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.

Yield: 10 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 240
  • Fat: 5.6g
  • Saturated fat: 2.9g
  • Protein: 5.2g
  • Carbohydrate: 41g
  • Cholesterol: 28mg
  • Iron: 0.3mg
  • Sodium: 163mg
  • Calories from fat: 21%
  • Fiber: 1.6g
  • Calcium: 86mg


  • 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


  1. Preheat oven to 400°.
  2. 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.
  3. 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.
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