S'Mores Ice Cream Mixer

Toasting marshmallows doesn't always require a campfire. You can use a baking sheet to get the toasty taste without the mess. Be sure to spread the marshmallows out as much as possible on the pan.


10 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 3 Minutes

Nutritional Information

Calories 240
Fat 5.6 g
Satfat 2.9 g
Protein 5.2 g
Carbohydrate 41 g
Cholesterol 28 mg
Iron 0.3 mg
Sodium 163 mg
Caloriesfromfat 21 %
Fiber 1.6 g
Calcium 86 mg


1 cup miniature marshmallows
Cooking spray
1 (1.75-quart) container chocolate light ice cream (such as Edy's), softened
1 cup coarsely chopped graham crackers (about 5 sheets)
1/2 cup fat-free hot fudge topping


Preheat oven to 400°.

Spread marshmallows in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat marshmallows with cooking spray. Bake at 400° for 3 minutes or until golden brown.

Spoon ice cream into a large freezer-safe container. Add marshmallows, graham crackers, and fudge topping. Gently stir until well blended. Cover and freeze until firm.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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