Rating: 3.5 stars
21 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 6
  • 1 star values: 1
  • 21 Ratings
Chris Morocco

Gallery

Credit: Tom Schierlitz

Recipe Summary

hands-on:
20 mins
total:
4 hrs 30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir the cocoa powder into the marshmallow fluff in a medium bowl, adding a little at a time and stirring until smooth between additions. Spread evenly among 6 of the graham cracker squares. Divide the ice cream among the remaining squares, spreading evenly. Sandwich the squares together and freeze on a wax paper–lined pan until the ice cream is firm, at least 4 hours and up to overnight.

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  • Microwave the chocolate in a microwave-safe bowl on high in 20-second intervals, whisking in between, until melted and smooth. Add the oil and stir to combine. Dip half of each sandwich in the melted chocolate and return to the pan. Freeze until the chocolate sets, about 10 minutes. Keep frozen, covered, for up to 3 days.

Nutrition Facts

280 calories; fat 16g; cholesterol 20mg; sodium 110mg; protein 4g; carbohydrates 37g; sugars 25g; fiber 2g; iron 1mg; calcium 61mg.
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