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S'mores Popsicles!

Is there anyone who doesn't love s'mores? I know I do — that combination of crispy graham cracker, rich chocolate and charred, gooey marshmallow is completely irresistible.

So it goes without saying that I love pretty much anything s'mores-related too...I mean, have you TRIED S'mores Oreos??!?

Now that summer's here, I've been wanting to turn this beloved campfire treat into a popsicle — and I think I've come up with the perfect recipe!

While some s'mores-inspired treats blend all of the components together, I knew that I wanted to keep them separate. I wanted to be able to taste the chocolate, the graham cracker and the marshmallow — just like a real s'more.

And these pops nail it.

Layers of vanilla ice cream (though feel free to substitute chocolate), graham cracker crust and charred mini marshmallows are frozen up into a pop, and coated in a rich chocolate shell.

These would make a great finish to any outdoor celebration this summer — no campfire needed!

S'mores Popsicles

Makes 10


  • 1 cup mini marshmallows
  • 1 cup graham cracker crumbs (packaged, or processed from 6 standard size graham crackers)
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1 quart vanilla ice cream, softened
  • Magic Shell (either store bought or homemade)


  1. Place the marshmallows in a single layer on an unlined baking sheet. Char the tops either under the broiler or with a kitchen torch or wand lighter. Place the tray in the freezer for 15 minutes (can be done in advance; keep frozen till ready to use).
  2. In a small bowl combine the graham cracker crumbs, melted butter and sugar.
  3. Fill each popsicle mold one-quarter to one-third of the way up with the ice cream. Freeze for 30 minutes and insert popsicle sticks. Freeze till solid.
  4. Fill the molds the rest of the way with alternating layers of marshmallows, graham mixture and ice cream. Freeze till solid.
  5. Line a baking sheet with foil and place in the freezer. Working with one pop at a time, dip each into the magic shell. When the shell turns from glossy to matte, place on your prepared baking sheet; store in the freezer till ready to serve.

Images by Sheri Silver

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