S’mores Cookie Dough Ice Cream Roll Explosion
This no-bake frozen dessert combines edible cookie dough, creamy ice cream, gooey marshmallow, chocolate chunks, and graham cracker flavor rolled into a stunning sliceable treat. It delivers classic s’mores nostalgia with a modern ice-cream-roll twist, perfect for parties and make-ahead entertaining.
Equipment
- Mixing bowls
- Electric mixer
- rubber spatula
- parchment paper
- freezer-safe wrap
Ingredients
- 1 cup heat-treated all-purpose flour
- 0.5 cup unsalted butter, softened
- 0.5 cup brown sugar
- 0.25 cup granulated sugar
- 1 tsp vanilla extract
- 0.5 tsp salt
- 1 cup mini chocolate chips
- 2 cups vanilla or chocolate ice cream, softened
- 0.75 cup marshmallow fluff
- 0.5 cup graham cracker crumbs
- 0.5 cup mini marshmallows
- 0.5 cup chopped milk chocolate or chocolate chunks
Instructions
- Beat the butter with brown sugar and granulated sugar until creamy and smooth.
- Add vanilla extract and salt, mixing until fully combined.
- Gradually fold in the heat-treated flour and mini chocolate chips until a soft dough forms.
- Press the cookie dough into a thin rectangle between sheets of parchment paper and chill for 30 minutes until firm but flexible.
- In a bowl, gently fold the softened ice cream with marshmallow fluff and graham cracker crumbs until evenly combined.
- Spread the ice cream mixture evenly over the chilled cookie dough layer.
- Sprinkle mini marshmallows and chopped chocolate evenly over the ice cream layer.
- Using the parchment paper, tightly roll the dessert into a log shape.
- Wrap securely and freeze for at least 4 hours or until completely firm.
- Let rest at room temperature for 5 minutes, then slice into thick rounds and serve.
Notes
Always heat-treat flour before making edible cookie dough. Work quickly when spreading the ice cream layer to prevent melting. For best structure and clean slices, freeze overnight and let rest briefly before slicing.