S'more Ice Cream Sandwiches II

Get two summer favorites, ice-cream sandwiches and s'mores all in one cool dessert!


16 servings


32 graham cracker squares
1/2 cup chocolate frosting (e.g. Betty Crocker® Rich & Creamy)
1/2 cup marshmallow creme
1/2 gallon brick-style chocolate ice cream


Arrange 16 of the graham crackers in bottom of ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Spread frosting on top of each cracker. Spread marshmallow creme on one side of remaining crackers.

Cut ice cream crosswise into four 3/4-inch-thick slices. Cut each slice into fourths to make 16 pieces. (Freeze remaining ice cream for another use.) Place one ice cream piece on each cracker in pan. Top with remaining crackers, marshmallow sides down, pressing lightly.

Cover and freeze about 2 hours or until firm.

Estimated Time

Preparation Time: 20 minutes
Freeze Time: 2 hours

Additional Information

Make and keep these sandwiches in the freezer up to 2 weeks.

If the ice cream is too hard to cut, refrigerate it 20 to 30 minutes to soften.


Wrap each sandwich in foil or plastic wrap; store in freezer.

Nutritional Information

Amount per serving: Calories 260 (Calories from Fat 100), Total Fat 11 g (Saturated Fat 6 g, Cholesterol 20 mg; Sodium 130 mg; Total Carbohydrate 37 g (Dietary Fiber 1 g), Protein 3 g; Exchanges: 1 Starch; 1 1/2 Fruit; 2 Fat; Carbohydrate Choices: 2 1/2

Recipe Courtesy Of

Betty Crocker

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