Ingredients with Measurements:
- 1 package of graham crackers
- 1 pint of vanilla ice cream
- 1 cup of mini marshmallows
Special equipment needed:
- Baking sheet
- Parchment paper
- Kitchen torch (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Line a baking sheet with parchment paper.
3. Break the graham crackers in half to create the sandwich base.
4. Place the graham crackers on the prepared baking sheet.
5. Sprinkle mini marshmallows on top of each graham cracker.
6. Bake in the oven for 5-7 minutes or until the marshmallows are golden brown.
7. Remove from the oven and let cool for a few minutes.
8. While the marshmallow graham crackers are cooling, let the ice cream soften at room temperature.
9. Once the marshmallow graham crackers are cool, scoop a generous amount of ice cream onto one half of the graham cracker.
10. Place the other half of the graham cracker on top of the ice cream to create a sandwich.
11. Repeat with the remaining graham crackers and ice cream.
12. If desired, use a kitchen torch to lightly toast the edges of the marshmallows on each sandwich.
13. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.
Time:
Preparation time: 10 minutes
Cooking time: 5-7 minutes
Temperature:
Oven temperature: 350°F
Serving size:
Makes 6 ice cream sandwiches
Nutritional information:
Calories per serving: 250
Fat: 9g
Carbohydrates: 40g
Protein: 3g
Sugar: 24g
Substitutions for ingredients:
- Chocolate graham crackers can be used instead of regular graham crackers.
- Chocolate or strawberry ice cream can be used instead of vanilla ice cream.
- Regular-sized marshmallows can be used instead of mini marshmallows.
Variations:
- Add a layer of chocolate chips or chopped nuts to the ice cream before adding the top graham cracker.
- Use different flavors of ice cream and different types of cookies for a variety of ice cream sandwiches.
- Drizzle melted chocolate or caramel sauce over the top of the ice cream sandwich.
Tips and tricks:
- Let the ice cream soften at room temperature before assembling the sandwiches for easier spreading.
- Use a sharp knife to cut the ice cream sandwiches in half for a neater presentation.
- Wrap each sandwich individually in plastic wrap before freezing to prevent freezer burn.
Storage instructions:
Store the ice cream sandwiches in an airtight container in the freezer for up to 1 week.
Reheating instructions:
No reheating necessary.
Presentation ideas:
Serve the ice cream sandwiches on a platter with fresh fruit or whipped cream.
Garnishes:
Sprinkle crushed graham crackers or sprinkles on top of the ice cream sandwich.
Pairings:
Serve with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
Fresh fruit salad or a side of potato chips.
Troubleshooting advice:
- If the marshmallows are not browning evenly, rotate the baking sheet halfway through baking.
- If the ice cream is too hard to scoop, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
Make sure to use a kitchen torch safely and keep it away from flammable materials.
Food history:
Ice cream sandwiches were first sold in the United States in the early 1900s.
Flavor profiles:
Sweet, creamy, and toasty.
Serving suggestions:
Serve as a dessert or a sweet snack.
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Taste: Sweet, Creamy, Sugary, Marshmallowy