Irresistible Toasted Marshmallow Ice Cream Cookie Sandwiches: Your Ultimate S’mores Twist Recipe

If you adore the nostalgic charm of a classic Chipwich, prepare to fall head over heels for this elevated, homemade version with a delightful s’mores twist: Toasted Marshmallow Ice Cream Cookie Sandwiches. Imagine sinking your teeth into two soft, chewy chocolate chip cookies, embracing a generous scoop of creamy, dreamy ice cream infused with the rich, smoky-sweet flavor of perfectly toasted marshmallows, all finished with a satisfying crunch of chocolate chips around the edges. This isn’t just a dessert; it’s an experience, a celebration of flavor, and a truly unforgettable treat.

Every year, as my birthday rolls around, I find myself yearning for a dessert that’s truly special, something that transcends the ordinary cake. Throughout my life, birthday celebrations often had a knack for going awry, from sparsely attended parties to unexpected illnesses, making the sweet ending even more crucial. This year, to ensure a truly decadent and joyful treat, I decided to create these Toasted Marshmallow Ice Cream Cookie Sandwiches. They perfectly combine several of my absolute favorite things – rich chocolate chip cookies, the irresistible warmth of toasted marshmallows, and creamy, homemade ice cream – all rolled into one spectacular dessert. It promised to be, and indeed was, a very good day.

The Sweet Inspiration: From City Streets to Homemade Dreams

The genesis of this dessert truly began a few weeks prior, during a warm trip to Washington D.C. The city streets were bustling, and the air hummed with the promise of spring. Everywhere I turned, ice cream trucks lined the sidewalks, their colorful facades and tempting jingles beckoning with classic childhood treats. Among these, the iconic chocolate chip cookie sandwich – that delightful combination of vanilla ice cream nestled between two chocolate chip cookies and then rolled in more chocolate chips – stood out. While the nostalgia was strong, the thought of spending $4 on a single sandwich seemed a bit much at the time, so I tried to push the idea to the back of my mind.

But some cravings are simply too persistent to ignore. The image of that perfect cookie sandwich kept resurfacing, sparking a more ambitious idea: why not create my own at home? And not just a traditional Chipwich, but something uniquely mine – a “moosey” twist, as I like to call it. My mind immediately drifted to toasted marshmallows, a flavor I’m admittedly always pondering. I’ve successfully melted them into rich hot cocoa, so the logical next step was clear: why not infuse that glorious toasted marshmallow flavor directly into homemade ice cream?

Crafting the Perfect Toasted Marshmallow Ice Cream

The journey to creating the ultimate toasted marshmallow ice cream began with the star ingredient: the marshmallows themselves. Broiling them until they reached that perfect golden-brown, slightly caramelized state was crucial. This step unlocks their deep, complex flavor that simply can’t be achieved with plain marshmallows. Once beautifully toasted and cooled slightly, these fragrant morsels were melted into a classic, velvety ice cream custard base. This technique ensures that every spoonful of ice cream carries the distinct, smoky-sweet essence of a campfire marshmallow.

As I developed the ice cream, a tempting thought crossed my mind: should I go full s’mores and incorporate chocolate and graham crackers directly into the ice cream itself? It was a close call! However, knowing that the finished cookie sandwiches would be rolled in chocolate chips, I decided to keep the ice cream pure, letting the toasted marshmallow flavor shine without competition. But fear not, true s’mores enthusiasts – a dedicated s’mores ice cream is definitely on my list for future summer experiments! For now, the focused marshmallow flavor perfectly complements the chocolate chip cookies, creating a balanced and utterly delightful experience.

Assembling Your S’mores Cookie Masterpiece

Once the luscious toasted marshmallow ice cream was churned and perfectly firm, it was time for the grand assembly. This step, while incredibly fun, can be a little bit messy – but isn’t that part of the joy of homemade ice cream treats? The hardest part was convincing the chocolate chips to adhere perfectly to the sides of the ice cream. I initially tried rolling the sandwiches, but soon realized a more hands-on approach was needed. Gently pressing the chocolate chips onto the soft ice cream by hand proved to be the most effective method, ensuring a generous, crunchy coating on every sandwich.

Working quickly to prevent the ice cream from melting too much, I scooped a generous portion onto the flat side of one perfectly baked chocolate chip cookie, then gently topped it with another cookie to form the sandwich. After adding the chocolate chips, each creation went straight into the freezer to firm up, ensuring they were perfectly chilled and ready to enjoy. While the process can get a little sticky, the end result is absolutely worth every delicious smudge. After all, a little mess is a small price to pay for such an extraordinary, homemade dessert.

