29 years ago, Ronald Reagan proclaimed that the third Sunday of July would be known henceforth as International Ice Cream Day — apparently the former president “recognized ice cream as a fun and nutritious food”. Fun? Definitely. Nutritious? Um, that one’s dubious. But whatevs, let’s go with it, because who doesn’t want to celebrate cool desserts and hot summer days? Combine homemade graham crackers, toasted marshmallow ice cream, and dark chocolate and you’ve got your ice cream s’more — won’t really work over a campfire, but delicious just the same.Obviously, no one should be limited to only one day to celebrate ice cream: July is actually “ice cream month”. So go forth, enjoy, and try your best to avoid brainfreeze.
S’more Ice Cream Sandwiches

For the toasted marshmallow ice cream, I used this great recipe over at the blog Chocolate Moosey.

Graham Crackers (from the Miette cookbook)
Makes about twenty-four 3 1/4 inch cookies

Ingredients:
1 1/2 cups all-purpose flour
1/3 cup whole-wheat flour
1/2 tsp kosher salt
generous 1/4 tsp ground cinnamon
2/3 cup unsalted butter, at room temp
1/2 cup firmly packed light brown sugar
2 tbsp honey

Preparation:

1. Sift together both flours, the salt, and cinnamon into a bowl. Set aside.
2. In the bowl of a stand mixer fitteed with the paddle attachment, combine the butter, brown sugar, and honey, and beat until fluffy, about 5 minutes.
3. Add the dry ingredients to the butter mixture in three additions, beating just until combined after each addition. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days.
4. Preheat the oven toe 350 degrees F. Line a large baking sheet with parchment paper.
5. Unwrap the dough and place between two sheets of waxed paper. On a clean work surface, roll out to a thickness of about 1/4 inch. Using a 3 1/4 inch round cookie cutter with a scalloped edge (any cookie cutter will do, really), cut out the graham crackers. Arrange on the prepared baking sheet, placing the cookies about 1/2 inch apart. Bake until golden brown, 10-12 minutes. Transfer to a wire rack and let cool completely. They should snap crisply when cooled.
6. Gather up the dough scraps, reroll, and cut out to make more cookies. Bake as directed and let cool. Store in an airtight container for up to 2 weeks.

To assemble the ice cream sandwiches!
– Freeze your cookies for 5-10 minutes (this makes the sandwiching a little easier, I found)
-Melt some chocolate chips (I just put mine in the microwave for 30 second intervals, stirring in between), and spread the melted chocolate on to half of your cookies
-Place one scoop of ice cream on the other half of your cookies, and then sandwich that delicious chocolate and ice cream together. Enjoy!!