Indulge in decadent Frozen S’mores Bars with homemade marshmallow ice cream and chocolate ganache layered between graham crackers for the ultimate frozen summertime treat.
Can I make the s’mores bars ahead of time?
Yes, you can fully prepare and assemble the s’mores bars, then wrap tightly and freeze for up to 3 months. Defrost the frozen bars overnight in the refrigerator before serving for the best texture.
What if I can’t find graham crackers?
If you can’t find graham crackers, you can substitute an equal amount of digestive biscuits, vanilla wafers, shortbread cookies, or animal crackers crushed into fine crumbs to use in the crust and topping.
How do I melt the chocolate for the ganache?
Chop the chocolate finely and place in a heatproof bowl. Heat the cream until simmering, then pour over the chocolate. Let sit for 2-3 minutes to allow the heat of the cream to melt the chocolate, then whisk smooth before using in the recipe.
Can I replace the mini marshmallows?
We don’t recommend substituting regular-sized marshmallows in place of the mini marshmallows. The mini size helps create the right marshmallow-to-ice-cream ratio. But if needed due to food allergies, you can leave out the marshmallow layer entirely.
Ingredients
For the crust and topping:
- 2 1/2 cups graham cracker crumbs (about 14 full sheet graham crackers)
- 1/2 cup (1 stick) unsalted butter, melted
For the chocolate ganache layer:
- 1 cup heavy cream
- 8 oz bittersweet or semisweet chocolate (60-72%), finely chopped
For the marshmallow ice cream layer:
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 cups miniature marshmallows, toasted
Instructions
- Make the crust: Combine graham cracker crumbs and melted butter in a large bowl. Mix well, until crumbs are fully moistened.
- Press half the crumb mixture firmly into the bottom of an 8-inch square baking pan lined with parchment paper. Set aside.
- Make the chocolate ganache: Heat cream in a saucepan over medium heat until simmering. Pour over chopped chocolate in a heatproof bowl and let stand 3 minutes without stirring. Whisk smooth.
- Pour ganache over graham cracker crust layer. Use an offset spatula to spread in an even layer. Refrigerate until set, about 30 minutes.
- Make the marshmallow ice cream: Using a stand mixer or electric hand mixer, whip heavy cream to soft peaks. Beat in vanilla and sweetened condensed milk until incorporated.
- Add toasted marshmallows and mix just until combined throughout. Spread over chilled ganache layer. Smooth top.
- Top with remaining graham cracker crumbs, pressing down gently to adhere. Recipe by Ineskohl.info
- Cover pan tightly and freeze minimum 4-6 hours or overnight.
- Remove bars from freezer and let stand 5 minutes before cutting and serving. For clean cuts, wipe knife blade between cuts. Enjoy!
Tips:
- Feel free to use regular or fat-free sweetened condensed milk based on preference.
- For best texture, let bars soften 5-10 minutes before serving.
These decadent no-churn Frozen S’mores Bars combine a graham cracker crust with rich chocolate ganache, fluffy homemade marshmallow ice cream, and more crispy graham cracker crumbles for the ultimate frozen treat. Kids and adults alike will love the combo of flavors inspired by the classic campfire treat. Enjoy this fun summertime dessert!
