Frozen Smores Recipe By Tasty

Steps:

• Make the ganache: Add the chocolate chips to a medium heatproof bowl.
• In a small saucepan, bring the International Delight Cocoa PEBBLES™ Coffee Creamer to a simmer over medium heat. Pour over the chocolate chips and stir until the chocolate is melted and the ganache is smooth. Chill in the refrigerator for 15-20 minutes, until the ganache is no longer warm but still spreadable.
• Assemble the s'mores: Line a baking sheet with parchment paper.
• Break the graham crackers in half crosswise and set 10 of the graham cracker squares on the prepared baking sheet. Set the remaining 10 squares aside.
• Use scissors to remove the cardboard packaging from the ice cream and set the ice cream cylinder on a cutting board. Cut the ice cream crosswise into 1-inch thick planks, then set the planks flat and cut into 10 2x2½-inch squares. Immediately place the ice cream squares directly on top of the graham crackers on the baking sheet, then transfer to the freezer for at least 30 minutes, up to 60 minutes, until the ice cream is frozen solid again and stuck to the graham crackers.
• Transfer the ganache to a piping bag fitted with a medium round tip.
• Carefully pipe about 2 tablespoons of ganache onto each ice cream square, leaving about ¼ inch of space around the edges. Place the remaining 10 graham crackers squares on top of the ganache and press down gently until the ganache starts to drip over the edges of the ice cream. Return to the freezer to firm for at least 30 minutes, up to 60 minutes.
• Just before serving, use a small piece of paper to cover half of a graham cracker square diagonally. Use a small strainer to sift cocoa powder lightly onto the exposed half of the frozen s'more. Repeat with the remaining s'mores.
• Serve immediately.
• Enjoy!

Steps:

• Break graham cracker in half.
• Spread one half with marshmallow cream and sprinkle with chocolate chips.
• Top with ice cream and remaining graham cracker half.
• Push a popsicle stick into ice cream, if desired.
• Freeze until set up before eating, or it will be messy.
• Sometimes we dip halfway into melted chocolate and then refreeze.

Steps:

• Preheat the broiler and brush a baking sheet with some vegetable oil. Let the ice cream sit at room temperature until soft. Chill a medium stainless steel bowl in the freezer.
• Scatter 2 cups of the marshmallows on the prepared baking sheet and broil, rotating the pan as needed, until very dark and toasted, 3 to 4 minutes. Let cool. Scrape up the marshmallows, transfer them to a cutting board and roughly chop (lightly oil the blade of your knife to help keep the marshmallows from sticking). Transfer the soft ice cream to the frozen bowl, add the chopped marshmallows and stir to combine. Transfer the ice cream to a resealable container and freeze until solid, about 3 hours. The ice cream can be made up to a day ahead.
• Put the chocolate, corn syrup, vanilla and a pinch of salt in a medium bowl. Heat the cream in a microwave-safe bowl in the microwave until very hot, about 1 minute. Pour over the chocolate and let sit for 2 minutes. Stir until all the chocolate is melted and smooth. Pour into a small baking dish and refrigerate until set, about 25 minutes (the chocolate mixture should still be soft and scoopable). The chocolate mixture can be made up to a day ahead.
• Lay the graham crackers out on a baking sheet in a single layer. Spoon a teaspoon of the chocolate mixture onto each graham cracker and gently spread it out to the edges, being careful not to break the cookies.
• Let the ice cream soften slightly at room temperature. Top a graham cracker with about 1/4 cup of the ice cream. Sandwich with a second graham cracker, chocolate-side down, and press some of the remaining untoasted marshmallows into the sides to decorate. Repeat with the remaining graham crackers and immediately freeze until solid, about 1 hour. Once frozen solid, wrap individually and freeze for up to 1 week.

Steps:

• Preheat the broiler to high.
• Spray a rimmed baking sheet with nonstick cooking spray. Spread the marshmallows on the baking sheet and broil until deep brown, about 30 seconds. Remove from the oven and set aside for 5 minutes to cool.
• In a stand mixer with the paddle attachment, beat the ice cream on medium-low speed until just soft. Add the toasted marshmallows and the chocolate chips and mix on low until just combined. Working quickly, scoop about 3 tablespoons of the ice cream mixture onto half of the graham crackers. Top with the remaining graham crackers and place in the freezer. Freeze until firm, at least 2 hours.

Steps:

• Microwave cream and chocolate in a 1-quart glass measuring cup on high power until very hot, about 2 minutes. Whisk until chocolate melts into a smooth sauce.
• Line an 8-inch square metal pan with plastic wrap, leaving an overhang. Arrange 1/3 of the graham crackers over bottom, cutting the final few with a knife to fit. Drizzle 1/3 of the sauce over the crackers; spread evenly. Freeze until chocolate is just set, 5 to 10 minutes.
• Spread vanilla ice cream over the chocolate. Top with another cracker layer as before. Drizzle another 1/3 of the sauce over the crackers; spread evenly. Freeze until just set, 5 to 10 minutes. Spread chocolate ice cream over the crackers. Arrange a final layer of crackers over the ice cream. Spread remaining sauce over crackers.
• Freeze until set, about 2 hours, or double-wrap in plastic and freeze up to 5 days.
• To serve, lift dessert from pan; discard plastic wrap. Halve the dessert; cut each half into 6 slices. Return to freezer briefly. Toast marshmallows over a flame and serve alongside s'mores.