Tips for Success and Customization

To ensure your Toasted Marshmallow Ice Cream Cookie Sandwiches are nothing short of spectacular, here are a few tips:

• Cookie Choice: Use freshly baked chocolate chip cookies that are slightly soft and chewy, but sturdy enough to hold their shape. You can use your favorite recipe or even good quality store-bought cookies in a pinch. Freezing the cookies for about 15 minutes before assembly helps prevent them from becoming too soft when they meet the ice cream.
• Marshmallow Toasting: Keep a close eye on the marshmallows under the broiler. They can go from perfectly golden to burnt in a matter of seconds. Rotate them frequently for even toasting.
• Ice Cream Base: Don’t rush the chilling process for the ice cream custard. A thoroughly chilled base churns into a much smoother and creamier ice cream. Freezing overnight after churning is also highly recommended for optimal firmness.
• Assembly Speed: Work quickly when assembling the sandwiches to minimize melting. If the ice cream becomes too soft, simply pop it back into the freezer for a few minutes.
• Storage: Once assembled, wrap each cookie sandwich individually in parchment paper or plastic wrap and store them in an airtight container in the freezer. This prevents freezer burn and keeps them fresh for up to two weeks.

Feel free to customize! While chocolate chips are classic, consider rolling the edges in sprinkles, finely chopped nuts, or even crushed graham cracker crumbs for an extra s’mores dimension. You could also experiment with different cookie flavors, though chocolate chip offers a timeless appeal.

So, here’s to another year of life’s adventures, another year of finding joy in the small moments, and another year filled with taking delicious risks and having fun (and yes, another year of indulging in wonderful calories!). These Toasted Marshmallow Ice Cream Cookie Sandwiches are more than just a treat; they’re a celebration of homemade goodness, creativity, and the simple pleasure of a perfect dessert. Enjoy every single bite!

Toasted Marshmallow Ice Cream Cookie Sandwiches

Yield:
6 sandwiches

Experience the ultimate s’mores dessert with these homemade Toasted Marshmallow Ice Cream Cookie Sandwiches. Creamy, toasted marshmallow ice cream is lovingly sandwiched between two soft chocolate chip cookies and rolled in crunchy chocolate chips for an irresistible treat.

Ingredients

• 12 large marshmallows
• 1 cup heavy whipping cream
• 1/2 cup whole milk
• 1/4 cup + 2 tablespoons granulated sugar
• Pinch of salt
• 2 egg yolks
• 1/2 teaspoon vanilla extract
• 12 chocolate chip cookies (homemade or good quality store-bought)
• Chocolate chips, for rolling (about 1/2 to 1 cup)

Instructions

1. Preheat your broiler. Arrange the 12 large marshmallows on a broiler-safe pan. Toast them under the broiler until they are beautifully golden brown and slightly caramelized, rotating the pan as needed to toast all sides evenly. Be sure to watch them carefully, as they can burn quickly. Remove from the broiler and let them cool completely.
2. Prepare an ice bath: In a large bowl, combine ice and water. Place a smaller, heatproof bowl inside the ice bath. Pour 1/2 cup of the heavy cream into this smaller bowl; this will be used later to cool the custard quickly.
3. In a medium-sized saucepan, gently warm the remaining 1/2 cup heavy cream, whole milk, granulated sugar, and a pinch of salt over medium heat. Stir occasionally until the sugar dissolves and the mixture is warm, but do not let it boil.
4. While the milk mixture is warming, whisk the 2 egg yolks in a small bowl until smooth. Once the milk mixture is warm (but not boiling), temper the egg yolks by slowly adding a small amount of the warm milk mixture to the yolks while continuously whisking. This prevents the yolks from scrambling.
5. Pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Continue to cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (reaching about 170-175°F or 77-79°C). Do not boil.
6. Remove the saucepan from the heat. Add the cooled toasted marshmallows and vanilla extract to the hot custard. Whisk vigorously until the marshmallows are completely melted and the custard is smooth and evenly incorporated.
7. Immediately pour the hot toasted marshmallow custard into the reserved 1/2 cup of cream in the smaller bowl sitting in the ice bath. Stir occasionally to help it cool down quickly. Once cooled to room temperature, cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
8. Once the ice cream mixture is cold, churn it according to your ice cream machine’s manufacturer instructions. After churning, transfer the soft-serve consistency ice cream to an airtight container and freeze for at least 6-8 hours, or preferably overnight, until it is firm enough for scooping.
9. For best results, freeze your chocolate chip cookies for at least 15-30 minutes before assembly. This helps them firm up and prevents them from becoming too soft when they come into contact with the ice cream.
10. To assemble the sandwiches: Working with one sandwich at a time, take a firm chocolate chip cookie. Place a scoop or two of the firm Toasted Marshmallow Ice Cream onto the flat side of the cookie. Top with another chocolate chip cookie, pressing gently to create a sandwich.
11. Pour chocolate chips into a shallow dish. Carefully roll the sides of the assembled ice cream sandwich into the chocolate chips, gently pressing them into the exposed ice cream to ensure they stick. Alternatively, you can press them on by hand. Place the finished sandwich onto a baking sheet lined with parchment paper and immediately transfer it to the freezer.
12. Repeat the assembly process with the remaining cookies and ice cream, freezing each sandwich as you finish it. Freeze the assembled sandwiches for at least 1-2 hours until very firm before serving. Enjoy!

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Ice cream base adapted from The Perfect Scoop

More Irresistible Ice Cream and S’mores Recipes

If you loved these Toasted Marshmallow Ice Cream Cookie Sandwiches, you’ll definitely want to explore more delicious treats from our collection. Here are a few other ice cream and s’mores-inspired recipes to satisfy your sweet tooth: