- 24
Ingredients
- 6 - 10 jumbo marshmallows
- 1 qt vanilla ice cream, slightly softened
- 1/4 cup cream
- 8 oz dark chocolate, chopped
- 24 graham crackers
Preparation
Step 1
Preheat broiler.
Line a 13 x 9 inch pan with enough parchment paper to extend a little bit beyond the sides of the pan. Set aside.
Place the marshmallows on a parchment-lined cookie sheet. Broil for 3 - 5 minutes until golden brown, puffed and toasted. Set aside to cool slightly.
Using a blender or food processor, combine ice cream, heavy cream and toasted marshmallows. Mix until well combined. Add chopped chocolate and stir to combine.
Pour the mixture onto the prepared baking sheet lined with parchment paper. Cover with plastic wrap and freeze for at least 4 hours or overnight.
Break the graham crackers in half and spread out in an even layer on a work surface.
Remove the pan of ice cream from the freezer and uncover. Working quickly, slide into six rows vertically and four rows horizontally.
Cover 24 of the graham crackers with one of the ice cream squares. Cover each ice cream square with a graham cracker. Press down to ensure the sandwich stays closed.
Enjoy immediately or wrap individually in plastic wrap and freeze until ready to serve. Ice cream sandwiches will keep up to four days in the freezer.