S’mores Cupcake Ice Cream Sandwiches

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S’mores + cupcake + ice cream sandwich = the perfect summer dessert!

When I made marshmallow ice cream, I polled you and my Facebook fans to decide whether I should put it into a s’mores cupcake or a homemade Hostess cupcake for the Ice Cream Cupcake Contest hosted by Cupcake Project and Scoopalicious. The overwhelming majority declared s’mores as the winner.

I didn’t want to just make my original s’mores cupcake and plop some ice cream in place of frosting; how boring is that? I brainstormed for a while and realized that there’s something missing with s’mores cupcakes – they’re more cupcake and less s’mores, since they’re don’t have a second layer of graham cracker that makes the whole thing a sandwich.

I love that when the ice cream began to melt, it looked a little like an actual melted marshmallow

I tried making a cupcake and sandwiching it between two graham crackers with ice cream, but that didn’t look or feel right. Instead, I created some extra graham cracker crusts and save them to use as toppings. A quick slice of the cupcake made it a flat layer, perfect for a flattened scoop of ice cream and graham cracker crust to go on top. Plus, this way you still get a toasted flavor from the crusts, since toasting marshmallow ice cream doesn’t quite work.

Keep these in the freezer until you’re ready to eat them. You can also assemble as you’re ready to eat them, but I recommend making them ahead of time and freezing. That way it’s like eating a really fancy ice cream sandwich!

What’s your favorite frozen treat in the summer?


Recipe:

S’mores Cupcake Ice Cream Sandwiches

Makes around 1 dozen cupcakes

Marshmallow Ice Cream

  • 2 C half and half
  • 1 10-oz. bag of large marshmallows
  • 2 C heavy cream
  • 2 T vanilla extract

In a large pot, combine half and half with marshmallows. Cook over medium heat, stirring frequently until marshmallows have completely melted. Remove from heat and let cool briefly. Then place in fridge to cool for 20-30 more minutes, until chilled and slightly thickened.

In the meantime, whip heavy cream until you have soft peaks. Fold into cooled marshmallow mixture and add vanilla extract. Stir until everything is combined. Place in ice cream maker and follow manufacturer’s directions for making ice cream.


Graham Cracker Crust

  • 2 C graham cracker crumbs
  • 1/4 C sugar
  • 8 T unsalted butter, melted
  • Pinch of salt

Line 2 cupcake pans with paper liners (you’ll need around 24 crusts total if you want to make a bottom and top for each cupcake). Preheat oven to 350° F.

In a small bowl, mix together graham cracker crumbs, sugar, melted butter and salt with a fork. Drop around 1 1/2 tablespoons of the mixture into each cupcake liner and press down firmly. Bake for about 5-10 minutes (until edges of crust are golden). Remove from oven and set half aside. Leave oven set at 350° F and prepare cupcake batter.

 

Chocolate Cupcakes

  • 1 C + 1 T sugar
  • 14 T unbleached all-purpose flour*
  • 7  T unsweetened cocoa powder*
  • 3/4 t baking powder
  • 3/4 t baking soda
  • 1/2 t salt
  • 1 large egg
  • 1/2 C milk
  • 1/4 C vegetable oil
  • 1 t vanilla extract
  • 1/2 C boiling water

Sift together sugar, flour, cocoa powder, baking powder, baking soda and salt. Stir lightly with a fork to combine. In a mixing bowl, combine egg, milk, vegetable oil and vanilla extract. Combine dry and wet ingredients and mix on low speed for a minute, then medium speed for 1-2 more minutes, scraping the sides of the bowl in between if needed. Add boiling water and mix just until combined. (Note: The batter will be very thin at this point.)

Pour 1/4 cup of batter on top of half of the crusts (mine were a little over 3/4 full). Bake for 15-18 minutes, or until tops are firm and toothpick inserted in the centers comes out clean. Let cool completely.

To assemble:

Slice the rounded top off of the cupcakes to level them. Place a small scoop of ice cream on top and flatten with the back of a spoon. On top of the ice cream, place one of the baked graham cracker crusts. Enjoy quickly or place in the freezer until you do!

77 Responses to “S’mores Cupcake Ice Cream Sandwiches”
  1. Katie writes:

    YUM! I had fantastic homemade s’mores during a canoeing trip a few weekends back, and I’ve been craving them ever since. I think these cupcakes might be just what I need. I love the idea of putting another layer of graham cracker on top.

  2. Julia writes:

    They are delicious; we enjoyed taste testing them!

  3. Ann writes:

    Those really look amazing! I LOVE that you had such an interactive decision! You are SO clever and your blog is a joy to read and a feast for the eyes!

  4. Andrea writes:

    genius.

  5. Stephanie writes:

    @Katie – try them! It’s really fun with the ice cream, especially when it’s hot out. Let me know what you think :)

  6. Stephanie writes:

    @Julia – so glad you liked them!

  7. Stephanie writes:

    @Ann – thank you! What a sweet comment. I am so happy that you enjoy my blog! :)

  8. Stephanie writes:

    @Andrea – thank you!

