Frozen S’mores🍦Perfect for the hot summer months because you get all the chocolate marshmallow graham cracker goodness, but in a cold refreshing treat. To keep the balance I take Dose. Your liver has to break down all the added sugars in food and sweet treats like this which can be hard on it over time. Using something like Dose can give you peace of mind by filtering unwanted elements in your liver and knowing you’re giving it the care it needs! #dosepartner #ad

For a link to 30% off Dose click below! https://dosedaily.co/discount/JESSIE30

Frozen S’mores

Ingredients

(For Cookies)

16 graham cracker sheets (2 cups graham cracker crumbs)

1/4 cup granulated sugar

2 tablespoons packed light brown sugar

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

6 tablespoons unsalted butter, melted and cooled

1/2 teaspoon vanilla extract

1 large egg, lightly beaten

(For No-Churn Marshmallow Ice Cream)

2 cups heavy cream

1 (14oz) can of sweetened condensed milk

1/2 jar marshmallow fluff (3.5 oz)

1/2 cup chocolate chips

Directions

1. We will prepare the ice cream first. Add heavy cream, sweetened condensed milk, and marshmallow fluff to a large bowl and beat on medium to high speed until stiff peaks form (about five minutes). Mix in chocolate chips with a spatula. Pour into a loaf pan and freeze for 4-6 hours.

2. For the cookies: Preheat your oven to 350°F and line a baking sheet with parchment paper.

3. In a food processor blend the graham crackers until they resemble sand. Pour into a large bowl.

4. Add the granulated sugar, brown sugar, baking soda, and kosher salt. Stir to combine. Add the (cooled) melted butter, egg, and vanilla. Stir together until you have a soft dough.

5. Using a cookie scoop, scoop 12 dough balls and gently form small dough balls with your hands. The dough will be greasy. Place on baking sheet and refrigerate entire tray for 15 minutes.

6. Remove from refrigerator and bake until the cookies are lightly browned, 8 to 10 minutes. Let cookies cool.

7. Remove ice cream from freezer and scoop ice cream onto one side of 6 cookies. Sandwich together and dip into melted chocolate if desired. Store in freezer.

** Tips:

🍦The homemade cookies and no-churn ice cream stay perfectly soft so you can make ahead and keep in the freezer until ready to eat, but you can also sub a store bought ice cream.

🍦You can layer the dough in an 8”x8” pan instead of making individual cookies.

This post is sponsored, but as always all ideas are my own.