Frozen S’mores Ice Cream Sandwiches
Okay, so these were supposed to be frozen s’mores bars… but the second I took a bite, all I could think was: ice cream sandwich. The creamy chocolate pudding, the whipped marshmallow layer, the graham crackers that go all soft and chewy after a night in the freezer. It’s giving nostalgic freezer aisle, but in the best homemade way, reminiscent of classic frozen smores treats.
They’re super simple to make, no baking required, and honestly just taste like summer. We’ve been cutting them up and keeping them in a stasher bag in the freezer which makes it perfect for a quick dessert after dinner or a midday cool-down treat. Highly recommend making a batch and forgetting about them until your next sweet tooth hits.
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Recipe Tips
Freeze long enough: These really need a solid 6+ hours to set. If they’re too soft, they’ll be messy to cut. Overnight is even better for clean layers.
Score the crackers first: If you’re a perfectionist about clean squares, gently score the top graham crackers with a paring knife before freezing. It makes slicing way easier once they’re frozen.
Use full-fat ingredients: For the best texture, stick with whole milk and full-fat Greek yogurt or coconut cream. It gives the “ice cream sandwich” texture and keeps the layers from getting icy.
Slice with a warm knife: Run your knife under hot water and dry it off before slicing. Wipe between cuts to keep the edges clean and sharp.
Ingredient Swaps:
Dairy-free? ? Use coconut cream in place of both the yogurt and heavy cream, and pair with your favorite unsweetened non-dairy milk.
No fluff on hand? ? Use whipped cream with a tablespoon of maple syrup stirred in. It won’t be quite as sticky-sweet but still works.
Want a fun twist? ? Spread a thin layer of peanut butter between the pudding and marshmallow layers, or sprinkle in some crushed freeze-dried strawberries or mini chocolate chips.
No pudding mix? ? Use homemade chocolate pudding—just let it cool and thicken before layering.
Storage Tips: These bars are ideal for make-ahead summer treats. Once frozen and sliced, wrap individual bars in parchment or wax paper and store them in a sealed container or freezer bag. They’ll keep well for up to 1 month, though they definitely won’t last that long.
Meal Prep Tips: For easy snacking, cut them into smaller squares and stash a few in the freezer for a sweet bite after dinner. You can even pack one into a lunchbox—just keep it in a cooler-style bag and it’ll be perfectly soft by lunchtime.
more chilled treats to try:
Frozen S’mores Ice Cream Sandwiches
Ingredients
Base + Top:
- 12 full graham cracker sheets about 6 for the base, 6 for the top
Chocolate Layer:
- 1 box instant chocolate pudding mix 3.9 oz / 110g
- 1 ½ cups cold milk whole or non-dairy
- ½ cup Greek yogurt or coconut cream
Marshmallow Cream Layer:
- 1 jar marshmallow fluff 14 oz
- 1 cup heavy cream or cold coconut cream
- 1 tsp vanilla extract
Instructions
- Line an 8×8″ square pan with parchment paper, leaving some overhang on the sides. Lay down about 6 graham cracker sheets to cover the bottom—trim a couple if needed to make them fit snugly.
- In a mixing bowl, whisk together the pudding mix, cold milk, and Greek yogurt (or coconut cream) for about 2 minutes until thickened. Spread this evenly over the graham cracker base. Freeze for 15–20 minutes to set slightly.
- In a chilled bowl, whip the heavy cream (or cold coconut cream) until soft peaks form. Gently fold in the marshmallow fluff and vanilla extract until smooth, fluffy, and spreadable.
- Spread the marshmallow mixture over the chilled chocolate layer. Make sure it’s even and reaches the corners of the pan.
- Place the remaining graham cracker sheets on top, lining them up to match the base layer. Press down gently so they stick to the marshmallow.
- Cover tightly and freeze for at least 6 hours, preferably overnight, until fully set.
- Let the bars sit at room temp for 5–10 minutes before slicing. Use a sharp knife and cut along the graham cracker lines. Wipe the knife between slices for cleaner edges.
