Hello folks so last summer my neighbor had this fancy outdoor party and served these s’mores ice cream sandwiches and i literally ate four of them. standing there by the dessert table like a raccoon. no shame.

 

went home that night and tried to recreate them. first batch was a disaster because i used store-bought graham crackers and they got soggy in like thirty seconds. learned real fast that homemade grahams are the only way if you want these to not fall apart in your hands.

 

now i make them for every barbecue and people act like i’m some kind of dessert wizard. it’s really just being stubborn about the cookie part.

Why this actually works

 

• homemade graham crackers stay crispy way longer than store bought. something about the butter content
• you can make everything ahead which saves your sanity when people are coming over
• marshmallow fluff is easier than actual marshmallows. tried torching marshmallows once and set off the smoke alarm lol
• freezing them solid means they hold together when you bite in
• tastes exactly like camping but you don’t have to deal with mosquitoes or your uncle’s bad guitar playing

What you need

 

Graham crackers:

 

• about 1 and a half cups flour (whole wheat is traditional but all purpose works fine)
• half cup regular flour
• maybe third cup brown sugar
• half teaspoon baking soda
• half teaspoon cinnamon if you want
• quarter teaspoon salt
• half cup cold butter, cut into chunks
• quarter cup honey
• couple tablespoons milk

 

The filling:

 

• vanilla ice cream, softened but not melted. maybe a pint and a half
• marshmallow fluff, half a jar or so
• chocolate chips or chopped chocolate, however much you want
• mini marshmallows for the middle

Making the graham crackers

 

mix your flours, sugar, baking soda, cinnamon, salt in a bowl.

 

cut in the butter with a fork or your hands. should look like wet sand kinda.

 

add honey and milk. stir until it comes together. mine’s always a little crumbly at first but just squish it.

 

wrap in plastic wrap. stick it in the fridge for like 30 minutes or until you remember it’s there.

heat oven to 350.

 

roll out the dough between two pieces of parchment paper. makes it way less annoying. about quarter inch thick.

 

cut into rectangles. i use a pizza cutter because who owns a proper pastry cutter. make them about 2 by 3 inches.

 

poke holes with a fork so they look legit.

 

bake for maybe 12-15 minutes until edges are brown. they’ll still seem soft but they crisp up when they cool. trust me on this one.

 

let them cool completely. seriously don’t rush this part.

Putting it together

Take your softened ice cream and mix in some chocolate chips and mini marshmallows. fold them in gently.

 

Grab a graham cracker. spread marshmallow fluff on it. not too thick or it squishes out everywhere when you bite it.

 

Scoop ice cream on top. i use an ice cream scoop but honestly a big spoon works.

 

smush another graham cracker on top. press down but not too hard.

 

Wrap each sandwich in plastic wrap or parchment paper.

 

freeze them for at least 3 hours. overnight is better.

Tips from someone who’s made these too many times

 

if your Graham’s break: make extra. they’re fragile and some will crack. i always lose like three crackers per batch to breakage. eat the broken ones with peanut butter while you work.

 

Chocolate variation: spread nutella on the crackers instead of marshmallow fluff. my sister does this and honestly it’s dangerous how good it is.

 

 

lazy version: yeah you can use store bought graham crackers if you’re desperate. put them in the freezer for 20 minutes before assembling so they’re already cold.

 

make ahead: these keep in the freezer for weeks. i made a huge batch in june and we were still eating them in august. wrap them individually so you can grab one whenever.

personal failure moment

tried to make these for my kid’s birthday party last year. made them the morning of and they weren’t frozen solid enough. handed them out and watched every single one fall apart in the kids’ hands. ice cream everywhere. had to pivot to just bowls of ice cream with graham cracker pieces on top. still tasted good but looked like a crime scene.

now i make them at least two days before i need them.

storage stuff

 

keep them in the freezer wrapped individually. they’ll last maybe a month before getting freezer burn.

 

i use parchment paper first then put them all in a big freezer bag.

 

take them out like 5 minutes before you want to eat them so they’re not rock solid. although my husband eats his frozen solid and says it’s fine. weirdo.

 

nutrition facts (approximate for one sandwich)

 

these aren’t health food obviously:

• calories: probably around 380
• fat: maybe 16g
• carbs: roughly 55g
• sugar: like 35g (yeah it’s a lot)
• protein: about 5g
• fiber: 2g if you used whole wheat flour

 

mine aren’t perfect measurements because i eyeball the ice cream situation every time.

Questions people always ask

 

can i use different ice cream flavors? yes obviously. chocolate ice cream is really good. coffee ice cream if you’re fancy. my friend made them with strawberry once and it was weird but her kids loved it.

 

how do i keep them from getting soggy? homemade grahams help a ton. also make sure your ice cream isn’t too melted when you assemble. and freeze them fast.

 

can i toast the marshmallow fluff? you can spread it on top and hit it with a kitchen torch before serving. looks impressive. i’ve done this exactly once because i don’t own a torch and borrowed my neighbor’s.

 

do i have to make my own graham crackers? no but it makes a huge difference. store bought ones get soggy fast. if you use store bought go for the honey maid ones and freeze everything really well.

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