Let’s just call this the year of the dairy-free “ice cream” sandwich here on Go Dairy Free. These s’mores ice cream sandwiches were inspired by National S’mores Day (yes, that’s today!), packages of Enjoy Life Vanilla Honey Graham Cookies and Chocolate Chunks, and the July 2015 cover of Cooking Light magazine.
But my version has many improvements over the Cooking Light recipe (in my humble opinion). For starters, these decadent delights are dairy-free, gluten-free, top food allergen-free and optionally vegan, and they taste AMAZING. Trust me, everyone will love them, special diet or not.
Also, I use a rich chocolate coating rather than syrup, and, in true s’mores fashion, the chocolate is inside the graham goodness. Really, what were they thinking drizzling chocolate syrup on top of their s’mores ice cream sandwiches. I mean a) not proper s’mores order and b) who can eat that? Nonetheless, I thank them for the delicious idea and think that you will too.
Doesn’t that dairy-free ice cream look like a big puffy marshmallow?
Note that I opted to use crunchy Honey Graham Cookies for these s’mores ice cream sandwiches rather than ordinary graham crackers – such a delicious step up and they are much sturdier than those brittle squares. For the chocolate, I chose Enjoy Life Semi-Sweet Chocolate Chunks because they are top allergen-free, they melt very well, and are awesome to snack on while I wait for the ice cream to set up (okay, that last reason had a lot of pull).
This post is sponsored by Enjoy Life Foods, but seriously, I was just looking for an excuse to make these s’mores ice cream sandwiches. Wouldn’t you?
Special Diet Notes: S’mores Ice Cream Sandwiches
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegetarian, and generally top food allergy-friendly.
For vegan and vegetarian s’mores ice cream sandwiches, be sure to stick with vegan marshmallows (I tested with Dandies) and use the Enjoy Life Sugar Crisp or Double Chocolate crunchy cookies. As the name implies, the Vanilla Honey Graham cookies from Enjoy Life Foods do contain real honey, but their other crunchy cookies do not.
- ¾ cup lite coconut milk (I used So Delicious Lite Culinary Coconut Milk)
- ½ tablespoon non-GMO cornstarch or tapioca starch
- 1¼ cups full fat coconut milk (I used exactly 1 package So Delicious Culinary Coconut Milk)
- ¼ cup sugar
- 2 teaspoons vanilla extract (I used Simply Organic Pure Vanilla Flavoring)
- 7 ounces miniature marshmallows (tested with vegan Dandies, too!)
- To make the marshmallow ice cream, whisk the lite coconut milk with the starch in a medium bowl until the starch dissolves.
- Place the full fat coconut milk and sugar in a saucepan and heat over medium heat, whisking often, until the sugar dissolves and the mixture comes to a low boil. Turn the heat down to medium-low. Whisk in the lite coconut milk mixture, and continue whisking as it bubbles and thickens slightly for 2 minutes.
- Remove from the heat and stir in the vanilla. Let cool while you prepare the marshmallows.
- Spread the marshmallows on a baking sheet. Broil for 1 to 2 minutes, or until lightly browned - keep a close eye - the timing may vary based on the type of marshmallows you use, your oven, and how close they are to the element. Flip the marshmallows and broil another 1 to 2 minutes, or until lightly browned. Let cool for 1 to 2 minutes.
- Place the coconut milk mixture and the marshmallows in your blender and puree until smooth. Let cool 10 minutes, then place in the refrigerator for 3 hours or overnight. If your ice cream maker insert needs to be frozen 24 hours too, make sure you put it in the freezer.
- Line an 8x8-inch baking dish with one piece of plastic wrap, rising over the edges). Give the mixture in your blender another quick blend, then process it in your ice cream maker according to the manufacturer's directions. Once it is a soft serve consistency, scrape it into the prepared baking dish, even out, and freeze for several hours, or until firm.
- To assemble the s'mores ice cream sandwiches, melt the chocolate chunks with the coconut oil in a medium bowl. Let sit to cool slightly.
- Pull the marshmallow ice cream up from the dish and turn out onto a cutting board. Peel the plastic wrap off. Cut into 2¼ to 2½ inch circles or squares. Place one shape onto a cookie turned upside down. Drizzle with the melted chocolate (be quick, before it sets up!) and top with another cookie, right side up. Repeat with the remaining cookies, ice cream and chocolate.
- Wrap tightly and place the s'mores ice cream sandwiches in the freezer to solidify and store. Freeze any remaining ice cream in a smaller dish or as ice cream bars if you wish!