S’mores Explosion Cookie Dough Ice Cream Roll Recipe
The S’mores Explosion Cookie Dough Ice Cream Roll is a decadent and visually stunning dessert that combines the best of cookie dough, creamy ice cream, and classic s’mores elements. Soft chocolate chip cookie dough pieces are folded into rich vanilla ice cream, swirled with toasted mini marshmallows and graham cracker crumbs, then rolled into a log that’s perfect for slicing and serving at parties or summer gatherings. This indulgent treat offers a delightful texture contrast in every bite and can be customized with add-ins like Oreos or peanut butter chips.
- Prep Time: 45 minutes
- Cook Time: 30 minutes (includes churning and chilling times)
- Total Time: 5 hours (including freezing time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
S’mores Elements
- 1 cup graham cracker crumbs
- 1 cup mini marshmallows (toasted for extra flavor, optional)
- ½ cup chocolate chunks or bars
Optional Add-ins
- Crushed Oreos
- Peanut butter chips
- Caramel or fudge swirls
- Mint chocolate chips or cookies and cream ice cream
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the vanilla extract and egg, mixing well to combine. Gradually fold in the all-purpose flour, baking soda, salt, and mini chocolate chips until the dough forms evenly. Chill the dough in the refrigerator for at least 30 minutes to firm up before use.
- Make the Ice Cream: You can use store-bought vanilla ice cream or make your own by combining heavy cream, whole milk, granulated sugar, and vanilla extract. Churn this mixture in an ice cream maker until smooth and creamy. Allow the ice cream to soften slightly at room temperature to make folding easier.
- Assemble the Ice Cream Roll: Gently fold chunks of the chilled cookie dough and graham cracker crumbs into the softened ice cream base. Spread this combined ice cream mixture evenly onto a sheet of parchment paper, forming a rectangle approximately ½ inch thick. Sprinkle the mini marshmallows and chocolate chunks (or any additional toppings chosen) evenly over the surface. Using the parchment paper as a guide, carefully roll the ice cream into a tight log shape. Wrap it securely and freeze the rolled ice cream for at least 4 hours, preferably overnight, to set firmly.
- Serve: Once fully frozen, slice the ice cream roll into even rounds. Garnish with chocolate drizzle, extra toasted mini marshmallows, or additional graham cracker crumbs for a beautiful presentation. Serve immediately and enjoy this rich, layered dessert that will delight every guest.
Notes
- For extra flavor, toast the mini marshmallows under a broiler or with a kitchen torch before adding.
- Make sure the cookie dough is fully chilled to prevent it from melting the ice cream too quickly during folding.
- Use parchment paper to make rolling easier and to prevent sticking.
- Customize the recipe by adding your favorite mix-ins like caramel swirls or peanut butter chips.
- Keep the ice cream roll tightly wrapped when freezing to avoid freezer burn.
Keywords: s’mores dessert, cookie dough ice cream, ice cream roll, summer dessert, no-bake dessert, party dessert, chocolate chip cookie dough, graham cracker, marshmallow
