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S'Mores Ice Cream Sandwiches
32 Graham cracker squares
1/2 cup Betty Crocker Rich & Creamy chocolate frosting
1/2 cup Marshmallow Creme
1/2 gallon brick-style chocolate ice cream
Arrange 16 of the Graham crackers in bottom of ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
Spread frosting on top of each cracker.
Spread Marshmallow Creme on one side of remaining crackers.
Cut ice cream crosswise into four 3/4-inch-thick slices.
Cut each slice into fourths to make 16 pieces. (Freeze remaining ice cream for another use.)
Place one ice cream piece on each cracker in pan.
Top with remaining crackers, marshmallow sides down, pressing lightly.
Cover and freeze for about 2 hours or until firm.
Wrap each sandwich in foil or plastic wrap; store in freezer.
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