Thick, creamy, homemade, toasted marshmallow ice cream sandwiched between two giant, graham-flavored, brown butter cookies loaded with decadent chocolate chips, crunchy toffee bits, and chewy marshmallow pieces.

Is this real life?

Why yes, yes it is.

Can s’mores possibly get any more delicious?

Why yes, yes they can.

And here’s how:

Replace the traditional graham crackers with rich, brown butter graham-flavored cookies loaded to the max with chewy marshmallow pieces, crunchy toffee bits, and gooey semi-sweet chocolate.

But don’t stop there! Replace the marshmallow with creamy, homemade, roasted marshmallow ice cream!

Badda bing, badda boom. The ultimate s’mores experience.

Of all the desserts out there, s’mores are perhaps the most universally nostalgic; a true childhood favorite, cherished by all. Think back to your first s’mores experience. Remember biting into that perfect trifecta of a (probably slightly burnt) sticky marshmallow, melting milk chocolate, and crumbly graham cracker? I sure do. My mouth is watering just thinking about it!

S’mores are an American summertime staple. But, on hot nights, there’s nothing refreshing about sitting around a blazing fire, having smoke blow in your eyes, and biting into a hot sticky mess. (We’ve all been there.)

I wanted to create a dessert that incorporated everything thing we love about s’mores, but left out the parts that aren’t all that glamorous. Imagine a refreshing frozen treat perfect for any summer night; hot, windy, whatever!

These ice cream cookie sandwiches are just that!

When making this recipe I tested the cookies countless times until attaining cookie perfection. I even held a poll (I’m not joking) with sixteen enticing candidates! After the votes came in, there was a clear forerunner. This award-winning cookie was slightly cracked, perfectly chewy, and oh-so full of flavor! These are my all-time favorite cookies, like ever. It was a real struggle not to devour every last one of them before the ice cream was finished!

Now about that marshmallow ice cream… It’s marshmallows and ice cream. Together. A duo crafted in heaven. Need I say more? Seriously, if you haven’t tried marshmallow ice cream you are missing out. It is sinfully delicious and creamier than you can possibly imagine. I prefer it to plain ol’ marshmallows any day! It is great alone, topped with hot fudge and graham cracker pieces, or basically any other topping your heart desires!

But put in in-between two s’more cookies and your life will be changed forever.

(Pro Tip: You can also crumble the cookies directly into the marshmallow ice cream for the best cookies and cream ice cream you will ever have.)

These s’mores ice cream cookie sandwiches are a modern twist on the campfire classic, ideal for all your summer gatherings! They are sure to wow guests and make a lasting impression on all who indulge.

Plus you get all the deliciousness of s’mores without it permeating your hair with that dreadful smoky smell. Now everyone will be a happy camper! (You’re welcome ladies.)

This recipe is also perfect for the 4th of July, which is only a month away! Roll the edges in some red, white, and blue sprinkles and you’ll be celebrating in sweet style!

So get your World Market summer party gear ready and give this recipe a try! I guarantee that these delicious frozen treats will leave you craving some more.. and some more… and s’more!

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The Recipe

*Yields 8 giant cookie ice cream sandwiches

S’mores Cookies

*Yields 18-20 large cookies (You may have a few extra cookies… Awesome!)

2 cups (250 g) all-purpose flour
1 cup (120 g) whole wheat pastry flour (aka graham flour)
1 1/4 teaspoons baking soda
1 teaspoon salt
2 teaspoons corn starch
1 teaspoon ground cinnamon
1 3/4 sticks unsalted butter, at room temperature
1 1/8 cup (225 g) dark brown sugar
1/8 cup (31.25 g) turbinado sugar
1/4 cup (50 g) granulated sugar
1 tablespoon vanilla extract (I used Nielsen-Massey Vanilla)
3 tablespoons honey (I used Breitsamer Golden Selection Honey)
1 large egg
1 large egg yolk
1 1/2 cups mini chocolate chips (I used Ghirardelli Mini Semi-sweet Chocolate Baking Chips)
1 1/4 cup mallow bits
1 cup toffee bits

Directions

1. In a medium bowl whisk together both flours, baking soda, salt, cornstarch, and cinnamon.

2. Heat butter in a skillet over low to medium heat until melted. Continue cooking, swirling pan constantly, until butter is dark golden brown and produces a nutty aroma. Remove from heat and transfer to a heat proof bowl. Place bowl in fridge and until it solidifies. You want it to be the consistency of regular room temperature butter, not refrigerated. If it gets too hard in the fridge, bring it to room temperature before moving on.

3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 4 minutes.

4. Add vanilla and honey; beat until well combined.

5. Add egg followed by egg yolk and mix until fully incorporated, about 30 seconds.

6. Stir in flour mixture until just combined, being careful not to over mix. Fold in mini chocolate chips, mallow bits, and toffee bits.

7. Roll dough into a 12- inch log and wrap with plastic wrap. Chill dough overnight.

8. Preheat oven to 350 degrees F with a baking sheet inside.

9. Cut log into 1/2 inch slices and place onto a second baking sheet.

10. Bake for 11 to 13 minutes, or until golden brown.

Roasted Marshmallow Ice Cream

*Yield 8 ice-cream rounds

16 ounces marshmallows, toasted (I used Campfire Giant Roaster Marshmallows available in-store at World Market)
1/2 cup (100 g) granulated sugar
2 tablespoons + 2 teaspoons corn starch
Dash of salt
2 cups whole milk
4 cups heavy cream, divided
8 large egg yolks
2 vanilla beans, scraped and seeded (I used World Market Tahitian Vanilla Beans)

Directions

1. Preheat oven to 350 degrees F.

2. Place marshmallows on a baking sheet lined with silicone mat or parchment paper. Place in preheated oven. Bake for 3 minutes. Turn broiler to high and roast marshmallows for an additional 3 minutes, until nice and toasty. Remove from oven and let cool.

3. In a saucepan, whisk together sugar, cornstarch, and salt. Pour in milk and 2 cups heavy cream. Cook over medium heat, stirring constantly, until mixture thickens, about 15 minutes. (Mixture will bubble before it thickens.) Remove from heat and let cool 30 minutes.

4. Whisk egg yolks into cream mixture. Return saucepan to medium heat, stirring constantly with a rubber spatula until it registers 175 degrees F on a candy thermometer. (Be careful not to scramble the eggs.) Mixture should be thick and coat the back of the spatula.

5. In a medium bowl, whisk together remaining cream and vanilla bean caviar and place a fine-mesh strainer over the top. (Her is my go-to strainer: www.worldmarket.com) Pour the custard through the strainer and into the cream. Stir until combined.

6. Place marshmallows and custard into a blender and blend until smooth. Pour batter back into a bowl.

7. Place the bowl in an ice bath, stirring occasionally, until the mixture is completely cool. Cover and chill in fridge overnight.

8. The following day, give the mixture a good stir before churning it according to your ice cream maker’s instructions. Pour ice cream into 2 8×8-inch baking pans lined on the bottom with parchment paper (should be approximately 3/4-inch deep). Tightly cover with foil and place in freezer overnight.

9. The following day, use a 3 to 3 1/2-inch cookie cutter to cut out ice cream rounds. Sandwich in-between two cookies. Store any remaining ice cream in an air-tight container. (I am loving this Tovolo ice cream tub!).

*This post is brought to you by Dash of Grace in partnership with Cost Plus World Market.
Click here to start preparing for your Summer Treats and Parties!