Summertime! It’s July! Our lockdown has moved from the living room to the backyard since the season allows. And, along with grilling s’mores, it’s totally ice cream time. As has been an ongoing effort on this blog, we often try to share recipes for using our Sweet Jumbles marshmallows. Today, we tackle the traditional favorite of vanilla, chocolate, and strawberry – aka Neapolitan.
The origins of Neapolitan date back to the late 1800s, when Neapolitan immigrants arrived in America and introduced spumoni, an Italian ice cream that was typically molded and contained three flavors of ice cream, such as chocolate and pistachio. This “Neapolitan-style ice cream” caught on in the United States, and like most immigrant food was modified to take on the most popular flavors in America — vanilla, chocolate, and strawberry — a legacy that’s still popular today.
And, of course, another great tradition of contemporary America is the S’more. The campfire favorite has been traced back to the Girl and Boy Scouts of the 1920s, and first published by the Campfire Marshmallow company in 1927 as a “Graham Cracker Sandwich” (what a not-fun name!). Within a decade, the contraction of s’more (from “some more”) took hold and has been the name of the graham cracker, chocolate, and toasted marshmallow sandwich ever since.
Today’s recipe combines the Neapolitan ice cream and S’More by using graham crackers, hot fudge, vanilla bean marshmallows, and strawberry ice cream.
Neapolitan S'Mores ice cream sandwiches
9 graham crackers, broken in half (+ more to fill gaps)
1 jar (11.75 oz) hot fudge ice cream topping
1 qt. strawberry ice cream
8 Vanilla Bean Sweet Jumbles marshmallows
- Remove ice cream from the freezer so that it may begin to soften.
- Break graham crackers in half to create 18 squares. If they aren’t breaking straight, gentle pressure of a knife on the perforation should help. Next, chop the marshmallows into bite-sized pieces. Each marshmallow should make about 8 pieces.
- Line a 9-inch square baking pan with aluminium foil with enough overhang to help lift the finished product out of the dish. Place 9 graham crackers in a single layer in the bottom of the dish. If your graham crackers do not fill the dish to the edges, use quarter-pieces of graham crackers to complete the layer.
- Heat the hot fudge in the microwave to a spreadable consistency. Spread half of the hot fudge in an even layer on top of the graham crackers. Arrange chopped marshmallows on top of the hot fudge, pressing slightly to keep them in place.
- Scoop ice cream on top as the next layer. This does not use an entire tub of ice cream – it’s more like half. Don’t over do it. Or do over do it, that’s ok…. Spread the ice cream smooth with a rubber spatula. This may require patience if it needs to soften some more. Once it’s smooth, put back into the freezer to firm up for 30+ minutes.
- Remove from freezer. Reheat hot fudge, and spread another layer of hot fudge on top of the ice cream, followed by the rest of the graham crackers.
- Return to freezer for 30+ minutes. Remove from freezer, and using the aluminum foil, lift it out of the dish onto a cutting board. Cut in line with the graham cracker pieces.
- Refreeze as needed.
Are sweet jumbled toasted caramel marshmallows gluten free?
I’m sorry, we don’t have a toasted caramel flavor!