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Sometimes I like to purchase random ingredients at the store and think of the craziest recipe out there. Like, what is the most fun thing I could ever make? Boom. These Peanut Butter S’Mores Ice Cream Sandwiches were born. Wow. Yum. Delicious. All words I’d use to describe these decadent frozen treats.
While at the store, I was enticed by Jeni’s Salted Peanut Butter with Chocolate Flecks ice cream *adds to cart* and grabbed some of Whole Foods’ homemade marshmallows. I always have graham crackers on hand (a favorite snack of mine) and so I decided there and then that I would make something insane. . The version pictured was chocolate-dipped, but I actually suggest a different method where you dip one of the graham crackers only – it’s less messy this way!
These ice cream sandwiches are not for the faint of heart, but boy are they good. I mean, who doesn’t love ice cream? Who doesn’t love s’mores? Perfect marriage.
What you need to make seasoned and salted’s peanut butter s’mores ice cream sandwiches:
- ice cream (does not have to be peanut butter, any flavor will do !)
- graham crackers
- semi-sweet chocolate
- coconut oil
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
- 8 graham crackers, broken in half (16 pieces)
- 1 pint ice cream I used peanut butter but you can use whatever you like!
- 1 cup mini marshmallows
- 3 oz semi-sweet chocolate
- coconut oil spray
- Very important: keep the ice cream in the freezer until the last step (I will tell you when!). We don't want ice cream soup. Line up 8 of the graham cracker halves on a sheet pan. Take a cup of mini marshmallows and divide team between the 8 cracker pieces – stack them so that they fit. I suggest putting some on their sides.
- Broil the graham cracker halves with marshmallows on high for about 3 minutes. Make sure to keep an eye on them so the marshmallows don't burn. When they are golden brown or to your liking, remove them from the oven and set them aside to cool.
- While the marshmallow graham cracker halves are cooling, it's time to dip the other sandwich halves in chocolate. In the picture shown, I dipped the whole sandwich in chocolate, and I regret it. So trust me and learn from my mistake. In a microwave-safe mixing bowl, add 3 oz of semi-sweet chocolate (bar or chips) and two quick sprays of avocado oil. Melt in 15 second increments, mixing between each, until completely smooth.
- You should have 8 remaining graham cracker halves. One by one, dip one edge of the graham crackers into the chocolate. Then, set them on a sheet pan lined with parchment paper to cool. This should take no more than maybe 10 minutes. You can also pop them in the freezer to expedite this part.
- Once your two sets of graham cracker halves are ready (8 halves with toasted marshmallows, 8 halves dipped in chocolate and cooled), it's time for us to quickly assemble the sandwiches!
- Get a very sharp chef's knife ready and make a little assembly line. You will be adding the ice cream in between two halves (one with marshmallow, one with chocolate) and then placing them on parchment paper and popping them in the freezer (if you are serving them later), or get your serving platter ready if you are handing them out now.
- Once you have the pint out, use kitchen sheers to cut down the side of the carton after opening. Discard the pint packaging. Using your knife, and while the ice cream is on its' side, cut the pint into fourths. Then, cut each fourth in half, making 8 half-moon chunks of ice cream. Sandwich each piece of ice cream between a marshmallow graham cracker and a chocolate graham cracker. Serve immediately or freeze if serving later!