Frozen Smores Food

FROZEN S'MORE SNACKS

Steps:

• Line a 13 x 9-in. baking pan with nonstick foil, leaving about 2 in. overhang on two sides. Prepare brownie mix as box directs. Spread into prepared pan and bake 18 to 20 minutes until set. Cool in pan 30 minutes, then refrigerate until cold.
• Holding foil by ends, lift brownies from pan; cut 10 circles with a 2 1/2-in. cookie or biscuit cutter. Place on baking sheet and freeze.
• Cut away carton from one pint of ice cream; cut crosswise into 5 slices. Using same cookie cutter, cut a circle from each slice. Place an ice cream circle on top of each brownie; return to freezer. Repeat with remaining pint of ice cream to form stacks; freeze.
• Heat broiler. Place cookies on baking sheet. Top each with 1 Tbsp mini-marshmallows. Broil about 1 minute or until marshmallows brown; let cool.
• To serve, put a marshmallow-topped cookie on top of each ice cream stack and serve immediately.

FROZEN S'MORES

Steps:

• Divide the graham crackers in half. Place about 1/4 TBS of hot fudge on each side of the graham cracker. Place a scoop of the ice cream on top of the hot fudge and make a sandwich. Wrap in wax paper and place in the freezer until frozen. Enjoy for up to a week or two in the freezer.

FROZEN SMORES

Steps:

• Prepare a 9x13-inch pan by lining it with parchment paper. (The paper should extend up the sides.)
• In a medium bowl, combine the cream cheese, marshmallow fluff, and cool whip. Pour the mixture into the prepared 9x13-inch pan.
• In a separate bowl, combine the instant pudding and milk. Mix with a hand mixer (about 2 minutes or until thickened). Pour pudding over the marshmallow mixture and freeze for about 4 hours.
• Remove the pan from the freezer and top with 12 graham cracker squares.
• Place a cutting board on top of the pan, and carefully flip the pan over. The contents of the pan should now be on the cutting board.
• Place the remaining 12 graham cracker squares on the frozen marshmallow mixture. Cut into 12 squares and serve cold!

FROZEN S'MORES

Steps:

• Line a 9x13 pan with foil or parchment paper, allowing paper to overhang pan.
• In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9x13 pan and spread into an even layer. **See note**
• Chill pudding layer while you mix up the marshmallow layer.
• In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping.
• Spread marshmallow layer over chocolate layer. Cover with foil.
• Freeze layers about 6 hours, until firm enough to cut through (freezing time will vary depending on how cold your freezer is). Use the foil or parchment paper to remove layers from 9x13 pan and place on a cutting board.
• Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers. If your layers have frozen very hard you may want to wait 15 minutes before slicing.
• Sandwich layers in between two graham crackers. (Watch the video in the post for an easy way to do this.)
• Eat right away or store sandwiches in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while, and I think that makes these taste even better. After they've been frozen, allow them to rest at room temperature 15-20 minutes before eating for the best texture.

FROZEN MINI S'MORES PIES

Steps:

• Heat butter and honey in a small saucepan over medium or in a microwave-safe bowl, stirring occasionally, until butter is melted. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl.
• Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and cocoa powder and beat until smooth.
• Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to stiff peaks. Gently fold into cocoa powder mixture.
• Line muffin pan with paper liners. Pour cocoa powder mixture into a pastry bag or plastic bag with the corner snipped off and pipe evenly into muffin cups. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
• Heat corn syrup, sugar, and 1/4 cup water in a small saucepan over low until sugar is melted. Increase heat to medium and cook until an instant-read thermometer registers 240˚F, about 5 minutes.
• Meanwhile, using electric mixer on medium-high speed (or a stand mixer fitted with the whisk attachment), beat egg whites and cream of tartar in a large bowl until soft peaks form. Reduce mixer speed to low and carefully add sugar syrup to egg whites in a slow and steady stream. Increase speed to high and beat until mixture is light, glossy, and fluffy, 6-8 minutes.
• Remove pies from molds, turn upside down, and remove paper liners. Dollop each pie with meringue. Using kitchen torch, carefully torch fluff. Serve immediately or return to freezer until ready to serve.
• Do Ahead
• Pies (without topping) can be made 2 weeks ahead; cover and freeze. Pies (with topping) can be made 5 days ahead; keep frozen.

