S’mores Ice Cream Sandwiches

These S’mores Ice Cream Sandwiches take everything you love about campfire s’mores and turn it into the ultimate frozen treat. Instead of melted chocolate and toasted marshmallows, you get layers of cold, creamy chocolate pudding and fluffy marshmallow-cream cheese filling. Once frozen, the slab is cut into squares and sandwiched between graham crackers for an easy grab-and-go dessert. They’re perfect for hot summer days, birthday parties, or anytime you want a fun, no-bake treat that kids (and adults) go absolutely crazy for. Make them ahead, stash them in the freezer, and you’re always ready for an instant “ice cream truck” moment at home.

Ingredients

• 32 graham cracker squares
• 1 large box instant chocolate pudding (6 servings)
• 2 ½ cups milk
• 7 oz marshmallow creme
• 8 oz container Cool Whip, thawed
• 4 oz cream cheese, softened

Directions

1. In a large mixing bowl, whisk together the instant chocolate pudding and milk until smooth and slightly thickened. Let it sit for about 5 minutes to fully set.
2. Line the bottom of a 9×13-inch baking dish with aluminum foil or parchment paper, leaving some overhang to help lift later.
3. Spread the chocolate pudding evenly in the bottom of the prepared baking dish.
4. In another mixing bowl, beat the softened cream cheese and marshmallow creme on high speed until creamy and well combined.
5. Gently fold the thawed Cool Whip into the cream cheese mixture until smooth and fluffy.
6. Spread this marshmallow-Cool Whip mixture evenly over the chocolate pudding layer.
7. Place the baking dish in the freezer and let it set for at least 6 hours, or until firm.
8. Once frozen, lift the layered mixture out of the pan using the foil or parchment and cut into 16 equal squares.
9. Place each frozen square between two graham cracker squares to make sandwiches, and serve immediately or return to the freezer until ready to enjoy.

Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 380 minutes
Kcal: 320 kcal | Servings: 16

Tips

For the creamiest layers, make sure the cream cheese is fully softened before beating with the marshmallow creme, and fold the Cool Whip in gently so the filling stays light and fluffy.

After assembling the sandwiches, you can wrap each one individually in plastic wrap or foil and store them in a freezer bag; they’ll keep well in the freezer for several weeks and are easy to grab one at a time.

FAQ

Do I have to use instant chocolate pudding?
Yes, instant pudding works best here because it sets quickly and gives you a smooth, sliceable layer; cook-and-serve pudding won’t firm up the same way in this recipe.

Can I use homemade whipped cream instead of Cool Whip?
You can, but make sure it’s whipped to firm peaks and gently folded in—just know the sandwiches may not hold as long in the freezer as they do with stabilized Cool Whip.

Can I make these ahead for a party?
Definitely! Make and freeze the layered slab the day before, then cut and sandwich between graham crackers shortly before serving, or assemble completely and keep the wrapped sandwiches frozen until party time.

Can I use different pudding flavors?
Yes, you can swap in vanilla, chocolate fudge, or even cookies and cream pudding, but chocolate keeps that classic s’mores flavor.

My graham crackers get a bit soft—are they still okay?
Yes, they’re still delicious! The crackers naturally soften a little in the freezer, giving more of an “ice cream sandwich” texture while still keeping that graham flavor.