Makes 16 bars
These bars can be as homemade as you like, from the ice cream to the hot fudge and marshmallow cream. Higher quality ice cream will freeze firmer, making the bars easier to handle, but don’t hesitate to refreeze the bars as many times as needed to make them easy to work with.
Ingredients
- 1 sleeve graham crackers (8 rectangle crackers), crushed into crumbs
- 4 tablespoons salted butter
- 1/4 cup brown sugar
- 1 quart high-quality vanilla ice cream, softened
- 1 1/2 cups prepared hot fudge sauce
- 2 cups prepared marshmallow cream
- Double recipe Homemade Chocolate Shell
Directions
- In a medium bowl, combine the graham crackers, butter, and brown sugar. Toss to coat and set aside.
- Line a baking sheet with plastic wrap. Using more than one piece, if needed, ensure that there is an overlap on all sides by at least 4 inches.
- Spread about half of the ice cream into an even layer over the entire baking sheet. Drop the fudge and marshmallow cream in dollops across the baking sheet and sprinkle the graham cracker mixture over the other fillings.
- Add the remaining ice cream to the baking sheet and use an offset spatula to spread the ice cream over the entire sheet. Press gently, as needed, to swirl the ingredients as you spread the ice cream. The pressure should distribute the ingredients throughout. If needed, use the tip of your spatula to drag the ingredients.
- Fold the overhanging plastic wrap over the top of the ice cream. Freeze overnight.
- Remove the ice cream from the freezer and quickly cut it into 16 squares. If needed, return to the freezer to reharden and then insert ice cream sticks into the ice bars along one cut edge. Refreeze, if needed.
- Place the chocolate shell in a shallow bowl. Dip the bars or spoon the chocolate shell over the bars until well coated. Place the bars on a parchment-lined baking sheet in the freezer until ready to serve.
