Ingredients
Scale
- 1 pint ice cream (chocolate, vanilla or your favorite)
- 7 ounces marshmallow crème (marshmallow fluff)
- 16 ounces chocolate frosting
- 12 graham cracker sheets
Instructions
- Break the graham cracker sheets up so you end up with 24 squares.
- Spread a tablespoons of chocolate frosting on 12 of the squares and spread a tablespoon of marshmallow crème on the other 12 squares.
- Cut the cardboard off the ice cream with scissors so you just have the solid block of ice cream.
- Cut the ice cream lengthwise into thirds, and then you can cut every third into 2 squares.
- Now put each square of ice cream on a frosted graham cracker and top each one with the marshmallow crème graham cracker, marshmallow side down, to make the ice cream sandwiches.
- If you need to trim the ice cream edges to make them fit the crackers, you can eat them!
- Freeze for 4 hours or until completely set.
- Wrap each one in foil and put in a Ziploc freezer bag (you might want to double bag, just in case).
Notes
plus 4 hours chilling time
- Cook Time: 10 minutes