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June’s Recipe of Month – S’more Ice Cream Sandwiches

By June 9, 2015October 21st, 2019Uncategorized

30 min. – prep time
2:30 – total time
10 servings


1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/4 cup sugar
2 tablespoons honey
1/2 teaspoon vanilla
1 Egg
1 1/4 cups all-purpose flour
3/4 cup (about 5) finely crushed graham crackers
1/2 teaspoon baking soda
1/2 teaspoon salt


3/4 cup marshmallow crème
1/4 cup hot fudge ice cream topping
2 1/2 cups vanilla ice cream
Mini real semi-sweet chocolate chips, if desired



Heat oven to 350°F.

Combine butter, brown sugar and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add honey, vanilla and egg; continue beating until well mixed. Add flour, graham crackers, baking soda and salt; beat at low speed until well mixed.

Drop dough into 20 even portions, 2 inches apart, onto ungreased cookie sheets. Bake 9-11 minutes or until edges are golden brown. Cool completely.

Line cookie sheets with parchment or waxed paper. Place cookies, bottom-side up, onto cookie sheets. Spread about 1 tablespoon marshmallow crème onto 10 cookies. Spread about 1 teaspoon ice cream topping onto remaining 10 cookies. Refrigerate until ready to assemble sandwiches.

Chill baking sheet 5 minutes in freezer.

Scoop 10 (about 1/4 cup) ice cream portions onto chilled baking sheet. Return to freezer; freeze until ready to assemble sandwiches.

Thaw ice cream portions 4-5 minutes at room temperature. Place 1 portion onto marshmallow crème-topped cookie; top with chocolate-topped cookie, chocolate-side down. Press cookies together gently. Smooth ice cream with knife, if necessary.

Press mini chocolate chips into ice cream around edges of cookies, if desired. Place onto baking sheet; freeze immediately at least 2 hours or until set.

Wrap each frozen ice cream sandwich in plastic food wrap; place into large resealable freezer bag. Store frozen.

Recipe Provided By: Land O Lakes®

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