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Introduction: Can a Classic Campfire Treat Be Even Cooler?

Have you ever craved a s’more but wished it could be cold, creamy, and perfect for summer? That’s what The Frozen S’more is – a chilly twist on the classic graham cracker, chocolate, and marshmallow combo! But here’s the big question: How can a frozen dessert taste just like a campfire treat? The secret is in the toasted marshmallows, rich chocolate, and a fun ice cream filling we’ll make today. Whether you’re hosting a summer party or just want a sweet snack, this recipe is fun, easy, and sure to make everyone smile. Let’s freeze our way to this yummy treat!

Table of Contents

Overview: Why The Frozen S’more Is Special

The Frozen S’more is a delightful dessert that brings s’more vibes to a cool, portable treat. Here’s why it’s so awesome:

Amazing Flavor: Creamy strawberry rhubarb ice cream with toasted marshmallows, layered with chocolate and crunchy graham crackers.
Fun Twist: A frozen version of s’mores that’s perfect for hot days—no campfire needed!
Quick Prep: Takes about 30 minutes to prep, with freezing doing the rest.
Easy for All: Simple steps make it great for beginners or kids with adult help.
Healthy-ish: Rhubarb in the ice cream adds fiber and vitamin C for a touch of nutrition.

Time Requirement: About 30 minutes active time (15 minutes prep, 15 minutes assembly), plus 4 hours freezing.
Difficulty Level: Easy – perfect for new cooks or a fun family project.

This frozen s’more is a summer star, but you can enjoy it any time for a cool, nostalgic treat!

Essential Ingredients

To make The Frozen S’more, you’ll need ingredients for the ice cream filling, chocolate layer, and graham cracker sandwich. Here’s what you’ll use and why each one matters:

Vegetable Oil (for brushing): Keeps the marshmallows from sticking during broiling.
Strawberry Rhubarb Ice Cream (2 ½ cups): A tangy, creamy base with rhubarb’s zesty kick (use the no-churn recipe from your previous request or store-bought). Replaces vanilla ice cream for a rhubarb twist.
Mini Marshmallows (4 cups): Toasted for the ice cream and untoasted for decoration, giving that classic s’more flavor.
Semisweet Chocolate (3 oz, chopped): Melts into a rich, spreadable layer.
Light Corn Syrup (1 tsp): Adds smoothness and shine to the chocolate layer.
Pure Vanilla Extract (½ tsp): Enhances the chocolate’s flavor.
Kosher Salt (pinch): Balances the sweetness in the chocolate layer.
Heavy Cream (⅓ cup): Creates a creamy, pourable chocolate mixture.
Graham Crackers (9, split into 18 squares): The crunchy base and top for that s’more sandwich feel.

Substitutions and Variations

Gluten-Free: Use gluten-free graham crackers.
Vegan: Use vegan ice cream, dairy-free chocolate, vegan marshmallows, and coconut cream instead of heavy cream.
Ice Cream Swap: Use vanilla, chocolate, or coffee ice cream instead of strawberry rhubarb.
No Corn Syrup: Use honey or maple syrup for a similar texture.
Nutty Twist: Add 1 tbsp peanut butter to the chocolate mixture for extra flavor.

These ingredients are easy to find and make a dessert that’s both fun and delicious!

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Step-by-Step Instructions

Let’s make The Frozen S’more! Follow these simple steps, and you’ll have a batch of cool treats in no time. I’ve added tips to make it super easy.

Step 1: Toast the Marshmallows

Preheat your broiler and brush a baking sheet with vegetable oil.
Scatter 2 cups mini marshmallows on the prepared baking sheet.
Broil, rotating the pan as needed, for 3-4 minutes, until very dark and toasted. Watch closely to avoid burning!
Let cool, then scrape the marshmallows onto a cutting board. Lightly oil a knife and roughly chop the marshmallows.

Tip: Keep an eye on the marshmallows—they toast fast! Oil the knife to prevent sticking.

Step 2: Prepare the Ice Cream Filling

Let 2 ½ cups strawberry rhubarb ice cream soften at room temperature until scoopable.
Chill a medium stainless steel bowl in the freezer for 10 minutes.
Transfer the softened ice cream to the chilled bowl and stir in the chopped toasted marshmallows.
Transfer to a resealable container and freeze until solid, about 3 hours.

Tip: Stir gently to mix in marshmallows evenly. Freeze quickly to keep the texture creamy.

Step 3: Make the Chocolate Layer

In a medium bowl, combine 3 oz chopped semisweet chocolate, 1 tsp light corn syrup, ½ tsp vanilla extract, and a pinch of kosher salt.
Heat ⅓ cup heavy cream in a microwave-safe bowl for about 1 minute, until very hot.
Pour the hot cream over the chocolate mixture and let sit for 2 minutes. Stir until smooth and melted.
Pour into a small baking dish and refrigerate for about 25 minutes, until set but still soft and scoopable.

Tip: Stir gently to avoid incorporating air. Check the chocolate—it should be spreadable, not hard.

