S’mores Ice Cream Sandwiches

Servings: 9

Total time: 6 hours 27 minutes, including freezing time

INGREDIENTS

2 sleeves graham crackers, whole
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon pure vanilla extract, divided
1 cup heavy cream
⅓ cup granulated sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
¼ teaspoon Diamond Crystal® Baking Salt
1¾ cups whole milk
2 ounces dark chocolate, chopped

DIRECTIONS

Line a 9x13-inch baking dish with a parchment paper sling, leaving overhang for easy removal.
Arrange a single layer of graham crackers across bottom of prepared dish, breaking or cutting crackers, if needed, to fit. 
Beat cream cheese, powdered sugar and ½ teaspoon of vanilla in a medium bowl, until smooth.
Beat heavy cream in a separate bowl, until stiff peak form. Gently fold whipped cream into cream cheese mixture, until combined and fluffy.
Spread cheesecake mixture evenly over graham crackers. Place into the freezer.
Whisk together sugar, cocoa powder, cornstarch and baking salt in a medium saucepan.
Slowly whisk in milk, until smooth.
Place over medium heat and cook, whisking constantly, until pudding begins to thicken and bubbles form, about 5-7 minutes.
Remove from heat and stir in remaining vanilla and chopped chocolate, until melted and smooth.
Let cool slightly, about 5-10 minutes.
Remove cheesecake layer from freezer and spread cooled pudding evenly over top.
Top with another layer of graham crackers, pressing down gently to adhere.
Cover and freeze for at least 4-6 hours, or until completely firm.
Remove bars from pan using parchment paper sling. Cut into squares using a hot knife.
Keep frozen until ready to serve

Tip: Our Homemade Graham Cracker Recipe works great with these!