S'mores Cookie Dough Ice Cream Sandwiches

This is a sponsored post by Hudsonville, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Is there anything more nostalgic than a classic s’more? The toasted marshmallow, the melty chocolate, the graham cracker crunch—so many of my favorite summer memories involve this dessert. But when the temperatures rise and a campfire feels a little too ambitious, s’mores ice cream sandwiches are a cool way to satisfy the craving.

Dough much fun

Instead of cookies, I use edible graham cracker cookie dough as the base. Why? To start, it comes together quickly, and there's no baking required. Also, it’s softer than a cookie, so every bite is easy to enjoy (no squeezing ice cream out the sides). Plus, it channels all the graham flavor you expect in a s’more with the indulgent feel of cookie dough.

Regular cookie dough isn’t safe to consume raw because it contains uncooked flour and eggs. Both have the potential to cause food poisoning and bacterial infections like Salmonella. I did two things to ensure the cookie dough is safe to eat raw: I omitted the eggs, and I heat-treated the flour. The easiest way to heat treat flour is to put it in a microwave-safe bowl and microwave it in 30-second intervals until the temperature reaches 165 degrees Fahrenheit. This should take about one to one and a half minutes.

Toasted marshmallow fluff

No s'more is complete without a toasted marshmallow, and that includes s'mores ice cream sandwiches. Instead of using whole marshmallows, I opted to use store-bought marshmallow creme, which makes for a more even layer than whole marshmallows. I lightly toasted the creme with a kitchen torch for that golden, campfire-kissed flavor. This part is crucial to the final flavor.

The star of the show: Hudsonville Ice Cream

Of course, the star of any ice cream sandwich is the ice cream. I used Hudsonville Ice Cream because it holds up beautifully between the dough layers, and the quality makes this dessert shine. Hudsonville is a family-owned Midwest company. They make their products with fresh milk and cream from local farms to ensure the ice cream is as creamy as possible.

So now the question is which flavor to use?

Classic Chocolate: Classic and lets the marshmallow and graham flavors shine

Brownie Batter Cookie Dough: Enjoy a textural contrast with brownie and cookie dough pieces 

Mackinac Island Fudge: Best of both worlds—vanilla with fudge pieces and a fudge swirl

Traverse City Cherry Fudge: Extra swirls of fudgy decadence with a cherry twist

Chocolate Chip Cookie Dough: Cookie dough pieces sandwiched inside a cookie dough base? Say less.

The ultimate summer dessert

These s’mores cookie dough ice cream sandwiches are the perfect no-bake, make-ahead treat for everything from pool parties to backyard BBQs to laid-back weeknight treats. This recipe has "summer" written all over it.

Use this Scoop Locator tool to find Hudsonville Ice Cream near you. You can find them at Walmart, Meijer, Kroger, and Fresh Thyme stores in the Indianapolis area.

S'mores Cookie Dough Ice Cream Sandwiches

Yield: Makes about 9 ice cream sandwiches

Time: About 20 minutes active time, 6-8 hours freezing time

Ingredients

• 1 cup (120 grams) all-purpose flour
• 3/4 cup (75 grams) graham cracker crumbs
• 1 cup (240 grams) cookie butter
• 3/4 cup (150 grams) brown sugar
• 1/2 cup (113 grams) unsalted butter, melted
• 2 Tablespoons (30 milliliters) milk (cow or nondairy)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 6 ounces marshmallow creme
• 1 1/2 pints (24 ounces) Hudsonville Ice Cream

Directions

1. Place flour in microwave-safe bowl. Heat in microwave in 30-second intervals until temperature reaches 165 degrees Fahrenheit. This should take about 90 seconds. Mix with graham cracker crumbs. Set aside.
2. In large bowl, combine cookie butter, brown sugar, butter, milk, vanilla extract, and salt.
3. Slowly stir in flour/graham cracker crumbs and mix until smooth.
4. Line 8x8-inch baking pan with parchment paper. Press half the dough into even layer on parchment paper.
5. Top dough with second layer of parchment paper and press remaining dough into even layer.
6. Move baking pan to freezer. Freeze dough for at least 1 hour.
7. Remove pan from freezer. Separate top layer of cookie dough from bottom.
8. Working quickly, spread marshmallow creme over cookie dough in the pan and toast with kitchen torch.
9. Spread Hudsonville Ice Cream over marshmallow and place remaining dough layer on top of ice cream.
10. Cover top of cookie dough with parchment paper and return to freezer. Freeze at least 6-8 hours, but preferably overnight.
11. When ready to serve, remove pan from freezer, run knife under hot water, wipe dry, and cut into equal squares.