S’more Ice Cream Bars

Nothing screams summer like S’mores! They are one of my, and my families, favorite summer time treats. We took our love for s’mores and turned it into a delicious cool treat, S’more Ice Cream Bars, for So Delicious Save My Summer Chill Out Week! These are quick, easy, and will satisfy your craving for s’mores without having to build a fire. Perfect dessert for your next summer time BBQ. We take our favorite So Delicious Vanilla Bean Coconut Milk Ice Cream, fold in marshmallows and pair that with rich chocolate ganache frozen between two layers of graham crackers. You can use your favorite store bought graham crackers or your make your own. If you want to make your own gluten-free vegan graham crackers but don’t have a favorite recipe try one of our favorites, I have included a couple of links below. Love chocolate? Make Double Chocolate Ice Cream Bars using chocolate ice cream!

What is your favorite cold summer treat? Join the fun with So Delicious Dairy Free and Save Summer!! Join So Delicious Dairy Free on Facebook and follow with hashtag #SaveMySummer on Twitter and Instagram!

S’more Ice Cream Bars

9×9 pan, 9 large squares with extra rectangles, 24 smaller rectangles or desired size

(if making using homemade graham crackers (gluten free & vegan) made into 2″ squares you can make 36 square bars)

12 graham crackers full standard sheets , 32- 2″ Graham Crackers (vegan & gluten-free) shown in Double Chocolate Smore Ice Cream Bars, or enough to cover bottom and a top layer of 9×9 pan

2 pints So Delicious Vanilla Bean Coconut Milk Ice Cream

1 1/2c mini marshmallows of choice (Dandies Minis Classic Vanilla Minis for vegan)

1/2 c raw agave

1/2 c coconut oil, melted

1/2 c raw cocoa/cacao powder (Navitas Naturals Cacao Powder)

1 tsp pure vanilla extract

pinch of sea salt

Pull ice cream out of the freezer and let sit for about 20 minutes to soften. While waiting for the ice cream to thaw line a 9×9 pan with plastic wrap and line the bottom of the pan with graham crackers. When the ice cream is soft place in a large bowl. To make the ice cream consistent and easy to fold in the marshmallows mix together with a hand mixer, should take less than a minute. Fold, mix in, marshmallows. Take half of the ice cream mixture and place in the middle of the pan on top of the graham crackers. With an off set spatula spread the mixture out from the middle to the outside. Place remaining ice cream on top and smooth out evenly. I find it easiest to spread the ice cream in two batches rather than one big one. Place the pan in the freezer to set while whipping up the chocolate. In a medium bowl mix together agave, coconut oil, cacao powder, vanilla, and sea salt until smooth. Prepare your graham crackers for the top, cutting if necessary. Remove bars from the freezer and pour chocolate over top smoothing quickly with an offset spatula as the ice cream will cool the chocolate quickly. Place the chocolate graham crackers on top of the chocolate pushing them down lightly to stick to the chocolate but not cracking them. Place in the freezer until ready to enjoy. This can be pulled out and enjoyed within 15 minutes. Cut into bars right out of the freezer, and enjoy!