- Level: Easy
- Total: 2 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 10 s'mores
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 262
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 17 mg
- Sodium
- 127 mg
- Level: Easy
- Total: 2 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 10 s'mores
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 262
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 17 mg
- Sodium
- 127 mg
Ingredients
Directions
- Preheat the broiler to high.
- Spray a rimmed baking sheet with nonstick cooking spray. Spread the marshmallows on the baking sheet and broil until deep brown, about 30 seconds. Remove from the oven and set aside for 5 minutes to cool.
- In a stand mixer with the paddle attachment, beat the ice cream on medium-low speed until just soft. Add the toasted marshmallows and the chocolate chips and mix on low until just combined. Working quickly, scoop about 3 tablespoons of the ice cream mixture onto half of the graham crackers. Top with the remaining graham crackers and place in the freezer. Freeze until firm, at least 2 hours.
Cook’s Note
If the ice cream mixture is too soft to scoop onto the graham crackers, return the ice cream to the freezer for 30 minutes to firm up slightly before proceeding.