FROZEN S'MORES

Steps:

• This recipe originally appeared on Giada on the Beach. Episode: Clam Bake.
• Preheat the broiler to high.
• Spray a rimmed baking sheet with nonstick cooking spray. Spread the marshmallows on the baking sheet and broil until deep brown, about 30 seconds. Remove from the oven and set aside for 5 minutes to cool.
• In a stand mixer with the paddle attachment, beat the ice cream on medium-low speed until just soft. Add the toasted marshmallows and the chocolate chips and mix on low until just combined. Working quickly, scoop about 3 tablespoons of the ice cream mixture onto half of the graham crackers. Top with the remaining graham crackers and place in the freezer. Freeze until firm, at least 2 hours.

FROZEN S'MORES

Steps:

• Line the bottom of a 9-in.-square baking pan with parchment paper, leaving an overhang on two sides. Place graham crackers in the bottom of the pan, cutting them to fit as necessary.
• Heat 1/3 cup of the cream in a small saucepan until it barely begins to simmer; remove from heat. Add the chopped chocolate and stir until the chocolate is melted and the mixture is smooth. Spread the chocolate mixture evenly over the graham crackers. Freeze for 10 minutes.
• Meanwhile, using an electric mixer, beat the egg whites in a large bowl until frothy. Gradually add the sugar and beat until stiff, glossy peaks form; set aside. In a separate large bowl, using the electric mixer (no need to clean the beaters), beat the cream of coconut and the remaining cup of cream until stiff peaks form. Fold the egg whites into the coconut-cream mixture until fully incorporated.
• Spread the coconut mixture evenly over the chilled chocolate and freeze, covered, for at least 6 hours or up to 2 days. When ready to serve, use the parchment overhangs to lift and transfer the s'more to a cutting board. Cut into 32 bars and top with shaved chocolate, if desired.

FROZEN S'MORES POPS

Steps:

• Combine the graham cracker crumbs, butter, and granulated sugar and stir to thoroughly combine.
• Bring the cream to a simmer in a small pot, and then pour over the chocolate. Allow to sit for one minute before whisking together.
• Whisk the heavy cream in a chilled bowl, and then fold in the marshmallow cream.
• Layer the different ingredients in ice pop molds. Chill until completely frozen.
• TIP: Unmold by briefly running the molds under warm water.

FROZEN S'MORES

Steps:

• Line a baking sheet with parchment paper and line the bottom of the dish with six whole graham crackers.
• In a large bowl, whisk together pudding mix and milk. Whisk for about 2 minutes, until the pudding has thickened. Spread pudding onto graham crackers and freeze until the pudding is solid, about 20 minutes.
• In another large bowl, fold fluff into ice cream until mostly combined. Quickly spread ice cream mixture over the frozen pudding. Top with another layer of six graham crackers.
• Freeze until the ice cream is frozen and solid, about 2 hours.
• Slice into squares and serve immediately.

FROZEN S'MORES POPS

Steps:

• Mix melted chocolate and condensed milk; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 2% milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP and marshmallows.
• Spread bottoms of graham squares with chocolate mixture. Place 9 squares, chocolate-sides up, in 9-inch square pan. Cover with pudding mixture and remaining graham squares, chocolate-sides down. Freeze 4 hours.
• Remove dessert from freezer 5 min. before serving. Let stand at room temperature to soften slightly. Use serrated knife to cut dessert into 18 bars, following lines in top crackers. Insert wooden pop stick into end of each frozen bar just before serving.

