S’mores Ice Cream Sandwiches
Recipe by Nicole Thom-Arens
Makes 8 3-inch Sandwiches (plus additional cookies)
Ice cream sandwiches are a nostalgic summer treat, and this s’mores version is perfect for late summer when temperatures begin to drop and you’re craving bolder fall flavors. I’ve been chasing the best homemade graham cracker recipe for a long time. This version is as close as I’ve gotten in flavor and texture, but it is more reminiscent of a British digestive biscuit than a graham cracker in my opinion; nonetheless, it works well in this ice cream sandwich. Using brown sugar for the vanilla base was something I learned from Jennifer Garner’s pretend cooking show on Instagram, and it works so well to carry the s’mores flavor. Once assembled, wrap the cookies individually and freeze in a freezer bag until ready to eat. If you don’t have an ice cream maker, use your favorite vanilla ice cream as a base.
Ingredients:Ice cream base:1 1/2 cups heavy cream1 1/2 cups whole milk2/3 cup light brown sugar, lightly packed and divided1 teaspoon vanilla bean paste1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.)4 egg yolks1 tablespoon cornstarch
Graham crackers:1 cup whole wheat flour3/4 cup all-purpose flour1/2 cup wheat germ1/4 cup light brown sugar, lightly packed1 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1/2 cup unsalted butter, cold and cubed1/4 cup honey4 tablespoons ice water
Ice cream mix-ins:1 ounce semi-sweet chocolate1 teaspoon coconut oil1/3 cup marshmallow fluff
Instructions:1. To make the ice cream base, combine the cream, milk, 1/3 cup lightly packed brown sugar, salt, and vanilla bean paste in a medium-sized saucepan. Heat to a simmer, stirring occasionally. 2. While the milk and cream are heating, whisk together egg yolks, cornstarch, and 1/3 cup lightly packed brown sugar until the sugar has dissolved. (Don’t worry about small bits of brown sugar. They’ll dissolve when you add the heated milk.)3. Once the milk and cream mixture is simmering, add a 1/2 cup of the hot liquid to the egg yolk mixture while whisking. Add an additional 1/2 cup once combined and whisk together. 4. Transfer the egg yolk mixture to the remaining hot milk and cream mixture. Continue cooking until the custard is bubbly. Stir frequently to avoid scorching the bottom. 5. Once the mixture is bubbly and thick, pass it through a fine mesh strainer into a medium-sized bowl. Cover the top and sides with plastic wrap—make sure the plastic wrap touches the top of the custard. Chill for at least three hours. 6. After the base has chilled, churn it according to your ice cream maker’s manufacturer’s instructions. 7. While the ice cream is churning, add the marshmallow fluff to a pastry bag fitted with a wide round tip. (You could use a teaspoon to add dollops instead of a pastry bag if desired.)8. Add the chocolate and 1 teaspoon of coconut oil to a microwave safe bowl. Microwave the chocolate and oil at 20-second intervals until the chocolate has melted, stir between intervals. 9. Once churned, add the ice cream base to a 9x13-inch pan. Spread into an even layer. Add dollops of marshmallow fluff and drizzle with melted chocolate. Freeze overnight.10. To make the cookies, combine the whole wheat flour, all-purpose flour, wheat germ, brown sugar, baking powder, baking soda, and salt. Mix together.11. Add the cold, cubed butter. Cut the butter into the flour mixture using a pastry cutter or your fingers. 12. Once all the dry mixture is combined with the butter and you have a sandy mixture with some pea-sized bits of butter, drizzle in the honey. Mix to combine.13. Add the water. Mix to combine. Transfer the crumbly dough to a clean worksurface. Knead 3 to 5 times to bring the dough together. Divide in 2. Flatten each half of the dough into a disc, wrap individually in plastic wrap and chill in the fridge for at least 2 hours or overnight. 14. After the dough has chilled, preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. 15. Allow the dough to rest at room temperature for 5 to 7 minutes before rolling. 16. Dust a clean worksurface with flour. Add the dough. Dust the top of the dough with flour. Roll the dough to an 1/8-inch thickness. Cut with a round cookie cutter of your choice. Place on the prepared baking sheet allowing space between the cookies. 17. Bake the cookies at 375 degrees for 8 to 11 minutes until the edges are golden. 18. Allow the cookies to rest on the baking sheet for at least 2 minutes after baking. 19. Cool completely on a wire rack.20. To assemble the ice cream sandwiches, cut rounds of ice cream using the same sized cookie cutter used for the cookies. Place the disc of ice cream between 2 cooled cookies. Press gently to seal the cookies to the ice cream. Enjoy immediately or wrap them and freeze.