Why Make This Recipe
Frozen S’mores are a fantastic treat for warm days or any time you crave something sweet. They combine the classic flavors of s’mores—chocolate, marshmallow, and graham crackers—in a frozen, creamy dessert. This recipe is easy to follow and perfect for gatherings, parties, or just a fun afternoon snack at home.
How to Make Frozen S’mores
Ingredients:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 (5.9 oz) box instant chocolate pudding mix
- 2 1/2 cups milk
- 1 (7 oz) jar marshmallow fluff
- 4 oz softened cream cheese
- 15 full sheets graham crackers
Directions:
- In a medium mixing bowl, combine the heavy whipping cream and powdered sugar. Using an electric mixer, whip until the mixture reaches stiff peaks. Set aside.
- In another mixing bowl, combine the instant chocolate pudding and milk. Whisk to dissolve any lumps, then let it thicken for 5 minutes.
- Once the pudding has thickened, fold in ½ cup of the whipped cream from earlier and set aside.
- Take the bowl of leftover whipped cream and add the marshmallow fluff and softened cream cheese. Use the electric mixer again to combine until smooth. Set aside.
- Get your 9×13 baking pan and line it with plastic wrap, leaving some overhang on the sides.
- Break the graham cracker sheets in half, creating squares, and cover the bottom of the pan with the squares of graham cracker. About 15 squares should fit.
- Evenly spread the chocolate pudding mixture on top of the graham crackers. Then, spread the whipped cream and marshmallow fluff mixture evenly on top.
- Place the remaining squares of graham crackers on top. Lift the plastic wrap overhang to cover the surface. Transfer the pan to the freezer for a minimum of 6 hours or until completely frozen.
- Once frozen, remove from the pan and slice into squares before serving!
How to Serve Frozen S’mores
Serve the frozen s’mores straight from the freezer. You can enjoy them as is, or you can drizzle some chocolate syrup or sprinkle some extra graham cracker crumbs on top for added flavor and texture. They make for a delightful dessert that everyone will love.
How to Store Frozen S’mores
Store any leftover frozen s’mores in an airtight container or wrap them well in plastic wrap to prevent freezer burn. They should stay fresh for up to 2 weeks in the freezer, although they are best enjoyed fresh after slicing.
Tips to Make Frozen S’mores
- Make sure to whip the heavy cream until stiff peaks form for the best texture.
- You can use flavored instant pudding, like vanilla, for a twist on the classic chocolate flavor.
- If you want to make individual servings, consider using muffin tins or silicone molds instead of a large pan.
Variation
If you like different flavors, you can switch up the chocolate pudding for a flavored pudding mix of your choice, such as vanilla or butterscotch. You can also add layers of fresh fruit like strawberries or bananas for a fruity twist.
FAQs
Q: Can I use homemade whipped cream instead of heavy whipping cream?
A: Yes, you can use homemade whipped cream! Just make sure it’s whipped to stiff peaks.
Q: How long does it take for the frozen s’mores to freeze?
A: It takes at least 6 hours to freeze solid, but leaving them overnight is even better.
Q: Can I use gluten-free graham crackers?
A: Absolutely! You can use gluten-free graham crackers to make this recipe suitable for those with gluten sensitivities.
Frozen S'mores
Ingredients
For the Filling
- 1 cup heavy whipping cream Make sure to whip until stiff peaks
- 1/2 cup powdered sugar
- 1 box instant chocolate pudding mix (5.9 oz)
- 2 1/2 cups milk Any type of milk can be used
- 1 jar marshmallow fluff (7 oz)
- 4 oz softened cream cheese
For the Crust
- 15 sheets graham crackers Full sheets, can be gluten-free
Instructions
Preparation
- In a medium mixing bowl, combine the heavy whipping cream and powdered sugar. Using an electric mixer, whip until the mixture reaches stiff peaks. Set aside.
- In another mixing bowl, combine the instant chocolate pudding and milk. Whisk to dissolve any lumps, then let it thicken for 5 minutes.
- Once the pudding has thickened, fold in ½ cup of the whipped cream from earlier and set aside.
- Take the bowl of leftover whipped cream and add the marshmallow fluff and softened cream cheese. Use the electric mixer to combine until smooth. Set aside.
- Get your 9×13 baking pan and line it with plastic wrap, leaving some overhang on the sides.
- Break the graham cracker sheets in half and cover the bottom of the pan with the squares of graham cracker.
Assembly
- Evenly spread the chocolate pudding mixture on top of the graham crackers.
- Then, spread the whipped cream and marshmallow fluff mixture evenly on top.
- Place the remaining squares of graham crackers on top and lift the plastic wrap overhang to cover the surface.
- Transfer the pan to the freezer for a minimum of 6 hours or until completely frozen.
Serving
- Once frozen, remove from the pan and slice into squares before serving.