FROZEN S'MORES CUPS

Steps:

• For crust, finely crush the graham crackers to make about 1 1/2 cups crumbs. Add the melted butter mix well. Set aside about 3 tablespoons for garnish.
• Press remaining crumbs into the bottoms and up the sides of 12 muffin cups. Place in the freezer.
• Melt the 1/2 cup chocolate and the 1/4 cup cream in a glass bowl in the microwave, stirring every 30 seconds till smooth. Cool slightly, then divide between the 12 crusts. Freeze for 15-20 minutes or till set.
• Spread about 1 tablespoon of marshmallow cream on top of each chocolate layer.
• Whisk together the milk and chocolate pudding mix till smooth; pour over the marshmallow creme. Freeze for 2-3 hours, or till firm.
• Remove from freezer about 10 minutes before serving. Use the edge of a plastic knife to loosen the cups, then they should just pop out. If you need to, you can tip the pan sideways and run hot water over the bottom to loosen them.
• Just before serving, whip the cream till soft peaks form. Add the vanilla and powdered sugar and continue beating till stiff peaks form. Pipe onto the frozen cups.
• Garnish with the reserved crumbs and chocolate chips.

FROZEN S'MORES

Steps:

• Gather the ingredients. Preheat the oven to broil.
• Line a 9 x 13-inch baking dish with parchment paper. It's helpful to cut the edges out of the paper so it will lie flat in the bottom with sides that form a 90-degree angle. This will give you edges to grab and lift the frozen layers out of the baking dish. Spread the softened chocolate ice cream into the bottom of the baking dish. Make the top as smooth and even as possible. Freeze for about 1 hour or until the ice cream is mostly set and firm. It does not have to be completely frozen.
• While it is freezing, prepare the second layer. Toast the marshmallows on the center rack under the broiler for 1 to 2 minutes. It helps to do this on a piece of parchment paper prepared with cooking spray. It's important to do it on the center rack so the marshmallow cooks all the way through instead of just browning on the top. You want it to be quite soft and gooey.
• Add the marshmallows to a bowl with the whipped topping, cream cheese, marshmallow fluff, and vanilla extract. These ingredients should all be room temperature. Beat them together with a hand mixer until mostly smooth. You may have a few lumps from the marshmallows.
• Spread the marshmallow mixture over the chocolate mixture in one even layer. Make the top as smooth and as even as possible. Freeze for another hour until both layers are completely set.
• Take out your graham crackers and lay them over the top of the frozen layers so you will know where to cut. Cut the frozen layers to fit the graham crackers. It's a good idea to use a large knife or even a mezzaluna . Layer 1 graham cracker on the top and bottom of each square.
• Serve immediately or wrap each one individually in plastic wrap and freeze again in a plastic bag.

FROZEN S'MORES CAKE

Steps:

• Line bottom and sides of a 9-by-5-inch loaf pan with parchment paper, allowing 2 to 3 inches to extend over sides.
• Beat marshmallow crème and 1 cup whipping cream with an electric mixer until stiff peaks form, about 2 minutes.
• Place 3 graham cracker sheets in a single layer in bottom of prepared pan, breaking crackers to fit. Top with 1 pint gelato, spreading to sides of pan. Top with 3 more graham cracker sheets in a single layer. Top with whipped cream mixture in an even layer, spreading to sides of pan. Top with 3 more graham cracker sheets and remaining 1 pint gelato, spreading to sides of pan. Top with remaining 3 graham cracker sheets. Cover with plastic wrap and freeze until very firm, about 8 hours.
• Line a baking sheet with parchment paper and spray with cooking spray. Spread marshmallows in an even layer on baking sheet. Freeze for 15 minutes.
• Preheat broiler with rack about 6 inches from heat. Broil marshmallows until tops are golden brown, about 1½ minutes. Remove from oven and let cool on baking sheet for 5 minutes. Return baking sheet to freezer; freeze until marshmallows are firm, about 15 minutes.
• Place chocolate chips and remaining ¼ cup whipping cream in a small microwave-safe bowl. Microwave on high, stirring every 30 seconds, until cream is hot, about 1 minute. Let stand for 2 minutes; stir until smooth.
• Remove cake from freezer. Using parchment as handles, lift cake and invert onto a serving platter. Top with frozen marshmallows and drizzle with chocolate mixture. Serve immediately, or cover with plastic wrap and freeze until ready to serve.

