Lag BaOmer, day of joy, celebration and bonfires, is almost upon us. And if you’ve ever sat around a bonfire, you’ve probably eaten something involving these ingredients . . .

It’s a simple equation: Graham crackers + marshmallows + chocolate + bonfire = S’mores. Now, if you’re a sworn traditionalist, read no further. But if you’re willing to embrace a decadent twist on the hallowed campfire concoction, read on and meet the deliciously cold S’more ice cream bar.

The recipe isn’t super-simple, but it’s also not hideously complicated. I made my own ice cream, but you can definitely use store-bought. I made the ice cream bars non-dairy, because I foresee serving them after a barbecue. But if your barbecues don’t involve meat, or if you plan on serving them with a dairy meal, feel free to use dairy ice cream.

We’re going to toast marshmallows and blend them into the ice cream. Then we’ll layer the ice cream with chocolate fudge sauce, and freeze on a flat tray. Next, we’ll cut the ice cream into squares, stick each piece between two graham crackers, and throw in an extra spoon or two of fudge for additional deliciousness (and to help it stick together).

So . . . are you ready to start?

The fudge sauce needs to sit in the refrigerator for at least two hours before we’re going to use it, so let’s begin with that. If you like to prepare in advance, this fudge is your friend. It lasts at least a week in the fridge, and possibly longer.

Measure the sugar, water, corn syrup and cocoa into a small saucepan. Cook over a low flame, mixing constantly. Within about five minutes, it should start to boil. Not a wild rolling boil, so you really need to keep an eye on it. Let it bubble for about one minute, making sure to stir constantly. Remove from the fire, add the vanilla, and stir. Refrigerate at least two hours before using.

While the fudge sauce is cooling and thickening in the fridge, it’s time to make the ice cream. I like to use coconut milk as my base for non-dairy ice creams, because most other recipes call for raw eggs and non-dairy creamer, both of which I prefer to avoid. If you don’t like coconut (and apparently 35% of people don’t!), you can definitely use any other non-dairy ice cream recipe instead.

Blend the coconut milk, sugar and vanilla until smooth. Keep it in the blender while you prepare the marshmallows. Spread them out on an ungreased cookie sheet, and turn the oven onto broil. I used mini-marshmallows, and they were ready after 1½ minutes. If you use the larger ones, or if your broiler is not as strong, you might need to go up to 2 minutes. Turn on the oven light, so you can peek through the window and make sure they don’t burn.

Scrape the melted marshmallows off the pan and into the blender. Blend until smooth. Pour the mixture into your ice cream maker, and process until thick and creamy. Take out your fudge sauce, a 9″ × 13″ pan and a large spoon. Layer the ice cream with the fudge sauce, without mixing them together. The goal is to have pockets of chocolate fudge between layers of white ice cream—not muddy brown ice cream. Make sure you leave at least ¼ of the fudge sauce for later. Freeze the ice cream until very firm (several hours or overnight).

If you’re using store-bought ice cream, let it partially defrost, and then use the same technique to layer it with the fudge sauce.

Now it’s time to put the sandwiches together.

Break your graham crackers in half. Cut the ice cream into squares. On each graham cracker half, put a spoonful of fudge, a piece of ice cream, another spoonful of fudge, and top with a graham cracker. Assemble the sandwiches quickly, so the ice cream doesn’t melt and make a big, sticky, gooey mess. Return the sandwiches to the freezer as quickly as possible. Store in the freezer until serving.

Most importantly . . . don’t forget to snag one for yourself before your friends and family polish them all off!

Fudge Sauce Ingredients:

  • ½ cup white sugar
  • ⅓ cup light corn syrup
  • ½ cup water
  • 6 tablespoons cocoa
  • 2 teaspoons pure vanilla extract


  1. In a small saucepan, stir the sugar, corn syrup, water and cocoa together.
  2. Stir constantly until the mixture begins to boil. Continue stirring while it bubbles for one full minute.
  3. Remove from fire and add the vanilla.
  4. Refrigerate for at least 2 hours before using.

Marshmallow Ice Cream Ingredients:

  • 2 cans coconut milk (14 oz. each)
  • ¼ cup white sugar
  • 2 tablespoons vanilla extract
  • 1 8-oz. bag of marshmallows
  • 12 graham crackers


  1. Blend coconut milk, sugar and vanilla.
  2. Broil marshmallows for 1½ minutes until brown and gooey.
  3. Add marshmallows to ice cream mixture and blend again.
  4. Pour into ice cream maker and process until mixture is thick and creamy.
  5. Layer the ice cream with the fudge sauce (do not mix!), and freeze until firm.
  6. Cut the ice cream into squares, and assemble. Put a spoonful of fudge on each half graham cracker, then a square of ice cream, then another spoon of fudge, and then another half graham cracker.

Feeling overwhelmed by all the steps in this recipe? Try this easy alternative. Use a graham cracker pie crust. Prepare the fudge and the ice cream, and freeze them in layers inside the crust. Freeze until serving. All the flavors with less work!

Do you like S’mores? What else do you associate with campfires? Share a bonfire memory in the comment section below.