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Recipe Ingredients


  • 1/2 cup Land O Lakes® Butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup sugar
  • 2 Tbsp. honey
  • 1/2 tsp. vanilla extract
  • 1 large Land O Lakes® Egg
  • 1 1/4 cups all-purpose flour
  • 3/4 cup (about 5) finely crushed graham crackers
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt


  • 3/4 cup marshmallow crème
  • 1/4 cup hot fudge ice cream topping
  • 2 1/2 cups vanilla ice cream


  • Mini semi-sweet chocolate chips, if desired

Recipe Directions

  1. Heat oven to 350°F.
  2. Combine butter, brown sugar and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add honey, vanilla and egg; continue beating until well mixed. Add flour, graham crackers, baking soda and salt; beat at low speed until well mixed.
  3. Drop dough into 20 even portions, 2 inches apart, onto ungreased cookie sheets. Bake 9-11 minutes or until edges are golden brown. Cool completely.
  4. Line cookie sheets with parchment or waxed paper. Place cookies, bottom-side up, onto cookie sheets. Spread about 1 tablespoon marshmallow crème onto 10 cookies. Spread about 1 teaspoon ice cream topping onto remaining 10 cookies. Refrigerate until ready to assemble sandwiches.
  5. Chill baking sheet 5 minutes in freezer.
  6. Scoop 10 (about 1/4 cup) ice cream portions onto chilled baking sheet. Return to freezer; freeze until ready to assemble sandwiches.
  7. Thaw ice cream portions 4-5 minutes at room temperature. Place 1 portion onto marshmallow crème-topped cookie; top with chocolate-topped cookie, chocolate-side down. Press cookies together gently. Smooth ice cream with knife, if necessary.
  8. Press mini chocolate chips into ice cream around edges of cookies, if desired. Place onto baking sheet; freeze immediately at least 2 hours or until set.
  9. Wrap each frozen ice cream sandwich in plastic food wrap; place into large resealable freezer bag. Store frozen.

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