S'mores Ice Cream Bars
These S’mores Ice Cream Bars are a take on the classic summer dessert. Graham cracker blondies with creamy chocolate ice cream, and a fluffy, toasted marshmallow topping. The perfect frozen treat for those hot summer days.
The combination of toasty marshmallow, chocolate, and graham crackers is one of my favorites, throw some ice cream in there and you have just about one of the most perfect summer desserts, S’mores Ice Cream Bars!
I have simplified this recipe by giving the options of two different marshmallow topping, and using store bought ice cream.
They are delicious with whichever marshmallow topping you decide to use. My husband liked the Swiss meringue better, but I preferred the mini marshmallows. In the end, they were all eaten, so you will be happy regardless of which option you choose.
Why you’ll love this recipe
It combines two of the most popular summertime desserts in one, s’mores and ice cream!
You have the option to make your own marshmallow topping, or if you’re pressed for time, you can use store bought marshmallows. This recipe has been tested using both and they are equally delicious!
The blondie and ice cream layers can be made ahead of time. When you are ready to serve, toast the marshmallows and enjoy.
Tips on making this recipe perfectly
Under bake the blondies slightly, this way they will still be chewy once frozen.
Temper the ice cream before assembling, it will be easier to spread evenly if it is softened.
Cut the bars before placing any marshmallow topping on them. They will be easier to cut when it is just the blondies and ice cream.
If using store bought marshmallows, place on top right before serving, they will become chewy if frozen.
Other summer desserts to try
Oreo Brownie Ice Cream Sandwiches
If you tried these S’mores Ice Cream Sandwiches or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to tag me on instagram if you make these!
S'mores Ice Cream Bars
Ingredients
- 1/2 cup (113 grams) unsalted butter
- 3/4 cup (100 grams) all-purpose flour
- 1/2 cup (60 grams) graham cracker crumbs
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup packed (150 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large egg whites
- 2 pints chocolate ice cream
- 1 bag of mini marshmallows or 1 full recipe of swiss meringue
Instructions
- Preheat oven to 350 degrees F. Grease an 8x8 inch baking pan and line with parchment paper. Set aside.
- Melt the butter in a small saucepan.
- In a medium size bowl, stir together the butter, brown sugar, and egg.
- Stir in the remaining dry ingredients and mix to combine.
- Spread into the prepared pan and bake for 15-20 minutes or until very lightly golden. Be careful not to over bake.
- Let cool, and then carefully remove from the pan.
- Place your egg whites and sugar in a mixing bowl.
- On low heat over a double boiler warm the egg mixture, stirring constantly about 3-4 minutes.
- They should feel very warm to the touch, and all the sugar granules should be dissolved.
- Whip the egg whites on a mixer fitted with a whisk attachment and beat on high speed until medium to firm peaks forms.
- This should take about 3-5 minutes.
- Use right away.
- Temper the ice cream for a few minutes prior to assembling.
- Spread the ice cream evenly over the cooled blondies.
- Freeze to firm up again about 30 minutes to an hour.
- Cut the ice cream bars into squares.
- If using the swiss meringue, you can pipe or spoon it onto the squares and refreeze again.
- Toast the meringue with a blow torch right before serving
- If using mini marshmallows, place on right before serving and with a blow torch, lightly toast the top of the marshmallow.