If everyone loves s’mores, then everyone should really love ice cream s’mores, right? That’s the thinking behind this recipe, sent to us by Sheldon M. of Freeport, NY.
We drew a picture to help illustrate how this treat stacks up. The fun thing about it is you can use just about any flavor of ice cream you’d like. You also don’t have to roll the finished s’more in chopped almonds. You can roll it in any topping, including mini chocolate chips, sprinkles, coconut. Which one would you choose?
ICE CREAM S’MORES
18 whole graham crackers
1 jar (7 ounces) marshmallow fluff
1 jar (18 ounces) thick chocolate fudge topping
1/2 gallon Turkey Hill Rocky Road ice cream, slightly softened
1/2 cup chopped almonds
Break graham crackers in half to form 36 squares. Spread marshmallow fluff on 18 squares and chocolate fudge topping on the other 18 squares. Place cracker squares on cookie sheet, marshmallow and chocolate sides up, and freeze for half an hour until sauces are hardened. After half an hour, place one scoop of ice cream on top of marshmallow-coated cracker. Top ice cream scoop with chocolate-coated cracker, chocolate side down, to form sandwich. Press down lightly until ice cream overflows sandwich. Place in freezer, about one hour, until hard. Using sharp knife, trim ice cream to edge of graham crackers. Roll in almonds.