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S’mores Ice Cream Bars

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  • Prep 60 min
  • Total 3 hr 0 min
  • Servings 12
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These ice cream bars feature a graham cracker crust, homemade chocolate ice cream and a toasted, billowy meringue topping
By Cindy Ensley
Updated May 15, 2018
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  • 2 cups graham cracker crumbs
  • 3 tablespoons butter, melted
  • 3 tablespoons sugar

Ice Cream

  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1/4 cup unsweetened baking cocoa
  • 1 1/2 cups whole milk
  • 1 1/2 cups whipping cream
  • 1/2 cup sugar
  • 2 tablespoons corn syrup
  • 1/8 teaspoon salt
  • 1/2 cup semisweet chocolate chips (3 oz)


  • 3 egg whites
  • 1/3 cup sugar
  • 2 tablespoons corn syrup


  • 1
    Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, extending paper at least 1 inch over 2 opposite sides of pan. Clip excess paper to pan with binder clips. Spray paper lightly with cooking spray.
  • 2
    In medium bowl, stir together Crust ingredients; press in bottom of pan. Bake in center of oven 12 to 15 minutes or just until firm. Cool completely, about 15 minutes. Place in freezer.
  • 3
    In small bowl, stir together cornstarch and cocoa with whisk. Beat in 1/4 cup of the milk to make a paste. Set aside.
  • 4
    In 2-quart saucepan, mix remaining 1 1/4 cups milk, the cream, 1/2 cup sugar, 2 tablespoons corn syrup and the salt. Heat over medium-low heat until bubbles just begin to form around edge of pan and mixture begins to steam. Remove from heat. Beat in cornstarch-cocoa mixture with whisk until completely combined. Return to medium-low heat. Cook, stirring constantly, until mixture thickens enough to coat a spoon. Continue to cook and stir another minute. Remove from heat.
  • 5
    Place chocolate chips in large heatproof bowl. Pour milk-cream mixture over chips. Let stand 1 to 2 minutes to melt chips; beat well with whisk to combine. Place bowl in larger bowl of ice cubes; stir mixture until completely cooled, or cover surface with plastic wrap and refrigerate overnight.
  • 6
    Process mixture in ice cream machine according to manufacturer’s instructions. Scrape ice cream onto crust in pan. Cover; freeze at least 1 hour.
  • 7
    In heatproof bowl (bowl of stand mixer works, too), stir together Topping ingredients. Place bowl over saucepan of simmering water, making sure water does not make contact with bottom of bowl. Beat constantly with whisk until sugar is dissolved and egg whites are just hot to the touch. Remove from heat. Using beaters or whisk attachment of electric mixer, beat egg white mixture until it triples in volume, becomes glossy, and holds a stiff peak. Scrape meringue onto ice cream; spread to coat evenly. Return to freezer for another hour.
  • 8
    To serve, cut into 4 rows by 3 rows or 4 rows by 4 rows. Toast meringue on each bar with kitchen torch. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don’t want to make your own ice cream, go ahead and use a pint of store-bought chocolate ice cream. Just thaw it to a spreadable consistency.
  • tip 2
    To test if the sugar has dissolved in the egg whites, dip a finger into the warm mixture and rub. If there are still granules, continue to beat with whisk over the saucepan of simmering water.
  • tip 3
    If you don’t have a kitchen torch, feel free to use the broiler. Just preheat it and work quickly!


Nutrition Facts are not available for this recipe
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