Frozen S'mores

A cool twist on a nostalgic campfire treat!

Servings

Calories 261kcal

Author Sara

Melt the butter in a microwave safe bowl.
Mix the melted butter with the graham cracker crumbs until well combined.
Place cupcake liners into all 12 cups of a muffin tin.
Evenly divide crust mixture into all of the cups, saving about ¼ cup to use as topping later. (I used the back of a baby feeding spoon to press crumbs firmly into the bottom of each cup).
Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
Spoon chocolate into the center of each cup, on top of the crust.
Sprinkle a few of the mini marshmallows into each cup.
Spoon the softened chocolate ice cream over the marshmallows into each cup and smooth the tops over with the back of a spoon.
Freeze for a couple hours.
Top with Reddi-wip, graham cracker crumbs and a few mini chocolate chips before serving.

Even Crust Distribution: Ensure that the Graham cracker crust is evenly distributed among the cupcake liners and firmly pressed into the bottom. This creates a solid base for the frozen s'mores and prevents the layers from separating when removed from the muffin tin.
Melting Chocolate: When melting the milk chocolate chips and whipping cream, be cautious not to overheat the mixture. Microwave in short intervals and stir in between to prevent burning or seizing. A smooth and creamy consistency is key to a delicious chocolate layer in the frozen s'mores.
Proper Freezing: Allow the frozen S'mores to freeze for a sufficient amount of time to ensure they are completely set. This typically takes a few hours, but overnight freezing is even better for firming up the ice cream. Patience is essential to achieve the perfect texture and prevent melting when served.