  9. Lisa Huff @ Snappy Gourmet writes:

    LOVE it! Those look incredible!!!

  10. Stephanie writes:

    @Lisa Huff – thank you!! :)

  11. Peggy writes:

    This looks totally yummy! What a genius idea =)

  12. Stephanie writes:

    @Peggy – thank you! They were fun to make (and eat!) :)

  13. Carolyn Jung writes:

    Love the extra graham topper. You’re right — it’s what sets this one apart from so many others and makes it so swoonful.

  14. Kathryn writes:

    What an awesome and unique idea- love it! I bet they’re totally worth the effort :)

  15. Adrian writes:

    Ack! This must be made. For our Summer cottage bash in July/August, I think. Thank you for sharing your creativity. The idea of topping this with a simple graham-cracker crust is killer!

  16. Stephanie writes:

    @Adrian – this would be perfect for a summer bash! Enjoy the recipe and let me know how you like it!

  17. Erin @ Dinners, Dishes and Desserts writes:

    Wonderful idea! These look incredible!

  18. Stephanie writes:

    @Erin – thank you! :)

  19. Tiffany writes:

    I’m in awe. Seriously. I.N. A.W.E. Marshmallow ice cream? Graham cracker crust? CHOCOLATE cupcakes?!??!?!!! :D

  20. Lindsey@Lindselicious writes:

    Winner!! That looks super yummy. I love love graham crack crust on anything. Ok I need to buy a better ice cream maker so I can make this!

  21. Liz writes:

    Oh, my….and I thought the marshmallow ice cream was amazing…wow!!!

  22. The Weekend Dish: 6/18/2011 | Brown Eyed Baker writes:

    [...] S’mores Cupcake Ice Cream Sandwiches (52 Kitchen Adventures) Love this creative spin on a s’mores dessert! [...]

  23. Jun writes:

    Cute!!! Looks so yummy! The melting ice cream sure looks like marshmallow!

  24. The Cilantropist writes:

    Now this sounds indulgent. :D I think this is the perfect treat for summer! Marshmallow ice cream sounds BRILLIANT.

  25. Stephanie writes:

    @Tiffany – haha thank you! You’re so sweet. It was definitely a great combo of familiar flavors in a whole new way!

  26. Stephanie writes:

    @Lindsey – thanks! You should definitely give the recipe a try!

  27. Stephanie writes:

    @Liz – thanks! It’s marshmallow ice cream brought to a whole new level! :)

  28. Stephanie writes:

    @Jun – thanks! I thought so too :)

  29. Stephanie writes:

    @The Cilantropist – thank you! It is a bit indulgent, but that’s good every once in a while, right? ;)

  30. C&C Cakery writes:

    I absolutely love the fact you sandwiched the whole thing between two graham cracker crusts. It reminds me of the ice cream sandwiches I used to have as a kid – I used to love it when the soft ice cream used to drip around the edges when you bit into the sandwich. I could imagine this happening with this cupcake on a hot day! Good luck in the Cupcake/Ice cream contest!

  31. Liren writes:

    I’m so in love with these! This just screams summer, I just love its whimsy, and I’m sure it tastes amazing :) I will definitely be trying this soon.

  32. Stephanie writes:

    @C&C Cakery – thank you!

  33. Stephanie writes:

    @Liren – let me know what you think! :)

  34. Lori @ RecipeGirl writes:

    I’m loving this! They’re so cute. And I must make that marshmallow ice cream!

  35. Stephanie writes:

    @Lori – thanks! Definitely make the ice cream, it’s amazing!

  36. Claire writes:

    These look sooo good! I want to eat these right now :)

  37. Stephanie writes:

    @Claire – thanks! If I could, I’d give you one :)

  38. Tarrah Dame writes:

    mouth…ia…watering! thanks for sharing this looks awesome!

  39. Stephanie writes:

    @Tarrah Dame – thank you! I’m happy to share and excited that so many people love this recipe! :)

  40. Sandra writes:

    This is a yummilicious idea. Gold Star for you!

  41. Victoria writes:

    Is there a difference between the upper and lower case “t”? Or do they all mean tablespoon??

  42. Stephanie writes:

    @Victoria – uppercase T = tablespoon, lowercase t = teaspoon

  43. kita writes:

    Oooh! These look so cute! i love that the tops and bottoms are graham cracker! That is perfect for a s’more!

  44. Dress and Dish writes:

    The graham cracker crust sounds heavenly!!!

  45. Stephanie writes:

    @Dress and Dish – thanks! It was crunchy and made a good ice cream sandwich crust.

  46. LauraT writes:

    It’s posts like these that make me wish I lived close to you so I could be your taste tester! Looks super yum!

  47. Diva writes:

    These are brilliant!

  48. sara writes:

    These cupcakes are seriously gorgeous! They look super delicious, and I love the sound of marshmallow ice cream! :)

  49. Stephanie writes:

    @Diva – thank you!

