Labor Day Ice Cream S'mores Packs

S'mores began as an American campfire classic of graham crackers, chocolate, and toasted marshmallows. These Labor Day packs freeze vanilla ice cream between the crackers with mini marshmallows and milk chocolate for a cool, portable twist.

Serves 4 · 15 min prep · 5 min cook

Estimate for one serving

• 385 cal
• 6g protein
• 52g carbs
• 18g fat

Every recipe here is free to read.

Ingredients

• 8 full sheets graham crackers
• 2 cups vanilla ice cream
• 1 cup mini marshmallows
• 4 oz milk chocolate bars
• 1 tbsp unsalted butter
• 1/4 tsp flaky sea salt

Instructions

1. 1Line a small baking sheet with parchment and clear space in the freezer so the packs can firm up quickly.
2. 2Break each graham cracker sheet carefully in half so you have sturdy squares that will hold the filling without crumbling.
3. 3Soften the vanilla ice cream on the counter just until it is scoopable but still cold and holds shape, not melted.
4. 4Working quickly, scoop a generous mound of ice cream onto half of the graham squares and gently press to spread it almost to the edges.
5. 5Break the chocolate bars into pieces that roughly match the graham size and nestle a piece on top of the ice cream layer.
6. 6Scatter mini marshmallows over the chocolate so they stick into the ice cream, then crown each with the remaining graham square and press lightly to seal.
7. 7If you want toasted flavor, melt the butter in a large nonstick skillet over medium heat, add the sealed packs, and toast 30–45 seconds per side until the graham is golden and the marshmallows begin to soften.
8. 8Transfer the packs back to the parchment-lined sheet, sprinkle flaky sea salt on top of each, and freeze 15–20 minutes until the ice cream is firm enough to hand at the cookout.
9. 9Serve immediately from a cooler or insulated bag so the packs stay cold but the chocolate stays snappy; wrap extras individually in parchment for easy picnic grab-and-go.