S'mores ice cream sandwiches are the perfect summer treat! Marshmallow ice cream meets chocolate chip cookies with graham cracker coating and a chocolate drizzle!
To make ice cream (prepare one day in advance), combine milk and sugar in a saucepan and bring to a simmer, stirring constantly, until it starts to bubble around the edges.
Add egg yolks to a clean bowl and beat lightly. Gradually add about 1/2 cup of the warm milk mixture into the egg yolks, stirring constantly. Return the mixture to the saucepan and stir to combine. Continue to simmer until the mixture has thickened slightly, but do not boil. Remove saucepan from heat and add salt and marshmallow creme, whisking until dissolved. It may take several minutes for the marshmallow creme to melt into the ice cream base; try to get as many lumps out as you can. Allow mixture to cool to room temperature. Add heavy cream, stirring to combine. Chill in the refrigerator for 30 minutes.
While ice cream is freezing, prepare the cookies. I use the Pinch of Yum recipe which you can grab here, and substitute out the chocolate chips for chunks of Hershey's bars. This has been my go-to chocolate chip cookie recipe since I found it a couple of years ago! Allow the cookies to cool completely before you assemble the sandwiches, otherwise they will easily melt the ice cream!
Melt chocolate chips and butter in a double boiler until creamy. Add a little bit of milk if necessary if it is too thick. Keep warm on the stove, stirring occasionally.