Frozen Smores Recipe

So you’re craving that campfire nostalgia but can’t be bothered to find actual firewood or deal with melted marshmallow strings everywhere? Same energy. Here’s the thing: frozen s’mores are basically the grown-up, sophisticated cousin of the classic campfire treat—except they’re cold, creamy, and shockingly easy to make. No fire pit required, no burnt fingers, just pure frozen bliss. Think of it as s’mores that went to finishing school and came back better than ever.

This recipe is perfect for those “I need dessert NOW but I’m not turning on my oven in this heat” moments. Whether you’re trying to impress guests at a summer BBQ or just treating yourself after a rough Tuesday (hey, no judgment), these frozen s’mores will become your new obsession. Trust me on this one.

Why This Recipe is Awesome

Let’s be real for a second—this recipe is practically foolproof. Like, even if you’ve managed to burn water before, you’ll nail this one. There’s no baking involved, no complicated techniques, and literally zero chance of setting off your smoke alarm. Win-win-win.

Here’s what makes frozen s’mores absolutely legendary:

They’re ridiculously customizable. Want extra chocolate? Go for it. Prefer dark chocolate over milk? Your call. Feeling fancy with some sea salt? Nobody’s stopping you. This recipe is basically a choose-your-own-adventure book, except with more calories and happiness.

Make-ahead friendly. You can whip up a batch on Sunday and have dessert sorted for the entire week. Or, you know, eat them all in one sitting. We don’t keep track here.

Kids AND adults love them. It’s that rare unicorn recipe that appeals to literally everyone. Your picky seven-year-old nephew? Check. Your health-conscious sister-in-law? She’ll pretend to resist but will sneak seconds when nobody’s looking.

Plus, they look Instagram-worthy without even trying. Just saying—if you’re into that sort of thing.

Ingredients You’ll Need

Here’s your shopping list. Nothing fancy, nothing weird—just good old-fashioned ingredients that actually taste like something:

• Graham crackers (about 12 sheets) – The foundation of your masterpiece
• Marshmallow fluff (1 jar, roughly 7 oz) – Because who has time to melt individual marshmallows?
• Heavy cream (2 cups) – The magic ingredient that makes everything creamy and dreamy
• Milk chocolate chips (1½ cups) – Or dark chocolate if you’re trying to feel sophisticated
• Cream cheese (8 oz, softened) – For that extra richness that makes people ask for your recipe
• Powdered sugar (½ cup) – To sweeten the deal
• Vanilla extract (1 tsp) – Because vanilla makes everything better, it’s science
• Mini marshmallows (optional, for topping) – For aesthetic purposes and extra chewiness
• Butter (3 tbsp, melted) – To bind those graham crackers together

Pro tip: Don’t cheap out on the chocolate here. This isn’t the time for that questionable off-brand stuff hiding in the back of your pantry since 2019.

Step-by-Step Instructions

Alright, let’s do this. Put on your favorite playlist and let’s make some magic happen:

1. Crush those graham crackers. Toss them in a food processor or, if you’re feeling aggressive, smash them in a ziplock bag with a rolling pin. You want fine crumbs here. Mix the crumbs with melted butter until it looks like wet sand. Press this mixture firmly into the bottom of a 9×9 inch pan or dish. Stick it in the freezer while you work on the next part.
2. Beat the cream cheese. Using a hand mixer or stand mixer, beat the softened cream cheese until it’s smooth and fluffy—about 2 minutes. Add the powdered sugar and vanilla extract, then beat again until combined. Don’t skip the fluffing step; nobody wants cream cheese chunks in their frozen treat.
3. Whip that cream. In a separate bowl, whip the heavy cream until stiff peaks form. This usually takes 3-4 minutes with an electric mixer. Your arm will thank you for not doing this by hand.
4. Fold in the marshmallow fluff. Gently fold the marshmallow fluff into the cream cheese mixture. Then, carefully fold in the whipped cream. Use a spatula and be gentle—we’re folding, not stirring aggressively like you’re mad at it.
5. Add the chocolate. Melt about 1 cup of chocolate chips (microwave in 30-second bursts, stirring between each). Let it cool slightly, then fold it into the mixture along with the remaining ½ cup of chocolate chips for texture.
6. Assemble and freeze. Pour the mixture over your graham cracker crust. Smooth the top with a spatula. Sprinkle mini marshmallows and extra graham cracker crumbs on top if you’re feeling fancy. Freeze for at least 4-6 hours or overnight.
7. Serve and enjoy. When you’re ready to serve, let it sit at room temperature for about 5 minutes so it’s easier to cut. Slice into squares and watch everyone’s faces light up.

