Ice cream sandwich experiment.


Ambrosia is one of my favorite baking blogs, even if most of the items I see there remain (for me) aspirational rather than fully realized. I have however made her crumb cake, the dark chocolate caramel tart of course, the chocolate chip cookie dough cheesecake bars and before the summer is out I’d like to make coconut lime cake.


Recently I became fascinated by the recipe for s’mores ice cream sandwiches. This recipe includes homemade toasted marshmallow ice cream, which I would certainly make, but I found myself one evening with graham crackers, dark chocolate and a pint of vanilla frozen Greek yogurt, so I adapted the recipe to something quick and easy.


Graham crackers are great for ice cream sandwiches because they stay crispy without being unbreakable, even when just out of the freezer. To make these sandwiches I broke the graham crackers in half, though you could further break them down into quarters for a more bite-sized sandwich.


These took about 30 minutes to “make” but they were better the next day, having had time to fully freeze through. They’re a bit more haphazard than the super-neat s’mores sandwiches on Ambrosia, but if you wanted to soften your store-bought ice cream to spread over the sandwiches I’m sure you could. Just don’t let it get too melty or it won’t refreeze very nicely.


Quick & Easy Homemade Ice Cream Sandwiches
adapted from Ambrosia’s S’mores Ice Cream Sandwiches


4 graham crackers, broken in half (to make 8 sandwiches)
1 pint ice cream or frozen yogurt, any flavor, softened 5-10 minutes
1 bag or 2-3 bars dark chocolate (I used Ghirardelli chips and Cadbury Royal Dark)


Cover a small sheet pan or tray with parchment and make sure there is room for it in your freezer—it needs to lay flat. Using a cookie scoop or small ice cream scoop, put a couple tablespoons of ice cream on a graham cracker and top it with a second cracker, gently pressing down to flatten the ice cream (do this gently so the crackers don’t break). You can also flatten the ice cream with a large spoon, spatula or knife before placing the second cracker on top, if you like. Arrange the sandwiches on the sheet pan and place in the freezer while you melt the chocolate.

In a double boiler or heat safe bowl over a saucepan of gently simmering water, melt your dark chocolate. Keep an eye on it so it doesn’t scorch. When it is fully melted, remove from heat and set aside. Get your sandwiches out of the freezer and dip them one at a time halfway into the chocolate. Let the excess run off and return sandwiches to parchment-covered sheet pan. Once they are all dipped, return the pan to the freezer until the chocolate is fully set. To store sandwiches, wrap individually in cling wrap and keep in freezer.

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