FROZEN S'MORES

Steps:

• Break graham cracker in half.
• Spread one half with marshmallow cream and sprinkle with chocolate chips.
• Top with ice cream and remaining graham cracker half.
• Push a popsicle stick into ice cream, if desired.
• Freeze until set up before eating, or it will be messy.
• Sometimes we dip halfway into melted chocolate and then refreeze.

YOU NEED TO MAKE THESE FROZEN S'MORES RIGHT NOW

Steps:

• Place the base of your ice cream maker in the freezer.
• To make the ice cream, heat the Silk Cashewmilk and half the sugar until it almost boils.
• While it's heating, whip the egg yolks with the other half of the sugar until it's light and creamy. Then add the cocoa and stir to incorporate.
• To temper the eggs, ladle a scoop of the hot cashew milk into the eggs, whisking to disperse. Now add another ladle and whisk again. Slowly add the egg mixture to the rest of the hot milk and stir with a wooden spoon for a few minutes, or until the mixture slightly thickens.
• Remove from heat and pour into a bowl, stirring in the vanilla. Cool the mixture overnight.
• Pour the ice cream base in your ice cream maker and follow the manufacturer's directions for freezing the ice cream.
• Remove from the ice cream container and place in a freezer-safe container. Freeze until set.
• To assemble the sandwiches, spread one half of a graham cracker with 1 teaspoon of the marshmallow fluff and then drizzle with chocolate sauce. Place a large scoop of the chocolate ice cream on the other graham cracker half, then press the sides together. Wrap in freezer paper and store in the fridge.
• Continue assembling until the ingredients are gone.

FROZEN S'MORES BARS

Steps:

• On a parchment paper-lined baking sheet, lay out graham cracker squares.
• Top half of them with 2 tablespoons each of marshmallow fluff.
• Add the other half of graham cracker squares on top to form a sandwich.
• Freeze for 15-30 minutes.
• In a microwave-safe bowl, add chocolate chips.
• Microwave on high for 30 seconds at a time, until fully melted, stirring at each interval.
• Remove squares from freezer, and dip half in chocolate to coat.
• Add back to parchment-lined baking sheet, and freeze until ready to serve, or chocolate is solid.
• Keep frozen until ready to serve.

FROZEN S'MORE BARS

Steps:

• Line a 13x9" baking dish with foil and set aside. Make the 2 packages of chocolate pudding mix according to the package directions with the unsweetened almond milk. Pour out into the base of the prepared baking dish and place in the freezer to chill for now. Beat together the 8 Oz. cool whip, 7 oz. marshmallow creme, and 4 oz. cream cheese until smooch and creamy. Remove the baking dish from the freezer and top the chocolate layer with the marshmallow mixture and smooth out evenly. Cover and place in the freezer for at least 6 hours. Once frozen, remove from the freezer and lift the chocolate and marshmallow from the dish using the foil or parchment. Line the marshmallow layer with half of the 15 graham crackers. Slice around the crackers and trim the edges to make your sandwiches. Flip carefully and line the bottoms with the second half of the graham crackers. Enjoy right away and store any leftovers in the freezer!

FROZEN SMORES ON A STICK

Steps:

• Mix together cocoa and sugar in a bowl. Fold in vanilla yogurt and then repeat with graham crackers. Add marshmallows and chocolate chips and combine. Pour into a mold and add popsicle sticks as needed.;

FROZEN S'MORES

Steps:

• Preheat the broiler to high.
• Spray a rimmed baking sheet with nonstick cooking spray. Spread the marshmallows on the baking sheet and broil until deep brown, about 30 seconds. Remove from the oven and set aside for 5 minutes to cool.
• In a stand mixer with the paddle attachment, beat the ice cream on medium-low speed until just soft. Add the toasted marshmallows and the chocolate chips and mix on low until just combined. Working quickly, scoop about 3 tablespoons of the ice cream mixture onto half of the graham crackers. Top with the remaining graham crackers and place in the freezer. Freeze until firm, at least 2 hours.