Gimme Gimme S'More

Switch up your s'mores game with some semi-homemade twists on this campfire classic.

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S’mores Ice Cream Sandwiches

8 graham crackers, broken in half into squares

2 cups vanilla ice cream

18 regular-sized marshmallows

1/2 cup mini chocolate chips

To Make Ice Cream:

  1. Turn oven on to Broil.
  2. Line a baking sheet with parchment paper.
  3. Place marshmallows on prepared baking sheet and broil for approximately 4 minutes until marshmallows are golden brown and toasted. 
  4. Use tongs to flip the marshmallows and broil for approximately 2 minutes more so that both sides are golden brown (I like to let mine get just the tiniest bit burnt to get a nice smokey flavor).
  5. Add toasted marshmallows and ice cream into a high speed blender and blend until well combined.
  6. Freeze overnight.

To Assemble Ice Cream Sandwiches:

  1. Break graham crackers into half.
  2. Pour mini chocolate chips into a shallow bowl.
  3. Place 1 scoop of marshmallow ice cream on each graham cracker half.
  4. Top with remaining half of graham cracker and gently press down.
  5. Roll the exposed ice cream into the bowl of chocolate chips or carefully press chocolate chips into exposed ice cream side.
  6. Enjoy immediately or freeze. 

S'mores with Fresh Berries 

Graham crackers

Chocolate (I love to make these with dark chocolate)

Marshmallows

Fresh berries

  1. Place chocolate over 1 graham cracker.
  2. Toast your marshmallow, then add it on top of the chocolate.
  3. Quickly add in a small handful of berries (sliced strawberries are my favorite), and top with another graham cracker.
  4. Enjoy!

Recipe note: This one is all about personal preference, so feel free to use as much or as little of each ingredient to customize your s'more.

Smore’s Dip

Butter or ghee

Chocolate chips

Marshmallows

Graham crackers for dipping

  1. Add butter or ghee to a cast iron pan on a hot grill, and swirl to completely coat the bottom of the pan. You'll want to create a nice coating on the pan. Start with 1-2 tablespoons depending on the size of your pan.
  2. Add a layer of chocolate chips to your pan.
  3. Top with a layer of marshmallows.
  4. Cook covered on your grill over medium heat for approximately 15 minutes, until marshmallows are toasted and golden brown.
  5. Let cool for about 10 minutes, being careful as the pan and dip will be very hot. (My 6-year-old assures you it is “definitely worth the wait.”)
  6. Serve with graham crackers to dip.

Susan Bowser is a former NBC TODAY show producer. She is a freelance writer and food blogger at SusanBCooking.com.

She's passionate about real food, showing that healthy eating can be delicious, and sharing recipes that her whole family enjoys. Find more inspiration by following her on Instagram @SusanBCooking