it can have.
Peanut butter swirl
Spread a thin layer of peanut butter on the graham crackers before adding the frozen slab square. It tastes like a candy bar, but colder and better.
Nutella “campfire luxury”
A little Nutella on the crackers is a whole vibe. Rich, hazelnutty, and very hard to stop eating.
Cookies-and-cream twist
Swap graham crackers for Oreo Thins or chocolate wafer cookies. Now you’ve got a “cookies and cream meets s’mores” situation, and nobody complains about that.
Mint-chocolate version
Add ½ teaspoon peppermint extract to the marshmallow mixture. For a winter holiday party, you can even sprinkle crushed peppermint candies on one side of the slab before freezing. It’s festive without being fussy.
Sprinkle a little crunch
If you like texture, scatter mini chocolate chips or crushed graham crumbs between layers. Just don’t overdo it, or slicing gets harder.
Gluten-free friendly
Use gluten-free graham crackers. The filling doesn’t care. Nobody has to feel left out, and that’s always a win.
Storage & Serving Tips (Keep Them Crisp and Happy)
These sandwiches love the freezer. But they do have a few preferences—don’t we all?
How to store
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Store assembled sandwiches in an airtight container.
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Place parchment or wax paper between layers so they don’t stick.
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They’ll keep well for about 2 weeks.
After that, they’re still safe, but the texture starts to dull. The graham crackers can lose their snap, and the freezer can sneak in that “cold air” taste.
How to serve
Let them sit at room temp for 3–5 minutes before eating.
Just a little rest makes the graham crackers less brittle and the filling easier to bite. Straight from the freezer is doable, but your teeth may file a complaint.
A crisp-cracker trick
If you’re making these for a party and you’re worried about soggy crackers, store the frozen slab squares and graham crackers separately, then assemble right before serving. It’s one extra step, but it keeps that fresh crunch.
FAQs (Real Questions People Actually Ask)
Can I use homemade pudding?
You can, but it’s softer and often has more moisture. If you go homemade, make it thick and chill it fully before spreading. Otherwise, the layers can slide a little. Delicious, but less tidy.
What can I use instead of Cool Whip?
Stabilized whipped cream works well:
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Whip 1 cup cold heavy cream with 2 tablespoons powdered sugar until soft peaks form.
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Fold it gently into the marshmallow-cream cheese mixture.
It’s a little less “set” than Cool Whip, but still very good.
Can I make them vegan?
Yes, with swaps:
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Plant-based pudding mix (check labels)
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Non-dairy milk that thickens well (some do better than others)
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Vegan cream cheese
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Coconut-based whipped topping
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Vegan graham crackers
Brands vary by store, but you can usually piece it together without too much trouble.
Why did my crackers get soft?
A few reasons:
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The slab wasn’t frozen firm before slicing
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The sandwiches were stored too tightly (humidity builds)
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They sat out too long before serving
If crisp crackers matter most, assemble close to serving time.
Can I freeze them longer than two weeks?
Technically, yes. But the flavor and texture are best within that two-week window. After that, it’s not “bad,” it’s just less magical.
A Warm Little Goodbye
If you’re craving that familiar s’mores comfort—without smoke in your hair or chocolate on your elbows—these S’mores Ice Cream Sandwiches are such a treat to keep on hand. They’re easy, they’re nostalgic, and they feel like a small reward you can grab whenever you need one.
If you make them, I’d truly love to hear how you tweaked them. Did you go classic honey grahams? Chocolate grahams? Did someone in your house “taste test” half the batch before it ever made it to a container? (It happens.)
Leave a comment with your favorite variation or any questions. And if you’ve got a summer dessert you want turned into a freezer-friendly version, tell me that too—I’m always collecting ideas.
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.
