S’more Ice Cream Bars (vegan)

If there was one food that screams summer it’s s’mores, well and ice cream I guess but hey these bars have both! If you follow my blog you know my family loves s’mores. Especially my husband so they also make the perfect Father’s Day treat! If you are reading my blog for the first time and are a s’mores fan you might enjoy some of my other s’more recipes! So summers here, well depending on where you live, and if you’re like us you have lots of cookouts with family and friends and sometimes they are last minute. Usually I have some notice so I have time to whip up a quick dessert. Or sometimes when I know there’s a chance I whip these up on a Friday to have on hand for the weekend and either way they will get eaten.

These S’more Ice Cream Bars are quick and easy and you probably already have the ingredients on hand. We always have ice cream on hand, sugar, butter spread, and in the summer months graham crackers, and usually mini marshmallows unless they are out like they were for awhile a couple months ago. The girls can help make these bars and they are quick to make they just need time to set in the freezer. Best part you get your s’more fix without having to roast by the fire, which is great for those really hot days. They are kid and s’more lover approved and great for your next get together as they are gluten free and vegan friendly so everyone can enjoy them!

S’more Ice Cream Bars
Makes an 8×8 pan, 16 servings
2 1/2c crushed (ground to flour like texture) graham crackers (store bought or GF Vegan Camp Crackers)
1/4c coconut palm sugar
1/3c plus 1 TBSP butter spread (Earth Balance)
2 pints chocolate ice cream (So Delicious Chocolate Cashew Milk Ice Cream)
3c mini marshmallows (Dandies Vegan Mini Marshmallows)

Preheat oven to 375F. Mix crushed graham crackers, sugar, and butter spread together. If you ground your graham crackers you can do this in the same food processor to blend everything together. Line a 8×8 pan with parchment paper and press graham cracker crust mixture into the bottom of the pan. I like to use a metal spatula to press it in and make the edges clean and level. Bake crust for 10-12 minutes. Let crust cool. While the crust is cooling you can pull your ice cream out to let it soften. Once crust is cooled and ice cream is softened blend ice cream with a hand mixer. I do this as it whips the ice cream up and makes it consistent as the outsides of the ice cream melt more than the inside and this will make your cake smooth. Pour and spread ice cream over the graham cracker crust. Sprinkle with marshmallows and very gently press into the ice cream. Freeze for a minimum of 4 hours, or until frozen. Remove from freezer and lift bars from pan. Peel back the parchment paper (so you don’t start it on fire) and using a kitchen torch carefully toast the marshmallows. Place back in the freezer for 30 minutes, or until ready to enjoy, before cutting and serving. If you are careful and toast the marshmallows quickly you can enjoy them right away. Enjoy!

It’s Friday so I’m linking up for Foodie Friday and Vegan Friday! Check them out for more recipe inspiration!