Smores Ice Cream Bars Recipes

S'MORES ICE CREAM BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, extending paper at least 1 inch over 2 opposite sides of pan. Clip excess paper to pan with binder clips. Spray paper lightly with cooking spray.
• In medium bowl, stir together Crust ingredients; press in bottom of pan. Bake in center of oven 12 to 15 minutes or just until firm. Cool completely, about 15 minutes. Place in freezer.
• In small bowl, stir together cornstarch and cocoa with whisk. Beat in 1/4 cup of the milk to make a paste. Set aside.
• In 2-quart saucepan, mix remaining 1 1/4 cups milk, the cream, 1/2 cup sugar, 2 tablespoons corn syrup and the salt. Heat over medium-low heat until bubbles just begin to form around edge of pan and mixture begins to steam. Remove from heat. Beat in cornstarch-cocoa mixture with whisk until completely combined. Return to medium-low heat. Cook, stirring constantly, until mixture thickens enough to coat a spoon. Continue to cook and stir another minute. Remove from heat.
• Place chocolate chips in large heatproof bowl. Pour milk-cream mixture over chips. Let stand 1 to 2 minutes to melt chips; beat well with whisk to combine. Place bowl in larger bowl of ice cubes; stir mixture until completely cooled, or cover surface with plastic wrap and refrigerate overnight.
• Process mixture in ice cream machine according to manufacturer's instructions. Scrape ice cream onto crust in pan. Cover; freeze at least 1 hour.
• In heatproof bowl (bowl of stand mixer works, too), stir together Topping ingredients. Place bowl over saucepan of simmering water, making sure water does not make contact with bottom of bowl. Beat constantly with whisk until sugar is dissolved and egg whites are just hot to the touch. Remove from heat. Using beaters or whisk attachment of electric mixer, beat egg white mixture until it triples in volume, becomes glossy, and holds a stiff peak. Scrape meringue onto ice cream; spread to coat evenly. Return to freezer for another hour.
• To serve, cut into 4 rows by 3 rows or 4 rows by 4 rows. Toast meringue on each bar with kitchen torch. Serve immediately.

S'MORES ICE CREAM BARS

Steps:

• Place 9 graham squares in single layer on bottom of foil-lined 9-inch square pan. Spread with 1/2 cup fudge topping; sprinkle with marshmallows.
• Top with layers of ice cream, remaining fudge topping and remaining graham squares; cover.
• Freeze several hours or overnight. Let stand at room temperature 10 min. before cutting into squares.

GOLDEN GRAHAMS™ S'MORES ICE CREAM BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In food processor, place cereal; cover and process until finely crushed. In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well blended. Press cereal mixture evenly in bottom of pan. Bake 8 to 10 minutes or until set. Cool 30 minutes.
• Spread softened vanilla ice cream on top of baked crust. Top with 1 1/2 cups cereal; press pieces into ice cream layer. Freeze 1 hour.
• Remove from freezer; evenly spread softened chocolate ice cream on top of cereal layer. Cover; place in freezer about 3 hours or until firm.
• In medium bowl, stir whipped topping and marshmallow creme until well blended; spread on top of bars. Sprinkle 1 cup cereal on top; drizzle with chocolate syrup. Cut into 5 rows by 4 rows. Store covered in freezer.

GRILLED S'MORES ICE CREAM SANDWICHES

Steps:

• Preheat the grill to medium heat.
• Fold a sheet of Reynolds Wrap® Aluminum Foil for the Grill in half, making a rectangle about 8x11-inches, and place it onto the grill in the center.
• Place 2 graham cracker squares onto the foil and place the chocolate squares on top.
• Close the grill and cook for about 3 to 5 minutes until the chocolate has melted. Using a spatula, transfer the crackers to a plate.
• Scoop some ice cream onto the crackers with chocolate, and then top with the other cracker squares. You can also serve these open faced by just using one graham cracker and melted chocolate with one scoop of ice cream. Serve immediately.

QUICK S'MORES BARS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place graham crackers side-by-side to cover the bottom of a 9x13-inch pan. Sprinkle chocolate chips evenly over graham crackers.
• Heat butter, brown sugar, and vanilla in a heavy saucepan over medium heat until butter is melted and mixture starts to bubble. Pour mixture over chocolate chips and crackers. Sprinkle miniature marshmallows over the top.
• Place baking pan under the broiler until lightly browned, 3 to 5 minutes. Remove from broiler, cool completely, and cut into squares.

TASTY PEANUT BUTTER S'MORES SMASH ICE CREAM BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Lightly grease the brownie pan with nonstick spray. Spread 2 tablespoons of brownie batter in each cup.
• Bake for 20 minutes, until the brownies are cooked through, but still soft. Let cool completely in the pan, about 20 minutes.
• While the brownies cool, take the ice cream out of the freezer to soften.
• Spread 1 heaping tablespoon of softened ice cream on top of each cooled brownie in the pan. Top the ice cream with a graham cracker square, pressing down to adhere. Freeze for 1 hour.
• Make the magic shell: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted.
• Line a baking sheet with parchment paper and place a wire rack on top. Pop out the ice cream bars from the pan and set them onto the wire rack.
• Coat each ice cream bar with 2 tablespoons of magic shell. Return to the freezer for 20 minutes.
• In a medium bowl, combine the heavy cream, peanut butter, and powdered sugar. Beat with an electric hand mixer for 4-6 minutes, until medium peaks form.
• Top each ice cream bar with 2 tablespoons of peanut butter whipped cream and a peanut butter cup half.
• Enjoy!

S'MORES CRISPY BARS

Steps:

• In a 6-qt. stockpot, melt butter over medium heat. Add marshmallows; cook and stir until melted. Remove from heat. Stir in cereal and crushed crackers. Fold in chocolate chips. Press into a greased 13x9-in. baking pan. Cool to room temperature., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme on low speed just until blended. Spread over bars. Sprinkle crushed crackers over frosting. Cut into bars. Break each candy bar into 12 pieces; place a piece on each bar.

ICE CREAM S'MORES CUPS

Steps:

• Combine graham cracker crumbs and butter. Press 1/4 of the crumbs into the bottom of 4 dessert cups, lining the sides and bottom of each cup. Fill cups with vanilla or chocolate ice cream. Shave curls of bittersweet chocolate over cups using a vegetable peeler. Thread marshmallows on to a metal skewer. Hold the skewer over a burner at high heat and toast the marshmallows. Top each cup with a toasted marshmallow and serve.

S'MORES ICE CREAM (HOMEMADE)

Steps:

• With a mixer, mix the eggs for 2min until light in color and slightly fluffy.
• Mix the cocoa powder into the sugar, then slowly add this mix to the eggs, mix for approx 1min longer or until well blended.
• Add the cream, milk, and vanilla again mix until well incorporated.
• Pour this mixture into your ice cream maker and freeze according to manufacturers directions.
• About 2min before the ice cream is finished, add the remaining ingredients.
• When finished scoop into container and if desired, top with additional crushed graham crackers, marshmallows and chopped or shaved chocolate.