Step 4: Assemble the S’mores

Lay 9 graham cracker squares on a baking sheet in a single layer.
Spoon 1 tsp of the chocolate mixture onto each graham cracker and spread gently to the edges, being careful not to break the crackers.
Let the ice cream soften slightly at room temperature (about 5 minutes).
Scoop about ¼ cup of the ice cream mixture onto each chocolate-covered graham cracker.
Top with another graham cracker square, chocolate-side down, to make a sandwich.
Press some of the remaining 2 cups untoasted mini marshmallows into the sides of each s’more for decoration.
Freeze immediately on the baking sheet until solid, about 1 hour.

Tip: Work quickly to keep the ice cream firm. Use a small scoop for even portions.

Step 5: Serve

Once frozen, wrap each s’more individually in plastic wrap or serve immediately.
Let sit for 1-2 minutes before eating for easier biting.

Tip: Serve on a chilled platter for a party or keep wrapped for grab-and-go snacks.

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Assembly: Making It Look Irresistible

Your Frozen S’more is ready to shine! Here’s how to make it look as yummy as it tastes:

Texture: The crunchy graham crackers, creamy ice cream, and sticky marshmallows create a fun bite.
Look: The chocolate layer and marshmallow-decorated sides give that classic s’more vibe, but frozen!
Presentation Tips:
- Serve on a tray with colorful napkins for a summer party feel.
- Garnish with extra toasted marshmallows or a drizzle of melted chocolate.
- Stack on a plate for a cute, rustic look.
- Offer in paper liners for easy grabbing at a picnic.
Serving Idea: Set out a basket of wrapped s’mores at a barbecue or kids’ party for a cool, mess-free treat.

These s’mores are so cute and tasty, they’ll be gone in no time!

Storage and Make-Ahead Tips

Want to enjoy The Frozen S’more later or prep ahead? Here’s how to keep them fresh:

Storing Leftovers:
- Wrap individually in plastic wrap and store in a freezer-safe container for up to 1 week.
- Place parchment paper between layers to prevent sticking.
Serving:
- Let sit at room temperature for 1-2 minutes to soften slightly for easier eating.
- Tip: Unwrap just before serving to keep them neat.
Make-Ahead:
- Prepare the ice cream filling up to 1 day ahead and freeze.
- Make the chocolate mixture up to 1 day ahead and refrigerate; soften slightly before spreading.
- Assemble s’mores (without final freezing) up to 1 day ahead, wrap, and freeze.
- Toast extra marshmallows and store in an airtight container for up to 2 days.

These tips make these s’mores perfect for parties or planning ahead!

Recipe Variations

Get creative with The Frozen S’more! Here are some fun twists:

Strawberry Rhubarb Swirl S’more: Use the no-churn strawberry rhubarb ice cream as is, or swirl in extra rhubarb sauce for a tangier filling.
Chocolate Peanut Butter S’more: Use chocolate ice cream and add 1 tbsp peanut butter to the chocolate layer.
Cookies and Cream S’more: Use cookies and cream ice cream and swap marshmallows for crushed Oreos on the sides.
Caramel S’more: Use caramel ice cream and drizzle with caramel sauce before sandwiching.
Mocha S’more: Use coffee ice cream and add 1 tsp espresso powder to the chocolate layer.
Gluten-Free or Vegan: Use the substitutions listed above for special diets.

These variations keep the s’mores exciting and let you play with flavors!

Conclusion: Time to Enjoy Your Frozen S’more!

You did it – you made The Frozen S’more that’s cool, creamy, and totally yummy! This dessert is perfect for summer parties, family nights, or any time you want a s’more without a campfire. With its tangy ice cream, chocolatey layer, and crunchy graham crackers, it’s sure to make everyone happy. Don’t be afraid to try a variation or make a big batch to share – making s’mores is all about having fun! Grab one from the freezer, share with friends, or enjoy it in the sunshine with a big smile. Let me know in the comments how your s’mores turned out – I can’t wait to hear about it!

The Frozen S’more

Author: Alyssa

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Ingredients

To make The Frozen S’more, you’ll need ingredients for the ice cream filling, chocolate layer, and graham cracker sandwich. Here’s what you’ll use and why each one matters:

Vegetable Oil (for brushing): Keeps the marshmallows from sticking during broiling.
Strawberry Rhubarb Ice Cream (2 ½ cups): A tangy, creamy base with rhubarb’s zesty kick (use the no-churn recipe from your previous request or store-bought). Replaces vanilla ice cream for a rhubarb twist.
Mini Marshmallows (4 cups): Toasted for the ice cream and untoasted for decoration, giving that classic s’more flavor.
Semisweet Chocolate (3 oz, chopped): Melts into a rich, spreadable layer.
Light Corn Syrup (1 tsp): Adds smoothness and shine to the chocolate layer.
Pure Vanilla Extract (½ tsp): Enhances the chocolate’s flavor.
Kosher Salt (pinch): Balances the sweetness in the chocolate layer.
Heavy Cream (⅓ cup): Creates a creamy, pourable chocolate mixture.
Graham Crackers (9, split into 18 squares): The crunchy base and top for that s’more sandwich feel.