Here it is! The final post of the three related recipes I wanted to share with you. Yesterday and the day before, you saw recipes for homemade Graham Crackers and Roasted Marshmallow Ice Cream. These two were leading up to today’s S’more Ice Cream Sandwiches.
I thought about making these a long time ago, and when I discovered that July is National Ice Cream Month, I knew I had to make these to enjoy with our Fourth of July weekend party guests. Because I didn’t have an exact method to follow, I was a little nervous about how they would turn out, but they were absolutely perfect and exactly what I imagined. It was important for me to use a graham cracker cookie to sandwich a thick layer of marshmallow ice cream with a gooey layer of chocolate ganache. To me, it just wouldn’t be as gourmet and exciting to use boxed graham crackers, a chocolate ice cream and marshmallow sauce.
I was very pleased with the way these resembled traditional s’mores with the roasted marshmallow smack atop the ooey gooey chocolate, yet containing the appearance and consistency of a true ice cream sandwich. Once you have the ice cream and graham crackers made, these are a piece of cake to assemble. You can then decide whether you want to serve them to guests, or just keep them in your freezer to relish yourself.
And, if you don’t know what a s’more is (“you’re killing me Smalls!”), I think one of my favorite movies of all-time explains it very well:
S’more Ice Cream Sandwiches
Yield: Makes about 8 – 10 sandwiches, depending on the size of your graham crackers
When making the ice cream, after churning in your freezer bowl, spread the ice cream in a 9×13 parchment-lined pan. Freeze overnight.
The next day, match your graham crackers into pairs by size. Make the ganache and spread a thin layer on one cookie from each pair. Set on a baking sheet and freeze for 20 minutes to partially harden the chocolate. (This will create a sturdier base for holding the ice cream.)
Remove the ice cream from the pan by lifting the parchment paper and set on a cutting board. Using a knife, cut the ice cream into squares or rectangles equal to the size of your graham crackers, one portion for each pair of grahams. Place the ice cream square on the ganache and sandwich the other graham cracker on top, gently pressing together. Return back to the baking sheet and freeze until hard. Wrap individually in plastic wrap or parchment paper and keep stored in the freezer.
Source: Pennies Original