  50. Stephanie writes:

    @sara – thank you! The marshmallow ice cream is kind of amazing, I thoroughly recommend it!

  51. TF writes:

    my friends made me make these, but i made a layer cake out of it instead because i’m lazy and don’t own muffin tins- two 9″ round cake pans greased and with parchment in the bottom, each with a graham cracker crust and half the cake batter, sandwiched around a disc of ice cream that had been frozen hard in one of the same cake pans. i haven’t assembled or served it yet, but the cake seems both nicely fudgy and firm enough that i was able to transfer it to a cooling rack and to wrap it in plastic wrap without ruining them. for the ice cream, i was loath to fold whipped cream into the base and incorporate so much air, so i used my regular stirred-custard gelato base and added marshmallows and vanilla to it (and salt!). the head of foam that arose from melting the marshmallows obscured the custard underneath until it had set more than i usually let it. cooled, the mixture was pudding, but upon stirring and freezing (yes, i have a gelato machine with a compressor but no muffin tins. priorities…) it became the creamiest ice cream i have made to date. it also tastes more like french vanilla than like marshmallow, but that’s because of the custard base. i will let you know what the consensus is, but i’m super excited to serve it.

  52. Stephanie writes:

    @TF – I can’t wait to hear how people like it! Making it as a cake is a good idea. Also, a home gelato maker sounds amazing! Where did you get it?

  53. TF writes:

    i’ll keep you posted!

    i have this model: http://www.amazon.com/DeLonghi-GM6000-Gelato-Self-Refrigerating-Compressor/dp/B002RT91FM/ref=sr_1_1?ie=UTF8&qid=1308931223&sr=8-1

    i got it on newegg.com for a little bit less, but they seem not to have it in stock anymore. i chose the delonghi because they’re a well-known brand and they stock replacement parts, plus it’s easy to clean. i’m really happy with it so far. i’d grown up with a freeze-canister type machine and was never crazy about it. i also have ZERO freezer space for a canister!

  54. | Bakers Royale writes:

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  55. TF writes:

    update- cake was well-received. marshmallows kept ice cream from dripping as it melted, instead turning into a sort of panna cotta, which was convenient. otherwise i think the cake needs a hit of more-intense chocolate, and may do it again with a recipe that includes melted chocolate (here’s the point where you say “you idiot, use better cocoa powder”).

    thanks!

  56. Stephanie writes:

    @TF – That’s great! Thank you so much for coming back and updating us. I’m glad it was well-received. High quality cocoa powder does make a difference, but you could definitely try it with high quality melted chocolate instead. That would give a great chocolate flavor. Do you have any photos of your cake? I’d love to see it!

  57. TF writes:

    i wish! besides the fact that i suck at food styling/photography, i take it from your challah post that you might understand the implications of this cake’s having been served on a friday night- no pics. sad. next time.

    thank you for the precise instructions, though. they were great. cake-baking is reminiscent of chem lab in its precision; give me pate brisee or yeast dough any day.

  58. Laura writes:

    Stephanie, these look absolutely amazing!! Smores are my favortie. I will definitely be trying these! Good luck in the contest. I love your blog and I hope you get the chance to check mine out as well- littlegirlbigtaste.com! :)

  59. Stephanie writes:

    @Laura – thanks! I’ll go check out your blog right now…

  60. Stephanie writes:

    @TF – I understand. Oh well…glad the recipe worked for you!

  61. Laura writes:

    I made these yesterday…they are amazing! I love the combination of graham cracker crust (not too hard or crumbly & messy)…the soft chocolate layer (more like a cake than brownie)…the marshmallow ice cream! Delicious!

  62. Matt writes:

    Made them yesterday and they came out perfect!! Thanks so much for the recipe and idea :)

  63. Stephanie writes:

    @Matt – that’s great! I’m so happy you enjoyed the recipe. Thanks for coming back and telling me about your experience! :)

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  65. Olivia Douglass writes:

    These look absolutely amazing! Thanks for sharing this recipe. I would LOVE to feature it on an upcoming Tasteful Recipe Tuesday on my blog- let me know if you’d like to! :)

  66. Christina writes:

    This looks absolutely amazing!! I’m dying to make this for my girls now! I have a question though, I’ve been looking into buying a new ice cream maker. Is there one you could suggest to me?

  67. Stephanie writes:

    @Christina – I’m actually doing a giveaway for an ice cream maker right now! Check out this s’mores popsicles post for the entry form. I have an old Cuisinart and my only complaint is it can only make between 1-3 cups at a time. So if you want to make more than that, make sure to pay attention to the size of machines.

  68. Stephanie writes:

    @Olivia – sure! I’d love to be featured on your blog

  69. Christina writes:

    I actually had just finished entering in it, thank you! And your complaint is my whole issue. Every one that I’m seeing right now that has a great review is small (only makes about a quart). All of the bigger ones have horrible reviews on them, so I’m kind of stuck. =o/

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  71. Heide M. writes:

    I’ll have to try this recipe.

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