Common Mistakes to Avoid

Look, we all mess up sometimes. Here’s how to NOT mess up:

Not freezing long enough. I know you’re impatient—I get it. But if you try to cut into this after two hours, you’ll just have a soupy mess. Give it the full 4-6 hours minimum. Go binge a show or something.

Overmixing the whipped cream. Once you see stiff peaks, STOP. Keep going and you’ll end up with butter. Delicious butter, sure, but not what we’re going for here.

Using a pan that’s too small. If you cram this into a tiny dish, you’ll end up with frozen s’mores that are five inches thick. Use the right size pan (9×9 or 8×8 works great).

Forgetting to soften the cream cheese. Cold, hard cream cheese will NOT mix smoothly, and you’ll spend twenty minutes fighting with lumps. Let it sit out for 30 minutes before starting. Set a timer if you’re forgetful like me.

Skipping the crust step. The graham cracker base isn’t just decoration—it’s structural integrity AND flavor. Don’t be lazy here.

Alternatives & Substitutions

Not everyone has the exact ingredients sitting around, and that’s totally fine. Here’s how to work with what you’ve got:

No marshmallow fluff? Use about 2 cups of melted marshmallows instead. It’s a bit more work (hello, double boiler), but it gets the job done. Alternatively, marshmallow cream works in a pinch.

Dairy-free options? Swap the cream cheese for dairy-free cream cheese, use coconut cream instead of heavy cream, and grab some quality dairy-free chocolate chips. IMO, the coconut cream version is actually pretty amazing.

Graham cracker alternatives? Vanilla wafers, digestive biscuits, or even chocolate graham crackers work great. Honestly, I’ve used Oreo crumbs before and nobody complained.

Different chocolate vibes? White chocolate makes this insanely sweet (almost too sweet, but you do you). Dark chocolate gives it a more sophisticated, less cavity-inducing flavor. Peanut butter chips? Now we’re talking dangerous territory of deliciousness.

Want to make it boozy? Add 2 tablespoons of Kahlua or Bailey’s to the cream cheese mixture. You didn’t hear it from me, but it’s fantastic for adult gatherings.

FAQs

Can I make this ahead of time?

Absolutely! That’s actually the whole point. These frozen s’mores can hang out in your freezer for up to 2 weeks if properly covered. Just wrap the pan tightly with plastic wrap and then aluminum foil. Though let’s be honest, they rarely last that long before getting devoured.

Do I really need the cream cheese?

Technically you could skip it, but why would you hurt yourself like that? The cream cheese gives it that rich, cheesecake-like texture that makes this recipe special. Without it, you’re basically just making chocolate ice cream with graham crackers. Which is fine, but not this.

Can I use Cool Whip instead of whipping cream?

Well, you could, but we need to have a quick chat about life choices. Fresh whipped cream tastes infinitely better and takes like 5 minutes to make. But yes, if you’re really in a bind, 8 oz of Cool Whip will work. No judgment… okay, maybe a little judgment.

How do I cut these cleanly?

Here’s the secret: Run your knife under hot water, dry it off, then make your cut. Repeat between each slice. Clean cuts = Instagram-worthy presentation. Also, letting the pan sit at room temp for 5 minutes before cutting helps tremendously.

Can I torch the marshmallows on top?

Oh, you fancy, huh? Yes! If you’ve got a kitchen torch, absolutely toast those mini marshmallows right before serving. It adds that authentic campfire flavor and looks ridiculously impressive. Just don’t torch them while they’re still frozen—add them right before serving.

What if I don’t have a 9×9 pan?

Use what you’ve got! An 8×8 will work (just make slightly thicker bars). A loaf pan works too. You could even use a pie dish and cut it into wedges. Heck, I’ve seen people use muffin tins for individual portions. Get creative!

Are these kid-friendly?

100% yes, unless you added that boozy option I mentioned earlier. Kids go absolutely wild for these. Fair warning: they’ll ask for them constantly once they try them. You’ve been warned.

Final Thoughts

There you have it—your new secret weapon for impressing literally anyone with minimal effort. These frozen s’mores are proof that the best things in life don’t have to be complicated. Sometimes you just need graham crackers, chocolate, marshmallow fluff, and the willingness to wait a few hours for frozen perfection.

The best part? You can customize these however you want. Add peanut butter, throw in some crushed pretzels, drizzle caramel on top—make it yours. That’s the beauty of this recipe. It’s basically a blank canvas that happens to taste amazing no matter what you do to it.

So go ahead, whip up a batch this weekend. Surprise your family, impress your friends, or just keep them all to yourself (again, no judgment). You deserve something sweet, and these frozen s’mores are calling your name. Now stop reading and start making—your freezer is waiting!