Summer is the perfect time for s’mores, but sometimes it’s too hot for a fire. These S’more’s Ice Cream Pops cool you down and beat that campfire heat!
Scale
Ingredients
1/2 cup Edy’s Simply French Vanilla (softened)
1/4 cup marshmallow cream
3 sheets graham crackers (broken into fourths)
3 Tbsp semi sweet chocolate chips
1 tsp coconut oil
Instructions
Mix together vanilla ice cream and marshmallow cream in a bowl.
Freeze 4 to 8 hours or until solid.
Spoon out 1 tablespoon of ice cream and layer between two graham cracker quarters.
Take cake pop straws and insert through the middle of the ice cream pop. (Note: if ice cream is starting to melt, place back into the freezer to harden.)
Melt chocolate chips in the microwave at medium heat stirring every 30 seconds until melted. Stir in coconut oil and heat 15 additional seconds or until coconut oil is melted.
Dip top halves of the ice cream pops into the melted chocolate.
Place on a parchment lined plate or baking sheet and freeze 1 hour or until chocolate is firm.