Servings
10-12 sandwiches
Prep Time
2 hours
Cook Time
12 mins
Recipe by
Olive & Whisk
Ingredients
Toasted Marshmallow Ice Cream
| 1 (10oz) bag | marshmallows (5-6 cups) |
| 2 cups | cold heavy whipping cream |
| 1 (14oz) can | sweetened condensed milk |
| 1 tsp | vanilla bean paste |
Graham Cracker Cookies
| 1½ cups (180g) | whole wheat flour |
| ¾ cup (90g) | all-purpose flour |
| ½ tsp | baking soda |
| ½ tsp | baking powder |
| ½ tsp | salt |
| 1 tsp | grand cinnamon |
| ¼ tsp | ground nutmeg (optional) |
| ½ cup (113g) | unsalted Plugrà butter, softened |
| ½ cup (100g) | light brown sugar, packed |
| ⅓ cup (80ml) | honey |
| 2 tbsp | whole milk |
| 1 tsp | vanilla extract |
Chocolate Dip
| 2 cups | semi-sweet chocolate |
Steps
| 1 |
For the Toasted Marshmallow Ice Cream:
Preheat broiler. Spread marshmallows on a parchment-lined baking sheet in a single layer. Broil 30–60 seconds until golden brown. Let cool slightly.
|
| 2 |
In a blender, combine toasted marshmallows with condensed milk and vanilla bean paste.
|
| 3 |
In a chilled bowl, whip heavy cream until stiff peaks form (3–4 minutes). Gently fold into the marshmallow mixture in 2–3 additions. Don’t overmix.
|
| 4 |
Spread mixture into a silicone mold or sheet pan. Smooth the top, cover tightly, and freeze at least 6 hours or overnight.
|
| 5 |
For the Graham Cracker Cookies:
Whisk flours, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, cream butter and sugar until fluffy (2–3 minutes). Mix in honey, milk, and vanilla. Gradually add dry ingredients to form a soft dough.
|
| 6 |
Divide dough in half, flatten into discs, wrap, and refrigerate at least 1 hour or overnight.
|
| 7 |
Preheat oven to 350°F (175°C). Roll dough to ¼-inch thick. Cut into circles or squares and use a fork to poke holes in the center. Chill again for 15–20 minutes.
|
| 8 |
Place on parchment-lined baking sheet and bake 10–12 minutes or until edges are just golden. Let cool completely.
|
| 9 |
To Assemble:
Cut frozen ice cream to match cookie shapes. Sandwich between two cookies and freeze for 1 hour.
|
| 10 |
Melt chocolate over a double boiler. Dip sandwiches and return to freezer for 30 minutes.
|
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